These Keto Chocolate Muffins are fluffy and sweet, with a classic chocolate muffin texture – gluten-free, sugar-free, and only 9 grams of net carbs per muffin!
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Hi friends! I’m back with another DELICIOUS muffin recipe today – these Keto Chocolate Muffins! They make the perfect low carb or keto snack with only 9 grams of net carbs per muffin!
If you’re eating a low carb or keto diet, or if you’re just trying to reduce your sugar or gluten intake, these Keto Chocolate Muffins are a fantastic treat or snack!
They’re made with basic ingredients you probably already have in your kitchen (especially if you’re following a low-carb, gluten-free or low-sugar diet already!), and their texture is almost exactly the same as a conventional chocolate muffin – ultra fluffy, with a tender crumb, a deep chocolate flavour, and a beautifully crispy top with warm, melty chocolate chips. Trust me, you’re going to LOVE them as much as we do!
How to Bake Keto Muffins with Almond Flour
- Use Almond Flour, not Almond Meal. Almond flour is ground finely for baking and Almond Meal contains larger pieces of almond. Since Almond Flour is finely ground it creates a more uniform texture when baking.
- Use Blanched Almond Flour. Blanched Almond Flavour is light in colour and contains no almond skin fragments.
- Aerate, scoop and level to measure. Measure almond flour just like regular flour: fluff it up, scoop and level for the perfect measurement.
- Sift well. For perfectly smooth baked goods with Almond Flour, sift all the dry ingredients together very well using a fine mesh sieve to remove any large pieces.
- Combine the dry ingredients together first. Combine all the dry ingredients with the Almond Flour before adding it to the wet ingredients, to make sure all the ingredients are distributed evenly.
- Use a blender or food processor. The secret to a fluffy, even-textured muffin made with almond flour is to mix the ingredients in a food processor or blender. Mix the dry ingredients first and then pulse after you add the wet ingredients, just until combined.
- Let your muffins cool completely before slicing. Muffins made with almond flour need to cool completely to set fully. If you remove them from the papers too soon they’ll become very crumbly.
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I hope you like this keto recipe as much as we do! Let me know in the comments below, what’s your favourite healthy muffin recipe? I’d love to know!
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Looking for more Keto recipes? You’ll love these!
- Low Carb Italian Chopped Salad
- Low Carb Zucchini Lasagna
- Low Carb Chicken Shawarma Bowls
- Low Carb Buffalo Roasted Cauliflower with Blue Cheese Dipping Sauce
- Low Carb Pizza Stuffed Zucchini
- Low Carb Baked Bruschetta Balsamic Chicken
- Low Carb Instant Pot Creamy Zucchini Soup
- Low Carb Tomato Spinach Frittata
Keto Chocolate Muffins
- 2 1/4 cups almond flour finely ground
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup Stevia Brown Sugar (I like the Truvia brand)
- 3 eggs
- 1/3 cup vegetable oil (melted coconut oil also works)
- 6 tablespoons milk (dairy-free milk also works)
- 1 teaspoon vanilla extract
- 3/4 cup keto chocolate chips (optional)
- Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- To a food processor or a blender, add the almond flour, cocoa powder, baking powder, salt and stevia brown sugar. Pulse or blend on low speed until blended.
- Add the oil and the milk to a liquid measuring cup, along with the eggs and vanilla. Whisk them all together with a fork until combined.
- Add the wet ingredients to the dry ingredients in the food processor or blender and pulse or blend on low speed just until combined. You may need to stop blending and scrape down the sides with a spatula a few times.
- Add the batter to a bowl (or to save dishes, just remove the blade from your food processor) and add the chocolate chips. Fold the chips into the batter gently.
- Divide the batter evenly between the 12 prepared muffin cups.
- Bake the muffins at 325 degrees Fahrenheit for about 20-23 minutes or until the tops of the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.
- Let the muffins cool completely in their tin before serving.