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July 25, 2019

Keto Mocha Mini Muffins – Nut-Free!

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These tasty keto mini muffins are easy to make, kid-friendly, and totally nut-free! A perfect after school snack or a treat when you’re on the go. Freezable for keto meal planning too.

Nut free keto mini muffins on a white plate with strawberries

Mini muffins make me happy. Why? Because they’re mini, plain and simple. They’re cute and delicious. What’s not to love about keto mini muffins like these? And I have more mini muffin recipes too! Try my Chocolate Avocado Muffin recipe, or my mini pizza muffins.

Easy to make, fun to eat, and my kids are always delighted to see them at the breakfast table. It’s a win win of a recipe all around.

Better yet, these mocha mini muffins are completely nut free, and could even be dairy-free if you were so inclined. So this is a great one for the allergy crowd, and I know the parents of kids with nut allergies or who send their kids to nut-free schools are going to love me!

Mini keto chocolate muffins with chocolate chips on a white table. Some in a small wooden box in the background

Nut-Free Keto Flours

With a big keto baking book due out in the late fall, I decided I had to experiment with a number of keto flours. That was the inspiration for this mini muffin recipe.

I am often asked what keto flours can replace almond flour for my recipes. Coconut flour isn’t a good replacement, since it cannot be subbed in one for one. You have to change so much more in the recipe, including the eggs, liquids, and fat content.

I’ve found that sunflower seed flour is a good one for one replacement, for the most part. You can buy it or you can make your own sunflower seed flour using a coffee grinder. The problem with this is that sunflower seeds react with baking powder and baking soda and can turn a little greenish, if you don’t offset this reaction with some acid like vinegar or lemon juice.

Sunflower seed flour is also a little higher carb than almond flour, so it’s a bit of a trade off.

This time, however, I decided to experiment with pumpkin seed flour. Yes, you heard me right, pumpkin seed flour. Trust me, people, if there is a food that can be finely ground enough, someone is making flour out of it!

I found that the pumpkin seed flour can replace the almond flour almost cup for cup. I did find I needed just a little more pumpkin seed flour than I would normally use almond flour. Just a few added tablespoons for cup seemed to do it.

Do keep in mind that it has a greenish tinge right from the start. For chocolate recipes, this isn’t an issue because the cocoa powder covers up the greenish color.

Top down photo of chocolate mini muffins with chocolate chips

How to make Keto Mini Muffins

Well first things first, you need a mini muffin pan! My old one was on its last legs so I recently purchased a new mini muffin pan from USA Pan. Whenever one of my old pans dies and I need a new one, I go with USA Pan. Yes, they are pricier but they are worth it. They are non-stick, non-toxic, and if you care for them properly, they will last and last. Which means you save money in the long run.

But even with a good non-stick pan, I like to line it with silicone liners most of the time. It makes clean up a snap. You can also use parchment liners but don’t use paper. Keto muffins and batters tend to stick more than wheat-based treats, so you lose half your muffin to the paper.

I love whipping up keto muffin batter in my blender because it makes it more cohesive and also fluffier. You can just whisk this by hand but if you have a good blender or food processor, I highly recommend.

And the mocha/coffee flavor is not a necessity. Feel free to replace it with just water. I’m a coffee fiend and  mocha is the best, but I know not everyone agrees.

You can use regular Lily’s chocolate chips here. But if you haven’t seen the new mini chips from Explorado Market, definitely check them out. Totally dairy-free and super useful for keto recipes. I’m kind of obsessed with them and tossing them into every recipe I can think of!

Want to make dairy-free mini muffins? Sub any dairy-free oil here, like avocado or melted coconut oil.

And if you don’t need to be nut-free and just want to use almond flour, I’ve provided those instructions as well.

Enjoy the little things in life. Like keto mocha chip mini muffins!

Double chocolate mini muffins in a pile on a white table

More Mini Keto Recipes You Might Like

Mini Vanilla Bean Scones

Mini No Bake Nutella Cheesecake

Mini Taco Bites

Mini Chocolate Peanut Butter Dirt Cake

Mini Lemon Blueberry Donuts

5 from 8 votes
Double chocolate mini muffins in a pile on a white table
Print
Keto Mocha Mini Muffins
Prep Time
15 mins
Cook Time
20 mins
 

These tasty keto mini muffins are easy to make, kid-friendly, and totally nut-free! A perfect after school snack or a treat when you're on the go. Freezable for keto meal planning too.

