Moist, delicious, and perfectly chewy. These bite sized keto chocolate muffins are sure to curb that nagging sweet tooth.
The Best Keto Chocolate Muffins
These Keto Chocolate Muffins are a rich and decadent treat, but in bite-sized mini form. They are low carb, gluten free, and even dairy free. They are also really easy to mix up with ingredients you probably already have on hand.
When that dreadful sweet tooth hits, this might just be the low carb dessert recipe that saves you from diving head first into a pint of ice cream. BUT, if ice cream is your thing, I also have a low carb solution for that. Check out this Mason Jar Low Carb Chocolate Ice Cream
Recipe Tips
- I cooked these muffins in a silicone mini muffin pan. You can get one here. They pop right out and clean up is a cinch.
- Using powdered monkfruit instead of granular helps to take away any grittiness.
- If you are making 12 standard sized muffins, you may need to increase the cooking time up to 15 to 17 minutes.
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Keto Chocolate Muffins
- Total Time: 21 minutes
- Yield: 18 Mini Muffins 1x
- Diet: Diabetic
Description
Moist, delicious, and perfectly chewy. These bite sized keto chocolate muffins are sure to curb that nagging sweet tooth.
Ingredients
- 1 cup natural creamy almond butter
- ⅔ cup powdered sweetener (I use this brand)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter powder (I use this brand)
- 2 large eggs
- 1 tablespoon melted salted butter, or coconut oil for dairy free
- 2 tablespoons water
- 1 ½ teaspoons pure vanilla extract (I use this brand)
- 1 teaspoon baking soda
- ¼ cup sugar free chocolate chips (I use this brand)
Instructions
- Preheat oven to 350°F. Place a silicone mini muffin pan on top of a rimmed baking sheet.
- In a large mixing bowl, combine the almond butter, monkfruit, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It should be a fairly thick dough. Fold in the chocolate chips.
- Divide the mixture evenly among 18 wells of the mini muffin pan - or 12 regular sized muffins.
- Bake for 11 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the muffins to cool before eating.
Notes
Net Carbs: 1.4g
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert recipes
- Method: Baking
Nutrition
- Serving Size: 1 Mini Muffin
- Calories: 115
- Fat: 10g
- Carbohydrates: 3.8g
- Fiber: 2.4g
- Protein: 4g
Keywords: keto muffins, keto cupcakes, keto chocolate muffins, low carb chocolate muffins, gluten free chocolate muffins
Anne Kahlbaugh says
These are excellent, as so many of your recipes are! I did bake them for 18 minutes using a mini muffin pan and just monitored them after 11 minutes by using a baking stick to check for their doneness. Used an idea from another person to place strawberries over them and keto whipping cream! YIKES! Wonderful!
★★★★★
Rachel says
I am blown away! I am a major home baker but am put off by all of the Keto textures. The texture of this is so amazing. It seems like it should have all of that gooey-gluten goodness but it doesn't! What other low carb recipes are this good texturally?! I haven't found one yet.
★★★★★
Khristina says
These are absolutely delicious! One thing, did anyone else have to bake them for a lot longer than 11 minutes? I ended up baking them for 24 min. My neighbor is hooked on these and keeps bugging me to make them for him!!!
★★★★★
Kyndra Holley says
Did you use a mini muffin tin as the recipe calls for, or was it a standard sized muffin tin?