It’s so easy to whip up these low carb double chocolate muffins in your blender. These really are the best keto chocolate muffins you will ever make! A wonderful healthy breakfast or snack and kids love them. Instructional video included.
I think my kids could subsist solely on my homemade low carb muffins. And really, would that be such a bad thing? I think I do a pretty good job of making muffins that are both healthful and delicious, and I’d certainly rather have them wolfing down my muffins than so many other things.
Breakfast time with three kids is chaotic so I usually keep muffins on hand for a quick easy meal that won’t have anyone complaining. I often make big batches and keep them in the freezer for times when I have nothing else to offer. So thank goodness for muffins and all the happy kid breakfast time they afford me.
How To Make Keto Chocolate Muffins
Now, I have quite a few keto muffin recipes on All Day I Dream About Food and most of them are pretty straightforward and easy. But I am going to say that using my high-powered blender for mixing the batter has made them even easier. I love this machine, I really do, and I can’t recommend it enough. I have come to believe that a good, high powered blender is an essential piece of kitchen equipment, and I can’t remember how I muddled through without mine before. Yes, they are pricy but they are absolutely worth the investment. Especially for low carb and gluten-free recipes. They get my nut-flour based batters so incredibly smooth and slightly whipped up, which I think helps in baking. I am planning to test this theory a little more and maybe produce some blender-based cakes in addition to the blender muffins and blender pancakes.
The ease of pouring the batter straight from my blender was a bit of a revelation. It’s a lot less messy than spooning it out of a bowl – I always end up dropping blobs on the counter and the sides of the pan when I go the traditional bowl and beaters method. And one of my favourite features of my Blendtec is the self-cleaning cycle, which helps get the sticky remnants off the bottom and sides of the jar.
Of course I will keep making some batters the traditional way, as not every ingredient or recipe lends itself well to the centrifugal force of a high-powered blender. Plus, if you know me at all, you know I love to use every method and tool at my disposal, shaking it up with a slightly different approach every time. I will never stop experimenting in the kitchen! But these muffins were wonderful and of course a huge hit with the kids.
More Dairy-Free and Gluten-Free Double Chocolate Muffins from Gluten-Free Palate. Just be sure to swap out the maple syrup for your favourite sweetener!
Want to try making your own almond flour? Check out this tutorial: How To Make Almond Flour
- 3 large eggs
- 1/2 cup almond milk or water
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup avocado oil (or melted coconut oil)
- 1/3 cup sugar-free chocolate chips
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Preheat oven to 325F and line 9 muffin cups with paper liners (I recommend parchment paper liners for easy release).
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In the bottom of a good strong blender (I recommend Blendtec or Vitamix), add eggs, almond milk or water and vanilla extract. Blend briefly to combine.
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Add almond flour, coconut flour, cocoa powder, sweetener, baking powder and salt. Blend on medium high until smooth (you may need to scrape down sides of blender a little to make sure everything combines). Add melted coconut oil and blend until combined.
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Stir in all but 1 tbsp of chocolate chips. Divide batter evenly among prepared muffin cups and top each with a few more chocolate chips.
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Bake 22 to 25 minutes, until firm to the touch. Remove and let cool in pan.
This updated recipe uses a liquid oil, like avocado oil, in place of the melted coconut oil. The coconut oil is delicious but it thickens the batter considerably, making it harder to get out of the blender.
Taylor @ Food Faith Fitness says
My hubby is like your children, he can absolutely LIVE on muffins for basically any and ALL meal.
And, because these are healthy and SO EASY (love that Blendtec!) I can make them for him forever and get major wife brownie points! Pinned!
Lucinda LeBlanc says
Of course you mean “major wife muffin points”
Kelly says
When do you add the coconut oil? And do you use refined or virgin?
Carolyn says
Whoops, did I leave that step out? It was virgin coconut oil and gets added right at the end. Let me fix that.
Jade says
Could you substitute the almond flour for more coconut flour or a different flour?
Carolyn says
You can’t use more coconut flour here, your batter would be far too thick. But you can use another nut flour or sunflower seed flour.
Diame says
My daughter is allergic to nuts. What other flour do you recommend to use with the coconut flour? Want healthier muffins than the grocery store brand. Thanks!
Carolyn says
Yes, you should use sunflower seed flour. You can purchase it on Amazon, but you can also make your own. Here’s the link to buy: http://amzn.to/2dua5Un
And here’s the link to see how easy it is to make it yourself: https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html
Diane says
Thank you!
Anna Fernandez says
Hi I just want to know since I don’t use coconut flour due to allergy can I add more almond flour and how much and. And coconut oil for butter and how much.
Carolyn says
Another full cup of the almond flour would be about right. And one less egg. Use the same amount of melted butter or use coconut oil.
Carolyn says
Sorry, I meant avocado oil.
Sommer @ASpicyPerspective says
I just think it’s dangerous that these beautiful muffins are healthy! Great way to start out the day!
janet says
These do look tasty! My hubby takes muffins in his packed lunch, and sometimes in his to go breakfast also. He has a 1 hour commute so I pack up everything including afternoon tea and mid-morning Americano at 5 am. Muffins in the freezer are what saves me from tearing out my hair!
I usually bake them in a 8 ” sq. pan and then cut into number of servings for recipe, and using the blender would make this even easier and faster. Just like your blender pancakes!
Angela says
I’m going to have to ask my husband for a Blendtec for Mother’s Day or something. Almost bought one a few months ago and then saw the price and I had no idea they were so expensive. I thought maybe a hundred dollars or so but wow, like four times that!!! So for now I have to use my regular blender on high. Would a regular blender work well with this recipe or should I just stick to the electric hand mixer? They look really good and I love chocolate muffins with chocolate chips. These are much healthier than those Otis Spunkmeyer ones that I used to eat a lot of.
