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Keto Chocolate Muffins

Keto Chocolate Muffins

Keto Chocolate Muffins

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Large mixing bowl
2
Small mixing bowl
3
Whisk
4
Spatula or spoon
5
Measuring cups and spoons
6
Muffin tin
7
Muffin liners (optional)
8
Oven
9
Wire rack
10
Toothpick

Ingredients

Dry Ingredients

  • 1
    1.5 cups almond flour
  • 2
    0.5 cup unsweetened cocoa powder
  • 3
    2 tablespoons sweetener (erythritol or similar)
  • 4
    1.5 teaspoons baking powder
  • 5
    0.25 teaspoon salt

Wet Ingredients

  • 1
    4 large eggs
  • 2
    0.5 cup melted coconut oil or butter
  • 3
    1 teaspoon vanilla extract
  • 4
    0.5 cup unsweetened almond milk

Optional Ingredients

  • 1
    0.5 cup sugar-free chocolate chips

Directions

1

Preheat Oven and Prepare Muffin Tin

Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup well. This prevents the muffins from sticking.

2

Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, sweetener, baking powder, and salt. Make sure there are no clumps in the dry ingredients.

3

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, melted coconut oil (or butter), vanilla extract, and unsweetened almond milk. Ensure that the wet ingredients are well combined.

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4

Combine Wet and Dry Ingredients

Carefully pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or spoon to mix until just combined. Do not overmix, a few streaks of flour are fine. If adding chocolate chips, gently fold them in now.

5

Fill Muffin Cups

Use a large spoon or ice cream scoop to evenly divide the batter into the prepared muffin cups, filling each about two-thirds full. Avoid overfilling to prevent overflowing during baking.

6

Bake Muffins

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be firm and set.

7

Cool Muffins

Once baked, remove the muffin tin from the oven using oven mitts. Be careful, the tin and muffins will be hot! Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

8

Serve and Store

Serve these muffins warm or at room temperature. They can be stored in an airtight container at room temperature for a day or in the refrigerator for up to 4 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months.

Recipe Tips

  • For best results, ensure all ingredients are at room temperature before mixing.
  • Use a kitchen scale for accurate measurements, especially with almond flour.
  • If you don't have muffin liners, make sure to grease the muffin tin thoroughly to prevent sticking.
  • You can use a sugar-free syrup or a dollop of whipped cream for serving.
  • Experiment with other keto-friendly add-ins like nuts or coconut flakes.

Nutrition Facts (per serving)

Calories

175 kcal

Carbs

5g

Protein

7g

Fat

15g

Fiber

4g

Sugar

1g

Sat. Fat

8g

Sodium

150mg

Trans Fat

0g

Cholesterol

100mg

Potassium

100mg

Vitamin A

10%

Vitamin C

0%

Calcium

50%

Iron

1.5%

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