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
Rachel says
One of my favorite reviews! Breakfast, snack, dessert… They’re good at all times of the day!
Rebecca says
If I wanted to pack these with more protein for an actual meal replacement, would an extra egg or two, or some collagen powder, work? Or is there a higher-protein “flour” I could use?
Carolyn says
No to the egg, as it changes the liquid content. No to the collagen as they become gummy and hard to cook through. Try egg white protein powder or whey protein.
Christina says
Your recipes are always spot on and so delicious!! Thank you for taking the time to put these out for all of us to enjoy! I bought a giant tub of the unflavored protein powder, do you think a 1/4 cup of that could replace the coconut flour?
Carolyn says
Coconut flour and protein powder don’t work the same way so I am not sure what consistency you will get here.
Stacie says
I want to make these for my son for school but they have a strict no nut policy including coconut. Can I substitute all the flour for sunflower seed flour?
Also love your recipes they are keeping my sweet tooth happy.
Best recipes I’ve found yet. I’m in Australia so not as much food options here.
Carolyn says
You should be able to use sunflower seed flour.
Cassandra says
these are DELICIOUS! my husband and i find them a little bitter and in need of more sweetener (and yes we used sweetened chips!) but i know that is very easily fixed by adding a bit more sweetener. the texture is delightful! i made 6 muffins (and cut the yield back to 6 on the recipe card) but they were pretty small muffins so next time ill use the recipe as is to make 6 larger muffins. thank you for always having such stellar recipes!
p.s. my ninja blender was great for this and it worked like a charm
Emanuele D Lombardi says
This is a wonderful recipe. I can understand the skepticism, these muffins are too good to be true. thank you so much.
Dawson Family says
Do you by chance know how many carbs it would be in a mini muffin tin? Nutribullet also blends it nicely ! These are delicious and came out so nice
Carolyn says
Per mini muffin? No, I really don’t but you can take my numbers, multiply by 12 servings, and then divide by how many mini muffins you got.
Randee Carroll says
I made these with melted butter instead of oil (didn’t have any). I also added some unsweeten shredded coconut. YUMMY!
Heather says
I forgot to give my rating on this recipe. If I could give this recipe a higher rating, I would give this recipe a 10 out of 10 stars. I have a question. Do you have any chocolate chip cookie recipes or brownie recipes.
Carolyn says
Of course!
https://alldayidreamaboutfood.com/coconut-chocolate-chip-cookies-low-carb-and-gluten-free/
https://alldayidreamaboutfood.com/fudgy-keto-brownies/
Heather says
Hello,
I made the recipe this past week, and the muffins came out delicious. I can’t stop at just one muffin.
Carolyn says
Thanks!
Diane S says
I sincerely thank you. I’ve been keto for almost 2 yrs and excellent baking recipes are rare. I am very hard to please. These are my go to for any occasion and non keto friends love them just as much. I use Hershey’s Special Dark cocoa powder and they are so deep chocolate flavored that I now call them Double Dark Chocolate muffins. Today, I’m going to try with a bit of instant espresso powder. I’m so appreciative of the work you put in to creating this recipe. Thanks again…gotta go bake!
Carolyn says
Thanks, Diane!
dave says
adding flax meal or Psyllium power to increase fiber in Muffins? I could just 2-3 Tablespoons of 1?
But batter thickens I typically add cream or 1/2-1/2.
or replace coconut flour with flax meal.
Carolyn says
If you want, sure.
LIRAZ HOD says
HI CAROLYN!
IF I WILL SUB THE ALMOND FLOUR WITH SUNFLOWER SEED FLOUR AND I WILL ADD A LIITLE MORE THEN A 1 CUP’ THE TASTE WILL BE DIFRENT?
THANK YOU/
LIRAZ HOD says
HI CAROLYN!
