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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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May 14, 2018

Keto Double Chocolate Muffins

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

Low Carb Double Chocolate Blender Muffins

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.

 Easy low carb

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.

Sugar-Free Healthy Double Chocolate Blender Muffins

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

Best Low Carb Chocolate Muffin Recipe

4.97 from 33 votes
Print
Double Chocolate Blender Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Deeply chocolate-y low carb, grain-free muffins made easy in your blender. A wonderful healthy breakfast or snack.
Course: Breakfast
Cuisine: American
Keyword: keto chocolate muffins, low carb chocolate muffins
Servings: 9 muffins
Calories: 204 kcal
Ingredients
  • 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
Instructions
  1. Preheat oven to 325F and line 9 muffin cups with paper liners (I recommend parchment paper liners for easy release).
  2. 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.

  3. 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.

  4. 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.
  5. Bake 22 to 25 minutes, until firm to the touch. Remove and let cool in pan.
Recipe Notes

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. 

Nutrition Facts
Double Chocolate Blender Muffins
Amount Per Serving (1 muffin)
Calories 204 Calories from Fat 155
% Daily Value*
Fat 17.2g26%
Carbohydrates 9.3g3%
Fiber 4.5g18%
Protein 6.3g13%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Filed Under: Dairy Free, Muffins & Scones Tagged With: almond flour, chocolate chips, cocoa powder

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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. Taylor @ Food Faith Fitness says

    April 1, 2015 at 6:59 am

    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!

    Reply
    • Lucinda LeBlanc says

      June 27, 2018 at 6:05 pm

      Of course you mean “major wife muffin points”

      Reply
      • Kayla says

        November 6, 2020 at 2:28 pm

        How many net carbs per muffin?

        Reply
        • Carolyn says

          November 6, 2020 at 7:49 pm

          Just subtract the fiber.

          Reply
          • Christina says

            November 17, 2020 at 9:01 pm

            5 stars
            After making these, I crunched this recipe (double chocolate chip muffins) in my carb counting app. Carb Manager for ease of tracking. Using an ice cream scoop to drop batter into the liners, I got 10 muffins. Used Approx 120 sugar free lilies chocolate chips. 1/3 cup Erythritol/stevia in recipe.
            Each muffin is net 3 carbs.

  2. Kelly says

    April 1, 2015 at 7:30 am

    When do you add the coconut oil? And do you use refined or virgin?

    Reply
    • Carolyn says

      April 1, 2015 at 8:17 am

      Whoops, did I leave that step out? It was virgin coconut oil and gets added right at the end. Let me fix that.

      Reply
      • SAMANTHA JONES says

        July 11, 2020 at 6:50 pm

        Hi I’m wanting to make this into a cake. Is it doable. Have a bday coming up and this recipe is so foolproof for me. Should I double the quantity. Feeding about 10 ppl. If I did it in a cake pan should I use baking paper. And any icing ideas. I was thinking marscapone with cocoa n liquid Stevia.

        Reply
        • Carolyn says

          July 11, 2020 at 10:31 pm

          It should be enough for two 8-inch cake layers.

          Reply
  3. Jade says

    April 1, 2015 at 7:58 am

    Could you substitute the almond flour for more coconut flour or a different flour?

    Reply
    • Carolyn says

      April 1, 2015 at 8:19 am

      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.

      Reply
      • Diame says

        October 5, 2016 at 9:31 pm

        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!

        Reply
        • Carolyn says

          October 5, 2016 at 10:00 pm

          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

          Reply
          • Diane says

            October 6, 2016 at 12:20 pm

            Thank you!

      • Anna Fernandez says

        March 24, 2017 at 11:08 am

        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.

        Reply
        • Carolyn says

          March 24, 2017 at 11:31 am

          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.

          Reply
        • Carolyn says

          March 24, 2017 at 11:32 am

          Sorry, I meant avocado oil.

          Reply
  4. Sommer @ASpicyPerspective says

    April 1, 2015 at 8:16 am

    I just think it’s dangerous that these beautiful muffins are healthy! Great way to start out the day!

    Reply
  5. janet says

    April 1, 2015 at 9:49 am

    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!

