Keto Chocolate Muffins
These Keto Chocolate Muffins are ultra-moist almond flour chocolate muffins easy to make in one bowl and perfect as a keto breakfast muffin on your keto diet.
Plus, these keto muffins are also gluten-free and paleo-friendly, with a dairy-free option provided.
So if, like me, you love chocolate for breakfast, try these keto chocolate muffins! They are ultra-moist decadent chocolate muffins, and nobody will guess they are sugar-free!
But first, let me answer some questions about keto and muffins!
What Are Almond Flour Chocolate Muffins?
These chocolate muffins with almond flour are healthy gluten-free muffins naturally:
They are entirely made from almond flour, no wheat flour needed, and therefore they are low in carbs and gluten-free.
Almond flour muffins are perfect for anyone looking for a healthy muffin recipe with less sugar, lots of fiber, proteins, and healthy fats.
How To Make Keto Chocolate Muffins
These almond flour chocolate muffins are very easy to make in one bowl and 10 minutes.
All you need to make delicious, moist chocolate muffins are:
- Blanched Ultra-Fine Almond Flour – I don’t recommend using an almond meal to make keto low-carb muffins. Almond meal has a coarse texture and makes muffins dry and grainy.
- Unsweetened Cocoa Powder – make sure you use a cocoa powder with no sweetener added, even stevia or erythritol, or the muffins come out too sweet.
- Large Eggs
- Melted Coconut Oil or melted butter.
- Vanilla Extract
- Sugar-Free Chocolate Chips – you can make your own with my sugar-free chocolate chip recipe.
- Baking Powder – you can use baking soda. Replace the 2 teaspoons of baking powder with 1 teaspoon of baking soda.
- Sugar-Free Crystal Sweetener of choice I like erythritol.
- Unsweetened Almond Milk
- Sour Cream or Greek yogurt or coconut yogurt for a high-fat dairy-free option.
- Sea Salt
First, beat the eggs, sweetener, melted coconut oil, vanilla extract, unsweetened almond milk, and sour cream in a mixing bowl. Set it aside when you’re done.
In another mixing bowl, whisk all the remaining dry ingredients until evenly combined: almond flour, baking powder, cocoa powder, and sweetener.
Finally, stir the wet ingredients into the dry ingredients until a thick chocolate batter forms. Fold in the chocolate chips at the end.
Baking Almond Flour Chocolate Muffins
Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with paper cases and lightly spray some oil in them to prevent the muffin batter from sticking.
Fill each muffin case with about 1/3 cup of batter.
Place the muffin pan in the center rack of the preheated oven.
Bake the chocolate chip muffins for 25 to 35 minutes or until a pick inserted in the center of one of the muffins comes out clean.
Cooling Down At Room Temperature
Cool the muffins down on a cooling rack for 30 minutes before eating.
You can sprinkle some extra sugar-free dark chocolate chips on the hot muffins to boost the chocolate flavor.
These keto chocolate muffins contain 4.4 grams of net carbs per serving. They are very fulfilling and depending on your macros, you can enjoy them plain or with some extra toppings or side drinks.
The best keto toppings for muffins are:
- A dollop of peanut butter or almond butter
- Unsweetened whipped cream
- Sliced almonds or any nuts you love
- Keto Chocolate Frosting
The best hot drinks to serve with these keto muffins are:
- Bulletproof Coffee or a dairy-free vegan bulletproof coffee
- Bulletproof Tea
- Matcha Latte
- Keto Hot Chocolate
Paleo Chocolate Muffin Options
This keto chocolate muffin recipe contains dairy products, but you can easily adapt the recipe to make it dairy-free and paleo-friendly.
For paleo eaters, these are the swaps you should make:
- Erythritol – swap for coconut sugar.
- Sour cream – swap for dairy-free coconut yogurt made entirely from coconut cream and probiotics with no added sugar or thickening agent.
Almond flour muffins store well in the fridge, in a sealed box, for up to 4 days.
You can easily freeze the chocolate muffins in zip lock bags and thaw them at room temperature the day before.
You can rewarm the muffins slightly in a hot oven.
Below I listed some ingredients swaps that work very well with this chocolate muffin recipe.
- Nut-free – You can replace the almond flour with the same amount of sunflower seed flour or sesame flour. Both are keto-friendly flour options, also gluten-free. Keep in mind that these options add a light, bitter aftertaste to muffins.
- Dairy-free – as mentioned above, you can replace sour cream with any dairy-free yogurt you like or the top thick part of a can of unsweetened coconut cream.
- Egg-free – Unfortunately, this recipe doesn’t work with egg-replacer like flax egg. You can’t make vegan keto muffins with this recipe.
Frequently Asked Questions
No, you can’t swap one keto flour for the other. Coconut flour is a very high-fiber flour that requires up to 4 times more liquids than almond flour in a keto recipe.
Absolutely, you can skip or swap the sugar-free chocolate chips with other grain-free options like chopped nuts or shredded coconut.
Yes, you can make these keto chocolate muffins without the sweetener, but they won’t be sweet at all.
The texture will stay the same.
Another option to sweeten sugar-free muffins is to use one of the keto-friendly sweeteners.
More Keto Muffin Recipes
If you like this recipe, you’ll love these:
Did You Like This Recipe?
Keto Chocolate Muffins
Preparation:Under 10 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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