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