    Reply
  6. Angela says

    April 1, 2015 at 10:18 am

    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.

    Reply
    • Carolyn says

      April 1, 2015 at 11:04 am

      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!

      Reply
      • Angela says

        April 2, 2015 at 12:24 pm

        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.

        Reply
        • Carolyn says

          April 2, 2015 at 3:59 pm

          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.

          Reply
        • Janean says

          September 3, 2017 at 9:43 pm

          I bought a refurbished blendtec about a year ago- runs great, looks brand new and has a great ( I think 3 years maybe) warranty!

          Reply
    • Shawna says

      July 7, 2020 at 5:33 pm

      Can you use melted butter instead.of coconut or avocado oil?

      Reply
      • Carolyn says

        July 7, 2020 at 7:35 pm

        Yes but it can thicken the batter a lot which can make it hard to scoop out of the blender.

        Reply
  7. dumb article says

    April 1, 2015 at 10:19 am

    HOW IS 64G OF CARBS LOW CARBS ? I CALL BS

    Reply
    • Carolyn says

      April 1, 2015 at 11:01 am

      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.

      Reply
      • Evan says

        April 2, 2015 at 2:13 am

        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”.

        Reply
        • dave says

          November 25, 2019 at 9:42 am

          math issue!! 62 mg is .062 gm

          How to convert Milligrams to Grams
          1 milligram (mg) is equal to 1/1000 grams (g).
          1 mg = (1/1000) g = 0.001 g
          The mass m in grams (g) is equal to the mass m in milligrams (mg) divided by 1000:
          m(g) = m(mg) / 1000
          Example
          Convert 5mg to grams:
          m(g) = 5 mg / 1000 = 0.005 g

          Reply
      • Rebecca says

        October 8, 2019 at 3:06 pm

        And if you are doing net carbs its only 5! Yeah read better and learn measurements

        Reply
  8. Karen says

    April 1, 2015 at 11:55 am

    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!

    Reply
    • Carolyn says

      April 1, 2015 at 6:22 pm

      It doesn’t upset me, although I find the use of all caps very annoying!

      Reply
      • shayna says

        August 20, 2015 at 9:58 am

        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:)

        Reply
  9. Cris says

    April 1, 2015 at 6:59 pm

    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! ❤️

    Reply
    • Carolyn says

      April 1, 2015 at 8:38 pm

      Thank you SO much, Cris!

      Reply
    • Peggy Cole says

      April 2, 2015 at 8:52 am

      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!

      Reply
      • Carolyn says

        April 2, 2015 at 9:33 am

        Thank you, Peggy!

        Reply
  10. Linnae says

    April 1, 2015 at 8:41 pm

    Hmmmm, perhaps these should be on the Easter brunch table!!

    Reply
  11. Anne o says

    April 1, 2015 at 9:30 pm

    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

    Reply
    • Carolyn says

      April 1, 2015 at 9:56 pm

      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!

      Reply
  12. Donna Hardin says

    April 2, 2015 at 10:37 am

    I don’t use almond milk much…can you freeze it?

    Reply
    • Carolyn says

      April 2, 2015 at 11:31 am

      Use water in these instead, then.

      Reply
      • Carol says

        January 2, 2020 at 8:46 pm

        Would coffee be an option instead of water? Decaf?

        Reply
        • Carolyn says

          January 2, 2020 at 9:28 pm

          Absolutely!

          Reply
      • Debbie says

        February 26, 2020 at 12:03 pm

        Which would you reccomend…almond milk or water?

        Reply
        • Carolyn says

          February 26, 2020 at 8:05 pm

          That’s up to you!

          Reply
    • JHollyhock (aka Jennifer H.) says

      April 23, 2015 at 12:27 pm

      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.

      Reply
      • Carolyn says

        April 23, 2015 at 2:08 pm

        Great tip!

        Reply
  13. Angela says

    April 2, 2015 at 1:43 pm

    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!

    Reply
  14. Renee says

    April 2, 2015 at 2:03 pm

    Blendtec isn’t happening for me. Will my Bosch mixer work?

