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
Tara says
February 10, 2019 at 9:38 amCan I use sugar free chocolate chips?
Kasey says
February 10, 2019 at 6:03 pmFeel free to use whatever chocolate chips you prefer. The Lily’s that I use are sugar free.
Peter says
February 10, 2019 at 8:57 pmI don’t have the monkfruit classic on hand, but I do have erythritol. Will that give it a different taste? or do I need to change the amount needed to make the muffins?
Kasey says
February 11, 2019 at 9:37 pmI would think it would be fine but I’ve only tested the recipe as is.
Louise says
February 11, 2019 at 7:58 amIs it 7g carb PER MUFFIN??
Kasey says
February 11, 2019 at 10:09 pmDon’t forget to subtract the fiber that is also listed in the nutritional info to get net carbs.
Teresa says
February 11, 2019 at 10:16 amSo how much almond flour do I use, I’m allergic to coconut, any type,
Kasey says
February 11, 2019 at 9:34 pm4x as much
Lisa Anderson says
February 11, 2019 at 2:06 pmWhat else can I use. I do not like erythrotol in anything. It gives me a stomach ache
Kasey says
February 11, 2019 at 10:07 pmI would use whatever sweetener you prefer.
Sharon Jones says
February 11, 2019 at 6:02 pmNew to keto and will try your recipes.
Kasey says
February 11, 2019 at 9:33 pmAwesome!
Sandra says
February 13, 2019 at 8:09 pmFor the cocoa, do you use unweetened?
Kasey says
February 23, 2019 at 5:06 pmYes.
Kim says
February 24, 2019 at 3:45 pmMaking these today – they look amazing!! Do you have a preferred brand of cocoa? Thanks
Jessica says
February 25, 2019 at 3:28 amHi, with the amount of eggs in the recipe,do the muffins have an eggy texture?
Kasey says
March 21, 2019 at 7:14 pmHey Jessica, I think the opinion on the texture differs depending on your preferences. My family really likes these and doesn’t think they are eggy.
Georgia Johnson says
March 17, 2019 at 6:55 pmI made these today with a mixture of 1/4 cup coconut flour and 1 1/2 cups almond flour and they were very good. I whipped up some heavy cream, Lakanto Monkfruit confectioners, and vanilla and topped them off. The muffins were cooked in 17 min. I may check at 16 next time. Thank you for your recipe.
Kasey says
March 21, 2019 at 6:12 pmGlad you enjoyed!
Jenn says
March 18, 2019 at 6:56 pmAll I had was dark chocolate cocoa I hope that doesn’t make them bitter :/
Kasey says
May 18, 2019 at 11:08 pmHope they turned out yummy!