Keto Double Chocolate Chip Muffins are simple and easy with this almond flour recipe. Unsweetened cocoa powder and sugar-free chocolate chips give these keto muffins their over-the-top double chocolatey goodness. With only 4 grams of net carbs each, what are you waiting for?
Some days we just need chocolate! These rich low-carb chocolate chip muffins, made with nut flour and loaded with sugar-free chocolate chips, are just what you need when you’re following a low carb diet and those chocolate cravings hit. Honestly, this decadent treat is one of our favorite recipes! These muffins are insanely delicious, easy on the blood sugar and have a dense and intensely chocolate flavor to satisfy any sweet tooth.
With only 5 minutes of prep (if that!) you can pop these muffins in the oven and be enjoying a fresh, warm muffin in about 25 minutes.
The problem with most eye-candy bakery muffins is that they are filled with sugar, definitely not low carb, and have very little to offer in the way of nutrients. This recipe uses nutrient packed gluten-free nut flours, coconut oil, and almond milk which is definitely a nutritious improvement from grocery store muffins.
We made these double chocolate keto muffins in a traditional cupcake baking tin, but this recipe is perfect for mini muffins too. You’ll need to reduce the baking time though. Mine took about 15 minutes in the oven.
Ingredients to make Keto Double Chocolate Chip Muffins
- Almond Flour – For keto and low carb baking, wheat or all-purpose flour is replaced by nut flours, which are naturally gluten-free and low in carbs.
- Unsweetened Cocoa Powder – we love this rich dark, dutch-process cocoa powder for our chocolate recipes.
- Erythritol – Erythritol or erythritol blends act as a sugar substitute and are measured the same as cane sugar. Erythritol is a sugar alcohol that has zero net carbs, so adding more to make sweeter muffins won’t change the carb count!
- Eggs – whole large eggs.
- Butter – we use unsalted butter in our recipes and then we add any needed salt to the recipe.
- Almond Milk – for Keto be sure to buy the unsweetened variety.
- Vanilla Extract
- Sugar-Free Chocolate Chips – we used or favorite Lily’s chocolate chips for this recipe.
- Xanthan Gum – Xanthan Gum replaces some of the texture lost by using gluten-free flour and almond milk is substituted for regular milk to further reduce the carb load.
- Baking Powder – check the label to make sure it’s aluminum free.
Low Carb Chocolate Muffin Recipe Substitutions
Nut Flour – Mix and match nut flours to make this recipe your own. Coconut flour is our favorite sub for almond flour, but there are lot’s of others you can try. You can even go half- and half with two different nut flours. Be aware that different nut flours can have very different carb counts, so read the label carefully.
Coconut Oil – while we LOVE butter, coconut oil can be substituted. Measure the coconut oil before melting, just like the butter. The muffins may not have the same flavor or texture as the butter baked muffins.
Coconut Milk – this is our favorite substitute for almond milk in recipes. The almond milk called for in this recipe is used to thin the batter, so any low carb milk can work.
How to make the Low Carb Muffins
These delicious low carb chocolate muffins are super easy to make and you only need ONE bowl!
- Start by preheating the oven to 350° F or 177° C. Let it preheat while you’re making the batter!
- Line a muffin pan with paper or foil muffin liners. Silicone cups work too. If you don’t use lines, spray the muffin wells with non-stick cooking spray or lightly grease with oil.
- In a large mixing bowl whisk together the dry ingredients – almond flour, cocoa powder, erythritol, baking powder, xanthan gum and salt until well combined.
- Stir the eggs, melted butter, almond milk and vanilla into the dry ingredients. Mix the wet ingredients with the dry until the batter is just combined. Use a spatula to fold in the chocolate chips.
- Use a cookie scoop or spoon to scoop the dough into the prepared muffin cups. The batter should fill up the cups between 1/2 to 3/4 full. Pop the pan in the oven and bake for 20 – 25 minutes or until the top becomes firm and a toothpick inserted comes out clean.
- Remove the muffins from the muffin tin right away. Cool on a wire rack to allow muffins to firm up as they cool.
- Store the muffins in an airtight container on the counter for up to 3 days.
No worries if the batter for double chocolate chip muffins is thick. It’s supposed to be! Thick enough to use an ice cream scooper to transfer the dough in even portions into the muffin tin.
Leave the dough as is. The muffin dough will spread out in the oven as they bake. Sprinkle extra chocolate chips over the top of each muffin for more chocolate decadence.
Tips For Making The Best Keto Low Carb Muffins
- Use a low carb sweetener that measures like granulated sugar. A liquid or concentrated sweetener reduces the bulk needed for the recipe.
- Bring the eggs to room temperature. Eggs will mix better into your batter if they are not cold right from the refrigerator.
- Don’t overmix the batter. Work the batter ingredients together until just combined.
- Use fresh, aluminum free baking powder. Fresh baking powder is what makes delicious keto and low carb treats rise. And be sure your baking powder is aluminum free. Aluminum can make your baked goods have a metallic taste. It also avoids the ugly possibility of your muffins turning green due to a chemical reaction between your ingredients and the aluminum in the baking powder.
- Avoid overbaking. Bake just until the tester comes out clean.
Freezing Keto Double Chocolate Chip Muffins
Can these low carb muffins be frozen for later? Absolutely they can! We usually make a double batch…a dozen for now and a dozen for later! Here’s how:
Let the muffins cool completely after baking, then wrap tightly in plastic wrap. I like to wrap each one individually, then place them all in a gallon-size freezer bag. Store flat in the freezer and thaw on the counter before serving.
Little bits of air will get trapped in the dough as you mix it, making tiny air bubbles that keep the muffins light and fluffy! Enjoy.
Hungry for More Keto Muffins?
If you can’t get enough low carbohydrate muffin recipes here’s a few more for you!
Keto Double Chocolate Chip Muffins
- 2 cups almond flour
- 2/3 cup unsweetened cocoa powder
- 3/4 cup granulated erythritol
- 1 TBSP baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp kosher salt
- 3 large eggs
- 1/2 cup unsalted butter, melted, measured before melting
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 3/4 cup sugar-free chocolate chips
- Preheat the oven to 350° F or 177° C..
- Line a muffin pan with paper or foil muffin liners. Silicone cups work too.
- In a large mixing bowl whisk together almond flour, cocoa powder, erythritol, baking powder, xanthan gum and salt until combined.
- Stir in eggs, melted butter, almond milk and vanilla. Mix until just combined. Fold in chocolate chips.
- Scoop dough into prepared muffin cups, distributing evenly. Bake for 20 – 25 minutes until the top becomes firm and a toothpick inserted comes out clean.
- Remove muffins from tin right away. Cool on a wire rack to allow muffins to firm up as they cool. Store leftovers tightly covered on the counter for up to 3 days.
EQUIPMENT WE USED!
NUTRITION INFORMATION PER SERVING
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