    Reply
    • Carolyn says

      April 2, 2015 at 3:56 pm

      I really don’t know but it’s worth a try.

      Reply
  15. Stef says

    April 2, 2015 at 3:09 pm

    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!

    Reply
  16. Barbara Sacco says

    April 2, 2015 at 4:46 pm

    Carolyn, some clarification please – the ingredient list calls for baking powder, the mixing instructions say baking soda. Which is it, please?

    Thanks!

    Reply
    • Carolyn says

      April 2, 2015 at 5:15 pm

      Sorry. Baking powder. My mistake.

      Reply
  17. Angie says

    April 2, 2015 at 6:55 pm

    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.

    Reply
  18. Amanda says

    April 2, 2015 at 8:58 pm

    Mmmmm, these muffins look so yummy!!!

    Reply
  19. Alyssa (Everyday Maven) says

    April 2, 2015 at 11:32 pm

    I have a Blendtec and can’t believe I never thought to make muffin batter in there. Such a great idea!

    Reply
  20. Joshua Hampton says

    April 3, 2015 at 1:02 am

    You had me at double chocolate. These muffins are fantastic.

    Reply
  21. natalie Hasse says

    April 3, 2015 at 7:19 am

    Is the serving size one or two muffins? TIA!

    Reply
    • Carolyn says

      April 3, 2015 at 7:29 am

      It says right at the top of the recipe. 1 muffin.

      Reply
  22. Brenda says

    April 3, 2015 at 7:27 am

    These are delicious, I will definitely make again! I have a new Oster with reversing blades which worked great on the muffins.

    Reply
  23. Kapu says

    April 3, 2015 at 11:49 am

    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. 🙂

    Reply
    • Carolyn says

      April 3, 2015 at 1:47 pm

      After, although I think the difference matters little.

      Reply
  24. Angela says

    April 3, 2015 at 3:05 pm

    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!

    Reply
    • Carolyn says

      April 3, 2015 at 5:36 pm

      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.

      Reply
  25. Barbara in Tx says

    April 5, 2015 at 5:34 am

    These are soooooooooo incredibly yummy!!!!!!!!!!!!! Thank you!!!!!!!! Happy Easter!

    Reply
  26. Jackie says

    April 5, 2015 at 1:47 pm

    Really Good!!! Better than wheat flour and regular sugar:) Thankyou so much!!!!!

    Reply
  27. Courtney says

    April 5, 2015 at 7:25 pm

    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.

    Reply
    • Carolyn says

      April 5, 2015 at 9:33 pm

      So glad to hear it!

      Reply
  28. Laura F. says

    April 6, 2015 at 11:47 am

    These are very very yummy! Thanks so much for the recipe!!

    Reply
  29. Emily says

    April 7, 2015 at 9:48 am

    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?

    Reply
    • Carolyn says

      April 7, 2015 at 5:22 pm

      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.

      Reply
  30. Angela Curry says

    April 7, 2015 at 10:00 am

    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?

    Reply
  31. Amanda K says

    April 8, 2015 at 12:06 am

    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! 🙂

    Reply
  32. Kelli says

    April 8, 2015 at 9:01 am

    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!

    Reply
  33. Thalia @ butter and brioche says

    April 8, 2015 at 5:07 pm

    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.

    Reply
  34. Nanie says

    April 12, 2015 at 6:50 pm

    Hi, If i’m using normal cane sugar, how much sugar should I use?

    Reply
    • Carolyn says

      April 12, 2015 at 9:50 pm

      The same amount as I use Swerve.

      Reply
      • naniechenf says

        April 14, 2015 at 4:29 am

        Thanks!

        Reply
  35. Helen says

    April 13, 2015 at 5:20 pm

    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

    Reply
    • Carolyn says

      April 13, 2015 at 6:11 pm

      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.

      Reply
  36. Becca says

    April 18, 2015 at 10:32 am

    Can I use melted butter instead of coconut oil?

    Reply
    • Carolyn says

      April 18, 2015 at 10:45 am

      Yes, that should work.

      Reply
  37. Julie says

    April 18, 2015 at 3:15 pm

    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?

    Reply
    • Carolyn says

      April 19, 2015 at 8:25 am

      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.

