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Keto Chocolate Muffins

Rich and indulgent keto chocolate muffins taste rich and decadent, but they are low in calories and high in fiber.
Course Breakfast
Cuisine American
Keyword chocolate, gluten free, keto, muffins
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 40 minutes
Total Time 1 hour 15 minutes
Servings 12 muffins
Calories 127kcal
Author Vered DeLeeuw


  • 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).



If using Dutch-processed cocoa powder, substitute 4 teaspoons baking powder (gluten-free if needed) for the 1 teaspoon of baking soda.


Serving: 1muffin | Calories: 127kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 184mg | Fiber: 4.5g | Sugar: 10g