These rich and indulgent keto chocolate muffins are made with coconut flour.
It's so easy to make them - simply mix the ingredients in one bowl, then bake them for about 20 minutes.
These delicious muffins are made with coconut flour. They taste so chocolatey and indulgent!
Two of these muffins for breakfast keep me full for several hours. They keep well in the fridge for several days, and can also be frozen.
You'll only need a few simple ingredients to make these 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 can use a granulated sweetener instead, possibly adding a bit more milk or water.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- 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.
- Kosher salt: If using fine salt, use just a pinch.
- Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. So you'll need 4 teaspoons of baking powder.
Making these keto chocolate muffins is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your first step is to whisk all the ingredients in one bowl, adding them one by one in the order listed.
- Now, divide the batter between 12 foil-lined and greased muffin cups.
- Bake the muffins for about 20 minutes in a 350°F oven. Cool them to room temperature before serving.
Here are a couple of tips for ensuring this recipe is a success:
- 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.
- 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.
Frequently asked questions
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 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.
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.
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, you should substitute 4 teaspoons of baking powder for the baking soda.
I sweeten these muffins with stevia glycerite. Although some people object to stevia's aftertaste, the glycerite formulation greatly minimizes it.
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 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.
Here are a few ways for you to vary the basic recipe:
- Use heavy cream or coconut milk instead of milk.
- Use almond 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 dark chocolate chips into the batter or scatter a few chocolate chips on top of each muffin before baking.
I like to dust these muffins with a powdered sweetener to make them prettier. This is purely optional, but it does improve their presentation.
Sometimes I drizzle them with melted peanut butter. It's really good!
Once completely cool, you can 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 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.
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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 ½ cups milk
- 1 cup coconut flour (112 grams)
- ½ cup unsweetened natural cocoa powder (40 grams)
- ¼ teaspoon Diamond Crystal kosher salt (or a pinch of fine salt)
- 1 teaspoon baking soda*
- Preheat your 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 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 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.
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