      Reply
  38. Maria says

    April 20, 2015 at 1:55 pm

    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!!

    Reply
    • Carolyn says

      April 20, 2015 at 1:57 pm

      So glad to hear it!

      Reply
  39. Meaghan says

    April 22, 2015 at 7:26 pm

    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.

    Reply
    • Carolyn says

      April 22, 2015 at 7:40 pm

      Thanks, Meaghan.

      Reply
  40. Doris says

    April 23, 2015 at 3:44 am

    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

    Reply
  41. Julie says

    April 23, 2015 at 5:47 pm

    I don’t have swerve. How much of another sweetener do I use, same amount. (Truvia, or erithritol or liquid stevia…)??

    Reply
    • Carolyn says

      April 23, 2015 at 5:59 pm

      Try 1/4 cup erythritol with maybe 10 or so drops of liquid stevia. That should be about right.

      Reply
  42. The Lazy Mom says

    May 1, 2015 at 6:05 pm

    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!

    Reply
    • Carolyn says

      May 1, 2015 at 7:33 pm

      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.

      Reply
  43. Tina says

    June 19, 2015 at 10:53 pm

    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.

    Reply
    • Carolyn says

      June 20, 2015 at 7:34 am

      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

      Reply
      • Tina says

        June 21, 2015 at 4:09 pm

        Thank you!

        Reply
  44. Brittney says

    June 23, 2015 at 11:59 am

    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!

    Reply
    • Carolyn says

      June 23, 2015 at 4:35 pm

      You can add another 3/4 cup almond flour but you may find you need to thin the batter a bit more.

      Reply
  45. Jackie says

    September 15, 2015 at 11:03 am

    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!

    Reply
    • Carolyn says

      September 20, 2015 at 5:27 am

      It should work just fine.

      Reply
      • Jackie says

        September 26, 2015 at 5:18 pm

        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.

        Reply
  46. Carolyn S. says

    September 22, 2015 at 8:08 am

    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

    Reply
    • Carolyn says

      September 22, 2015 at 9:13 am

      Haha, “more” can be a problem with any tasty food. At least these are much better for you!

      Reply
  47. shayna says

    October 10, 2015 at 1:23 pm

    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.

    Reply
  48. Dayna says

    October 14, 2015 at 10:58 pm

    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!

    Reply
  49. Wendy says

    October 25, 2015 at 2:41 pm

    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.

    Reply
  50. Dr. Teray says

    December 29, 2015 at 2:04 am

    Looks amazing! Can you make these with a regular beater?

    Reply
  51. Dee says

    January 5, 2016 at 8:31 am

    Do I have to use Swerve sweetener? Some don’t agree with me.

    Reply
    • Carolyn says

      January 5, 2016 at 9:52 am

      No, this recipe can probably take any sweetener you like best.

      Reply
  52. Diane says

    January 19, 2016 at 9:17 pm

    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!

    Reply
    • Carolyn says

      January 19, 2016 at 10:33 pm

      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.

      Reply
      • Diane says

        January 20, 2016 at 7:48 am

        Ok, thanks. Good to know! I look forward to trying them 🙂

        Reply
  53. Barbara says

    February 10, 2016 at 2:46 pm

    How do I count “sugars” in this recipe? Just started the new WW program…not sure if I count any sugars or not….

    Reply
    • Carolyn says

      February 10, 2016 at 3:03 pm

      I’m sorry, I don’t do weight watchers, so I really don’t know.

      Reply
    • Eugenie MacKay says

      December 29, 2019 at 1:20 pm

      5 stars
      I think you’ll find that if you eat low carb high fat foods you won’t need to “count”anything. Read Dr. Hyman’s book “Eat fat, get thin”. Yours in health, G

      Reply
  54. jilly says

    February 10, 2016 at 8:42 pm

    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.

    Reply
  55. Theresa says

    February 12, 2016 at 4:47 pm

    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!

    Reply
  56. Pam says

    February 23, 2016 at 4:55 pm

    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.

    Reply
  57. Shannon says

    February 24, 2016 at 12:04 pm

    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!

