Keto Chocolate Muffins
Rich, fudgy double-chocolate muffins made with almond and coconut flour, sweetened with monk fruit. At just 3.2g net carbs each and ready in 35 minutes, they're a grab-and-go keto breakfast that tastes like dessert without spiking your blood sugar.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
These double-chocolate keto muffins are everything a chocolate lover wants from breakfast — deeply fudgy, generously studded with sugar-free chips, and completely grain- and sugar-free. They come together in one bowl and stay moist for days.
Ingredients
- 2 cups (192g) blanched almond flour
- 1/3 cup (38g) unsweetened cocoa powder
- 1/4 cup (28g) coconut flour
- 3/4 cup (150g) granulated monk fruit/erythritol blend
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 3 large eggs, room temperature
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (120ml) unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup (85g) sugar-free dark chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with 10 paper liners.
- 2
In a large bowl, whisk together the almond flour, cocoa powder, coconut flour, monk fruit sweetener, baking powder, and salt until no lumps remain.
- 3
In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry and stir just until combined into a thick batter, then fold in the chocolate chips. Let it rest 5 minutes so the coconut flour hydrates.
- 5
Divide the batter evenly among the 10 liners, filling each about three-quarters full. Sprinkle a few extra chips on top if desired.
- 6
Bake for 18-22 minutes, until the tops spring back and a toothpick comes out with only a few moist crumbs.
- 7
Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling completely before serving.
Tips & notes
- Don't overbake — almond flour muffins dry out fast. Pull them as soon as the centers set; they firm up as they cool.
- Store in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months. Microwave a frozen muffin for 20-30 seconds to revive that fresh-baked fudginess.
- Swap the almond milk for full-fat coconut milk for an even richer crumb, or add 1/2 tsp espresso powder to deepen the chocolate flavor.
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Frequently asked questions
- How many carbs are in keto chocolate muffins?
- Each muffin has 3.2g net carbs (7.5g total carbs minus 4.3g fiber), 218 calories, 6.1g protein, and 19.4g fat. This recipe makes 10 muffins.
- Can I make these dairy-free?
- Yes. Replace the butter with melted coconut oil and use dairy-free sugar-free chocolate chips. The texture stays moist, though the flavor leans slightly more coconut-forward.
- Why did my muffins turn out dense or gummy?
- Coconut flour is very absorbent, so measure it precisely and let the batter rest 5 minutes before baking. Using room-temperature eggs and not overmixing also keeps the crumb light rather than gummy.
