Keto Chocolate Muffins
By Carine Claudepierre
Published on 02/03/2022 - Last updated on 10/31/2023
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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.
I love keto muffin recipes for so many reasons! They are easy to grab-n-go in the morning as a quick keto breakfast or a delicious sweet snack in the afternoon with a cup of keto latte.
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?
I have been creating almond flour recipes for a while: almond flour cupcakes, almond flour pound cake, and now these almond flour chocolate muffins.
These chocolate muffins with almond flour are healthy gluten-free muffins naturally:
- Sugar-free
- Keto-friendly
- Grain-free
- Gluten-free
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.
Ingredients
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
Muffin Batter
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.
Serving
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.
Storage Instructions
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.
Allergy Swaps
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:
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Keto Chocolate Muffins
Ingredients
- 3 large Eggs
- ½ cup Granulated Sweetener
- ⅓ cup Unsweetened Almond Milk
- ½ cup Sour Cream or dairy-free coconut yogurt or Greek Yogurt
- ⅓ cup Coconut Oil melted or melted butter
- 1 teaspoon Vanilla Extract
- 2 cups Almond Flour
- ½ cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- ⅓ cup Sugar-Free Chocolate Chips
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set it aside.
- In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, yogurt, and melted coconut oil. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
- In another bowl, whisk the remaining dry ingredients together: baking powder, almond flour, unsweetened cocoa powder until well combined.
- Stir the wet ingredients into the dry ingredient until the batter is thick but has no lumps.
- Fold in the sugar-free dark chocolate chips until evenly distributed.
- Transfer the muffin batter evenly into the 12-muffin case – about 1/3 cup batter for each muffin.
- Bake for 25–35 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
- Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.
Storage
- Store in an airtight muffin box for up to 4 days at room temperature or in the fridge.
- Can be frozen in airtight zip lock bags, preferably without the paper cup. Defrost the day before at room temperature. Can be toasted or rewarmed in an oven at 100°C/210°F.
Serving
- Eat plain or top with unsweetened whipped coconut cream (or heavy cream) or unsweetened coconut yogurt.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
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.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Would this fill a 9×13? Or would I need to double it?
The batter will be too small, it’s more for a 9 inches x 9 inches pan
Thank you for the tasty recipe. Came out great.
Thank you!!
If I made these into mini muffins, how long should I bake them? Thanks – they sound great. I want something sweet that I can take to a pot luck that is easy to make (and I can eat!).
Bake until a pick inserted in the center come out clean. Test after 25 minutes, and keep baking if needed. Enjoy.
By far the best keto chocolate muffins recipe, thank you. They were easy to do and tasted delicious.
I just made these delicious muffins! I substituted dairy free sour cream for sour cream and honey for the sweetener. They came out perfect. I read that honey to powder conversion should be less so I used a 1/3 of a cup. Next time I make these I will use the same amount of honey as the recipe called for because I like sweetness! Thanks for the recipe!
Could I cut down on eggs by using flax eggs and get the same end result?
Unfortunately no, it won’t hold its shape egg free or with less eggs.
Wonderful! Still cooling but I know they’ll taste as beautiful as they look. I love the convenience of whisking.