    Reply
  58. juliendbq says

    February 26, 2016 at 12:31 pm

    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!

    Reply
  59. juliendbq says

    February 26, 2016 at 12:33 pm

    I should have proofed my comment. Can nearly any of your cupcake/cake recipes use this method?

    Reply
  60. amanda tabisher says

    March 16, 2016 at 11:18 pm

    Hi there what can i use instead of almond flour? My son has a nut allergy. Thanks, great recipe!

    Reply
    • Carolyn says

      March 17, 2016 at 5:12 am

      Try sunflower seed flour.

      Reply
  61. Gord w timson says

    April 29, 2016 at 7:49 pm

    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….

    Reply
  62. Sille Justesen Krogh says

    May 16, 2016 at 6:32 am

    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.

    Reply
    • Carolyn says

      May 16, 2016 at 6:51 am

      For your purposes in Europe, 1 tsp = 5 g. So I think it’s likely you put in too much.

      Reply
  63. Cathy E Cameron says

    May 22, 2016 at 8:36 am

    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!

    Reply
    • Carolyn says

      May 22, 2016 at 9:22 am

      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.

      Reply
  64. Susan says

    August 5, 2016 at 9:47 pm

    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! 🙂

    Reply
  65. Annelle says

    September 4, 2016 at 7:20 am

    Hi! I would like to use real Stevia how much can I use for this recipe? Thanks! Annelle

    Reply
    • Carolyn says

      September 4, 2016 at 6:35 pm

      Swerve measures like sugar so just figure out how sweet your stevia is compared to sugar.

      Reply
  66. Andrea Pollick says

    September 15, 2016 at 5:02 am

    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!

    Reply
    • Carolyn says

      September 15, 2016 at 6:45 am

      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.

      Reply
  67. Kristy says

    September 25, 2016 at 8:00 am

    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!

    Reply
  68. Jan says

    October 1, 2016 at 10:30 pm

    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!!

    Reply
  69. Theresa says

    October 12, 2016 at 9:23 pm

    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.

    Reply
  70. Jenny says

    January 4, 2017 at 7:27 pm

    Really really nice thankyou! First time using xylitol and left no aftertaste. A winner. Spread with soft butter which was lovely, salty moisture hit.

    Reply
  71. Chasity says

    January 19, 2017 at 1:12 pm

    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.

    Reply
    • Carolyn says

      January 19, 2017 at 1:25 pm

      Just sub it in, it should be fine. If your batter is super thick, add more liquid.

      Reply
  72. Diane Pierce says

    January 26, 2017 at 6:45 pm

    Love these muffins, how long will they be good for if I put them in the freezer?

    Reply
    • Carolyn says

      January 26, 2017 at 7:13 pm

      They’re good for a few months in the freezer. I do this all the time!

      Reply
  73. Nell says

    January 29, 2017 at 4:19 am

    Just made these! Thank you thank you thank you!! For
    My whole family loved them.

    Reply
  74. Linda says

    February 13, 2017 at 4:42 pm

    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

    Reply
    • Carolyn says

      February 13, 2017 at 7:18 pm

      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?

      Reply
      • Linda says

        February 14, 2017 at 10:03 am

        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.

        Reply
        • Carolyn says

          February 14, 2017 at 10:07 am

          You can try it. Only use 1/3 the amount of coconut flour, though. Or 1/2 the amount and an extra egg!

          Reply
  75. Nellie says

    February 15, 2017 at 9:43 pm

    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!!

    Reply
    • Carolyn says

      February 16, 2017 at 10:36 am

      My carb counts never include erythritol. The Lily’s chocolate chips only add about 1.5g of carbs per muffin.

      Reply
  76. Chaya says

    February 15, 2017 at 11:56 pm

    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!

    Reply
    • Carolyn says

      February 16, 2017 at 10:28 am

      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

      Reply
  77. Vicki says

    June 26, 2017 at 10:18 pm

    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.

    Reply
  78. Mandy says

    August 12, 2017 at 12:54 pm

    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!

    Reply
  79. Esther says

    September 17, 2017 at 5:45 am

    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.

