These Keto Chocolate Muffins are scrumptious and packed with healthy fats and protein. They are also dairy-free making them Paleo friendly.
Keto Chocolate Muffins
If you love grab-and-go breakfasts you’ll want to bake up a double batch of these keto chocolate muffins.
There are only a few ingredients in this keto chocolate muffin recipe and they can be ready in under 30 minutes.
These keto chocolate muffins are made with almond flour. One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour.
It has a lot more protein and fat, and let starch, so it reacts differently in recipes.
Almond flour is best stored in the refrigerator or freezer if you’re not going to use it up in a week or two. I talk about it more below in my tips for working with almond flour.
Can I use an egg replacer in these keto chocolate muffins?
I haven’t tried using an egg replacer in this keto chocolate muffin recipe because of the amount of eggs that it calls for.
I have had others comment on similar recipes that chia egg and flax egg worked well, but the almond flour muffins didn’t rise as much.
Their keto muffins turned out to be more of a rich, fudgy brownie-muffin.
What sweeteners can I use in keto muffins?
You can use your sweetener of choice. We’ve used granulated Swerve and Lakanto. Just note that the flavor will be slightly different with each sweetener.
Maple flavored syrup tends to be mild in flavor while still adding a touch of sweetness.
Working with Almond Flour
These are essentially almond flour chocolate muffins.
One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour. It has a lot more protein and fat, and less starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking almond flour muffins with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag otherwise your paleo chocolate muffins will taste funny.
How to Make Keto Chocolate Muffins
- Add almond flour, cocoa, salt, and baking soda to a large mixing bowl.
- Whisk until combined.
- Add the oil, maple flavored syrup, and eggs.
- Mix until well combined.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners, and bake as directed.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
It takes me about 5 minutes to whip up the batter for these keto chocolate muffins.
These keto muffins are easy enough that you can make them fresh in the morning before you get your day started. For the full recipe and instructions see below.
To top it all off, all of these keto muffins freeze well! I often make up extra batches and freeze them for busy weeks, camping, or traveling and they are still tender and delightful.
Are chocolate chips keto?
If the chocolate chips are dark chocolate, high cocoa with no sugar, or they use a sugar free sweetener they are accepted on the keto diet.
Many food bloggers and recipe developers use Lily’s chocolate chips. If you don’t want to use chocolate chips you can leave them out or use cocao nibbs.
If you are looking for more breakfast ideas, you’ll want to make my Keto Pancakes. My Keto Granola is also filling and delicious.
More keto recipes you might like:
Ingredients you'll always find in our pantry:
Did you make these keto chocolate muffins? Stop back by and let me know what you thought.
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- 2 cups almond flour (or almond meal)
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup oil
- ¼ cup sugar-free maple flavored syrup (we use Lakanto)
- 3 large eggs, room temperature
- ½ cup sugar-free, dairy-free dark chocolate chips
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- Add in the oil, maple flavored syrup, and eggs and mix until combine.
- Stir in the chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
- Spoon almond flour into the measuring cup, and then level.
- You can use your oil of choice in this recipe. I haven't tried using butter.
- You can freeze these muffins for up to 3 months.
- You can use your sweetner of choice in these muffins.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 116mgCarbohydrates: 12gNet Carbohydrates: 7gFiber: 5gSugar: 7gProtein: 6g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.