Rich and indulgent coconut flour chocolate muffins taste rich and decadent, but they are low in calories and high in fiber.
These delicious keto coconut flour chocolate muffins taste so chocolatey and indulgent! However, they are low in carbs and in calories and high in fiber. Two of these coconut flour chocolate muffins for breakfast will fill you up for hours. They should not cause the spike and dip in blood sugar that regular muffins made of refined wheat flour will likely cause.
Baking with coconut flour
I love baking with coconut flour. It takes some getting used to because it’s extremely absorbent and requires lots of liquids and extra eggs. But once you get the hang of it, coconut flour baked goods have a lovely, fluffy texture. I also appreciate the fact that they are not as calorie-dense as baked goods made with almond flour.
Are these muffins dry?
No! I worked hard to get the exact ratio that produces fluffy, tender coconut flour chocolate muffins. As long as you don’t overbake them, these muffins 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 coconut flour’s absorbency.
I do suggest that after you’ve finished mixing the batter, check it. Maybe in your kitchen, with your particular ingredients, the batter did turn out a bit dry? The batter should be smooth and easy to mix. Not sticky or dry and not wet and liquid. If your batter seems too dry, simply add water, a tablespoon at a time, until you reach a good consistency.
What cocoa to use
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch-processed cocoa powder that was treated with alkali. The Dutched 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, you should substitute 4 teaspoons of baking powder for the 1 teaspoon of baking soda.
How to measure the coconut flour
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.
How to sweeten coconut flour chocolate muffins
I sweeten these muffins with stevia glycerite (product link provided below in the recipe card). I like this sweetener, because it nearly eliminates the bitter aftertaste typical to stevia, and because I believe that stevia is the healthiest non-nutritive sweetener. The amount of stevia I use is equal to 1 cup of sugar. You can experiment with a granulated sweetener if you wish. But I only tested this recipe with stevia.
Isn’t that a lot of sweetener?
Yes. But it’s needed to counteract the bitterness of the cocoa powder.
Chocolate chips are optional
Sometimes I mix 1/2 cup of dark chocolate chips into the batter. Other times, I just scatter a few chocolate chips on top of each muffin. But this is purely optional, and usually, I don’t, so I didn’t include chocolate chips in the recipe or in the nutritional info.
Use foil liners
I’m not sure why this is the case, but it’s been my experience that coconut flour muffins and cupcakes stick to paper liners, but they don’t stick to foil liners. So I highly recommend that you use foil liners when making this recipe.
How to store coconut flour chocolate muffins
Once completely cool, store these muffins in the fridge, in an airtight container, for up to a week. Warm them very gently in the microwave on 50% power, 10 seconds per muffin, before enjoying (after removing the foil liners, of course).
Coconut Flour Chocolate Muffins
- 4 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon stevia glycerite (equals 1 cup sugar)
- 1 tablespoon pure vanilla extract
- 1 1/2 cups milk
- 1 cup coconut flour (112 grams)
- 1/2 cup unsweetened natural cocoa powder (40 grams)
- 1/4 teaspoon kosher salt (or a pinch of fine salt)
- 1 teaspoon baking soda (make sure it's fresh)
- Preheat oven to 350 degrees F. Line 12 muffin cups with foil (not paper) liners and grease the liners.
- In a large bowl, whisk the eggs. One by one, whisk in the butter, stevia, vanilla, and milk.
- Whisk in the coconut flour, then the cocoa powder. Finally, whisk in the kosher salt and the baking soda.
- Using a 4-tablespoon scoop, divide the batter evenly among the prepared muffin cups.
- Bake until set and a toothpick inserted in center comes out clean, 18-20 minutes.
- Cool the muffins 10 minutes in the pan on a cooling rack, then cool 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.
- Leftovers keep well in an airtight container in the fridge for up to a week. Warm them briefly in the microwave prior to serving (after removing the foil liners, of course).