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
Double Chocolate Blender Muffins
Ingredients
- 3 large eggs
- ½ cup almond milk or water
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup cocoa powder
- ¼ cup Swerve Sweetener
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup avocado oil (or melted coconut oil)
- ⅓ cup sugar-free chocolate chips
Instructions
- Preheat oven to 325F and line 9 muffin cups with paper liners (I recommend parchment paper liners for easy release).
- 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.
- 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.
- Stir in all but 1 tablespoon of chocolate chips. Divide batter evenly among prepared muffin cups and top each with a few more chocolate chips.
- Bake 22 to 25 minutes, until firm to the touch. Remove and let cool in pan.
Notes
Betty says
Delicious!! I used coffee instead of almond milk and melted butter instead of coconut oil. I don’t have a blender so used a mixer. Cooked up great. Will definitely make again. Thanks for all your great recipes Carolyn.
Maggie says
I made these muffins this morning and let me tell you they were delicious! So moist and so chocolately! I used the Lily’s chocolate mint baking chips – so good! Thank you for another great recipe, my friend!
Kim says
Thanks for another beauty of a recipe! I cannot wait to try these! Is it okay if I use coconut milk instead of almond? It’s just a preference. I know it may be a silly question because it’s still a liquid, but I’d rather play the safe side and ask.
Carolyn says
Yes, that’s fine.
Sherma Lewis says
These were a breeze to make! And delicious! I’ll make these again for sure. I was pleasantly surprised to get 12 muffins out of the recipe, instead of just 9. I need more practice pouring batter out of the blender into the muffin cups. I either under-fill or over-fill or have to clean up drips. The batter bakes up nicely to make a beautiful domed muffin and reserving a few chocolate chips for the top before baking makes them look so professional. Thank you, Carolyn, for another wonderful recipe. I will never feel deprived of sweets with your recipes.
Sharon Langford says
Any chance you could provide an alternative for eggs in your recipes? My daughter is allergic to them. When I use an egg substitute, recipes are often inedible. 😜
Carolyn says
Sorry, I cannot. Keto baked goods like this do not rise well without eggs and I cannot recommend a sub when I haven’t tried it out myself. That’s likely why you are finding them inedible. If they don’t meet my exacting standards, I won’t recommend it.
I CAN, however, point you in the direction of some of my egg-free recipes – no cakes or muffins in there, I’m afraid, but some other delicious options. And I am working to make that an official category for my recipe index.
Sharon says
I understand. Thanks.
Amanda says
HOLY HANNAH!!!!!! These are freaking Amazing. I have seen this recipe for awhile and and finally decided to try. Why in the world have I waited. I am amazed at your talent!!! Thank you!
Dionne says
I would usually cut the recipe in half when trying out a new one. My batter was so runny at first probably because I didn’t use a blender and I thought it will not work, but oh boy it did look and taste like a real muffin after baking! I had to substitute the sugarfree chocochips with 90% dark chocolate since that’s the only I have. Avocado oil is expensive as hell here in the Philippines so I always use coconut oil as they are always available and cheap. It tasted so fudgeeeey and good, i really love it. Thank you Carolyn, you are absolutely fantastic.
Pamela says
Something is wrong with link..I was looking for recipe for Capacino muffins and it brought me to this double chocolate one checked that one thinking maybe they got reversed..Nope took me here too..is it the same recipe you’re using under two different names..?Thanks.
Julie says
Made mine triple chocolate by using chocolate/vanilla extract blend. Used coffee rather than water/milk, doubled the recipe and used a hand held mixer. Another complete winner.
Julie says
Thank you for updating the recipe to be more heart friendly with removal of coconut oil. Husband is trying to get off statins and is on a very low saturated fats diet until getting lipids tested in 4 months time. Since we low carb, it’s been tough to give up the wonderful cranberry muffins made with sour cream, or the cheddar jalepeno muffins that I live on.
I do not have a high powered blender and like to do double batches of muffins to freeze, but find that using the traditional hand held electric mixer works fine as well with your blender muffins. Tried using a food processer but it over worked the muffins and made them too tough.