Everyone needs a really good keto chocolate muffins recipe in their life and this is mine! These sugar free chocolate muffins are extra moist, fluffy and studded with chocolate chips. A keto friendly snack that is ready in just 25 minutes.
Do you like chocolate for breakfast? Join the club! I love these muffins as a treat for breakfast, with a cup of almond milk matcha latte in winter and with a keto iced coffee in summer. They also make a lovely afternoon snack.
When I tell people that I'm following a low carb diet, they often think that I'm missing out. They're so wrong. I'm biting into a super moist, sweet, fluffy, chocolatey muffin right now and it tastes delicious.
In fact, I have proof that these keto chocolate chip muffins taste JUST like "proper" chocolate muffins. Because I served them to my carb-loving teenagers and they asked for seconds!
🌟 Why You'll Love This Recipe
- Moist, fluffy texture
- Deep chocolate flavor
- Easy 1 bowl recipe - 5 minutes prep
- Sugar-free and keto - 4.3g net carbs
- Dairy-free option
- Great for meal prep and freezer friendly
Let's take a look at our ingredients!
- Almond flour and coconut flour - These two make a great pair in low carb baking. I'm using ground almonds, which is the same as regular blanched almond flour.
- Cocoa powder - Both unsweetened cocoa powder or cacao powder work. I find that cocoa powder has a deeper chocolate flavor as it is roasted.
- Eggs - Large and room temperature.
- Butter - Melted, then cooled.
- Yoghurt - This helps the batter to rise and makes the texture fluffier. Sour cream is also an option.
- Almond milk - I always use unsweetened almond milk. Or use coconut milk.
- Baking powder
- Vanilla extract
- Sweetener - I used a granulated erythritol monk fruit blend by Lakanto. But any sugar substitute is fine - xylitol, Bocha Sweet, allulose or even stevia.
- Chocolate chips - I used Lily's sugar-free chocolate chips. You can also make your own sugar free chocolate chips or simply chop quality dark chocolate such as Lindt (use 85%-90% cocoa solids).
Optional: Add a dash of sea salt to the batter.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Blend the eggs in a large bowl until they are frothy.
Step 2: Add the wet ingredients - yoghurt, melted butter, almond milk and vanilla extract - and blend.
Step 3: Add the dry ingredients. Mix briefly until everything is well-combined.
Step 4: Stir in the sugar-free chocolate chips...
...and fill the mixture into a muffin pan lined with paper cups. I used 2 heaped tablespoons of batter per liner. Scatter the remaining chocolate chips on top.
Step 5: Bake in the oven until the muffins have risen nicely and are starting to crack on top.
Use room temperature ingredients. Room temperature eggs, milk and yogurt will help the batter rise more and make the muffins moist and fluffy.
Beat the eggs well. It takes around 2 minutes to beat eggs until they are double in volume. The air bubbles you are creating make the muffin texture light and fluffy.
Regular chocolate muffins are not keto friendly. They often contain more than 60 grams of carbs. It's the mix of wheat flour and the sugar that make them one of the worst food choices you can make.
By replacing the wheat with almond flour and the sugar with a sweetener, these low carb chocolate muffins come in at just 4.3g net carbs each!
Yes. To make almond flour chocolate muffins, omit the coconut flour and use 2 cups or 200 grams of almond flour.
I have not tried it, but this is what I would do: use flax eggs or chia eggs instead. The muffins are likely to rise less. You may also need to reduce the wet ingredients and perhaps use a little baking soda.
No, the chocolate chips are optional.
Dairy-free: Replace the yogurt with coconut yoghurt or coconut cream and use coconut oil instead of the butter.
Nut free: Try a mix of sesame flour and sunflower seed flour. I grind these myself from the seeds and use them as a 1:1 replacement.
Peanut butter: Add a dollop of peanut butter into the centre of each muffin before baking.
Toppings: Top with sugar-free whipped cream or keto chocolate frosting.
Refrigerator: Store in an airtight container in the fridge for up to 5 days or at room temperature for 2-3 days.
Freezer: Suitable for freezing for up to 3 months. I like to make a double batch and freeze any leftovers.
Reheating: These muffins taste amazing warm. I like to reheat them in the microwave for 10-15 seconds.
Here are more keto muffins you may like:
- Keto Chocolate Chip Almond Flour Muffins
- Low Carb Keto Blueberry Muffins30 Minutes
- Flaxseed Muffins30 Minutes
- Keto Broccoli Cheese Muffins30 Minutes
Tried this recipe? Give it a star rating below!
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Sugar Free Keto Chocolate Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 3 large eggs
- ¼ cup yoghurt 63g
- ¼ cup butter melted (57g)
- ⅓ cup almond milk 80ml
- 1 teaspoon vanilla extract
- 1 ¼ cups almond flour 125g
- 3 tablespoon coconut flour 24g
- 2 teaspoon baking powder
- ½ cup granulated sweetener 100g
- ½ cup cocoa powder 43g
- ¼ cup sugar free chocolate chips 50g, or chopped dark chocolate 85% cocoa content minimum
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Blend the eggs for about 2 minutes until they are frothy and have increased in volume.
