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prep time
15 min
cook time
30 min
ready time
45 min
Keto Double Chocolate Pumpkin Muffins
The pumpkin in these muffins makes them so moist and tender. I love the pumpkin/dark chocolate combo which creates a rich, indulgent muffin you do not have to feel guilty about!
Net Carbs
3.8 g
Fiber
3.1 g
Total Carbs
17.5 g
Protein
5 g
Fats
10.2 g
138 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw Egg
3 large
Pumpkin, Canned
15 ounce
Almond Butter, Unsalted
½ cup
Vanilla Extract
1 teaspoon
Almond Flour
½ cup
Special Dark Cocao By Hershey's
¼ cup
The Ultimate Icing Sugar Replacement by Swerve
¾ cup
Baking Powder
1 teaspoon
Baking Soda
1 teaspoon
Chocolate Chips, Sugar Free
½ cup, whole pieces - regular
Recipe Steps
steps 5
45 min
Step 1
Preheat an oven to 350 F and line a 12 count muffin tin with muffin liners. The recipe makes 14 muffins so line an additional muffin tin with 2 or wait until the first batch bakes. In the meantime, combine the eggs, pumpkin, almond butter, vanilla extract together and a pinch of salt.Step 2
In another bowl, combine the almond flour, cocoa powder, sweetener, baking soda, baking powder and a pinch of salt together.Step 3
Add the wet ingredients to the dry ingredients and mix well. Fold in half of the chocolate chips.Step 4
Scoop out the muffin dough into each liner, filling them ¾ of the way full. Top with the other half of the chocolate chips.Step 5
Bake for 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool completely before serving!
Comments
Susan a year ago
I love this recipe from Detoxinista.com but can't make them bc I can't eat just one while on keto. They are so good.
Joan a year ago
Delicious but are the net carbs right at 4?
SAMCHATA 3 years ago
My family loved them. I ate one in a bowl with some sugar free choc pudding and zero sugar redi whip. It was so good. My husband said "WOW!". We used Lily's salted Carmel choc chips. Very moist, but they stuck to the bottom of my cupcake liners!? I might just spray them lightly next time....and there will be a next time!
Carb Shark 4 years ago
Can salted almond butter be used in lieu of unsalted?
Dwarena23 4 years ago
Can I put in substitutes to alter the recipe and give me the total carbs?
Amybell 4 years ago
If you tap the three dots at the top of the recipe page there is an option to copy it to your foods and from their it will allow you to edit the ingredients.
annie78 5 years ago
These are really good - very moist and not too chocolatey. Great treat when you need something sweet and chocolate.
Cat 5 years ago
I’ve made these three times. They are so good and moist. Definitely a delicious treat.
Kelly 5 years ago
These are my FAVORITE muffins. I make a batch and freeze them and they are just as moist and good when they are pulled from the freezer!
BD 5 years ago
I have Swerve confectioners, and swerve granular. Which one will work best-I dont have the Ultimate Icing sugar replacement...
Javabeenz 3 years ago
The Swerve confectioners would be best. Confectioners is an icing sugar.
Julbrit 5 years ago
Made these today!they were fantastic! This is the first keto chocolate muffin I have enjoyed, light moist ,very tasty! Used Lilly’s dark mini chips! They were so good, finally a great choc muffin recipe!
Kjbrock 5 years ago
I made these delicious muffins yesterday exactly as recipe stated and they were delicious! Hubby loved also!
Anonymous 5 years ago
I substituted organic peanut butter for the almond butter. I also made 6 jumbo muffins. Now I no longer feel deprived at the coffee shop. LOVE THESE!!!
Tammy 6 years ago
Delish! Great recipe, nice and moist
Bperez219 6 years ago
Can you use anything other than almond butter?
recipewriter 6 years ago
Definitely! Cashew butter or sunflower seed butter would all be great substitutions as long as they are sugar free.
Michelle 6 years ago
Unbelievable!!! Fantastic recipe! Thank You for posting.
Britt_Adj14 6 years ago
So delicious and moist! Followed the recipe to a T and they came out perfect.
recipewriter 6 years ago
So glad to hear that!
Mouse 6 years ago
Lucky horse, looks like it my be a 1/4 cup by the picture?.
recipewriter 6 years ago
Yes, that is correct. I am sorry for the mistake. It is corrected in the recipe now.
Luckyhorse 6 years ago
Made these today, I think the amount of cocoa is incorrect, which also contributed to them being too moist and not chocolate, at all. Only 1/4 Tablespoon of cocoa? They taste like pumpkin almond butter muffins. Edible, but not great. I think they would be better if the ingredients and measurements were validated/confirmed.
recipewriter 6 years ago
I am so sorry about the mistake in the recipe. I hope you would be willing to try it again, as it has been one of my favorite recipes recently. The amount should be 1/4 cup cocoa powder. I used special dark cocoa powder to achieve the dark chocolate color.