This Low-Carb Double Chocolate Muffins Recipe brings chocolate to the breakfast table in a healthy way. These decadent muffins can be part of a low-carb, keto, gluten-free, grain-free, LCHF, diabetic, Atkins, or Banting diet.
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I love eating chocolate any time of day, but I’m a huge fan of having it for breakfast. The mere thought of eating chocolate for breakfast is enough to draw me out of my warm bed in the morning. Starting the day with chocolate just seems to set the day off on a good note.
Specifically, starting the day with these chocolate muffins isn’t just a glorious, chocolate experience, but also provides good nutrition to fuel you through your morning.
Now, keep in mind, I’m not talking about the kind of muffins loaded with sugar, trans fats and other inflammatory oils. These might taste good for a few minutes, but won’t provide what the body needs to feel great and fuel it through the morning. Instead, my chocolate muffins have loads of antioxidants from the cocoa and dark chocolate, trace minerals and fiber from the almond flour, and, if you use grass-fed butter, anti-inflammatory omega 3 fatty acids. I can’t think of a better way to start the day.
These chocolate muffins are not only low-carb and full of good stuff, they taste great too! They have rich chocolate flavor from the cocoa powder in the batter. In addition to the cocoa powder, I stirred in chunks of dark chocolate to add delicious pockets of melted chocolate in the final product.
This recipe makes 12 muffins. If this is too many, feel free to cut the recipe in half. One thing I would like to point out, however, is that they keep great in the fridge or the freezer. This means that you can make them over the weekend, or whenever you have time, and enjoy them for breakfast all week. I love popping one in the oven to reheat while I get dressed in the morning. By the time I’m ready for my day, I have a delicious, warm breakfast waiting for me.
If you’re like me and love having chocolate for breakfast, you may want to check out some of my other recipes. My Easy Guilt-Free Chocolate Waffles and my Low-Carb Chocolate Pancakes with Peanut Butter Cream both start the day with chocolate. Enjoy!
Low-Carb Double Chocolate Muffins Recipe
This Low-Carb Double Chocolate Muffins Recipe brings chocolate to the breakfast table. These decadent muffins can be part of a low-carb, keto, gluten-free, grain-free, LCHF, diabetic, Atkins, or Banting diet.
- 2 cups super fine almond flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated stevia/erythritol blend (Pyure)
- 1 teaspoon grain-free baking powder
- 1/2 teaspoon sea salt
- 1/4 cup butter or coconut oil melted
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1.75 ounces stevia sweetened dark chocolate chopped (a little over 1/3 cup)
Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying generously with cooking spray.
In a medium bowl, whisk together the almond flour, cocoa powder, granulated stevia/erythritol blend, baking powder, and sea salt until well blended.
Whisk melted butter into the dry ingredients. Mixture will appear mealy.
In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
Pour the wet ingredients into the the dry ingredients and stir until just blended.
Stir in the chopped chocolate.
Spoon batter into the prepared muffin pan, filling each cup 2/3 to 3/4 of the way full. The cups will be fuller than with traditional muffin batter.
Bake in the preheated oven for 25-28 minutes, or until the top springs back when lightly touched. Allow to cool a few minutes, then remove from pan. Muffins are best served warm.
Serving size: 1 muffin
Fat (g): 16
Carbs (g): 7.5
Fiber (g): 4
Protein (g): 7
Net Carbs (g): 3.5
I’ve loved everything I’ve tried from your site and I expect these will be no exception! Thanks for all the great ideas!
Thanks so much! I have really enjoyed these muffins and I hope you will too. My husband warmed one up for me for breakfast this morning after being frozen, then defrosted in the fridge. It was still delicious.
Thanks love! So many fun things to try out!
Super easy recipe! They turned out amazing, even on the following day or so. Thank you very much!
I just found out difficulty to adjust the sweetness because I only had powdered erythritol, not granulated. I substituted it one/one but turned out impossible to eat, too much erythritol. The second try I put half of it and turned out with no “sugar” at all. Will you help me with this quantity, please? Or if I use honey, how much should I use?
