4.89 - 225 votes
THE BEST KETO CHOCOLATE AVOCADO MUFFINS
READY FOR THE BEST KETO CHOCOLATE AVOCADO MUFFINS?
KEEP READING FOR FULL - INGREDIENTS - INSTRUCTIONS - NUTRITION
– 1/2 cup Avocado – 1/4 cup Sugar-free Maple-flavored Syrup – 2 teaspoons Vanilla Extract – 1/2 cup Unsweetened Cocoa Powder – 1/3 cup Almond Flour – 1/2 teaspoon Baking Soda – 1/2 cup Sugar-free Chocolate Chips
In a food processor, add the avocado, liquid sweetener, and vanilla extract.
Blend Until Smooth
Blend at high speed until it forms a cream. It should take about 30 seconds.
Transfer to Bowl
Transfer the avocado cream into a clean bowl, add almond meal, unsweetened cocoa powder, and baking soda.
Combine with a spatula until all the ingredients come together into a thick, sticky, and shiny chocolate batter. It usually takes less than a minute to form the batter. Add Chocolate Chips.
Scoop one tablespoon of batter and form a ball with your hands. The batter is a bit sticky, so you can rub your hands with a tiny bit of vegetable oil, like coconut oil, before rolling to keep your hands clean.
Add each ball of muffin batter to the prepared muffin tin - I highly recommend using muffin paper cups for this recipe. It is much easier to unmold the muffins when baked.
Bake for 12-15 minutes max at 350°F (180°C). It is ready when the top of the muffins are cooked.
Cool the Muffins
Cool them down in the muffin pan for 10 minutes. I set up a clock to make sure it is cooling down for 10 minutes. This process will firm up the muffins and keep the fudgy texture in the middle.
Store well in the pantry for up to 3 days or even in the fridge for an extra fudgy texture.
NET CARBS FAT PROTEIN
Serving: 1 Muffin Makes: 12 Muffins
Prep: 10 Minutes Cook: 12 Minutes
SWIPE UP FOR PRINTABLE RECIPE
Macro Calculator, Meal Plan Customizer, In-recipe Macros, Weight Tracker, and more!
All your Keto Tools