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keto chocolate muffins in white paper cases in a metal baking pan

Sugar Free Keto Chocolate Muffins

Katrin Nürnberger from sugarfreelondoner.com
These Keto Chocolate Muffins are your saviour for when the chocolate cravings come! Super moist and with just the right amount of chocolate hit, but without all the sugar and carbs.
Course Snack
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 225kcal



  • 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.



4.3g net carbs per muffin. Makes 8 muffins.
NOTE: these chocolate muffins will firm up as they cool so try not to over bake them.
You can make your own sugar free chocolate chips or simply chop some quality dark chocolate such as Lindt (use 85%-90% cocoa solids). 


Calories: 225kcal | Total Carbohydrates: 10.1g | Protein: 8.5g | Fat: 19.1g | Saturated Fat: 6.9g | Fiber: 5.7g | Sugar: 1.4g