Keto Chocolate Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    25 min

Keto Chocolate Muffins

35 ratings

When you want a small sweet treat, these chocolate muffins hit the spot. They’re quick to whip up and keep well in the fridge (if they last that long!) Use your favorite granulated sugar substitute, and use either cream or full-fat coconut milk in the recipe. For variations, you can add in chopped nuts, chopped dark chocolate, or swirls of different nut butters.

  • Net Carbs

    2.4 g

  • Fiber

    1.7 g

  • Total Carbs

    12.1 g

  • Protein

    3.7 g

  • Fats

    14.4 g

151 cals

Keto Chocolate Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Coconut Oil

    Coconut Oil

    4 tablespoon

  • Salt


    ¼ teaspoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ¼ cup

  • Egg


    2 large

  • Vanilla Extract

    Vanilla Extract

    1 tsp

  • Coconut Milk by Aroy-d

    Coconut Milk by Aroy-d

    1-½ tablespoon

  • Almond Butter

    Almond Butter

    1-½ tablespoon

  • Cocoa Powder

    Cocoa Powder

    5 tbsp

  • Coconut Flour by Nutiva

    Coconut Flour by Nutiva

    ½ teaspoon

  • Baking Powder

    Baking Powder

    ½ tsp

  • Baking Soda

    Baking Soda

    ¼ tsp

Recipe Steps

steps 5

25 min

  • Step 1

    Mix softened coconut oil, vanilla extract, almond butter, sweetener, and milk in a mixing bowl.
    Step 1
  • Step 2

    Whisk in eggs, then add cocoa powder and and coconut flour. Ideally, sift the cocoa and flour in to minimize clumps.
    Step 2
  • Step 3

    Add salt, baking powder, and baking soda. Combine until just mixed.
    Step 3
  • Step 4

    Spoon out equal portions of batter into 12 mini muffin pans lined with parchment liners.
    Step 4
  • Step 5

    Bake at 350 degrees Fahrenheit for about 12 minutes, or until the tops of the muffins are just firm. Enjoy!
    Step 5

Comments 30

  • FullMoonChef

    FullMoonChef 2 months ago

    I made these “cupcakes” exactly as is, with the exception of doubling the recipe and substituting monk fruit + erythritol sweetener. They came out rich, intense and chocolaty. Could be sweeter, though I’m thinking the real kicker would be a cream cheese filling or use whip cream (as many others have suggested) to add a bit of sweet and balance the intense chocolate. Will make again!

    • YogiMom69

      YogiMom69 a year ago

      Love these tasty little chocolate morsels and make them once a week as a treat.. I cut the sweetener in half and add another 1/2 tsp of coconut milk and coconut flour.

      • Rebecca

        Rebecca 2 years ago

        Really enjoyed this recipe. I'm doing keto and am sensitive to sweetness (and only like certain sweeteners). Also, had to use ingredients I had on hand. Substitutions: - Used all butter (no coconut oil) - Used pecan butter instead of almond butter - Used macadamia milk instead of coconut milk - Used 1 T coconut sugar, and liquid pure monkfruit extract - Added a heaping 1/4 tsp of cinnamon - Mixed in 1 oz of Lily's dark chocolate chips - Made 6 'standard' sized cupcakes - In spite of all these changes, still baked them for 12 minutes and they were tender, chocolatey and delicious! (5.4 g net carbs/cupcake)

        • jorjann.walther

          jorjann.walther a year ago

          Almost an entirely different recipe! 😁

      • Tinkerbell9875

        Tinkerbell9875 2 years ago

        I'm allergic to coconut and new to this program. I would love to try but could I get help in the substations for the cocnut?

