If you’re looking for a delicious breakfast recipe with chocolate, these Keto Double Chocolate Muffins are exactly what you need. Moist, delicious and easy…who knew that a Keto-friendly breakfast could taste this good?
Keto Double Chocolate Muffins
I love chocolate. Who doesn’t, right? This is why I’m crazy about these low carb double chocolate muffins. The good news? Everyone in my family loves them, too. They’re delicious, easy to make and a fun twist on breakfast or for a unique sweet treat.
I like to make this recipe once or twice a month just to change things up a bit for our family breakfast options. And besides waking up to the smell of chocolate muffins is always nice. Talk about one of the most perfect recipes to start the day!
Specialty Ingredients used in this recipe for Keto Double Chocolate Muffins
To be keto-friendly, you’ll need a couple of special ingredients:
- Coconut flour – If you want to use almond flour it is not a 1:1 sub (1/4 cup coconut flour = 1 cup almond flour)
- Monkfruit Classic or Swerve Granulated
- Lily’s Chocolate Chips
Don’t miss sprinkling a couple of Lily’s Chocolate Chips on top.
And if you like this recipe, you won’t want to miss out on these!
More Keto Bread Recipes:
Pumpkin Muffins with a Cream Cheese Swirl
How to Serve Keto Double Chocolate Muffins
While you can eat these low carb double chocolate muffins any way you want, here are my suggestions for the best way to serve and eat them:
- Best served warm
- Delicious cut in half with a nice pat of butter on top and a hot cup of coffee.
- As a dessert, they are delicious with whipped topping or even a spoonful of natural peanut butter.
How to store Keto Double Chocolate Muffins
If you and your family doesn’t consume them all in one sitting, you can save them for later! Store them in the fridge for up to 7 days, or in your freezer in a freezer approved bag or container for up to 6 months.
Once you’re ready to eat them, thaw and warm up slightly in the microwave. They’ll be good as new!
Keto Double Chocolate Muffins
Ingredients
- 9 tablespoons butter, melted and cooled
- 6 eggs
- 2 tablespoons cream cheese, softened
- 2 tablespoons heavy whipping cream
- 2/3 cup Monkfruit Classic
- 1/3 cup cocoa
- 10 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup Lily’s Chocolate Chips
Instructions
- Preheat oven to 350 degrees and line muffin tin with parchment paper muffin liners
- Melt butter and set aside to cool.
- Add eggs, cream cheese, heavy whipping cream, Monkfruit Classic, and cocoa to a medium-sized mixing bowl then beat on high until thoroughly combined.
- Add the melted and cooled butter to batter then mix again.
- Combine the coconut flour, baking powder, salt, and vanilla with the rest of the ingredients then beat one final time until all the ingredients are mixed together.
- Stir in 1/4 cup of Lily’s Chocolate Chips reserving ¼ cup to sprinkle on top of the muffins.
- Scoop batter evenly into 12 muffin tins. Sprinkle the remaining 1/4 cup Lily's Chocolate Chips on top of each muffin evenly.
- Bake for 23-28 minutes or until a toothpick inserted in the center comes out clean as baking times may vary due to the differences in ovens.
- Enjoy! These muffins are best served warm.
Notes
Nutrition
