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
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.
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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.
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
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.
Thanks, Meaghan.
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!!
So glad to hear it!
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?
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.
Can I use melted butter instead of coconut oil?
Yes, that should work.
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
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.
Hi, If i’m using normal cane sugar, how much sugar should I use?
The same amount as I use Swerve.
Thanks!
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.