Everyone needs a really good keto chocolate muffins recipe in their life and this is mine! These low carb chocolate muffins are extra moist, fluffy and studded with sugar free chocolate chips. A great keto friendly snack that is ready in just 25 minutes.
Table of contents
These keto muffins! I could eat them for breakfast, lunch AND dinner. In fact, I HAVE probably eaten them at all times of the day by now. They are that good!
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 low carb double chocolate muffins taste JUST like “proper” chocolate muffins. Because I served them to my carb-loving teenagers and they asked for seconds!
Carbs in chocolate muffins
Regular chocolate muffins 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 low carb sweetener, these keto chocolate muffins come in at just 4.3g net carbs each!
Keto chocolate chip muffins ingredients
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 what we here in the UK call ground almonds – it’s regular blanched almond flour. It’s gluten free and low carb – and very nutritious. Read more here.
Cocoa powder – you can use unsweetened cocoa or cacao powder. Both taste great, although I find that cocoa powder has a deeper chocolate flavour as it’s roasted.
Melted butter (not in the pic – I left it on the table!!)
Yoghurt – my secret ingredient. It helps with the rise and gives the muffins a nice mild tang which complements the bitterness of cocoa perfectly.
Almond milk – make sure it’s unsweetened. My favourite brand is Plenish. I use it as a milk replacement in everything, from smoothies to my latte!
Sweetener – I used a granulated erythritol / monk fruit blend. But any sweetener will work, from pure erythritol to xylitol to allulose or even stevia.
Sugar free chocolate chips – I used Lily’s sugar free chocolate chips. You can also make your own sugar free chocolate chips or simply chop some quality dark chocolate such as Lindt (use 85%-90% cocoa solids).
How to make keto chocolate muffins
First, blend the eggs for a few minutes until they are frothy and have increased in volume. By beating plenty of air into the eggs, you’ll get a lighter muffin texture.
Next, add the wet ingredients – yoghurt, melted butter, almond milk and vanilla extract. Blend.
Last, add all dry ingredients excluding the chocolate chips: almond flour, coconut flour, baking powder, erythritol or your low carb sweetener of choice and cocoa powder. Mix briefly until everything is well-combined.
Now stir in the sugar free chocolate chips, holding a few back to decorate…
…and fill the batter into a muffin pan lined with paper cups. Scatter the remaining chocolate chips on top.
I used 2 heaped tablespoons of batter per muffin.
Bake for about 22-25 minutes or until the muffins have risen nicely and are starting to crack on top.
To make a dairy free version of these muffins, replace the yogurt with coconut yoghurt or coconut cream and use coconut oil instead of the butter.
Don’t like or can’t have almond flour? 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.
Love peanut butter? Try adding a dollop of peanut butter into the centre of each muffin before baking!
How to store low carb chocolate muffins
Store in a closed container in the fridge for up to 5 days or at room temperature for 2-3 days.
Suitable for freezing (up to 3 months). I like to make a double batch and freeze any leftovers. It’s great to have a nutritious sweet treat at the ready when I’m feeling peckish!
More keto muffins to try
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Sugar Free Keto Chocolate Muffins
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
- 1/4 cup yoghurt 63g
- 1/4 cup butter melted (57g)
- 1/3 cup almond milk 80ml
- 1 tsp vanilla extract
- 1 1/4 cups almond flour 125g
- 3 tbsp coconut flour 24g
- 2 tsp baking powder
- 1/2 cup granulated sweetener (So Nourished) 100g
- 1/2 cup cocoa powder 43g
- 1/4 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.