Keto Double Chocolate Muffins – Chocolate Lovers!
If you’re looking for a delicious low-carb breakfast recipe with chocolate, these Keto Double Chocolate Muffins are exactly what you need. Moist, delicious, and easy…who knew that a sugar-free breakfast could taste this good?
HOW TO MAKE DOUBLE CHOCOLATE MUFFINS KETO-FRIENDLY
I love chocolate. Who doesn’t? This is why I’m crazy about these low-carb keto chocolate chip 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 low-carb dessert.
Keto breakfast muffins are a fabulous way to switch things up for a more indulgent breakfast! Plus, the smell of chocolate muffins is a fantastic way to wake up!
These keto chocolate muffins are also perfect for an on-the-go breakfast on days when you don’t have time to whip up a big meal. You can make these in under 45 minutes, the night before or make ahead and grab them out of the freezer.
To make these double chocolate muffins keto-friendly, you’ll need to make a few swaps. Instead of using granulated white sugar, swap out a sugar-free substitute such as Besti Monk Fruit with Allulose, Lakanto Monkfruit Sweetener, or Swerve Granulated Sweetener.
Another key ingredient for reducing carbs in this recipe is substituting all-purpose flour for Coconut Flour. Lastly, chocolate chips are a big part of this recipe, so you’ll want to make sure they’re sugar-free and keto-friendly like Lily’s Baking Chips. I use sugar-free milk chocolate but dark and semi-sweet chips are available too. Making these simple swaps can significantly reduce the number of carbs in this recipe yet still indulge your cravings.
- Butter – Helps the structure of the muffins as well as richness and moisture.
- Eggs, cream cheese, heavy whipping cream – Together, they add fat and create a fluffier texture.
- Cocoa Powder – Cocoa powder is the base for the chocolate flavor.
- Coconut Flour, Baking Powder, Salt– I love using coconut flour for baking because it gives the chocolate muffins a lovely texture. You can use almond flour (you’ll need 4x as much), but coconut flour is slightly sweeter.
- Besti Monk Fruit & Allulose Monkfruit Classic or Swerve Granulated– Either one of these sweeteners is perfect for keto-friendly recipes to give them some low-carb sweetness!
- Lily’s Chocolate Chips– I swear by Lily’s chocolate chips! They taste just like regular chocolate chips but are keto-friendly and sugar-free!
- Vanilla – Vanilla Extract enhances all the flavors in the recipe.
Steps for Making Keto Chocolate Muffins
Step 1: Preheat the oven to 350 degrees and line a muffin tin with parchment paper muffin liners. Melt the butter and set it aside to cool.
Step 2: 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 the batter, then mix again.
Step 3: Combine the coconut flour, baking powder, salt, and vanilla with the rest of the ingredients, then beat until all the ingredients are mixed.
Step 4: Stir in 1/4 cup of Lily’s Chocolate Chips reserving ¼ cup to sprinkle on top of the muffins.
Step 5: Scoop batter evenly into 12 muffin tins. Sprinkle the remaining 1/4 cup Lily’s Chocolate Chips on top of each muffin. 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.
How to Serve Keto Double Chocolate Muffins
While you can enjoy 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– These chocolate muffins are super delicious right out of the oven or reheated to gooey perfection!
- Delicious cut in half with a nice pat of butter on top and a hot cup of bulletproof coffee.
- As a dessert, these keto double chocolate muffins are delicious with whipped topping or even a spoonful of natural peanut butter.
- You can add these to your lunch with some bacon and eggs as a wholesome meal!
How to Store Keto Double Chocolate Muffins
If you and your family don’t consume them all in one sitting, you can save them for later! Store the muffins 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 enjoy, thaw, and warm up slightly in the microwave!!
What Is the Texture of These Keto Chocolate Muffins?
These keto chocolate chip muffins are wonderfully moist and dense! Because I used coconut flour, heavy cream, butter, and cream cheese, the density of the muffins is quite soft and chewy. The texture of keto-friendly flours is not the same as white fluffy gluten-filled flour, some may even describe it as a little gritty.
What Sweeteners Can I Use in this Recipe?
There are different keto-friendly and low-carb sweeteners that work interchangeably. I’ve listed a few below.
Can I Substitute Another Ingredient for Cream Cheese?
There are several substitutes for cream cheese if you don’t like the flavor or don’t have it on hand. I have found that sour cream works best.
Is Cocoa Keto-Friendly?
Cocoa is considered keto-friendly due to its low carb content. If you buy unsweetened cocoa, it doesn’t have any added sugar. It only serves to give the double chocolate muffins their indulgent chocolatey flavor.
More Keto Breakfast Muffin Recipes:
- Keto Muffins with Lemon & Blueberries (Only 3g Net Carbs)
- Delicious Keto Mixed Berry Muffins / Low Carb Friendly
- Keto/Low Carb Lemon Poppyseed Muffins
- Pumpkin Muffins with a Cream Cheese Swirl
More Keto Bread Recipes:
- Homemade Keto Blueberry Bread
- Easy Keto Lemon Bread Recipe
- Best Keto Cranberry Orange Bread
- Keto Pumpkin Bread Recipe
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.
- They are delicious with whipped topping or even a spoonful of natural peanut butter as a dessert.
How to store Keto Double Chocolate Muffins
If you and your family don’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-safe bag or container for up to 6 months.
Thaw and warm up slightly in the microwave once you’re ready to enjoy a muffin.
Keto Double Chocolate Muffins
- 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
- 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 the batter, then mix again.
- Combine the coconut flour, baking powder, salt, and vanilla with the rest of the ingredients, then beat the batter again.
- 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 of Lily's Chocolate Chips on top of each muffin.
- 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.
Can I use sugar free chocolate chips?
Feel free to use whatever chocolate chips you prefer. The Lily’s that I use are sugar free.
I 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?
I would think it would be fine but I’ve only tested the recipe as is.
Is it 7g carb PER MUFFIN??
Don’t forget to subtract the fiber that is also listed in the nutritional info to get net carbs.
So how much almond flour do I use, I’m allergic to coconut, any type,
4x as much
What else can I use. I do not like erythrotol in anything. It gives me a stomach ache
I would use whatever sweetener you prefer.
New to keto and will try your recipes.
For the cocoa, do you use unweetened?
Making these today – they look amazing!! Do you have a preferred brand of cocoa? Thanks
Hi, with the amount of eggs in the recipe,do the muffins have an eggy texture?
Hey 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.
I 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.
Glad you enjoyed!
All I had was dark chocolate cocoa I hope that doesn’t make them bitter :/
Hope they turned out yummy!
With so many eggs, and very little coconut flour. Is he finished consistency like an egg?
No, not at all.
for the flour is there only 10 tablespoons coconut flour in this recipe…it doesn’t seem like much flour?
Yep. That’s all the recipe needs.
I was a bit hesitant to try these since there haven’t been any ratings….but WOW! These were amazing! We ate them right out of the oven! Even my picky 9 yr old loves them. Will definitely be making these again!
That’s wonderful! Glad ya’ll liked them.
These are so delicious! My kids love them too!