Fluffy Keto Chocolate Muffins
User Reviews
5
Fluffy Keto Chocolate Muffins
Description
These muffins combine coconut flour, a highly absorbent grain-free flour, with cocoa powder to deliver chocolate flavor in a low-carb format. The batter is leavened by baking soda, which reacts with acids in the recipe for lift. Large eggs contribute structure and moisture; melted butter adds richness and tenderness. Stevia glycerite sweetens the muffins without sugar, maintaining low carbohydrates.
The baking process at 350°F ensures the muffins set with a moist, tender crumb. Cooling in the pan and then fully on a rack allows the structure to firm, which improves texture and flavor. Optional dark chocolate chips add melted chocolate pockets.
Muffins can be eaten plain or dusted lightly with powdered sweetener for appearance. They store well refrigerated and reheat briefly before serving. Freezing is also possible for longer storage.
Substitutions in leavening or sweetener require adjustments in liquid or rising time, and measuring coconut flour by weight is important due to its absorbency.
Ingredients
- 4 egg large
- 4 tablespoons butter melted and slightly cooled, unsalted
- 1 tablespoon stevia glycerite equals 1 cup of sugar
- 1 tablespoon vanilla extract pure
- 1 ½ cups milk whole
- 1 cup coconut flour 112 grams
- ½ cup unsweetened cocoa powder 40 grams, natural
- pinch salt
- 1 teaspoon baking soda
Optional:
- ¼ cup dark chocolate chips
- 1 tablespoon powdered sweetener
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
- Substitute 4 teaspoons fresh baking powder for baking soda if concerned about ammonia odor; use gluten-free if needed.
- Measure coconut flour by weight for accuracy since it absorbs liquids heavily; small excess affects texture.
- If using Dutch-processed cocoa, replace baking soda with baking powder for proper leavening.
- Granulated sweeteners can substitute for stevia glycerite; increase liquid gradually to adjust batter consistency.
- Store muffins in an airtight container in the fridge up to five days; warm briefly before serving.
- Freeze muffins in bags for up to three months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 127 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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