Keto Chocolate Muffins {gluten-free, paleo}
Prep time: 
Cook time: 
Total time: 
Serves: 10 muffins
gluten-free, paleo, keto,
  • 2¼ cups blanched almond flour
  • ¼ cup + 1 tablespoon cocoa powder (or cacao powder)
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 large pasture-raised eggs (room temperature)
  • ½ cup liquid monkfruit syrup (you can also use honey or maple syrup)
  • ¼ cup melted coconut oil, grass-fed butter or ghee
Optional Add-ins/toppings:
  • ¼ cup cocoa nibs (or dark chocolate chips), freeze dried raspberries, roughly chopped nuts like walnuts or pecans, hemp hearts, etc
  1. Preheat oven to 350˚F. Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the almond flour, baking soda, cacao powder and salt.
  3. In a separate large mixing bowl, beat the eggs. Whisk in the monkfruit syrup (honey or maple syrup) melted butter or coconut oil and whisk to combine. Stir in the almond-flour mixture, then carefully fold in any add-ins you are including.
  4. Divide all of the the very dense batter into the prepared muffin tin and bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  5. Cool the muffin pan on a wire rack for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack. (Don’t cool them longer than 5 minutes in the hot pan or they’ll get soggy).
  6. I find these muffins do best stored in the refrigerator for u too 5 days or freeze them for up to several months.
The nutrition facts shared with the net carbs being 5.2g / per muffin are for the muffins made with coconut oil and the monkfruit syrup, without any additional add-ins like cacao nibs, nuts or dried raspberries. As always this information cannot be 100% accurate!
Nutrition Information
Serving size: 1 Calories: 252 kcal Fat: 21.5 g Carbohydrates: 12.3 g Fiber: 7.1 g Protein: 8.6 g
Recipe by Tasty Yummies at