These Keto Chooclate Muffins are easy to make and the perfect breakfast or delicious snack for on the go. Sugar, free, gluten free & bake up soft, moist and tender with low carb and paleo-friendly ingredients.
HEALTHY CHOCOLATE MUFFINS:
Looking for a healthy muffin recipe that will satisfy that chocolate craving? These Low Carb Chocolate Muffins are so easy to make and bake up soft, tender and delicious. Plus, they are gluten free, grain free, sugar free and perfect for an afternoon snack or breakfast on the go.
My kids love helping me make muffins and a few of their favorite muffin recipes are Keto Blueberry Muffins, Zucchini Muffins, Strawberry Muffins and Blender Muffins.
REASONS WE LOVE PALEO CHOCOLATE MUFFINS:
- a healthy muffin recipe that is low carb, keto, paleo, gluten free and sugar free
- easy to make with simple pantry ingredients
- less than 30 minutes to make
- bake up soft and moist
INGREDIENTS FOR GLUTEN FREE CHOCOLATE MUFFINS:
To make the best keto chocolate muffins, you’re going to need:
- super fine blanched almond flour
- monk fruit sweetener can sub with coconut sugar for paleo chocolate muffins
- baking soda – leaveners to help muffins rise
- cocoa powder
- fine sea salt
- ghee, coconut oil (or butter if not paleo)
- eggs
- unsweetened almond milk
- apple cider vinegar – helps make muffins soft
- pure vanilla extract
- sugar free chocolate chips (we love using Lily’s)
HOW TO MAKE KETO CHOCOLATE MUFFINS:
To make almond flour chocolate muffins:
- PREHEAT THE OVEN: Preheat your oven to 350 F.
- PREPARE MUFFIN PAN: Line a muffin tin with silicone or parchment paper liners. Lightly grease with nonstick cooking spray.
- MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the eggs, sweetener, melted coconut oil, almond milk, vinegar and vanilla until smooth.
- POUR IN WET INGREDIENTS: Add the almond flour, cocoa powder, baking soda and salt and stir until combined. Fold in sugar-free chocolate chips.
- FILL MUFFIN PAN: Divide muffin batter evenly among muffin tins. Smooth the top and add one or two more chocolate chips along with shredded coconut, if using.
- BAKE: Bake at 350 F until set, and a toothpick comes out clean – about 15-17 minutes. Allow to cool about 5-10 minutes before serving or transferring to a wire rack.
CAN YOU FREEZE PALEO CHOCOLATE MUFFINS?
Yes, the great thing about these gluten free chocolate muffins is you can make them ahead and freeze them to enjoy throughout the week. Allow the almond flour chocolate muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months.
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
CAN I HAVE MUFFINS ON KETO?
Absolutely. Classic chocolate muffins are made with whole wheat flour and granulated sugar, they do not fit into a low carb or keto lifestyle.
Since these sugar free chocolate muffins are made with almond flour and low glycemic monk fruit sweetener, they definitely fit into a keto meal plan in moderation.
CAN I SUBSTITUTE THE ALMOND FLOUR WITH COCONUT FLOUR FOR SUGAR FREE CHOCOLATE MUFFINS?
I have not tested this chocolate muffin recipe using coconut flour so your results will vary greatly. But if you have a nut allergy you can try sunflower seed flour or tigernut flour and adjust according to your tastes.
MORE EASY BREAKFAST RECIPES YOU MIGHT LIKE:
These Keto Chooclate Muffins are easy to make and the perfect breakfast or delicious snack for on the go. Sugar, free, gluten free & bake up soft, moist and tender with low carb and paleo-friendly ingredients.
- 2 large eggs , room temperature
- 1/3 cup monk fruit sweetener , or preferred sweetener (can use coconut sugar for paleo)
- 3 tablespoons ghee OR coconut oil , melted (can also sub with butter if not paleo)
- 2 tablespoons unsweetened almond milk , (can also sub with heavy cream if not paleo)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups super fine almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp fine sea salt
- 1/4 cup sugar free chocolate chips , plus more for topping (we use Lily's)
Preheat oven to 350 F. Line a muffin tin with 6 silicone or parchment paper liners.
In a large mixing bowl, whisk together the eggs, sweetener, melted coconut oil, almond milk, vinegar and vanilla until smooth.
Add the almond flour, cocoa powder, baking soda and salt and stir until combined. Fold in sugar-free chocolate chips.
Divide muffin batter evenly among muffin tins. Smooth the top and add one or two more chocolate chips along with shredded coconut, if using.
Bake at 350 F until set and a toothpick comes out clean – about 15-17 minutes. Allow to cool about 5-10 minutes before serving or transferring to a wire rack.
* You can also fill the batter into a mini muffin tin to make 12 regular sized muffins - bake for 11-13 minutes.
