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
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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
Dee Anna Arlt says
I just made this muffins they are wonderful definitely a do over ,love ,loved them I will also tell people with diabetes about them so good thanks for sharing Dee A.
Cassandra says
Made these without the peanut butter powder, and they turned out well. I actually ended up making 6 being I didn't have a muffin pan and baked them at temp adding only 4 minutes. They were crunchy on the outside and soft on the inside. It leads me to assume that they might be a little dry at 11 minutes in mini muffin form? As far as a grainless muffin, I really like the texture. I"m not huge on chocolate, but I think that the almond butter keeps it from being too overwhelming. It pairs nicely with a cup of coffee 🙂
Cassandra Carrascosa says
I didn't have a mini muffin pan. Sorry for the typo*
someone says
do you need the peanut butter powder for this recipe to work?
Leah says
Love this muffin! Made with natural peanut butter because I had no almond butter. I also used regular size muffin pan. Took them to a youth class and they loved them.
Brian Shea says
I just made these, in fact I'm eating one now, and they are amazing! I'm astonished how much the texture is like regular muffins, but maybe lighter and fluffier. I was expecting some sort of weird texture, if not flavor. But no such thing, just deliciousness! I did use peanut butter instead of almond butter, actually I didn't have enough peanut butter, so I reconstituted the peanut butter powder to make up for what I didn't have. I'm thinking when the next time I make these to experiment; use some espresso powder or some chopped walnuts. In any case, they are delicious and thank you for this recipe!
Kayren says
I made these in my standard mini muffin pan, I didn't have almond butter nor peanut butter powder so used my Natural peanut butter, I found them a little dry. Baked 11 min's. Still good tho, will make again.
Patti Moreland says
Just tried these and oh my!!!
So good!!!
Thanks!!!! Best keto brownies ever!!
Michele says
Just made these. They are so good. I used reg granulated erythrotol and they came out fine, not granular texture at all.
Kait says
I’ve been doing keto for 5 months and this recip just made it so much easier! Tastes just like a normal chocolate muffin 😍 thank you for this.
Jen says
Made these twice now and I feel like 11 mins isn’t long enough. I cooked them longer the first time and they were more dense but still tasted delish after a few weeks. I’m using both silicone and metal tin and they basically just collapse within a few mins after. Way too undercooked to even be transferred
Kyndra Holley says
Are you using a mini muffin pan as the recipe calls for or a standard size pan? If you are using a standard sized pan, then 11 minutes definitely won't be enough time.