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
CR says
Do you think unsweetened chocolate almond milk would work in these?
Carolyn says
I can’t see why not!
Kristy says
These are so so so delicious!!!! Thank You so much for the recipe!!! Have you tried to double it? Just wondering how it would work? I used my nutribullet and it worked great. One day I will have a fancy blender. 🙂
Carolyn says
I have made 1.5 the amount of the recipe a few times. I think doubling it would be too much even for my big blender.
Kath says
Hello! Do you count macros for this recipe? 🙂 TIA
Carolyn says
They are all in the nutritional info…
Jennifer D. says
These look amazing! Does the 9.2g carb count include the carbs from sugar alcohols (Swerve), or did you subtract those carbs already?
Thank you!
Carolyn says
Sugar alcohol has already been subtracted. Fiber has not.
Jerry Gambrel says
Can olive oil be used in place of avocado oil?
Carolyn says
Yes but it has a stronger flavor.
Mandy says
YAAASSSS! Made these at my sister’s place, brought them as a snack for our road trip to Yellowstone National Park. I don’t have that powerful blender, but I tried anyways in some random blender (cause these muffins are too tempting to not try) and they’re sooo delicious. We had these while watching bisons crossing the fields. Such a wonderful treat with a gorgeous view. LOVE THIS SO MUCH.
Carolyn says
Wow, that’s awesome about the bison!
Katie says
I followed the recipe exactly, except I waited to add the coconut flour at the end of the dry ingredients so as not to have it absorb too much liquid, but mine came out a bit dry. What brand of almond flour do you recommend to make it fluffy? I used Bob’s Red Mill coconut flour and Wellbees almond flour.
Carolyn says
I use Bob’s for both and mine are never dry. Did they get over-baked at all?
Mary McKinney says
Is there a sub for the almond flour/ I cant do almonds Could I grind up some pecans??? . Thanks!
Carolyn says
Use sunflower seed flour.
Terri says
Love these, so good.
Betsy Ferlaino says
These are amazing!
allison says
Made these three times already! My family loves them and requests them all the time!
Debbie Hilliard says
I apologize! I didn’t read to the end I guess because I now see your explanation of the oils. I chose coconut oil because of the flavor and I do not have a great blender so I did it in my food processor with the dough blade. I didn’t need for it to pour – just scooped.
Thanks again!
Bryan says
Love these muffins! Thank you Ms Carolyn.
Debbie Hilliard says
The recipe ingredients call for avocado oil but the instructions say coconut oil. Does it matter which one? I have both and no problem with either – just wanted to know if the flavor or texture might be different depending on the oil used.
Thank you for all of your delicious recipes. I use many of them and have never been disappointed. It helps to eat healthy when you can have a treat with flavor but without guilt.
Gerry Speirs says
These look really good!!
Linda says
Hi Carolyn, First, I want to say I love all your recipes. ???? Secondly, what other oil could be used, besides butter or coconut oil? I am allergic to avocados. Thanks!
Jennifer Blake says
I love that these can be mixed right in the blender! So much easier to pour right from there to the tin. Chocolate muffin heaven!
Jennifer Farley says
These are the perfect amount of chocolate!
Dee says
Can I use melted butter instead of the avacado oil?
Carolyn says
Yes but the batter will be thicker.
Nicole says
So I made these with a normal beater. I used xylitol instead of swerve and I added some chopped up 85% Lindt dark chocolate as my chocolate chips. It was amazing. Thank you for the recipe