Carolyn says
I don’t know for sure if a regular blender would work. I *think* so but I don’t think you would get the lovely whipped batter quality you do with a high-powered blender. I too thought that the price was crazy at first but believe me…the difference between a Blendtec and say, an Oster, is huge. You won’t believe what these things can do! Check out the refurbished blenders from Blendtec for a less expensive option, because they come with a full 7 year warranty!
Angela says
Are the refurbished ones just as good??? I’ve never bought refurbished anything but might by this refurbished if there is a big price difference. I went ahead and tried this with a regular blender on high. The batter doesn’t look very ‘whipped’ but as long as they taste good, I will retry with a blendtec after I can get one. I have these in the oven now so I’ll find out shortly. I also used Bittersweet chocolate chips because I didn’t have any sugar-free.
Carolyn says
I think from Blendtec, the refurbished are going to be very reliable and it comes with a full 7 year warranty so they clearly stand behind it.
Janean says
I bought a refurbished blendtec about a year ago- runs great, looks brand new and has a great ( I think 3 years maybe) warranty!
dumb article says
HOW IS 64G OF CARBS LOW CARBS ? I CALL BS
Carolyn says
Don’t shout, please. Read the nutritionals AGAIN, please. 62mg goes with Cholesterol. Carb count is 9.31 g. Please read more carefully before jumping down my throat. As a highly respected low carb recipe creator, I deserve that at least.
Evan says
Apart from being the measurement for cholesterol, not carbs, it says 62 MILLIGRAMS? Like, if 0.62 grams is not low carb then I don’t know what is. Instead of calling themselves “Dumb Article” perhaps that commenter should have called themselves “Dumb Reader”.
Rebecca says
And if you are doing net carbs its only 5! Yeah read better and learn measurements
Karen says
These look deliciousness-ness (that’s deliciousness squared!) I will make these ASAP. And, I’m sorry for Dumb Article’s remarks. Yes – you do deserve a closer reading of the nutritionals. Please try not to let this remark upset you – You ROCK, Girl!
Carolyn says
It doesn’t upset me, although I find the use of all caps very annoying!
shayna says
It is OK those of us that are true low carbers, can look at the ingredients and pretty much guess the carbs:) Thanks for the recipe trying them today. I get tired of eggs and want something different about once a week:)
Cris says
There is no one who has more reliable low carb recipes on the net than you! When I try other people’s recipes they turn out about half the time. People if you want delicious reliable recipes you cannot go wrong here! ❤️
Carolyn says
Thank you SO much, Cris!
Peggy Cole says
Absolutely right Cris! Carolyn’s site is always the first place I search when looking for a low carb dessert or snack, because they are reliable! Carolyn, I can’t tell you how many of your recipes I have made and have not been disappointed in the taste or quality yet. Thanks very much!
Carolyn says
Thank you, Peggy!
Linnae says
Hmmmm, perhaps these should be on the Easter brunch table!!
Anne o says
Nice job again Carolyn! I love it when you post yummy recipes & I also happen to have all ingredients on hand. Uh a regular blender doesn’t cut it. A goopy mess. I was too lazy to pull out the VitaMix. But I did get the batter out and they baked up perfectly yummy. I added 1 dry pack of Starbucks Via and the mocha taste was sensational. Yum yum. Next time Vita Mix
Carolyn says
Okay, VERY good to know that a regular blender isn’t up to the task. I really do feel that a good blender is worth the investment!
Donna Hardin says
I don’t use almond milk much…can you freeze it?
Carolyn says
Use water in these instead, then.
JHollyhock (aka Jennifer H.) says
We freeze our almond milk in ice cube trays for milkshakes. If you freeze it to use later, the consistency changes and won’t be very yummy for just drinking.
Carolyn says
Great tip!
Angela says
Ok, took these out and let them cool. Just ate one. Wonderful!!! I don’t think they were as fluffy as yours only because of the blender issue but they taste wonderful. Next time I will have to slightly push down the chocolate chips on top since they just sat there and looks like they’d fall off the top too easily. I might try adding a touch more vanilla extract too just to see. Thought maybe it could use a touch more like 1/2 tsp more or something. But still wonderful!!!! I know my picky husband will like these. He usually doesn’t like my low carb gluten free attempts but there have been a few that he’s liked and I’m sure this will be one. This one tastes like something that would fool a non-low carb eater and that is my goal with these recipes. I keep those special recipes in a separate file that I will one day make into a little low carb cookbook for myself! Next time, I’m going to make more and have enough to freeze. Thanks for this delicious recipe!
Renee says
Blendtec isn’t happening for me. Will my Bosch mixer work?
Carolyn says
I really don’t know but it’s worth a try.
Stef says
OMG! I made these last night and they were amazing!!! Best tasting low-carb dessert I’ve had yet since starting the low-carb lifestyle. These satisfied my craving for something both sweet and chocolate-y, and it didn’t even taste like normal “diet food”. Thank you for the recipe! Now I must try your other recipes!
Barbara Sacco says
Carolyn, some clarification please – the ingredient list calls for baking powder, the mixing instructions say baking soda. Which is it, please?
Thanks!
Carolyn says
Sorry. Baking powder. My mistake.
Angie says
These were fantastic!! I think you are on to something with using a blender! They came out so fluffy. Usually low carb muffins are so dense. The blender help create a lighter batter. Now I’m wondering if I could use the blender on other recipes which call for the mixer.
Amanda says
Mmmmm, these muffins look so yummy!!!
Alyssa (Everyday Maven) says
I have a Blendtec and can’t believe I never thought to make muffin batter in there. Such a great idea!
