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 would usually cut the recipe in half when trying out a new one. My batter was so runny at first probably because I didn’t use a blender and I thought it will not work, but oh boy it did look and taste like a real muffin after baking! I had to substitute the sugarfree chocochips with 90% dark chocolate since that’s the only I have. Avocado oil is expensive as hell here in the Philippines so I always use coconut oil as they are always available and cheap. It tasted so fudgeeeey and good, i really love it. Thank you Carolyn, you are absolutely fantastic.
Something is wrong with link..I was looking for recipe for Capacino muffins and it brought me to this double chocolate one checked that one thinking maybe they got reversed..Nope took me here too..is it the same recipe you’re using under two different names..?Thanks.
Made mine triple chocolate by using chocolate/vanilla extract blend. Used coffee rather than water/milk, doubled the recipe and used a hand held mixer. Another complete winner.
Thank you for updating the recipe to be more heart friendly with removal of coconut oil. Husband is trying to get off statins and is on a very low saturated fats diet until getting lipids tested in 4 months time. Since we low carb, it’s been tough to give up the wonderful cranberry muffins made with sour cream, or the cheddar jalepeno muffins that I live on.
I do not have a high powered blender and like to do double batches of muffins to freeze, but find that using the traditional hand held electric mixer works fine as well with your blender muffins. Tried using a food processer but it over worked the muffins and made them too tough.
One of my favorite reviews! Breakfast, snack, dessert… They’re good at all times of the day!
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?
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.
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?
Coconut flour and protein powder don’t work the same way so I am not sure what consistency you will get here.
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.
You should be able to use sunflower seed flour.
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
This is a wonderful recipe. I can understand the skepticism, these muffins are too good to be true. thank you so much.
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
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.
I made these with melted butter instead of oil (didn’t have any). I also added some unsweeten shredded coconut. YUMMY!
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.
Of course!
https://alldayidreamaboutfood.com/coconut-chocolate-chip-cookies-low-carb-and-gluten-free/
https://alldayidreamaboutfood.com/fudgy-keto-brownies/
Hello,
I made the recipe this past week, and the muffins came out delicious. I can’t stop at just one muffin.
Thanks!
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!
Thanks, Diane!
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.
If you want, sure.