- Add the wet ingredients - yoghurt, melted butter, vanilla extract and almond milk, and blend.
- Then add the dry ingredients excluding the chocolate chips - almond flour, coconut flour, baking powder, erythritol or your low carb sweetener of choice, cacao - and blend until combined.
- Stir through the sugar free chocolate chips, leaving a little aside to press into the top of each muffin.
- Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and gently press the remaining chocolate chips on top.
- Bake for about 22-25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. Then transfer to a wire wrack to fully cool.
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This was the first recipe I tried on your site. I really liked the taste and texture of these chocolate muffins. I will definitely circle back to this recipe after I try some of your others. I’m so grateful I stumbled upon your site.
I'm so glad you enjoyed the muffins!
Another fabulous recipe loved by all.
I made them and didn't tell anyone they were low carb. Even put them in fancy muffin cases lol . Thumbs up from everyone
Why is there two amounts of almond milk? Also what can I substitute for it? Thank you
There is only one amount of almond milk. You can substitute it with any nut milk or regular milk (just be aware this will add a little more carbs).
These are soooo good! I did add a little almond extract. I also added a little whipped cream topping left over from another cake that I baked. My chocolate craving was appeased. i shared them with my brother who is diabetic and son who is gluten free. They enjoyed them as well. Thank you!
What can we sub for coconut flour and still stay keto. We have coconut allergies in the house. Thank you. We love your recipes.
You could try using 3x the amount in almond flour.
The chocolate cupcakes turned out amazing. I just had one with my coffee. They were delicious..... yum
What about oat flour instead of the Almond flour?
For me it’s the easiest nut free flour to have readily available!
I have not tried using oat flour. I know you can use a blend of sesame seed and sunflower seed flour. Or try using 1/3 the stated amount in coconut flour.
I’m not sure what I did wrong they are very dry but yummy chocolate flavor. Any advice? I followed recipe exactly how it says. I even let the batter sit for a few minutes.
It's likely because you used too much coconut flour. If you measure in spoons or cups, these must be levelled and not heaped. Coconut flour expands a lot, and can cause dryness. Hope this helped and that you'll give it another go.
Super recipe, thank you. I can't tell you how great it is to have a recipe which actually uses weights as well as American cups. If only American posters would do the same to accommodate us Brits. And the tin you have used takes me back to my Mum's baking tins of my childhood!
Sorry - forgot the stars!
Made these today, they are so moist! Love the recipe, it is exactly right.
I made these chocolate chip muffins today, they turned out delicious even though I did forget the baking powder.
That's so good to hear! Glad you like the recipe.
Thnx Katrin! Loved it, so yummy just like the old regular muffins
So glad you liked the recipe!
Delicious! I added about 1.5 tsp of instant coffee to bring out the chocolate flavour.
Thanks for all your great recipes!
Wow!! They look delicious. I'm a keto newbie and I'm trying to find some good dessert recipes to make for my children.
Just a question, If I don't have almond milk can I use coconut milk (the drinking one not the cooking milk)
Yes, you could use coconut milk for drinking instead of the almond milk.
The muffins taste awesome!
I tried several of your recipes and all of them are so good.
I used 1/4 cup erythritol and 1Table spoon of liquid stevia.
This is a keeper.
Hi, I made them yesterday and they are delicious and there is no difference to sugarfull muffins. I made batter with only 2/3 of ingredients as it was a sample batch. Managed 9 muffins diameter 8cm hight 3cm. I added 5g of cranberries soaked in rum but I squeezed them out before well. I think maybe this is why my muffins didn't rise so well? But texture and taste are so good!
And forgot to ask: how heavy is your muffin? I just need this to recalculate the nutritions
It's possible that they rose less because of the added liquid. Sounds delicious though!
Another great recipe! I didn’t have yogurt so I used creme fraiche. I also got 12 muffins. They’re delicious tbh I’d never have guessed they’re made with ground almonds rather than flour.
I must have a huge muffin pan!! Glad you liked the recipe 🙂
Hello! Thanks for the recipe. Can I use whipping cream instead of almond milk here?
You could try, but you'd be adding a lot more fat. This may make the texture richer and maybe less fluffy.
This amount made 12 muffins for me. They have a strong chocolate taste so I’m guessing they are quite filling.
Look delicious. Can you replace the yogurt with anything different? Maybe sour cream?I don’t have any yogurt And I want to try them now! Thanks
I think sour cream would probably work just as well.
What yougart do you use. Is it greek or ordinary plain yogurt.
Love your recipes.
I used plain full fat yoghurt. But Greek would work just as well.
Glad i came across this site. My husband has type 2 diabetes but loves his sweet treats
Have tried a few recipes and loves them.
Cooked the chocolate chip muffins tonight and they look good. Waiting to cool down so I can share with a cuppa.
Learning about flours and kept cooking so thank you. His levels have reduced to 9....... so happy but we can reduce this further
I'm so happy you're enjoying the recipes!