Joshua Hampton says
You had me at double chocolate. These muffins are fantastic.
natalie Hasse says
Is the serving size one or two muffins? TIA!
Carolyn says
It says right at the top of the recipe. 1 muffin.
Brenda says
These are delicious, I will definitely make again! I have a new Oster with reversing blades which worked great on the muffins.
Kapu says
I have made many of your recipes and haven’t had one fail. One question, is it 1/4 coconut oil before melted or after? Making these as soon as you reply. 🙂
Carolyn says
After, although I think the difference matters little.
Angela says
I went to the Blendtec site but didn’t realize there are so many models!!! Overwhelming. What type to do you have or would recommend? Thanks!
Carolyn says
Hi Angela,
I have the Designer 725, which does all but wash my dishes. http://bit.ly/1IwzKlk It’s pricy but I personally think it’s worth every penny. They do have the factory refurbished model that is less expensive. http://bit.ly/1DolOdC
I do hear that the other models are quite good as well, although may not have all the same functions. I really think you can’t go wrong here.
Barbara in Tx says
These are soooooooooo incredibly yummy!!!!!!!!!!!!! Thank you!!!!!!!! Happy Easter!
Jackie says
Really Good!!! Better than wheat flour and regular sugar:) Thankyou so much!!!!!
Courtney says
These are amazing!! Even my husband, who doesn’t ever like my low carb meals, loved this. He even said he’d eat them again. That’s a huge win in my book! My Cuisinart blender worked perfectly for this recipe.
Carolyn says
So glad to hear it!
Laura F. says
These are very very yummy! Thanks so much for the recipe!!
Emily says
I just made these, but they turned out much lighter in color and somewhat bitter. I think I need to add a little more sweetener, but I wonder if the brand of cocoa powder makes a difference too (I used Trader Joe’s). Is there a different brand you recommend?
Carolyn says
Hi Emily. I do think the brand of cocoa powder makes a difference. I’ve used TJ’s before and I don’t really like it much. Last time I ordered, I got this Valrhona cocoa powder and it’s lovely but pricey: http://www.amazon.com/gp/product/B005IR6BWQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005IR6BWQ&linkCode=as2&tag=aldaidrabfo05-20&linkId=PUXSHVGW5VS3LB26
But I also really like the kind from Penzey’s Spices. And for grocery store brands, Hershey’s is pretty decent.
Angela Curry says
Oh I hope you come up with some more delicious muffin variations that are just as yummy as this one. Maybe a white chocolate macadamia?
Amanda K says
I made these tonight, and they are wonderful! Moist, fudgy and delicious! I used my Ninja blender which seemed to work fine. The batter was quite thick after I added the coconut oil (not sure if that is normal) but the end result was just like the photos!
I was low on my stevia sweetened chocolate chips, so instead I cut up 6 squares of a lindt 85% chocolate bar for the batter, and topped with the chocolate chips. Yum!
I follow the THM plan, and your recipes make it that much more enjoyable, so thank you! 🙂
Kelli says
I made these for breakfast this morning. Yum, yum!! Thanks for another wonderful low carb recipe! I have an Oster ( the new one that comes with a food processing attachment) it did fine up till I let the batter sit a few minutes while I melted my coconut oil. Then it got super thick and I could only blend on low for a few seconds. But most of the work was done by then and my end result looks much like yours and they are super yummy!
Thalia @ butter and brioche says
I’ve never made muffins in a blender before so this technique is definitely something I have to try. Love how super healthy these muffins are too – and how you’ve used a range of different flours.
Nanie says
Hi, If i’m using normal cane sugar, how much sugar should I use?
Carolyn says
The same amount as I use Swerve.
naniechenf says
Thanks!
Helen says
Hi again Carolyn, apparent I am super tired!! I am making a double batch of the double chocolate blender muffins and a single batch of the choc. Chip chs cake bars and instead of putting the 1 cup (double batch amount) of coconut flour into the blender muffins, I added it to the dry mix of the cheesecake bars, which I didn’t realize until the muffins started baking in the oven. Two questions, lol. Will the muffins turn out ok minus the coconut flour and is there any way to save the dry mix for the choc chip chs cake bars?
Thanks
Carolyn says
Oh boy. Not really sure how things will turn out. The muffins may sink a bit but should still taste good. And the cheesecake bars may be overly dry and crumbly but that might work still with the filling.
Becca says
Can I use melted butter instead of coconut oil?
Carolyn says
Yes, that should work.
Julie says
These are fantastic! Thank you! I’ve been growing weary of all the single serve “in a mug” recipes popping up everywhere. It’s great to have a solid batch to bake for the whole family. 🙂
Speaking of which, I baked a double batch and I’m wondering if it made for too heavy a load of baking powder. It left just a trace of that baking powdery aftertaste. Thinking I might reduce it next time. Think I should throw in part gluccomannan or xantham gum in place of the missing baking powder next time?
Carolyn says
The gluccomannan or xanthan gum won’t really help it rise so if you feel it’s too much baking powder, just cut back on that.
Maria says
Super muffins- approved by both my teens at bfast this am! My 17 yo daughter has celiac and thinks anything I bake tastes good but my 15 yo son is not so easy to please! Kudos and thanx!!
Carolyn says
So glad to hear it!
Meaghan says
I have to say thanks so much for this recipe Carolyn. I’ve made a number of your muffin recipes and they’ve all been fabulous. I mainly stick to your recipes now because I find that recipes I’ve tried from other sites often just don’t work out, despite following them exactly. It becomes a very expensive exercise as almond meal (we don’t have the ‘flour’ here in Australia) is nearly $13 for 400gms. I’m hoping one day the demand for these healthy ‘flours’ outstrips that of wheat flour and the prices drop – but that might be wishful thinking on my part. Cheers and thanks again.
