These rich and indulgent keto chocolate muffins are made with coconut flour and unsweetened cocoa powder. It's so easy to make them - simply mix the ingredients in one bowl, then bake them for about 20 minutes.
Just like keto donuts, these delicious muffins are made with coconut flour. They have a moist and fluffy texture and a deep chocolate flavor. They are perfect for breakfast or a snack - two of them keep me full for several hours. You can store them in the fridge for several days, and they can also be frozen.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Sweetener: I use stevia. You can use a granulated sweetener instead.
- Whole milk: You can use heavy cream or canned coconut milk instead.
- Coconut flour: An extremely absorbent ingredient, so it's best to measure it by weight and not by volume.
- Unsweetened cocoa powder: Use natural cocoa powder (not Dutch-processed) to give the baking soda the acidity it needs to activate.
- Baking soda: You can replace it with 4 teaspoons of baking powder (gluten-free if needed).
Variations
- Use heavy cream or canned coconut milk instead of whole milk.
- Use almond, coconut, or orange extract instead of vanilla extract. If you do, use just 1 teaspoon.
- You can replace the butter with oil. Sometimes, I use macadamia nut or walnut oil.
- Mix ½ cup of chopped pecans or walnuts into the batter.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these muffins:
Whisk all the ingredients in one bowl, adding them in the order listed. I start with the liquid ingredients and finish with the dry.
Divide the batter between 12 foil-lined and greased muffin cups. If using, top each muffin with 5-6 dark chocolate chips.
Bake the muffins for about 20 minutes in a 350°F oven, until puffed and set and a toothpick inserted in their center comes out clean. Cool them to room temperature, then serve.
See how wonderfully fluffy they are!
Expert Tips
- It's been my experience that coconut flour-based baked goods stick to paper liners, even when well-greased, but they don't stick to greased foil liners. So I highly recommend using foil or parchment liners when making this recipe, not standard paper liners.
- Coconut flour is extremely absorbent, so it's best to measure it by weight and not by volume. Each additional tablespoon makes a big difference.
Recipe FAQs
No! I worked hard to get the exact ratio that produces fluffy, tender muffins. As long as you don't overbake them, they should not be dry.
Coconut flour baked goods, in general, should not be dry. When they are, it's simply because the recipe doesn't contain enough liquid and eggs to account for the flour's absorbency.
I suggest you check the batter after you've finished mixing it. Maybe in your kitchen, with your ingredients, the batter did turn out a bit dry? It should be smooth and easy to mix, not sticky or dry, and not watery.
If your batter seems too dry, add water, a tablespoon at a time, until you reach a good consistency, like this:
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, not Dutch-processed cocoa powder that has been treated with alkali.
Dutch-processed cocoa powder is not acidic, so it won’t react with the baking soda, and the muffins will be flat and dense rather than light and fluffy. If you only have Dutch-processed cocoa powder, substitute 4 teaspoons of baking powder for the baking soda.
I sweeten these muffins with stevia glycerite. The amount of stevia I use is equal to 1 cup of sugar. This is quite a bit, but it's needed to counteract the bitterness of the cocoa powder.
You can use a granulated sweetener instead of stevia. If the batter seems dry and sticky, add water or milk, a tablespoon at a time, until you reach a good consistency.
Serving Suggestions
I usually serve these muffins just as they are. They're great with coffee, iced coffee, mint tea, iced tea, or almond milk. Sometimes, I drizzle them with melted peanut butter. It's so good!
If you'd like to add frosting and turn them into cupcakes, you can use this keto cream cheese frosting or this keto chocolate mousse.
Storing Leftovers
Once completely cool, you can store these muffins in an airtight container in the fridge for up to five days. Warm them very gently in the microwave, 10 seconds per muffin, before enjoying them (make sure to remove the foil liners before microwaving them).
You can also freeze these muffins in freezer bags for up to three months.
More Keto Muffins
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Recipe Card
Fluffy Keto Chocolate Muffins
Video
Ingredients
- 4 large eggs
- 4 tablespoons unsalted butter - melted and slightly cooled
- 1 tablespoon stevia glycerite - equals 1 cup of sugar
- 1 tablespoon pure vanilla extract
- 1 ½ cups whole milk
- 1 cup coconut flour - 112 grams
- ½ cup unsweetened natural cocoa powder - 40 grams
- pinch salt
- 1 teaspoon baking soda
Optional:
- ¼ cup dark chocolate chips
- 1 tablespoon powdered sweetener
Instructions
- Preheat the oven to 350°F. Line 12 muffin cups with foil (not paper) liners and grease the liners.
- In a large bowl, whisk the eggs. Whisk in the butter, stevia, vanilla, and milk.
- Whisk in the coconut flour, then the cocoa powder. Finally, whisk in the salt and baking soda.
- Using a 4-tablespoon scoop, divide the batter evenly among the prepared muffin cups. If using, top each muffin with 5-6 dark chocolate chips.
- Bake the muffins until they are set and a toothpick inserted in their center comes out clean, 18-20 minutes.
- Cool the muffins for 10 minutes in the pan on a cooling rack, then cool them directly on the cooling rack until completely cool, about 30 more minutes. The muffins taste much better when they've had a chance to cool and set.
- Once they are cool, go ahead and serve them! To make them prettier, you can dust them lightly with powdered sweetener.
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
- Since coconut flour is so absorbent, it's best to measure it by weight and not by volume. Each additional tablespoon makes a big difference, so it's best to be as accurate as possible.
- If using Dutch-processed cocoa powder, substitute 4 teaspoons of baking powder (gluten-free if needed) for the 1 teaspoon of baking soda.
- You can use a granulated sweetener instead of stevia, increasing the amount of liquid you add to the batter if it's too dry. Add water or milk, a tablespoon at a time, until you reach a good consistency.
- The leftovers keep well in an airtight container in the fridge for up to five days. Warm them briefly in the microwave before serving (after removing the foil liners, of course). You can also freeze these muffins in freezer bags for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
cynthia cox says
I made these muffins and loved them. I was a little afraid about using only the 1 tsp of baking soda, but they turned out fine. I substituted granular splenda, 3/4 cup for the sweetner. I also dusted them with keto xxx sugar. wonderful for a chocolate craving! ps. I also added one fourth cup of lillys sugar free chocolate chips in the batter. hubby loves them!
Vered DeLeeuw says
I'm so glad you and your husband enjoyed these muffins, Cynthia! Thanks for the comment and for sharing your delicious tweaks.