    Reply
    • Carolyn says

      September 17, 2017 at 8:31 am

      Personally, I would not do all stevia in this recipe because stevia and chocolate have a very bitter taste together.

      Reply
  80. Nicole says

    October 21, 2017 at 11:30 am

    Hi. Can I use a beater to make these?

    Reply
    • Carolyn says

      October 21, 2017 at 2:58 pm

      Yes, not a problem.

      Reply
  81. Nicole says

    October 29, 2017 at 5:25 am

    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

    Reply
  82. Dee says

    May 15, 2018 at 9:37 am

    Can I use melted butter instead of the avacado oil?

    Reply
    • Carolyn says

      May 15, 2018 at 9:03 pm

      Yes but the batter will be thicker.

      Reply
  83. Jennifer Farley says

    May 17, 2018 at 8:17 am

    5 stars
    These are the perfect amount of chocolate!

    Reply
  84. Jennifer Blake says

    May 18, 2018 at 4:07 pm

    5 stars
    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!

    Reply
  85. Linda says

    May 18, 2018 at 4:20 pm

    5 stars
    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!

    Reply
  86. Gerry Speirs says

    May 19, 2018 at 9:16 am

    These look really good!!

    Reply
  87. Debbie Hilliard says

    June 6, 2018 at 9:35 am

    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.

    Reply
  88. Bryan says

    June 6, 2018 at 9:45 am

    5 stars
    Love these muffins! Thank you Ms Carolyn.

    Reply
  89. Debbie Hilliard says

    June 6, 2018 at 10:04 am

    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!

    Reply
  90. allison says

    June 6, 2018 at 10:55 am

    5 stars
    Made these three times already! My family loves them and requests them all the time!

    Reply
  91. Betsy Ferlaino says

    June 6, 2018 at 11:45 am

    5 stars
    These are amazing!

    Reply
  92. Terri says

    June 6, 2018 at 3:31 pm

    5 stars
    Love these, so good.

    Reply
  93. Mary McKinney says

    June 8, 2018 at 7:31 am

    Is there a sub for the almond flour/ I cant do almonds Could I grind up some pecans??? . Thanks!

    Reply
    • Carolyn says

      June 8, 2018 at 8:23 am

      Use sunflower seed flour.

      Reply
  94. Katie says

    June 10, 2018 at 7:14 pm

    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.

    Reply
    • Carolyn says

      June 10, 2018 at 9:11 pm

      I use Bob’s for both and mine are never dry. Did they get over-baked at all?

      Reply
  95. Mandy says

    June 10, 2018 at 11:01 pm

    5 stars
    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.

    Reply
    • Carolyn says

      June 11, 2018 at 9:30 am

      Wow, that’s awesome about the bison!

      Reply
  96. Jerry Gambrel says

    June 26, 2018 at 10:30 pm

    Can olive oil be used in place of avocado oil?

    Reply
    • Carolyn says

      June 27, 2018 at 7:59 am

      Yes but it has a stronger flavor.

      Reply
  97. Jennifer D. says

    July 2, 2018 at 7:10 am

    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!

    Reply
    • Carolyn says

      July 2, 2018 at 7:50 am

      Sugar alcohol has already been subtracted. Fiber has not.

      Reply
  98. Kath says

    July 3, 2018 at 2:54 am

    5 stars
    Hello! Do you count macros for this recipe? 🙂 TIA

    Reply
    • Carolyn says

      July 15, 2018 at 6:01 pm

      They are all in the nutritional info…

      Reply
  99. Kristy says

    August 2, 2018 at 10:25 am

    5 stars
    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. 🙂

    Reply
    • Carolyn says

      August 6, 2018 at 2:32 pm

      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.

      Reply
  100. CR says

    August 31, 2018 at 3:31 pm

    Do you think unsweetened chocolate almond milk would work in these?

    Reply
    • Carolyn says

      August 31, 2018 at 3:35 pm

      I can’t see why not!

      Reply
  101. Jennifer Brandon says

    September 19, 2018 at 10:08 am

    5 stars
    I am now sitting here eating my cupcake, and it’s so good and very moist. Thank you so much for sharing.