Carolyn says
Thanks, Meaghan.
Doris says
Hallo Carolyn
I know you don`t like beeing shouted at, but I can`t say it loud enough YOU ARE MY LOW CARB HERO !!!! You should be able to hear me even across the Atlantic! : )
Thank you so much for all your work. These muffins are wonderful, even when I forgot to add the coconutoil.
Next time they will be perfekt with the oil.
Here in Germany I recommend your site to everybody, who ist new to low carbing.
Love Doris
Julie says
I don’t have swerve. How much of another sweetener do I use, same amount. (Truvia, or erithritol or liquid stevia…)??
Carolyn says
Try 1/4 cup erythritol with maybe 10 or so drops of liquid stevia. That should be about right.
The Lazy Mom says
I don’t know how you pour these from the blender, my batter resembled chocolate chip cookie dough consistency! I triple checked that I didn’t miss a liquid. They are in the oven now; hope they turn out!
Carolyn says
That does NOT sound right. They shouldn’t be totally pourable, you often have to help it along with a spoon. But it should NOT be like cookie dough. Not sure what, but something went wrong.
Tina says
First, I LOVE my Blendtec! It is wonderful! I have a refurbished and have never had any issues.
Second, the minute I read double chocolate, I was hooked! Out of Almonds and Almond glour, so I have to wait, but I will be making these asap!
One question – where do you buy parchment muffin papers?
Also, for the reader whose batter resembled cookie dough – I’m willing to bet she switched the coconut and almond flours. Coconut flour absorbs so much more moisture.
Carolyn says
These are the parchment paper liners I really like, but I know there are other brands out there, just not sure of the name. I get mine on Amazon but many stores sell them too: http://www.amazon.com/gp/product/B00J4U8QX0/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00J4U8QX0&linkCode=as2&tag=aldaidrabfo05-20&linkId=BD4BYS5Z7NDYXNEW
Tina says
Thank you!
Brittney says
What can I substitute for the coconut flour? Just extra almond flour? I can’t use coconut. I have canola oil to use instead of coconut oil. Thank you!
Carolyn says
You can add another 3/4 cup almond flour but you may find you need to thin the batter a bit more.
Jackie says
Do you think this would work well if i bake this in a loaf pan (like a quick bread loaf) and cut slices ? Thanks for sharing the recipe, looks yummy!
Carolyn says
It should work just fine.
Jackie says
Delicious! Finally had time to try it today. I made it into a loaf (using 3 1/2 “x 7 1/4” loaf pan). Turned out great. It did take slightly longer to bake in the loaf pan, ~30-35min.
Wonderful recipe, thank you for sharing it.
Carolyn S. says
I’m making these again this morning and realized I never commented on them the first time (or at least I couldn’t find it if I did). They are FANTASTIC. And so easy! I used my Bosch blender and it worked perfectly.
I’ve tried quite a few of your recipes and the only “problem” I have had is trying to keep to the small servings. They just taste like “more!” I assume this is a personal problem? lol
Carolyn says
Haha, “more” can be a problem with any tasty food. At least these are much better for you!
shayna says
My batter came out really thick as well and I had to try and scoop it out of my Vitamix. They were GREAT but what a mess! Do you think these could be made using a mixer instead? Maybe I needed more liquid although I followed the recipe exactly..twice.
Dayna says
Genius! I made these tonight and had the batter blended and in the oven in under 10 minutes.
This is by far the best gluten free low carb chocolate cake recipe I’ve had yet. I don’t know how it could be topped. It satisfied my craving perfectly. I have felt a bit deprived of a good cake in particular. Not anymore. I did add a half cup of sour cream and chose the water over almond milk.
My hats off to you, Carolyn! Thanks for putting this on the web!
Wendy says
I keep searching the internet for a really good fluffy gluten free low carb muffin. This was excellent and hit the spot. Thank you for posting. I seriously couldn’t taste the difference in texture of a traditional flour cake and this gluten free version. I’m going to try blending all of my recipes to see if it helps make them less dense. Thanks for the recipe and tip.
Dr. Teray says
Looks amazing! Can you make these with a regular beater?
Dee says
Do I have to use Swerve sweetener? Some don’t agree with me.
Carolyn says
No, this recipe can probably take any sweetener you like best.
Diane says
Hi ~ boy do these look good! And the answer to my occasional chocolate craving. I have one question though ~ are the carbs calculated using the milk or the water? Thanks!
Carolyn says
The almond milk…but unsweetened almond milk only has about 2 carbs per cup so half a cup is 1 carb…spread between 9 servings! Really, the difference is nothing.
Diane says
Ok, thanks. Good to know! I look forward to trying them 🙂
Barbara says
How do I count “sugars” in this recipe? Just started the new WW program…not sure if I count any sugars or not….
Carolyn says
I’m sorry, I don’t do weight watchers, so I really don’t know.
jilly says
holy bejeezuz these are good. i used heavy cream instead of almond milk and cacao chips since im doing keto. frosted them with cacao creme cheese frosting yowza! yumm! also i stretched this to make 12 and they were still normal sized.
Theresa says
I made these in the blender and they turned out delicious! The blender method made it way more work than it needed to be. Just mix these babies up in a bowl. If you hand wash like me, you’ll agree, a bowl is much easier to clean than a blender. Also the batter is way too thick to pour so you’ll need to spoon it out anyhow. Unless I am doing it wrong, but they turned out perfectly, so I’ll just skip the blender.
Thank you for the recipe!
