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.

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