WHAT I MENT FOR A PRINCESS CAKA IS MAKING A DOLL CAKE. IT IS A TALL ROUNS CAKE WITH A HOLL IN THE MIDDELE SO I CAN PUT A BARBIE DOLL IN THE CAKE .SO I NEED A TALL CAKE MADE FROM 3 CAKE. SO CAN I TRIPLE THIS CHOCOLATE MUFFIN RECIPE? AND I WOULD GLED TO GET THE RECIPE FOR THE DAIRY FREE CHOCOLATE FROSTING. I WAITE TO GET YOUR NEW BOOK THAT I PRE ORDERED.
THANK YOU/
Carolyn says
Go ahead and triple it and if you have too much batter for the recipe, bake it into muffins!
LIRAZ says
THANKS CAROLYN!
I LOOK FOR DAIRY FREE CHOCOLAE CAKE THET I CAN MAKE WITH THIS 3 CAKES FOE PRINCESS CAKE LIKE A CHOCOLATE POUND CAKE/CAN YOU SEND MY A LINK TO THE RECIPE AND TELL ME IF I NEED TO TRIPLE THE RECIPE?
THE CHOCOLATE CAKE WURH SOUR CREAM FROSTING IS VERY GOOD. BUT INEED TO DUBLE OR TO TRIPLE THE RECEPIE TO GET 3 CAKES? AND I WOULD GLED TO GET THE DAIRY FREE CHOCOLATE FROSTING RECIPIE. { I HAVE PREORDERED YOURE NEW BOOK COMING IN DECEMBER}.
THNK YOU SO MUCH.
Carolyn says
Hi Liraz, I am sorry but I am having a lot of trouble understanding what you’re asking me. I don’t know what princess cake you are referring to. The sour cream cake already makes several layers but if your cake is supposed to be big, then doubling it is probably a good idea.
LIRAZ says
HI CAROLYN!
I MADE THIS A SEVEREL TIMES .THE MUFFINS TURNED OUT GRAIT.I MADE THEM IN THE MY VITAMIX BLENDER.
MT BETTER TURN OUT A LITTLE POURABLE NOT VERY THICK.
IF I WANT TO MAKE THIS RECIPE FOR A LARGE BIRTHDAY CHOCOLATE CAKE WITH 3 TALL CAKE LAYERS WHAT SOULD I DO MAKE THIS RECEPIE 3 OR 4 TIMES? AND DO YOU HAVE DAIRY FREE CHOCOLATE FROSTING THAT I CAN MAKE?
THANK YOU SO MUCH.
Carolyn says
Hi Liraz, I have several birthday cake recipes and large cakes on the blog. Just search cake and you will find them! I do have a good dairy free chocolate frosting but it’s in my upcoming book. If you want, I can send you that copy once you’ve picked the cake you want to work with.
Tara says
Thank you, Carolyn!! These were perfection! Couldn’t be any easier- I used cacao and they came out like light fluffy brownies. You are a genius, love love love your recipes! Even my non keto friends were wowed.
Carolyn says
Glad they turned out so well!
Rebecca says
Has anyone tried this with allulose as the sweetener? I would like to give it a shot but not sure how much to use.
Carolyn says
I haven’t but it should be fine. May be a little softer and cakier.
Sharon says
Love these! They are moist and filling. I didn’t have Coconut flour so added another cup of almond flour and used coconut oil.
My recipe made 6 large muffins…definitely becoming a regular treat in our house.
Carolyn says
So glad you liked them!
Kelly J says
These were fabulous. I used the almond milk (vs water) and avocado oil (vs coconut oil) options, granular Swerve, and didn’t include the chocolate chips since I don’t like a difference in consistency in my muffins. I used silicone muffin cups for the first time, which worked awesome. The muffins look great and have an excellent consistency. I did sprinkle confectioner’s Swerve on top to bring the sweetness up. I felt the same way with the marble loaf recipe you have. Easy adjustment – – next time I will just increase the Swerve until the batter is to my liking. Yummy! The recipe is a keeper! Thanks!
Carolyn says
Sounds good to me!