Keto Chocolate Muffins


These Keto Chocolate Muffins really are the best I have ever made or tasted. They make a lovely dessert, treat or snack coupled with some double cream or whipped cheese frosting 😉

You’ll only need a few simple ingredients to make these tasty muffins and none of them are too expensive or hard to find. It uses unsweetened cocoa, sugar-free chocolate chips and gluten-free baking powder. The best bit is its only 2 net carbs per serving!

As long as you don’t substitute the almond flour in these keto chocolate muffins for coconut flour and use melted butter, you are sure to come out with super moist & scrumptious results. Coconut flour is very dry and won’t give you the same results. Another tip to bear in mind is to not overbeat the mixture, use a soft silicone spatula to combine the ingredients softly.

Although these keto chocolate muffins are freezer friendly, we prefer their texture when they are fresh. To freeze, just make sure they are completely cooled down before placing in freezer bags and inserting into the freezer. Keep out to defrost naturally rather than placing in the microwave. Alternatively, you can store them in the fridge in an airtight container for up to a week.

You may also like this Keto Avocado & Coffee Milkshake

If you are a Muslimah that is new to the Ketogenic diet and would like some support and more info on it, please feel free to contact our Muslim Keto Coach.

In summary, children & hubbies love these tasty treats, they are really good for lunch boxes, picnics and even parties!

Keto Chocolate Muffins

These Keto Chocolate Muffins are so easy to make, low in carbs, gluten-free and make the perfect sweet treat when that sweet tooth kicks in. They come out so moist, soft and chocolatey, you won't believe they are guilt-free.
Servings 12
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 eggs
  • ½ cup melted butter (unsalted)
  • ¼ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • ½ cup sugar-free sweetener (we use erythritol)
  • ¾ cup cocoa powder (unsweetened)
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup chocolate chips unsweetened


  • Preheat the oven to 175C/350F and Line a muffin tray with some muffin cases
  • Mix all the dry ingredients in a large mixing bowl and stir.
  • Mix the melted butter, beaten eggs, vanilla extract and milk together then stir into the dry mixture with a soft silicone spatula or spoon a little at a time until combined. Remember to not over stir the mixture.
  • Take out about 1 tbsp of chocolate chips and set a side before mixining the remaining into the batter.
  • Divide the batter evenly among the prepared muffin cases then top each with a few more chocolate chips.
  • Bake the muffins for 20-25 minutes, until they feel firm to the touch
  • When you have taken out the muffins from the oven, remove each of them from the tray immediately and allow to cool for a few minutes before you enjoy. Just be careful for any melted chocolate.
  • If you allow the muffins to sit in the tray they are more likely to crumble. The muffins will become firmer upon standing.
Calories: 208kcal
Course: Dessert, Snack
Keyword: Keto

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