        • iamabookgirl75d0

          iamabookgirl75d0 2 years ago

          substitute almond flour and use butter instead of the coconut oil. Use heavy whipping cream instead of coconut milk

        • AshleyDas

          AshleyDas 2 years ago

          I have not tried these subs in this recipe, but you could try: instead of coconut oil/use Butter, instead of Coconut milk/use Cream, instead of Coconut Flour/use Almond flour, (you might need 1TBS for sub, not really sure cause subbing these flours is tricky)

        • RemarkableArugula329132

          RemarkableArugula329132 2 years ago

          I think Almond milk could work give it a try

      • SplendidAvocado106908

        SplendidAvocado106908 3 years ago

        I just made this, it was really good. I'm definitely going to make this again 😋

        • TersiaT

          TersiaT 3 years ago

          Brilliant! Delicious !!! Came out better than expected. Thank you for sharing this. I made 6 large muffins. I used almond milk instead of coconut milk.

          • KiwiangelNZ

            KiwiangelNZ 3 years ago

            Very tasty chocolate hit. I made 6 regular muffin-sized ones. Used slightly less sweetener as I've been sugar-free for over 3 years. Recommend Dutch processed cocoa for rich flavour without the bitterness. I didn't put the salt in. A little dry, but with a dollop of whipped cream and a sliced strawberry on top, it didn't matter.

            • Vanessa

              Vanessa 3 years ago

              These were great. I added a bit more sweetener than the recipe having read the reviews and used a spoonful of light cream instead of the milk. I also made 6 large muffins instead of the 12 mini muffins, just baked for 20 minutes. Absolutely delicious.

              • Thinningdiva

                Thinningdiva 3 years ago

                Subbed for brown Monkfruit, peanut butter, half and half. Nice chocolate flavor. Would have liked a tad sweeter but great with morning coffee.

                • Nanny

                  Nanny 3 years ago

                  Can’t figure out how you got 2.3 net carbs.There are 12.1 carbs and 1.8 grams of fibre. Would that not be 10.3 net carbs?

                  • OutstandingArugula484636

                    OutstandingArugula484636 a month ago

                    Subtract the sugar alcohol also

                  • MemeMH95

                    MemeMH95 3 years ago

                    Deduct the sugar alcohols contained in Swerve they can’t be digested

                • Anonymous

                  Anonymous 3 years ago

                  Very good. Followed recipe

                  • Brenda

                    Brenda 3 years ago

                    Delicious! Used low carb peanut butter as a substitute for almond milk and almond milk for coconut milk.

                    • Tania

                      Tania 3 years ago

                      These turned out amazing, moist and just the right amount of sweetness. I also added sugar free choc chips.

                      • Raquel

                        Raquel 4 years ago

                        Can I use almond milk instead of coconut milk?

                        • katatoync

                          katatoync 3 years ago

                          This is my question too

                      • Acirby

                        Acirby 4 years ago

                        They surprisingly turned out great and was delicious. I will make again, but will add a little more sweetener.

                        • Xzatviknv

                          Xzatviknv 4 years ago

                          These are delicious!

                          • Kolaboss

                            Kolaboss 4 years ago

                            Just made these this morning. Only had stevia to use my wife said put less in but no I used 1/4 cup. Found this to be VERY sweet taste however with some cream this made them taste delicious. Next time I will half the stevia.

                            • eshhallbd18

                              eshhallbd18 5 years ago

                              Love these, tastes of chocolate which is a favourite in our house. Used stevia and was sufficient sweetness for me, with large dollop of cream, yummy

                              • Beth

                                Beth 5 years ago

                                My son’s friend is allergic to eggs. What can I substitute for the eggs ?

                                • Maria

                                  Maria 4 years ago

                                  Great Lakes Gelatin in the red round canister from Amazon. Great for protein/collagen without fat.

                                • recipewriter

                                  recipewriter 5 years ago

                                  You could try a chia or flax egg, but they may not puff up as much as they would with eggs.


                       5 years ago

                                These are fantastic! Rich dark chocolate flavor. Took them to a potluck and there gone in a flash!

                                • recipewriter

                                  recipewriter 5 years ago

                                  So glad you enjoyed them!