Fluffy Keto Chocolate Muffins

Name: Fluffy Keto Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 12 muffins
Ingredients: 4 large eggs; 4 tablespoons unsalted butter; 1 tablespoon stevia glycerite; 1 tablespoon pure vanilla extract; 1 ½ cups whole milk; 1 cup coconut flour; ½ cup unsweetened natural cocoa powder; pinch salt; 1 teaspoon baking soda; ¼ cup dark chocolate chips; 1 tablespoon powdered sweetener

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
40 mins
Total Time
1 hr 15 mins
Servings
12 muffins
Calories
127 kcal
Course
Breakfast
Cuisine
American

Fluffy Keto Chocolate Muffins

Winston Campbell

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These rich and indulgent keto chocolate muffins are made with coconut flour. It's so easy to make them - simply mix the ingredients in one bowl, then bake them for about 20 minutes.

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Ingredients

Servings

4 large eggs
4 tablespoons unsalted butter melted and slightly cooled
1 tablespoon stevia glycerite equals 1 cup of sugar
1 tablespoon pure vanilla extract
1 ½ cups whole milk
1 cup coconut flour 112 grams
½ cup unsweetened natural cocoa powder 40 grams
pinch salt
1 teaspoon baking soda

Optional:

¼ cup dark chocolate chips
1 tablespoon powdered sweetener

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Instructions

Preheat the oven to 350°F. Line 12 muffin cups with foil (not paper) liners and grease the liners.
In a large bowl, whisk the eggs. Whisk in the butter, stevia, vanilla, and milk.
Whisk in the coconut flour, then the cocoa powder. Finally, whisk in the salt and baking soda.
Using a 4-tablespoon scoop, divide the batter evenly among the prepared muffin cups. If using, top each muffin with 5-6 dark chocolate chips.
Bake the muffins until they are set and a toothpick inserted in their center comes out clean, 18-20 minutes.
Cool the muffins for 10 minutes in the pan on a cooling rack, then cool them directly on the cooling rack until completely cool, about 30 more minutes. The muffins taste much better when they've had a chance to cool and set.
Once they are cool, go ahead and serve them! To make them prettier, you can dust them lightly with powdered sweetener.

Notes

Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
Since coconut flour is so absorbent, it's best to measure it by weight and not by volume. Each additional tablespoon makes a big difference, so it's best to be as accurate as possible.
If using Dutch-processed cocoa powder, substitute 4 teaspoons of baking powder (gluten-free if needed) for the 1 teaspoon of baking soda.
You can use a granulated sweetener instead of stevia, increasing the amount of liquid you add to the batter if it's too dry. Add water or milk, a tablespoon at a time, until you reach a good consistency.
The leftovers keep well in an airtight container in the fridge for up to five days. Warm them briefly in the microwave before serving (after removing the foil liners, of course). You can also freeze these muffins in freezer bags for up to three months.

Nutrition Information

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Serving 1muffin Calories 127kcal (6%) Carbohydrates 9g (3%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 5g (25%) Sodium 184mg (8%) Fiber 4g (16%) Sugar 10g (20%)