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.
More Keto Dessert Recipes
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
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
Andi says
I’ve made this recipe numerous times. It’s so good. Today I didn’t have any Lily’s chocolate chips on hand so I made it without the chips but I topped it off with a sugar free whipped cream. Still very good. Sukrin Gold is my sweetener of choice. Also my favorite peanut butter powder is Hoosier Hill Farms. I’m wondering if this recipe could be made into a chocolate chip pancake!
Jen says
Great recipe! The erythritol flavor is not as pungent in this recipe. Easy and yummy!
Alexis Sego says
I would like to know the nutrition facts for the 12 muffins
Kyndra Holley says
It's all included in the post. They are at the bottom of the recipe.
Alexis Sego says
That's for the 18 minis
Ned says
There is a calculator function on your phone X12 the nutritional values of 1 muffin.
Barb says
Made these today. They are wonderful! I think I'll do peanut butter next time too because almond butter is so pricey.
Andi says
I buy it in bulk at Sam’s Club
Robin Barr says
I havent tried these yet, but was wondering if I could skip the peanut butter powder? I'd rather have more chocolate flavor than p.b. flavor.
also, can these just be made as cookies?
thanks for your help.
Andi says
Yes these can be made into cookies. She has a cookie recipe on here that is nearly identical (I believe she even mentions so in this recipe). It works perfect for cookies. I like to top off each cookie with extra Lily’s chocolate chips
Cassandra says
I left out the peanut butter powder and they turned out fine. I might try subbing in some chocolate protein powder.
Ron says
My first batch wasn't sweet enough so I used a whole cup of confectioners erythritol in the next batch and it came out perfect.
Leslie Macchiarella says
I have been dreaming of your luscious brownies since devouring one from the lot you baked for our event! Thank you so much for sharing your recipe. I see more of these in my future now— comin’ right out of my own little oven. Yumski!
Tanya Rambow says
Yes, these keto, flourless chocolate muffins are yummy! I didn't have the confectioners erythritol on hand, so I ran Stevie blend through the blender until it became like powder. The muffins came out moist, not too sweet. My daughter will love them because she often says that she doesn't like dessert because of it being too sweet. Will I make these muffins again? The answer is Yes! Thanks for the recipe!
Dawn Krueger says
Can’t weight to try these!!
Lisa S says
AMAZING!!! I've made these three times in the last 3 weeks. I made it using half almond butter and half peanut butter. Thank you so much!!!