Keto Chocolate Muffins
These low carb keto chocolate muffins are delicious for breakfast or as a healthy sugar free dessert.
Servings: 8 mini muffins (or 2 regular sized muffins)
Ingredients
- 2 tbsp cocoa powder (10g)
- 1/2 cup almond flour (60g)
- 3/4 tsp baking powder
- 1/8 tsp salt
- 3 tbsp powdered erythritol or powdered sugar (20g)
- 2 tbsp water or brewed coffee (30g)
- 1 large egg or 1 flax egg (or prepared vegan egg replacer)
- 3 tbsp sugar free chocolate chips or mini chocolate chips (optional)
Instructions
- *I like the recipe best as mini muffins because they have a lighter and less dense texture, but regular sized muffins do also work. Feel free to scale up the recipe to make a larger amount.Preheat your oven to 350 F. Grease a mini muffin tin very well. Stir dry ingredients in a mixing bowl, then stir in wet. Scoop into the muffin tins, about 2/3 of the way up. Bake 10 minutes on the middle rack (or 15 minutes for large muffins). Remove and let cool, during which time they continue to firm up. Carefully go around the sides of each keto chocolate muffin with a knife and pop out. The muffins are even sweetener the next day.View Nutrition Facts
Video
Notes
Readers also love this Keto Pumpkin Bread.
Nutrition
Serving: 1muffin | Calories: 44kcal | Carbohydrates: 2.4g | Protein: 1.8g | Fat: 3.6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2g | Sodium: 35mg | Potassium: 65mg | Fiber: 1.4g | Sugar: 0.3g | Vitamin A: 1IU | Calcium: 20mg | Iron: 1mg