Pam says
Oh my, these are delicious! My 3 yr old son and I could have eaten the whole batch so I had to make us both walk away after eating a couple.
I mixed these up in my Vitamix, throwing in 1 cup of whole cashews instead of the almond flour just to see if that would work. (It worked beautifully. I’ll be trying this more often since I don’t want to bother with nut flours. I’m lazy and just want to use whatever nuts I have on hand.) I blended the batter on a medium speed until it was nice and creamy, maybe 40-50 seconds. Pouring the batter out into the muffin cups was so clean and easy, like you said. Clean up was also a breeze.
Thank you so much for an easy and delicious low-carb muffin! I just discovered your website and seeing all the other muffin recipes tells me I’ll be busy for a while trying many others.
Shannon says
Just made these. Yummy! Not super sweet, just the right amount for a sweets satisfaction. I used peanut flour in place of the almond flour because well peanut butter and chocolate hello! Also, I used a mini muffin pan, baked about 15 minutes. Thank you so much for the recipe! It is a thick batter, it is a little messy but so so worth it for a healthy low carb treat!
juliendbq says
I LOVE that so many bakers replied how happy they were with this recipe! So often I read the reviews and they all say how good a recipe looks and that they’re thinking about trying it, but you have no idea if the they’re satisfied with the end product.
That said, (I guess I’m one of those that haven’t yet made these) I just wanted to say how much I love your blender recipes! Can nearly any of your cupcake/care recipes use this method? Thanks so much!
juliendbq says
I should have proofed my comment. Can nearly any of your cupcake/cake recipes use this method?
amanda tabisher says
Hi there what can i use instead of almond flour? My son has a nut allergy. Thanks, great recipe!
Carolyn says
Try sunflower seed flour.
Gord w timson says
Tried these with the exact measurements given. Not the greatest. Second time, increased the coconut oil to 1/3 and added an extra egg… Turned out amazing!! Just like a nice cake muffin….
Sille Justesen Krogh says
I don’t know if you guys have smaller teaspoons than we do in Europe, but it was definitely too much baking powder! I will try again with just 1 teaspoon and hope that awful aftertaste isn’t there. Otherwise, they turned out great: fluffy and light, and not overly sweet.
Carolyn says
For your purposes in Europe, 1 tsp = 5 g. So I think it’s likely you put in too much.
Cathy E Cameron says
I followed the recipe exactly, but you didn’t specify whether or not the almond milk was unsweetened or not. At the time I had Almond Breeze unsweetened chocolate almond milk and used it. It has 45 calories and 2 net carbs per cup. I also had a 100% cacao unsweetened chocolate bar that I crushed up to ‘chip’ size. My whole family found this recipe really needed more sweetness to it. I loved the way they baked up really high and fluffy though.
So, did you use regular almond milk or unsweetened? And how do the ‘sugar free chocolate chips’ compare to the 100% cacao unsweetened chocolate I used? I really want to alter this recipe so that it works as the consistency and fluffiness were great, it was just really lacking sweetness. Please help!
Carolyn says
Well, since this is a low carb food blog, I would think it goes without saying that it’s unsweetened almond milk. And chopping up unsweetened chocolate instead of putting in chocolate chips (the chips I use ARE sweetened) would result in a bitter taste. So I think you need to get some proper sugar-free chocolate, probably, and it sounds like your family might like it if you used some extra sweetener.
Susan says
Yummmmm!! I have a very happy tummy this evening after baking these! Thanks so much for the recipe. I did use xylitol instead of Swerve as it’s what I had on hand— next time? Double batch! 🙂
Annelle says
Hi! I would like to use real Stevia how much can I use for this recipe? Thanks! Annelle
Carolyn says
Swerve measures like sugar so just figure out how sweet your stevia is compared to sugar.
Andrea Pollick says
We have a nutribullet at my house, no fancy blenders. Do you think that would still get the consistency required for these yummy looking muffins? Also, I have stevia/monkfruit in the raw instead of swerve. Would that still be acceptable? Thanks!
Carolyn says
I think so. Try not using coconut oil, but a lighter oil like avocado instead. The batter won’t get as thick that way and you won’t have trouble getting it out of the blender.
Kristy says
I DOUBLED the recipe and added 1 tsp of instant espresso powder and 6 squirts of sweetleaf liquid stevia chocolate. GREAT recipe! Thanks for something that will get me a kiddos through a couple of busy mornings!
Jan says
I was going to ask if you thought a good stick blender would work, but I know the answer is NO now. lol I looked up a Blendtec and my Cuisinart stick blender and the wattage difference is huge. I guess I’ll have to wait to make these. Too bad because they look so good!!
Theresa says
I just made these (in a cuisinart food processor as that’s all I have), and they are great! Probably not at light and fluffy as in your blender but a keeper nonetheless.
My husband loves that I am baking more than ever now that I am low carb. He has tried to cut back on as much sugar as he can so this works out well for both of us.
Jenny says
Really really nice thankyou! First time using xylitol and left no aftertaste. A winner. Spread with soft butter which was lovely, salty moisture hit.
Chasity says
These sound yummy and with four young boys a must recipe. I wanted to whip up a batch before they get home from school but I only have the powdered Swerve and not granulated. Would I just use less and reduce almond milk a bit? Can’t wait to try these.
Carolyn says
Just sub it in, it should be fine. If your batter is super thick, add more liquid.
Diane Pierce says
Love these muffins, how long will they be good for if I put them in the freezer?
Carolyn says
They’re good for a few months in the freezer. I do this all the time!
Nell says
Just made these! Thank you thank you thank you!! For
My whole family loved them.