Course: Breakfast
Cuisine: American
Keyword: mini muffin recipe, mini muffins
Servings: 30 mini muffins
Calories: 235 kcal
Ingredients
  • 3 large eggs
  • 1/3 cup strong coffee
  • 1 tsp vanilla extract
  • 2 1/4 cups pumpkin seed flour (can sub 2 to 2 1/4 cups almond flour)
  • 1/2 cup Swerve Sweetener
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup melted butter
  • 1/3 cup sugar-free chocolate chips
Instructions
  1. Preheat the oven to 325F and line a mini muffin pan with silicone or parchment liners.

  2. In a blender or food process, combine the eggs, coffee, and vanilla extract. Blend a few seconds to combine.

  3. Add the pumpkin seed flour, sweetener, cocoa powder, baking powder, and salt. Blend on high until well combined. Add the melted butter and blend again until smooth.

  4. If your batter is overly thick, add a little more liquid (coffee or water) 1 tbsp at a time. The batter should be scoopable but not pourable.

  5. Stir in most of the chocolate chips by hand, reserving a few for the tops of the muffins. Fill the mini muffin cups almost to the top. You will get about 30 mini muffins so you may need to work in batches.

  6. Add a few of the reserved chips to the top of each muffin. Bake 15 to 20 minutes, until the tops are set and firm to the touch. Remove and let cool in the pan.

Nutrition Facts
Keto Mocha Mini Muffins
Amount Per Serving (3 mini muffins)
Calories 235 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 8.6g3%
Fiber 3.8g15%
Protein 9.2g18%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast, Low Carb Tagged With: chocolate chips, pumpkin seeds

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Gail Holcomb says

    July 25, 2019 at 5:17 am

    5 stars
    We are going to try these today. How many muffins would be one serving? They look delicious!

    Reply
    • Carolyn says

      July 25, 2019 at 7:43 am

      Says in the nutritional info! 🙂

      Reply
  2. Vivian guest says

    July 25, 2019 at 5:29 am

    How many are 3 grams

    Reply
    • Carolyn says

      July 25, 2019 at 7:45 am

      Mistake. It meant 3 mini muffins, it’s corrected now.

      Reply
      • Linda says

        July 25, 2019 at 10:22 am

        I’m afraid on my page it still says 3grams. I was actually going to ask how many muffins that was until I seen the comment that said 3 muffins. 😁

        Reply
        • Carolyn says

          July 25, 2019 at 11:48 am

          You’re right and I keep trying to fix it and it keeps flipping back to grams. I don’t know why and I am having someone look into it.

          Reply
  3. Sherry Corson says

    July 25, 2019 at 12:07 pm

    Would the same recipe work to make about a dozen regular size cupcakes?

    Reply
    • Carolyn says

      July 25, 2019 at 1:55 pm

      It would make more like 9 or 10.

      Reply
  4. Kate says

    July 25, 2019 at 12:37 pm

    Carolyn, maybe you could talk this new company into making white chocolate chips.

    Reply
  5. Connie says

    July 25, 2019 at 2:57 pm

    Wow! Had all ingredients (used almond flour) so went right to the kitchen and baked. They are going fast! So yummy!

    Reply
    • Carolyn says

      July 25, 2019 at 3:39 pm

      Glad to hear it!

      Reply
  6. D says

    July 26, 2019 at 4:50 pm

    The link to pumpkin seed flour actually shows pumpkin seed MEAL. Same thing?

    Reply
    • Carolyn says

      July 27, 2019 at 10:06 am

      Yes, it is. I mean… it’s all just finely ground pumpkin seeds. Whether you call it meal or flour is open to interpretation! 🙂

      Reply
  7. Kay Clark says

    July 28, 2019 at 10:22 am

    I don’t drink coffee and don’t have it conveniently around, but I do like to add expresso powder to chocolate recipes to “oomph” up the flavor. If I replace the 1/3 cup coffee with 1/3 cup water, as you suggested, how many teaspoons of expresso powder would you suggest, if at all?

    Reply
    • Carolyn says

      July 28, 2019 at 10:40 am

      1 teaspoon at most, probably.

      Reply
  8. Anna says

    August 2, 2019 at 5:43 pm

    5 stars
    My family devoured these muffins!

    Reply
  9. Krissy Allori says

    August 2, 2019 at 8:04 pm

    5 stars
    Mini muffins make me happy! These look so good!

    Reply
  10. Suzy says

    August 2, 2019 at 10:48 pm

    5 stars
    We make lots of muffins for breakfast! The whole family loves them! Perfect for when we need something that we can grab and go!

