These low carb and keto dark chocolate muffins are moist and sure to satisfy chocolate cravings and any sweet tooth.
My husband is determined to be healthier by eating healthier. To him, eating healthier means eating low carb. He loves meat, protein, eggs, cheese, brussel sprouts and most things low carb. But, he also has an insatiable sweet tooth.
So, I’ve been on a little journey and experimenting with various low carb and keto dessert recipes trying to come up with a few things that I can easily make and keep on hand. These Keto Dark Chocolate Muffins satisfy his sweet tooth and I’m sure they’d satisfy yours, too. Especially, if your sweet tooth involves chocolate.
My dog ate my dark chocolate muffins!
You hear about this stuff and claims that “my dog ate my….” fill in the blank. But, in the case of my Keto Dark Chocolate Muffins, she totally ate them ALL!
Zoey and Remo are our German Shepherd Dogs. We love them. They’re like children to us. Remo is the larger dog and Zoey is our smaller female dog. Like most dogs, they love to run and play and enjoy our daily visits to the park.
So, last week I baked a batch of these Keto Dark Chocolate Muffins and I placed them on a platter on the counter to cool while I took my husband to a doctor’s appointment. We came home from the appointment a couple of hours later and when I walked into the kitchen, I couldn’t help but notice an empty platter.
I asked my husband, “Did you do something with the muffins?” He said, “No….” Followed by, “When are you gonna learn not to leave food on the counter?!” But, they were muffins. Chocolate muffins. And she had never ever eaten any of my baked goods before.
I don’t know what got into her or what attracted her to these muffins, but she ate every last one – paper and all! I guess they were good!
Equipment Used in this Recipe
To make things easier, there are a few kitchen tools and equipment you should have on hand before attempting to make this recipe. I’ve provided links to the actual products I use, whenever possible.
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- large mixing bowl (I like to use my glass measuring cup)
- liquid measuring cup
- measuring cups
- measuring spoons
- hand mixer
- muffin pan
- cupcake liners (paper, parchment or foil)
- pot holders
- cooling rack
How to make Keto Dark Chocolate Muffins
These muffins are really easy to make. You can even make them in a blender if yours has a powerful motor. You can probably make them in a stand mixer, too. This recipe only makes 9 muffins. Although I haven’t tried to double the recipe, I would imagine it can be easily doubled. Just remember that the batter is thick.
Step 1 – Preheat Oven & Prepare Muffin Pan
Simply preheat your oven to 325⁰F and line 9 muffin cups with paper, parchment or foil liners.
Step 2 – Mix the Liquids
In a large mixing bowl, combine the eggs, water and vanilla. Using a hand mixer, mix until combined.
Step 3 – Add Dry Ingredients
Add the almond flour, coconut flour, cocoa powder, sweetener, baking powder and salt. Continue to mix on medium-high until well combined, stopping to scrape down the sides, if necessary. Your batter will be thick.
Step 4 – Add Oil
This recipe calls for avocado oil. You can substitute any liquid oil. If you use melted coconut oil, your batter will be extra thick. So, just keep that in mind.
Add the avocado oil and mix until combined.
Step 5 – Fill the Muffin Cups
This recipe will make 9 muffins. Divide the batter evenly amongst the 9 lined muffin cups.
Step 6 – Bake
Place muffin pan in the oven and bake for 22-25 minutes or until the muffins are firm to the touch. Remove from the oven and place the pan on a cooling rack. Allow muffins to cool in the pan and on the rack. Placing the pan on the rack will allow the muffins to cool faster.
Keto Dark Chocolate Muffins
- 3 large eggs
- ½ cup water
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup cocoa powder
- ¼ cup erythritol sweetener (I like Swerve)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup avocado oil
- Preheat oven to 325⁰F and line 9 muffin cups with paper liners.
- In a large mixing bowl, combine the eggs, water and vanilla. Using a hand mixer, mix until combined.
- Add the almond flour, coconut flour, cocoa powder, sweetener, baking powder and salt. Continue to mix on medium high until well combined, stopping to scrape down the sides. The batter will be rather thick.
- Add avocado oil and mix until combined.
- Fill prepared muffin cups evenly amongst the 9 lined cups with the batter.
- Bake 22-25 minutes, until firm to the touch. Remove and let cool in the pan on a cooling rack.
I’ve made these Keto Chocolate Muffins several times now. Most of the time I’ve made them with avocado oil. I’ve also made them with olive oil and melted coconut oil.
Next, I’m gonna try making mini loaves and see how that turns out. I would imagine I can get 3 mini loaves out of one batch. We’ll see!
If you make these Keto Chocolate Muffins, I’d love to hear about your results! Please leave me a comment below or share your picture on social media using #thebirchcottage.
Til next time…