Linda says
I made these last night and the are so good so decadent and moist. The only thing I don’t love is the calories : ( I have PCOS and Endo so my doctors want me to loose weight to help my pain. I can only have 1200 calories a day and have to stay under net 15 grams of carbs per meal. Is it possible to use more coconut flour instead of almond? I have no calorie/carb chocolate sauce if that helps. Is there a better way to lower the calories?
I appreciate any help
Carolyn says
When you bake with coconut flour, it’s a very very different sort of recipe (more eggs, more oils, more liquids necessary). So I don’t recommend switching these from almond to coconut. However…why not bake them a little smaller? Maybe get 12 out of the whole batch?
Linda says
I only make muffins as breakfasts so it needs to be filling, a smaller muffin wouldn’t do the job. What if I used liquid chocolate instead of cocoa? Would that work to account for the moisture sucking of the coconut flour? Sorry I’m new to changing recipes. I’m usually an order follower lol.
Carolyn says
You can try it. Only use 1/3 the amount of coconut flour, though. Or 1/2 the amount and an extra egg!
Nellie says
Hi there. Just make these. Very yummy! More of a cakey texture than your chocolate coconut flour cupcakes. I have 3 questions if you could help me with:
1. I did not have the chocolate chips. Would you happen to know the carb count per muffin without them
2. In your carb count did you include the swerve? I know some bloggers do not count the swerve in their carb count
3. I used stevia instead of the swerve. Would you happen to know how many carbs I should deduct from each muffin because I did not use swerve? …thanks so much!!
Carolyn says
My carb counts never include erythritol. The Lily’s chocolate chips only add about 1.5g of carbs per muffin.
Chaya says
Do you think these could be made leaving out the sweetener altogether or would they just taste horrible? If not, do you have any muffin recipes that don’t include any kind of sweetener (except natural perhaps from fruit) – even savory muffins? Need for a LCHF diet, but also without sweetener..so hard to find any recipes!
Thanks!
Carolyn says
They would be horrible without sweetener. Here are some savory ones: https://alldayidreamaboutfood.com/2016/01/low-carb-spinach-mushroom-omelet-muffins.html
https://alldayidreamaboutfood.com/2015/05/low-carb-savory-zucchini-feta-muffins.html https://alldayidreamaboutfood.com/2014/08/low-carb-mini-pizza-muffins.html https://alldayidreamaboutfood.com/2012/05/cheddar-jalapeno-muffins-low-carb-and-gluten-free.html
Vicki says
I made these in my Vitamix, following the recipe exactly. No changes. As some others experienced, the batter was way too thick to pour. The muffins were also a bit on the dry side. Maybe due to different brands of almond and coconut flour? Anyway, the flavor was really good, so I’ll make them again, but next time I’ll mix them in a bowl, and add extra oil and egg.
Mandy says
Made these today, and they are a dream! My husband loved them, too! He hates coconut, but cannot taste it at all.
I used my Ninja blender, worked beautifully! I added a few drops of stevia glycerite to make it a bit sweeter. I also added about 1/2 tsp of chocolate extract to kick up the intensity of the chocolate flavor. And I used melted butter instead of coconut oil. No other changes. This recipe is a keeper! Thank you!
Esther says
I made these today with stevia instead of Swerve (can’t buy Swerve here). I didn’t read the comment about Swerve measuring the same as sugar so probably used to little stevia. The smelled wonderful, but the taste was horrible. Too little sweetener and maybe baking powder aftertaste (or stevia? Not sure). I will try them again another day, less baking powder, more sweetener.
I have a tiny blender. I blended all the wet ingredients in mij blender and mixed them into the dry ingredients with a handmixer. They were fluffy enough.
Carolyn says
Personally, I would not do all stevia in this recipe because stevia and chocolate have a very bitter taste together.
Nicole says
Hi. Can I use a beater to make these?
Carolyn says
Yes, not a problem.
Nicole says
So I made these with a normal beater. I used xylitol instead of swerve and I added some chopped up 85% Lindt dark chocolate as my chocolate chips. It was amazing. Thank you for the recipe
Dee says
Can I use melted butter instead of the avacado oil?
Carolyn says
Yes but the batter will be thicker.
Jennifer Farley says
These are the perfect amount of chocolate!
Jennifer Blake says
I love that these can be mixed right in the blender! So much easier to pour right from there to the tin. Chocolate muffin heaven!
Linda says
Hi Carolyn, First, I want to say I love all your recipes. 😊 Secondly, what other oil could be used, besides butter or coconut oil? I am allergic to avocados. Thanks!
Gerry Speirs says
These look really good!!
Debbie Hilliard says
The recipe ingredients call for avocado oil but the instructions say coconut oil. Does it matter which one? I have both and no problem with either – just wanted to know if the flavor or texture might be different depending on the oil used.
Thank you for all of your delicious recipes. I use many of them and have never been disappointed. It helps to eat healthy when you can have a treat with flavor but without guilt.
Bryan says
Love these muffins! Thank you Ms Carolyn.
Debbie Hilliard says
I apologize! I didn’t read to the end I guess because I now see your explanation of the oils. I chose coconut oil because of the flavor and I do not have a great blender so I did it in my food processor with the dough blade. I didn’t need for it to pour – just scooped.
Thanks again!
allison says
Made these three times already! My family loves them and requests them all the time!
Betsy Ferlaino says
These are amazing!
Terri says
Love these, so good.
Mary McKinney says
Is there a sub for the almond flour/ I cant do almonds Could I grind up some pecans??? . Thanks!
Carolyn says
Use sunflower seed flour.
Katie says
I followed the recipe exactly, except I waited to add the coconut flour at the end of the dry ingredients so as not to have it absorb too much liquid, but mine came out a bit dry. What brand of almond flour do you recommend to make it fluffy? I used Bob’s Red Mill coconut flour and Wellbees almond flour.
