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
Joshua Hampton says
You had me at double chocolate. These muffins are fantastic.
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!
Amanda says
Mmmmm, these muffins look so yummy!!!
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.
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.
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!
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.
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!
Donna Hardin says
I don’t use almond milk much…can you freeze it?
Carolyn says
Use water in these instead, then.
Carol says
Would coffee be an option instead of water? Decaf?
Carolyn says
Absolutely!
Debbie says
Which would you reccomend…almond milk or water?
Carolyn says
That’s up to you!
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!
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!
Linnae says
Hmmmm, perhaps these should be on the Easter brunch table!!
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!
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:)
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”.
dave says
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
Rebecca says
And if you are doing net carbs its only 5! Yeah read better and learn measurements
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!
Shawna says
Can you use melted butter instead.of coconut or avocado oil?
Carolyn says
Yes but it can thicken the batter a lot which can make it hard to scoop out of the blender.
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!
Sommer @ASpicyPerspective says
I just think it’s dangerous that these beautiful muffins are healthy! Great way to start out the day!
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.
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.
SAMANTHA JONES says
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.
Carolyn says
It should be enough for two 8-inch cake layers.
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”
Kayla says
How many net carbs per muffin?
Carolyn says
Just subtract the fiber.
Christina says
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.
Hasina says
Hi, I don’t have a real blender and used my nutri-bullet to make these. It was going great until they came out completely raw after 25 min of baking at 325. Any idea what I did wrong (other than not use a blender). I followed the recipe exactly and I used avocado oil. I live in TX,USA so I know I didn’t need to adjust temps…
Carolyn says
The blend wouldn’t make a difference here… sounds like they were under-baked. What kind of pan did you use? Have you check your oven’s temperature with a stand alone thermometer?