    Reply
  102. Robyn says

    December 19, 2018 at 1:49 pm

    5 stars
    These look heavenly!

    Reply
  103. Mary says

    January 6, 2019 at 8:59 pm

    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..

    Reply
  104. Taina says

    January 19, 2019 at 7:46 pm

    5 stars
    Just did them!! They are fabolous! Thanks for the recipe!

    Reply
  105. Ella says

    January 21, 2019 at 7:38 am

    5 stars
    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!!!

    Reply
  106. Shannel Lose says

    January 28, 2019 at 8:27 pm

    5 stars
    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!

    Reply
    • Carolyn says

      January 28, 2019 at 9:18 pm

      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.

      Reply
  107. Jill says

    January 31, 2019 at 5:47 am

    4 stars
    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

    Reply
    • Carolyn says

      January 31, 2019 at 8:53 am

      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.

      Reply
  108. Patti says

    February 4, 2019 at 2:28 pm

    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

    Reply
    • Carolyn says

      February 4, 2019 at 7:05 pm

      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!

      Reply
  109. Tara says

    February 16, 2019 at 8:42 am

    5 stars
    Making muffins in the blender is so much easier to clean up!

    Reply
  110. Pam Dana says

    February 16, 2019 at 11:50 am

    5 stars
    This recipe was a hit with everyone in my family! Thanks!

    Reply
  111. Jessica says

    February 16, 2019 at 11:56 am

    5 stars
    OH my gosh these are amazing! Thanks for the recipe!

    Reply
  112. krissy says

    February 16, 2019 at 12:26 pm

    I absolutely love this recipe! my family has a gluten allergy and its hard to find easy yummy treats! well done!

    Reply
  113. Sabrina says

    February 16, 2019 at 6:40 pm

    5 stars
    I am so happy that these are healthy because I’m going to want to eat them all! Yum!

    Reply
  114. Kathy W. says

    March 14, 2019 at 3:38 pm

    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.

    Reply
    • Carolyn says

      March 15, 2019 at 7:42 am

      Sounds great!

      Reply
  115. Betsy says

    March 16, 2019 at 10:49 pm

    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.

    Reply
  116. johanna says

    March 17, 2019 at 6:39 pm

    5 stars
    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!

    Reply
  117. Anu says

    March 31, 2019 at 4:47 pm

    5 stars
    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 🙂

    Reply
  118. Keshia says

    April 3, 2019 at 8:21 am

    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?

    Reply
    • Carolyn says

      April 3, 2019 at 1:34 pm

      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.

      Reply
  119. Mary says

    April 14, 2019 at 9:24 am

    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! 😘

    Reply
  120. Mary says

    April 14, 2019 at 9:29 am

    5 stars
    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.

    Reply
    • Carolyn says

      April 14, 2019 at 12:18 pm

      Thank you!

      Reply
  121. Kelly J says

    July 4, 2019 at 5:02 pm

    5 stars
    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!

    Reply
    • Carolyn says

      July 5, 2019 at 12:41 am

      Sounds good to me!

      Reply
  122. Sharon says

    September 28, 2019 at 12:58 pm

    5 stars
    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.

    Reply
    • Carolyn says

      September 28, 2019 at 2:58 pm

      So glad you liked them!

      Reply
  123. Rebecca says

    October 8, 2019 at 3:08 pm

    Has anyone tried this with allulose as the sweetener? I would like to give it a shot but not sure how much to use.

    Reply
    • Carolyn says

      October 8, 2019 at 7:43 pm

      I haven’t but it should be fine. May be a little softer and cakier.

      Reply
  124. Tara says

    October 16, 2019 at 12:11 am

    5 stars
    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.

    Reply
    • Carolyn says

      October 16, 2019 at 7:52 am

      Glad they turned out so well!

      Reply
  125. LIRAZ says

    October 29, 2019 at 1:55 am

    5 stars
    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.

    Reply
    • Carolyn says

      October 29, 2019 at 6:30 am

      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.

      Reply
  126. LIRAZ says

    October 30, 2019 at 2:19 am

    5 stars
    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.

    Reply
    • Carolyn says

      October 30, 2019 at 7:12 am

      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.

