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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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/
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/
Go ahead and triple it and if you have too much batter for the recipe, bake it into muffins!
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.
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.
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.
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.
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.
Glad they turned out so well!
Has anyone tried this with allulose as the sweetener? I would like to give it a shot but not sure how much to use.
I haven’t but it should be fine. May be a little softer and cakier.
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.
So glad you liked them!
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!
Sounds good to me!
Forgot to rate it 5 stars. And also just read about the addition of peanut butter, definitely will be trying this suggestion out! And yes, loved the blender idea! I used my silicone muffin pan but did grease it slightly with the avocado oil. They popped right out.
Thank you!
Made these yesterday. Ate one with my coffee to break my 15hour fast. I might have eaten 3 ???? I added walnuts. I’m going to skip the chocolate chips and add more walnuts next time(I know I’m weird). ANOTHER GREAT RECIPE . Thank you! ????
I want to add a bit of peanut butter to taste. Would I change the other ingredients any? Or do you have a chocolate peanut butter muffin recipe?
I’ve made these with a swirl of PB. When the batter is ready, melt about 1/2 cup PB in the microwave gently so it’s easier to swirl. Then put about half the batter into the cups and drizzle a little PB over. Repeat with the remaining batter and swirl in the remaining PB.
These really are my favourite low carb chocolate muffins, so easy to put together and so reliable! I like to add 100% chocolate drops to this as I like my chocolate desserts really dark, and it totally hits the spot! Thank you so much, this is yet another winner 🙂
These were amazing even warm! Typically chocolate keto goods are gross to me whne warm! These were perfection! I did make teo changes. I used regualr corn oil and then 2 tablespoons swerve confectioners and 2 tablespoons bochasweet (a little more than 1/4 cup called for but I typically fee like many keto items aren’t sweet enough and this was perfect to me) . That bochasweet is a game changer! Zero cooling zero crystallization!
Even my non keto eating child enjoyed this!
I think I will try the blender method on a variety of recipes!
They did sticke terribly to paper liners but it was all I had! I was warned LoL!
Thank you for all your hard work! It keeps me honest! I have been doing low carb/keto since November. I was doing this about 9 years ago and followed you then but I took a long detour! I plan on working this lifestyle best that I can and you really help me stay on track!
These are fabulous. Same texture as regular muffins. Use Canola oil bc that’s all I had and half n half for the milk/water. Not too sweet. May add more sweetener next time. Will make again and again.
I had to make these today, but ran out of Lily’s chocolate chips. I did have some of your nutella spread leftover.
Voila! I spooned the nutella into the center of these muffins. So delicious!
Soon, I will be the owner of all of your cookbooks. Many thanks, Carolyn!!
Kathy W.
Sounds great!
I am so happy that these are healthy because I’m going to want to eat them all! Yum!