Carolyn says
I use Bob’s for both and mine are never dry. Did they get over-baked at all?
Mandy says
YAAASSSS! Made these at my sister’s place, brought them as a snack for our road trip to Yellowstone National Park. I don’t have that powerful blender, but I tried anyways in some random blender (cause these muffins are too tempting to not try) and they’re sooo delicious. We had these while watching bisons crossing the fields. Such a wonderful treat with a gorgeous view. LOVE THIS SO MUCH.
Carolyn says
Wow, that’s awesome about the bison!
Jerry Gambrel says
Can olive oil be used in place of avocado oil?
Carolyn says
Yes but it has a stronger flavor.
Jennifer D. says
These look amazing! Does the 9.2g carb count include the carbs from sugar alcohols (Swerve), or did you subtract those carbs already?
Thank you!
Carolyn says
Sugar alcohol has already been subtracted. Fiber has not.
Kath says
Hello! Do you count macros for this recipe? 🙂 TIA
Carolyn says
They are all in the nutritional info…
Kristy says
These are so so so delicious!!!! Thank You so much for the recipe!!! Have you tried to double it? Just wondering how it would work? I used my nutribullet and it worked great. One day I will have a fancy blender. 🙂
Carolyn says
I have made 1.5 the amount of the recipe a few times. I think doubling it would be too much even for my big blender.
CR says
Do you think unsweetened chocolate almond milk would work in these?
Carolyn says
I can’t see why not!
Jennifer Brandon says
I am now sitting here eating my cupcake, and it’s so good and very moist. Thank you so much for sharing.
Robyn says
These look heavenly!
Mary says
For those without the great blenders, I used my mixer instead. I separated the eggs and whipped the whites. Once whipped, put them in another container. Put their other ingredients into the mixer bowl and mix with the paddle. Then fold in the egg whites and bake. I made mini muffins, one batch made about 28. I think it achieved the same results as the Blendtec. Very delicious..
Taina says
Just did them!! They are fabolous! Thanks for the recipe!
Ella says
Just made these muffins this morning, with a regular hand mixer. I experimented and added 2 tbsp sour cream but it wasn’t necessary 🙂 Also added a teaspoon of instant espresso powder to kick it up a notch. Due to the sour cresm it became too fluffy,- if that’s possible:)- almost falling apart , so next time I’ll follow the recipe to the tee, it is good as is, wonderful, light and honestly a simple hand mixer did the job well. I just mixed the wet ingredients , added the dry, baked and devoured one , after it cooled down a bit. Caroline, your recipies are always superb , thank you!!!
Shannel Lose says
Do you mean coconut oil instead of avocado? The ingredient list says avocado, but the recipe directions state coconut. Thanks!
…My 7 year old made these and they were delicious!
Carolyn says
Sorry for the confusion, no. I used to use coconut oil but then realized it thickened the batter a lot in the blender, making it hard to get out. Avocado oil works better.
Jill says
I made these using my bog standard blender and the crumb was beautiful, only thing was I found them bitter and not sweet enough. The dark dark 100% chocolate doesn’t taste very nice. Maybe I will see if I can get away with 70% cocoa solids in my chocolate
Carolyn says
Um…. this recipe doesn’t take 100% dark chocolate. It takes cocoa powder and SUGAR FREE chocolate chip (that means chocolate chips that are sweetened with something other than sugar, like Lily’s). So that’s why yours are bitter, if you used unsweetened chocolate.
Patti says
Hi Carolyn,
I just made these muffins and they are cooling. I’m not sure what I did wrong but some of mine sunk in the middle just a little. Hope you can help. I also added more sugar because I like mine sweet. I used xiletol. I can’t wait for them to cool. They still don’t look bad and smell good to.
Thank you
P.S.
I didn’t rate them yet because I haven’t tasted them
Carolyn says
It’s very likely the xylitol, it bakes VERY differently from Swerve. I made scones recently with Bocha Sweet (which is very similar to xylitol) and they never firmed up properly. They are too soft, although tasty!
Tara says
Making muffins in the blender is so much easier to clean up!
Pam Dana says
This recipe was a hit with everyone in my family! Thanks!
Jessica says
OH my gosh these are amazing! Thanks for the recipe!
krissy says
I absolutely love this recipe! my family has a gluten allergy and its hard to find easy yummy treats! well done!
Sabrina says
I am so happy that these are healthy because I’m going to want to eat them all! Yum!
Kathy W. says
I had to make these today, but ran out of Lily’s chocolate chips. I did have some of your nutella spread leftover.
Voila! I spooned the nutella into the center of these muffins. So delicious!
Soon, I will be the owner of all of your cookbooks. Many thanks, Carolyn!!
Kathy W.
Carolyn says
Sounds great!
Betsy says
These are fabulous. Same texture as regular muffins. Use Canola oil bc that’s all I had and half n half for the milk/water. Not too sweet. May add more sweetener next time. Will make again and again.
johanna says
These were amazing even warm! Typically chocolate keto goods are gross to me whne warm! These were perfection! I did make teo changes. I used regualr corn oil and then 2 tablespoons swerve confectioners and 2 tablespoons bochasweet (a little more than 1/4 cup called for but I typically fee like many keto items aren’t sweet enough and this was perfect to me) . That bochasweet is a game changer! Zero cooling zero crystallization!
Even my non keto eating child enjoyed this!
I think I will try the blender method on a variety of recipes!
They did sticke terribly to paper liners but it was all I had! I was warned LoL!
Thank you for all your hard work! It keeps me honest! I have been doing low carb/keto since November. I was doing this about 9 years ago and followed you then but I took a long detour! I plan on working this lifestyle best that I can and you really help me stay on track!
