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. See the recipe card for full information on ingredients and quantities.
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:
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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.
- 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.