Rich and indulgent keto chocolate muffins, made with coconut flour, taste rich and decadent, but they are low in calories and high in fiber.
These delicious muffins are made with coconut flour. They taste so chocolatey and indulgent! However, they are low in carbs and in calories and high in fiber.
Two of these muffins for breakfast keep me full for several hours. And they keep well in the fridge for several days, and can also be frozen.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty keto chocolate muffins. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Melted unsalted butter: I love using creamy European butter. But any butter will work.
Sweetener: I use stevia. You might be able to use a granulated sweetener instead, possibly adding a bit more milk.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Whole milk: If you object to using 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 gove the baking soda the acidity it needs to activate.
Kosher salt: If using fine salt, use just a pinch.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
How to make keto chocolate muffins
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Whisk all the ingredients in one bowl, adding them one by one in the order listed.
Divide the batter between 12 foil-lined and greased muffin cups.
Bake for about 20 minutes at 350°F.
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 they dry?
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 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.
I have many coconut flour baked goods recipes on this blog and none of them are dry. A few examples:
What cocoa powder to use
Since this recipe for keto chocolate muffins 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 keto chocolate muffins
I sweeten them with stevia glycerite. I believe that stevia is quite safe. And although many people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
The amount of stevia I use is equal to 1 cup of sugar. This is a lot of sweetener, but it’s needed to counteract the bitterness of the cocoa powder.
You can experiment with a granulated sweetener if you wish, possibly increasing the amount of liquid you add to the batter. But I only tested this recipe with stevia.
Milk isn’t keto?
I believe that the final product’s macro are keto, thanks to the high fiber content of coconut flour. However, please feel free to use heavy cream or canned coconut milk instead of whole milk.
Chocolate chips are optional
Sometimes, when making these keto chocolate muffins, 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 baked goods stick to paper liners, even when well-greased, but they don’t stick to greased foil liners. So I highly recommend that you use foil liners when making this recipe.
How to store them
Once completely cool, store these keto chocolate 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).
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Keto 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 Diamond Crystal 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).