      Reply
  127. LIRAZ HOD says

    November 3, 2019 at 8:28 am

    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/

    Reply
    • Carolyn says

      November 3, 2019 at 9:09 am

      Go ahead and triple it and if you have too much batter for the recipe, bake it into muffins!

      Reply
  128. LIRAZ HOD says

    November 21, 2019 at 3:27 am

    5 stars
    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/

    Reply
  129. dave says

    November 25, 2019 at 9:30 am

    adding flax meal or Psyllium power to increase fiber in Muffins? I could just 2-3 Tablespoons of 1?
    But batter thickens I typically add cream or 1/2-1/2.
    or replace coconut flour with flax meal.

    Reply
    • Carolyn says

      November 25, 2019 at 9:22 pm

      If you want, sure.

      Reply
  130. Diane S says

    March 11, 2020 at 4:44 pm

    5 stars
    I sincerely thank you. I’ve been keto for almost 2 yrs and excellent baking recipes are rare. I am very hard to please. These are my go to for any occasion and non keto friends love them just as much. I use Hershey’s Special Dark cocoa powder and they are so deep chocolate flavored that I now call them Double Dark Chocolate muffins. Today, I’m going to try with a bit of instant espresso powder. I’m so appreciative of the work you put in to creating this recipe. Thanks again…gotta go bake!

    Reply
    • Carolyn says

      March 11, 2020 at 4:55 pm

      Thanks, Diane!

      Reply
  131. Heather says

    March 25, 2020 at 9:44 am

    Hello,
    I made the recipe this past week, and the muffins came out delicious. I can’t stop at just one muffin.

    Reply
    • Carolyn says

      March 25, 2020 at 1:44 pm

      Thanks!

      Reply
  132. Heather says

    March 25, 2020 at 7:03 pm

    I forgot to give my rating on this recipe. If I could give this recipe a higher rating, I would give this recipe a 10 out of 10 stars. I have a question. Do you have any chocolate chip cookie recipes or brownie recipes.

    Reply
    • Carolyn says

      March 26, 2020 at 9:08 am

      Of course!
      https://alldayidreamaboutfood.com/coconut-chocolate-chip-cookies-low-carb-and-gluten-free/

      https://alldayidreamaboutfood.com/fudgy-keto-brownies/

      Reply
  133. Randee Carroll says

    April 4, 2020 at 12:10 pm

    I made these with melted butter instead of oil (didn’t have any). I also added some unsweeten shredded coconut. YUMMY!

    Reply
  134. Dawson Family says

    June 8, 2020 at 5:01 pm

    5 stars
    Do you by chance know how many carbs it would be in a mini muffin tin? Nutribullet also blends it nicely ! These are delicious and came out so nice

    Reply
    • Carolyn says

      June 9, 2020 at 10:54 am

      Per mini muffin? No, I really don’t but you can take my numbers, multiply by 12 servings, and then divide by how many mini muffins you got.

      Reply
  135. Emanuele D Lombardi says

    June 30, 2020 at 5:06 pm

    This is a wonderful recipe. I can understand the skepticism, these muffins are too good to be true. thank you so much.

    Reply
  136. Cassandra says

    July 13, 2020 at 11:35 pm

    these are DELICIOUS! my husband and i find them a little bitter and in need of more sweetener (and yes we used sweetened chips!) but i know that is very easily fixed by adding a bit more sweetener. the texture is delightful! i made 6 muffins (and cut the yield back to 6 on the recipe card) but they were pretty small muffins so next time ill use the recipe as is to make 6 larger muffins. thank you for always having such stellar recipes!

    p.s. my ninja blender was great for this and it worked like a charm

    Reply
  137. Stacie says

    November 8, 2020 at 8:10 am

    I want to make these for my son for school but they have a strict no nut policy including coconut. Can I substitute all the flour for sunflower seed flour?

    Also love your recipes they are keeping my sweet tooth happy.
    Best recipes I’ve found yet. I’m in Australia so not as much food options here.

    Reply
    • Carolyn says

      November 8, 2020 at 9:24 am

      You should be able to use sunflower seed flour.

      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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