These Keto Chocolate Muffins are a simple, low carb, sweet treat that are so easy to make and loaded with rich chocolatey flavor. This low carb chocolate muffin recipe comes with alternative sweetener options as well, so if you aren’t doing the super low carb thing or if you just want to make these Keto Chocolate Muffins ASAP with pantry staples you already have on hand you can get on in right away.
These Keto Chocolate Muffins are little bit different of a recipe for me. I am not big on baking or sweets and I am also not generally one for using alternative sweeteners, not that there is anything wrong with some of them, necessarily, but it’s just not my scene. Most of the time, if and when I am going to have a little something sweet, I will use a very small amount of maple syrup or honey or a little coconut sugar. We’re talking a small amount, because it’s totally fine and I will be fine and honey and a little sugar won’t kill me.
When I developed this particular Keto Chocolate Muffins recipe, however, I wanted to make a low carb muffin recipe that would be versatile for my different readers and their different needs. I know for many folks eating keto or a low carb diet, they find themselves there due to diabetes or a metabolic condition of some sort where tracking their blood sugar becomes of high importance, so they do have to be more mindful and aware then those of us just choosing this lifestyle to feel good. Having several people in my life, close to me, that are diabetic, I love creating recipes that I know they can enjoy, too and I can feel good knowing they aren’t shoving those super scary artificial sweeteners into their bodies (splenda and the like).
These Keto Chocolate Muffins can be made several different ways. To be fully low carb and low glycemic, I tested the recipe with this Monkfruit Maple Flavored Syrup, which I have found is a nice replacement for baking recipes that use maple syrup or honey. There is a very subtle maple flavor, however, so you are aware, but I find that flavor pairs so nicely with these muffins. It’s not too distinguishable in this recipe, but in other recipes it can be more prevalent.
By using the monkfruit, these Keto Chocolate Muffins (by my calculations) clock in just over 5 net carbs per muffin! Not too shabby.
Go For It, Honey!
I tested this same muffin recipe using both honey and maple syrup, for the folks that don’t want the alternative “natural” sweeteners and aren’t necessarily super low carb or maybe you’re looking for a sweet treat for a carb-up. It works just as wonderfully. Obviously using honey or maple syrup makes these not quite as low carb / low sugar, but if you use honey, one muffin is around 18.5 net carbs, so a nice post-workout sweet bite on those days you want a little more. I really love these muffins made with honey!
Keto Chocolate Muffins Add-Ins and Ons
These Keto Chocolate Muffins are incredible with cacao nibs or your favorite chocolate chips, they are also delicious with hemp hearts, walnuts, pecans and I especially love them with a sprinkle of freeze-dried raspberries inside and on top. That tart little bite, is so nice!
These beautiful plates are from Amy Hamley Ceramics
- 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
- ¼ cup cocoa nibs (or dark chocolate chips), freeze dried raspberries, roughly chopped nuts like walnuts or pecans, hemp hearts, etc
- Preheat oven to 350˚F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together the almond flour, baking soda, cacao powder and salt.
- 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.
- 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.
- 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).
- I find these muffins do best stored in the refrigerator for u too 5 days or freeze them for up to several months.