    Reply
  11. Melissa says

    August 3, 2019 at 12:19 am

    5 stars
    Mini muffins are my favorite! Great recipe!

    Reply
  12. Laura Reese says

    August 3, 2019 at 1:00 am

    5 stars
    These muffins look delish. I can’t believe they’re Keto friendly.

    Reply
  13. Becky Hardin says

    August 4, 2019 at 5:30 pm

    5 stars
    These are the best muffins. So delicious.

    Reply
  14. Michelle Owens says

    August 5, 2019 at 6:31 pm

    These look delicious. Can’t wait to try and share.

    Reply
  15. Sameen says

    August 12, 2019 at 12:42 pm

    What’s the best replacement for the chocolate chips as I don’t have any available in my part of the world.

    Reply
    • Carolyn says

      August 12, 2019 at 3:40 pm

      Nuts?

      Reply
    • Roberta says

      February 12, 2020 at 2:57 pm

      Maybe you could try a DIY version melting some cocoa butter and whisking in some cocoa powder with powdered sweetener or liquid stevia, pouring the mixture in molds and then let it cool before breaking the solid mass obtained into small chunks, if you do not have a mold that hasn’t already drop-shapened holes…

      Reply
  16. Christy says

    August 26, 2019 at 12:00 am

    How would the espresso cream from your chocolate espresso torte work on these muffins made into a cake? Thanks.

    Reply
  17. Cheryl says

    September 13, 2019 at 2:20 pm

    These look great except for the coffee. Is there something I could use as a substitute, as I imagine leaving out 1/3 cup of liquid would significantly affect the recipe. Thanks! P.S. Thank you for all the great recipes you provide here!!

    Reply
    • Carolyn says

      September 14, 2019 at 8:17 am

      Just water is fine.

      Reply
  18. Linda says

    September 16, 2019 at 9:58 am

    Hi ! These tasted amazing, but not sure what I did wrong, but the bottoms were very crumbly so I ended up having muffin tops?? Still very delicious, just wondering what I did wrong. Please advise

    Reply
  19. Shireen says

    March 22, 2020 at 12:19 pm

    First let me say that I love all your recipes for baked goods. I have been trying a lot of different keto baked goods and not always happy with the consistency. Yours are very excellent. I only have one question, I see you always mention the blender as your preferred tool to mix your batters. And as a baker of many years, I understand that all bakers have their preferred tools. About five years ago I purchased a KitchenAid stand mixer and I am in love with this piece of kitchen equipment. I always used handheld mixer’s before and the difference between the two is simply amazing. And a lot of it has to do with as you stated consistency and being able to achieve that fluffy texture for your batters. So to my actual question, I just wonder why you never even mention the stand mixer as an option? I guess my main reason for asking is that anyone in this country who does a lot of baking, I think it would probably be safe to say they have a stand mixer in their kitchen. Please understand I am not doubting the use of your blender as a mixer, but I also think there probably are a lot more people who have A stand mixer in their kitchen vice a special super wide mouth high-speed blender. Have you ever tried using a stand mixer with the whisk attachment? I hope you take no offense at my question, my curiosity just got the best of me and I had to ask.

    Reply
    • Carolyn says

      March 22, 2020 at 2:26 pm

      I have a kitchenaid stand mixer too. While it’s good, it’s not the same. It mixes, but it doesn’t fluff it up the same way – and a blender actually makes the almond flour or nut flour more cohesive as well. You’re free to use it but hand mixing and a stand mixer are never going to quite achieve the same texture.

      Additionally, most muffin recipes use melted butter. The benefit of a mixer of any kind is to beat the sweetener into the butter to help create tiny air bubbles that help things rise nicely. With melted butter or liquid oil, you simply don’t need that so it’s easier to just mix it in together with a spatula.

      Reply
  20. Aya says

    April 30, 2020 at 5:09 am

    Hi !
    I was wondering is it okay to replace the almond flour with sunflower seeds flour or golden flaxseed flour?
    Thank you ❤

    Reply
    • Carolyn says

      April 30, 2020 at 7:59 am

      There is no almond flour in these. Did you mean pumpkin seed flour? If so, then sunflower seed flour is the best option.

      Reply
  21. faye rivkin says

    November 2, 2020 at 9:47 am

    these sound yummy but i’m not a huge fan of swerve. think i could use maple syrup? any thoughts on how much? thanks!

    Reply
    • Carolyn says

      November 2, 2020 at 9:52 am

      yes but maple syrup is a liquid so you may need more flour to offset that. I don’t use maple syrup so I really can’t advise.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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