Home » Recipes » Keto Chocolate Muffins Recipe (3g Carbs)
by Matt Dobson
56
5 from 308 votes
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These delicious keto chocolate muffins with choc chips are moist and sweet just like you’re used to. These keto muffins are gluten-free, grain-free, sugar-free, and have just 3g net carbs!
Bake your low carb chocolate muffins in bulk and keep them in the fridge or freezer for a quick snack!
This Keto Double Chocolate Muffins recipe makes 12 muffins. 1 serving is 1 muffin and has 3g net carbs.
Keto Chocolate Muffins Ingredients
- 1 cup of Almond Flour
- ½ cup of Unsweetened Cocoa Powder
- ½ cup of Erythritol
- 1 ½ teaspoon of Baking Powder
- 1 teaspoon of Vanilla Extract
- 3 Eggs
- 2/3 cup of Heavy Cream
- 3 ounces of Butter, melted
- ½ cup of Sugar-Free Chocolate Chips
How To Make Keto Chocolate Muffins
- Preheat oven to 175C/350F.
- In a bowl, combine almond flour, cocoa powder, erythritol, and baking powder.
- Add the vanilla extract, eggs, and heavy cream. Mix well.
- Add the melted butter and combine.
- Add the sugar-free chocolate chips and stir well.
- Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers.
- Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
- Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.
Keto Chocolate Muffins - Double Choc Chip
We couldn’t stop at just Choc Chip we wanted more Chocolate. So here's our keto chocolate muffins recipe with Double the Chocolate!
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4.98 from 308 votes
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Course: Desserts, Snacks
Cuisine: American, British
Cook Time: 20 minutes mins
Total Time: 20 minutes mins
Servings: 12 muffins
Calories: 212kcal
Author: Matt Dobson
Unit Conversion
US Customary - Metric
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Erythritol granulated
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 2/3 cup Heavy Cream
- 3 ounces Unsalted Butter melted
- 1/2 cup Sugar-Free Chocolate Chips
US Customary - Metric
Instructions
Preheat oven to 175C/350F.
In a bowl, combine almond flour, cocoa powder, erythritol and baking powder.
Add the vanilla extract, eggs, and heavy cream. Mix well.
Add the melted butter and combine.
Add the sugar-free chocolate chips and stir well.
Spoon the mixture into 12 holes of a standard muffin pan that have been lined with cupcake papers.
Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.
Video
Keto Chocolate Muffins Recipe - "Double Choc Chip" - Moist & Rich
Notes
Nutrition
Serving: 1Muffin | Calories: 212kcal | Carbohydrates: 8g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 27mg | Potassium: 135mg | Fiber: 5g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
How To Store Chocolate Muffins
Chocolate muffins can be stored in the fridge for up to one week or frozen for up to three months. Defrost in the fridge or in the microwave on low power.
How Many Carbs In Cocoa?
Considering you don’t use much cocoa powder it is very low-carb per serving.
One tablespoon of cocoa has 3 grams of carbohydrates, and only 1 gram of that is net carbs.
Cocoa is very low calorie and low-carb it sometimes ignored by those on a keto diet due to the bad wrap high sugar chocolate gives it.
Cocoa powder is keto-friendly and has a lot of nutrition benefits for low-carb diets.
You can buy keto-friendly chocolate and we make our cocoa sweet by using natural sweeteners and sugar substitutes.
Love our Keto Chocolate Muffins? Try these other low-carb recipes;
- Healthy Chocolate Chip Muffins Recipe –Delicious
- Keto Breakfast Muffins Recipe
- Low Carb Muffins Recipe – Bacon and Sour Cream
To make a larger batch of this Keto Chocolate Muffins recipe adjust the servings above.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
56 thoughts on “Keto Chocolate Muffins Recipe (3g Carbs)”
I don’t have cocoa powder… would unsweetened baker’s chocolate chunks (melted) work instead?
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We can’t be sure about that Alex. One is powder and the other will be a liquid when you melt it. You can try but we haven’t tried it and don’t think that would work.
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Can you make large muffins with this recipe
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You sure can Mark!
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Worked out great, thanks for the recipe! I added a powdered erythritol sweetened frosting and the combo tasted great, like a flour/sugar cupcake! Nice to have an alternative :D.
