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
- 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
- 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 tbsp 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
Nutrition
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Hi there what can i use instead of almond flour? My son has a nut allergy. Thanks, great recipe!
Try sunflower seed flour.
I should have proofed my comment. Can nearly any of your cupcake/cake recipes use this method?
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!
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!
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.
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!
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.
How do I count “sugars” in this recipe? Just started the new WW program…not sure if I count any sugars or not….
I’m sorry, I don’t do weight watchers, so I really don’t know.
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
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!
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.
Ok, thanks. Good to know! I look forward to trying them 🙂
Do I have to use Swerve sweetener? Some don’t agree with me.
No, this recipe can probably take any sweetener you like best.
Looks amazing! Can you make these with a regular beater?
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.
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!
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.
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
Haha, “more” can be a problem with any tasty food. At least these are much better for you!
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!
It should work just fine.
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.
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!
You can add another 3/4 cup almond flour but you may find you need to thin the batter a bit more.
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.
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
Thank you!
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!
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.
I don’t have swerve. How much of another sweetener do I use, same amount. (Truvia, or erithritol or liquid stevia…)??
Try 1/4 cup erythritol with maybe 10 or so drops of liquid stevia. That should be about right.