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
Nicole says
Hi. Can I use a beater to make these?
Carolyn says
Yes, not a problem.
Esther says
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.
Carolyn says
Personally, I would not do all stevia in this recipe because stevia and chocolate have a very bitter taste together.
Mandy says
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!
Vicki says
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.
Chaya says
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!
Carolyn says
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
Nellie says
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!!
Carolyn says
My carb counts never include erythritol. The Lily’s chocolate chips only add about 1.5g of carbs per muffin.
Linda says
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
Carolyn says
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?
Linda says
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.
Carolyn says
You can try it. Only use 1/3 the amount of coconut flour, though. Or 1/2 the amount and an extra egg!
Nell says
Just made these! Thank you thank you thank you!! For
My whole family loved them.
Diane Pierce says
Love these muffins, how long will they be good for if I put them in the freezer?
Carolyn says
They’re good for a few months in the freezer. I do this all the time!
Chasity says
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.
Carolyn says
Just sub it in, it should be fine. If your batter is super thick, add more liquid.
Jenny says
Really really nice thankyou! First time using xylitol and left no aftertaste. A winner. Spread with soft butter which was lovely, salty moisture hit.
Theresa says
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.
Jan says
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!!
Kristy says
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!
Andrea Pollick says
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!
Carolyn says
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.
Annelle says
Hi! I would like to use real Stevia how much can I use for this recipe? Thanks! Annelle
Carolyn says
Swerve measures like sugar so just figure out how sweet your stevia is compared to sugar.
Susan says
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! 🙂
Cathy E Cameron says
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!
Carolyn says
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.
Sille Justesen Krogh says
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.
Carolyn says
For your purposes in Europe, 1 tsp = 5 g. So I think it’s likely you put in too much.
Gord w timson says
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….