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Adding frosting is a great idea, Elle! I’ll have to try it myself 🙂
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Never baked anything before in my life, just followed the recipe and they turned out absolutely perfect. Used 85% Cocoa dark chocolate broken into small chips but only 1/8 cup at most. Reduced the Erythitol to 1/3 cup on second bake and they still turned out as delicious.
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Congratulations on your first steps into baking! I’m so glad that everything turned out perfectly for you, Eamonn!
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These muffins were delicious. I made them earlier in the week and have been enjoying one as a dessert each night. Tonight I even heated one up in the microwave and cut it up and added 1/8 cup of Rebel vanilla ice cream and had brownie a la mode. I’ve shared this with friends and everyone who has tried them loves these muffins. This is the hands down best treat on Keri if you love brownies. Thank you for creating this recipe and sharing it us!!!!
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Hi Layla,
Warmed and topped with ice cream sounds absolutely amazing! I’m so glad that you are enjoying the muffins 🙂
Thank you for your kind words, you’ve made my day!!
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These muffins are chocolatey, rich, and moist.
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These are amazing! May be my first keto baking experience in a year that gets a give star!! I put whip cream on top and it’s like a brownie omg!!
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So glad you liked them Crystal, making me hungry thinking about it.
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I made a batch this week, they went perfectly! They were soft, light and delicious. We all love them and I can’t wait to make some more! Thank you!
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Made these for snacks\breakfast this week. They were really great tasting! My sugar addicted husband even liked them! Win Win!
Just a note: I didn’t put these in the refridgerator as it is still cool here in Kansas and they were fine after 4 days.Reply
I used Truvia and it leaves an after taste. I’ll stick to Lakanto next time.
The recipe is wonderful. Thank you for sharing this with us.
❤️❤️❤️Reply
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Just made these a little while ago, for the first time! Sooo good! My daughter said she can’t tell that they’re keto.Reply
Perfect Have made them three times My son loves them 51 Yrs old He has been on strict Keto
diet for 1 year and lost 117 lbs this year Never chested He likes these muffins do not mess up his numbersReply
LushReply
These were amazing! Very easy to make as well!Reply
These are amazing!! Even my three younger brothers (12, 13, 16) love them!! My mom texted me asking what they were, I came home that night and there was only 3 left thanks for an incredible recipe!! I made another batch just this morning! We all only eat keto but I appreciate not having just “eh they’re ok” things to eat! (I used erythritol/monk fruit sweetener)Reply
To die for especially if you sneak in extra chocolate buttons. You need to try them yourself and see. I use less sweetener.Reply
I agree Claudia, I can’t get enough of them, Gerri makes them for me all the time.
Stay tuned, we have a lovely lady from South Africa who’s been kind enough to make a recipe video for us. 😉
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Love them easy To make . Thank You!!
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These are so good! I add a little cinnamon and they just taste so yummy!Reply
Love these muffins! Even my gluten, carb eating boyfriend likes themReply
Amazing, tastes so good! Even my son likes them and he doesn’t like my “kind” of food. Great recipe, thank you!
(I used erythritol/monk fruit sweetener)Reply
Thank you for your kind words, Jenn!
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I don’t usually leave reviews, but after cooking what seems to be 1000’s of different recipes for less than desirable results, this one deserved a review! Ah-ma-zing!!! Taste is spot on (I used xylitol) texture is nearly 100%, a teeny bit crumbly but that could be something I did, it only bothers be because the kid shave coated my dining room in crumbs . I might try 1/2 teaspoon of xanthan gum next lot and see if it helps. Thank you for putting my out of my misery. Will bake again and again and againReply
Thank you for your kind words, Tamika!
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These are amazing!
This is my second time making them.I added a pinch of xanthan gum and they held together so well!
Yummy!
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I tried making this last night and the muffins were perfect! I was baking for the FIRST time and the result was fantastic. Thank you so much for your recipe. I didn’t have the regular muffin pans so I baked 4 rounds of 12 mini muffins at 12 minutes each round. I was a little disappointed that they shrink after puffing up so nicely in the oven but then I read your final comments in the recipe that “The muffins will shrink back a little as they cool.” and I was beaming again. Success!!
