Home » Keto Breakfast Recipes » Keto Chocolate Muffins
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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.
Just like these keto donuts, 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.
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- Ingredients
- Instructions
- Expert tips
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
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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
Are these muffins dry?
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.
What cocoa powder should I use?
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.
What sweetener should I use?
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.
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
Keto Chocolate Muffins
These rich and indulgent keto chocolate muffins are made with coconut flour.
Prep Time15 minutes mins
Cook Time20 minutes mins
Rest time40 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12 muffins
Calories: 127kcal
Author: Vered DeLeeuw
Ingredients
- 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*
Instructions
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.
Video
Notes
*Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 4 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
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.
If using Dutch-processed cocoa powder, substitute 4 teaspoons of baking powder (gluten-free if needed) for the 1 teaspoon of baking soda.
You can experiment with using a granulated sweetener instead of stevia if you wish, possibly increasing the amount of liquid you add to the batter.
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).
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Nutrition per Serving
Serving: 1muffin | Calories: 127kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 184mg | Fiber: 4.5g | Sugar: 10g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