Thank you very much!
Sweetener substitutions can’t be a bit difficult. I’m surprised your first substitution turned out too sweet because the sweetener I use (Pyure) is twice as sweet as sugar, while erythritol is less sweet than sugar. What I might do is make the muffin batter without the eggs using the second amount you used, then stir in a tablespoon at a time, tasting it after each addition and stopping when the sweetness is perfect for you. Then, stir in the beaten eggs. I hope this helps!
Monk fruit sugar works great with all baking recipes..Also won’t affect blood sugar levels
Used monk fruit powder but muffins came out very dry. Any suggestions?
Different sweeteners will impact the texture of baked goods.
They taste amazinggg, i didnt add the stevia instead put 1/4 cane sugar and 1/4 coconut sugar and put 1/2 cup regular milk instead of almond milk, also added tsp of instant coffee and added 1/2 tsp baking soda ! #ChocolateMuffins #Keto #Glutenfree
I’m so glad you enjoyed them! Did you put the photo up on Pinterest? I saw a photo of them on Pinterest this morning and they looked gorgeous!
Yes i did, i gave the recipe to my sister aswell we literally ate one every morning and they are so filling!Definitely wouldn’t go to any other recipe after these, thankd again!
Thanks so much for the review! They are so much more filling than regular muffins. Glad you enjoyed them!
Made these for a friend’s birthday and everyone had to have 2 – so delicious! I turned them into cupcakes with low carb cream cheese & vanilla icing! Definitely will be making these again – Thank you!
Glad they turned out well for you. I could definitely see them working as cupcakes!
These look great! Would they work without the added chocolate chips?
Absolutely! They would just be Single Chocolate Muffins then. LOL!
lol. Awesome! I can;t find unsweetened chocolate where I live.
I can’t wait to try them!
Unsweetened cocoa powder is usually in the baking section of the grocery store. For the stevia sweetened chocolate, you may be able to substitute a super dark chocolate (90% or so). This usually has very little sugar added and you may find that you can fit it in your macros. The cocoa powder can be found at almost any grocery store. You may have to dig around a bit more for the chocolate, but I frequently find them in the drug store if I don’t see them in the grocery store. Hope this helps!
I can get the cocoa powder no problem but all the cooking chocolate here (Greece) is loaded with sugar so I’ll just make them without the double chocolate. Thanks!!
Greece! Wow! Sometimes I forget how far my little blog reaches! They should be fine without the chocolate.
These were delicious. i Added a little more almond milk. I also didn’t have almond flower and used Bob’s Gluten-free flour instead. Everything, I followed to a tee. They were really yummy.My husband and child loved them too!
Glad they worked out for the whole family!
I made these and substituted the almond flour for flax seed meal (which is 70 calories per tbsp) and I only put a half- cup of Pyure. Could someone please help me figure out the nutritional facts?
When I ate them, they tasted magnificent. I am so grateful to have found a recipe that satisfies my cravings!! Thank you so much !
Just calculate the difference between the almond flour and the flax meal:
With Flax (using original recipe nutrition info – and seeing the differences between Almond flour and flax meal)
Calories: 196 (+7)
Fat (9): 14 (-2)
Carbs (g): 10.5 (+3)
Fiber (g): 6(+2)
Protein (g): 7(=)
Net Carbs (g): 4.5 (+1)
I can’t get small quantites of almond milk in this town. What else can I use and still have them be low carb? Dare I try water? Thanks! 🙂
This is something I usually just have in the fridge. If you don’t have any, water should work, but water with a little heavy whipping cream (to give it a more milky consistency) would work even better.
I am going to make these today for my meal prep. Do you know if I can use equal quantities of raw cacao powder as unsweetened cocoa powder?
An equal quantity of raw cacao powder should work.
They are a little dense, what can I add to make them more cake like?
You might be interested in the cupcake recipe we have coming out in a few weeks. Muffins are typically more dense than cupcakes. Also, almond flour does typically make more slightly more dense baked goods.
Can I do away with the oil/butter in this recipe?
No. This would make them dry and unappealing.