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.
Ingredients
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.
Instructions
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.
Expert tips
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
Variations
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.
Serving suggestions
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!
Storing leftovers
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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Recipe card
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