Keto Double Chocolate Chip Muffins are simple and easy with this almond flour recipe. Unsweetened cocoa powder and sugar-free chocolate chips give these ketogenic muffins their over-the-top double chocolatey goodness.
Some days we just need chocolate! These rich low-carb chocolate muffins, made with nut flour and loaded with sugar-free chocolate chips, are just what you need when those chocolate cravings hit. These muffins are insanely delicious, with a dense and intensely chocolate flavor you won’t soon forget.
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. With only 4 grams of net carbs each, what are you waiting for?
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.
- 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.
- 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
- 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.
How to make the Low Carb Muffins
- 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 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 batter until the everything 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.
Little bits of air get trapped in the dough as you mix it, making air bubbles that keep the muffins light.
Freezing Keto Double Chocolate Chip Muffins
Can these muffins be frozen for later? Absolutely they can! 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.
Hungry for More Keto Muffins?
Keto Double Chocolate Chip Muffins
- 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
© Copyright Christine Mello for Holistic Yum. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.