Anu says
These really are my favourite low carb chocolate muffins, so easy to put together and so reliable! I like to add 100% chocolate drops to this as I like my chocolate desserts really dark, and it totally hits the spot! Thank you so much, this is yet another winner 🙂
Keshia says
I want to add a bit of peanut butter to taste. Would I change the other ingredients any? Or do you have a chocolate peanut butter muffin recipe?
Carolyn says
I’ve made these with a swirl of PB. When the batter is ready, melt about 1/2 cup PB in the microwave gently so it’s easier to swirl. Then put about half the batter into the cups and drizzle a little PB over. Repeat with the remaining batter and swirl in the remaining PB.
Mary says
Made these yesterday. Ate one with my coffee to break my 15hour fast. I might have eaten 3 😬 I added walnuts. I’m going to skip the chocolate chips and add more walnuts next time(I know I’m weird). ANOTHER GREAT RECIPE . Thank you! 😘
Mary says
Forgot to rate it 5 stars. And also just read about the addition of peanut butter, definitely will be trying this suggestion out! And yes, loved the blender idea! I used my silicone muffin pan but did grease it slightly with the avocado oil. They popped right out.
Carolyn says
Thank you!
Kelly J says
These were fabulous. I used the almond milk (vs water) and avocado oil (vs coconut oil) options, granular Swerve, and didn’t include the chocolate chips since I don’t like a difference in consistency in my muffins. I used silicone muffin cups for the first time, which worked awesome. The muffins look great and have an excellent consistency. I did sprinkle confectioner’s Swerve on top to bring the sweetness up. I felt the same way with the marble loaf recipe you have. Easy adjustment – – next time I will just increase the Swerve until the batter is to my liking. Yummy! The recipe is a keeper! Thanks!
Carolyn says
Sounds good to me!
Sharon says
Love these! They are moist and filling. I didn’t have Coconut flour so added another cup of almond flour and used coconut oil.
My recipe made 6 large muffins…definitely becoming a regular treat in our house.
Carolyn says
So glad you liked them!
Rebecca says
Has anyone tried this with allulose as the sweetener? I would like to give it a shot but not sure how much to use.
Carolyn says
I haven’t but it should be fine. May be a little softer and cakier.
Tara says
Thank you, Carolyn!! These were perfection! Couldn’t be any easier- I used cacao and they came out like light fluffy brownies. You are a genius, love love love your recipes! Even my non keto friends were wowed.
Carolyn says
Glad they turned out so well!
LIRAZ says
HI CAROLYN!
I MADE THIS A SEVEREL TIMES .THE MUFFINS TURNED OUT GRAIT.I MADE THEM IN THE MY VITAMIX BLENDER.
MT BETTER TURN OUT A LITTLE POURABLE NOT VERY THICK.
IF I WANT TO MAKE THIS RECIPE FOR A LARGE BIRTHDAY CHOCOLATE CAKE WITH 3 TALL CAKE LAYERS WHAT SOULD I DO MAKE THIS RECEPIE 3 OR 4 TIMES? AND DO YOU HAVE DAIRY FREE CHOCOLATE FROSTING THAT I CAN MAKE?
THANK YOU SO MUCH.
Carolyn says
Hi Liraz, I have several birthday cake recipes and large cakes on the blog. Just search cake and you will find them! I do have a good dairy free chocolate frosting but it’s in my upcoming book. If you want, I can send you that copy once you’ve picked the cake you want to work with.
LIRAZ says
THANKS CAROLYN!
I LOOK FOR DAIRY FREE CHOCOLAE CAKE THET I CAN MAKE WITH THIS 3 CAKES FOE PRINCESS CAKE LIKE A CHOCOLATE POUND CAKE/CAN YOU SEND MY A LINK TO THE RECIPE AND TELL ME IF I NEED TO TRIPLE THE RECIPE?
THE CHOCOLATE CAKE WURH SOUR CREAM FROSTING IS VERY GOOD. BUT INEED TO DUBLE OR TO TRIPLE THE RECEPIE TO GET 3 CAKES? AND I WOULD GLED TO GET THE DAIRY FREE CHOCOLATE FROSTING RECIPIE. { I HAVE PREORDERED YOURE NEW BOOK COMING IN DECEMBER}.
THNK YOU SO MUCH.
Carolyn says
Hi Liraz, I am sorry but I am having a lot of trouble understanding what you’re asking me. I don’t know what princess cake you are referring to. The sour cream cake already makes several layers but if your cake is supposed to be big, then doubling it is probably a good idea.
LIRAZ HOD says
HI CAROLYN!
WHAT I MENT FOR A PRINCESS CAKA IS MAKING A DOLL CAKE. IT IS A TALL ROUNS CAKE WITH A HOLL IN THE MIDDELE SO I CAN PUT A BARBIE DOLL IN THE CAKE .SO I NEED A TALL CAKE MADE FROM 3 CAKE. SO CAN I TRIPLE THIS CHOCOLATE MUFFIN RECIPE? AND I WOULD GLED TO GET THE RECIPE FOR THE DAIRY FREE CHOCOLATE FROSTING. I WAITE TO GET YOUR NEW BOOK THAT I PRE ORDERED.
THANK YOU/
Carolyn says
Go ahead and triple it and if you have too much batter for the recipe, bake it into muffins!
LIRAZ HOD says
HI CAROLYN!
IF I WILL SUB THE ALMOND FLOUR WITH SUNFLOWER SEED FLOUR AND I WILL ADD A LIITLE MORE THEN A 1 CUP’ THE TASTE WILL BE DIFRENT?
THANK YOU/