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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I absolutely love this recipe! my family has a gluten allergy and its hard to find easy yummy treats! well done!
OH my gosh these are amazing! Thanks for the recipe!
This recipe was a hit with everyone in my family! Thanks!
Making muffins in the blender is so much easier to clean up!
Hi Carolyn,
I just made these muffins and they are cooling. I’m not sure what I did wrong but some of mine sunk in the middle just a little. Hope you can help. I also added more sugar because I like mine sweet. I used xiletol. I can’t wait for them to cool. They still don’t look bad and smell good to.
Thank you
P.S.
I didn’t rate them yet because I haven’t tasted them
It’s very likely the xylitol, it bakes VERY differently from Swerve. I made scones recently with Bocha Sweet (which is very similar to xylitol) and they never firmed up properly. They are too soft, although tasty!
I made these using my bog standard blender and the crumb was beautiful, only thing was I found them bitter and not sweet enough. The dark dark 100% chocolate doesn’t taste very nice. Maybe I will see if I can get away with 70% cocoa solids in my chocolate
Um…. this recipe doesn’t take 100% dark chocolate. It takes cocoa powder and SUGAR FREE chocolate chip (that means chocolate chips that are sweetened with something other than sugar, like Lily’s). So that’s why yours are bitter, if you used unsweetened chocolate.
Do you mean coconut oil instead of avocado? The ingredient list says avocado, but the recipe directions state coconut. Thanks!
…My 7 year old made these and they were delicious!
Sorry for the confusion, no. I used to use coconut oil but then realized it thickened the batter a lot in the blender, making it hard to get out. Avocado oil works better.
Just made these muffins this morning, with a regular hand mixer. I experimented and added 2 tbsp sour cream but it wasn’t necessary 🙂 Also added a teaspoon of instant espresso powder to kick it up a notch. Due to the sour cresm it became too fluffy,- if that’s possible:)- almost falling apart , so next time I’ll follow the recipe to the tee, it is good as is, wonderful, light and honestly a simple hand mixer did the job well. I just mixed the wet ingredients , added the dry, baked and devoured one , after it cooled down a bit. Caroline, your recipies are always superb , thank you!!!
Just did them!! They are fabolous! Thanks for the recipe!
For those without the great blenders, I used my mixer instead. I separated the eggs and whipped the whites. Once whipped, put them in another container. Put their other ingredients into the mixer bowl and mix with the paddle. Then fold in the egg whites and bake. I made mini muffins, one batch made about 28. I think it achieved the same results as the Blendtec. Very delicious..
These look heavenly!
I am now sitting here eating my cupcake, and it’s so good and very moist. Thank you so much for sharing.
Do you think unsweetened chocolate almond milk would work in these?
I can’t see why not!
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. 🙂
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.
Hello! Do you count macros for this recipe? 🙂 TIA
They are all in the nutritional info…
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!
Sugar alcohol has already been subtracted. Fiber has not.