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Delicious!! I improvised a bit , I used canned coconut cream and oil instead because I have dairy allergy. Also, lessened the erithrtol to 1/3 cup because I think the erythritol is sweeter than sugar, at least to my palate. They were a win win for my husband who is diabetic.Reply
I just made these for my husband and I to have breakfast while on the truck using an air fryer oven they cooked in 17 minutes and were very moist and rich. Although I adjusted the butter to 8 TBSP instead of 6.Reply
Hi,
I’m new to your site. I am a seasoned Keto baker but I had an issue with the muffins. Mine did not rise in the middle and were still not done after 20 min. I left them a little bit longer and finally they were done but did not rise in the middle. Any idea what I may have done wrong. I followed the direction no exactly as written and same ingredients except for sugar. I used xylitol. The batter was so good. I really want to fix this. I know they will be great.
P.S.
They taste great even though they fell in middle.
ThanksReply
Hi Patti,
I think this issue could be due to using xylitol, or it might be caused by old baking powder. It is quite difficult to diagnose what could be the problem when I’m not standing beside you watching every step.
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My first Keto desert and the whole family LOVES IT!!!
Thank you for sharing!Reply
Was really struggling for something sweet and cake-like to hit the spot whilst on Keto. These were fantastic. Light and moist, I would eat these even if I wasn’t avoiding sugar. I am hard to please but these more than did the job. Thank you!
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Holy moly these are great! The texture and taste are spot on! I used coconut extract instead of vanilla to replace a craving. Oven time and temp were perfect. I had about a muffin of batter left so i tossed it in a mug and microwaved it. Molten delishousness! My new favorite keto recipe!Reply
Thank you for your kind words Audra. I’m so glad you liked them 🙂
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I have been cooking Keto for my fiance and I over the past two months. These have been the best chocolate muffins thus far. Thank you for the recipe!Reply
I made these last night and they are so delicious! Thank you for sharing your recipe! I’ve tried many keto chocolate cupcakes/muffin recipes and this recipe is bookmarked for future use (maybe for tomorrow night lol)
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Loving this! Didn’t have any sugar substitute so omitted the erythritol and still yummy and moist! Baked mine as mini muffins at 12min. Totally superb! Thanks!Reply
I took these for our Sunday morning Bible study class. We have several people who are eating low carb or they are diabetic. They were a huge hit and everyone wanted the recipe. These were super easy to make.Reply
I’m so glad you study group enjoyed them! Thanks for stopping by Sherry 🙂
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Can’t wait to try this!
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Made these by recipe but used 1/2 stevia and 1/2 raw sugar because that’s what I had on hand. Also added some collagen to add some protein. Think they are good. Might try coconut oil next time or add a little pumpkin.Reply
These are amazing. Made them for a friend’s birthday and put keto cream cheese frosting on them.
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Yum! Cream cheese frosting is delicious. Thank you for your kind words, Jinger.
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These look delicious!Reply
I’ve been on keto for a couple weeks and desperate for some sweets. I made this recipe, but omitted the chocolate chips and it was AMAZING. ate 2 with some halo ice-cream. GAME CHANGER! im so happy! thank you!
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Hi Marcela,
The serving size is one muffin and the recipe makes 12. Our nutritional information is based on the brands of ingredients that we use, it could be that your chosen brand has more carbs (I know different brands of sugar-free chocolate differ quite a lot) or that the app you are using has different data to the one that we are using. I hope that helps 🙂
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If i only have Swerve, can i use that? Is it a 1:1 swap with the erythritol? Thanks!
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Hi Chelsea,
We don’t have access to swerve in Australia for me to be able to accurately answer, but from what I have researched a 1:1 swap should be fine.
Gerri
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Hello, I just made these for the first time and used a mini muffin tin and baked for 10 minutes. They are extremely dry and fall apart when picked up. I followed the recipe exactly. Eating them all broken apart is still a treat, but terrible presentation. What did I do wrong?
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Hi Holly,
It sounds like they might have been a little over baked. I would suggest dropping the oven temperature to 160C/320F and start with 8 minutes then check before cooking longer.
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