Keto Chocolate Coconut Flour Muffins Recipe
These keto chocolate coconut flour muffins are soft, rich, and packed with chocolate flavor. They are low-carb, gluten-free, and perfect for the keto diet. Made with simple ingredients, they are great for breakfast, snacks, or meal prep. Easy to make and full of chocolatey goodness!
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 28-32 minutes
- Yield: 6-8 muffins 1x
- Category: Breakfast, Snacks, Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
Dry Ingredients:
- ½ cup coconut flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup granulated keto sweetener (monk fruit, erythritol, or allulose)
Wet Ingredients:
- 4 large eggs
- ¼ cup butter (melted) or coconut oil
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
Extras (Optional but Recommended):
- ¼ cup sugar-free chocolate chips
- 2 tablespoons chopped nuts (pecans or walnuts)
Instructions
-
Preheat & Prepare:
Preheat your oven to 350°F (175°C). Line a muffin tin with 6 to 8 paper liners or grease well. -
Mix Dry Ingredients:
In a large bowl, whisk together coconut flour, cocoa powder, baking powder, salt, and sweetener. Break up any lumps. -
Mix Wet Ingredients:
In another bowl, whisk eggs, melted butter, almond milk, and vanilla extract until smooth. -
Combine Everything:
Slowly mix the wet ingredients into the dry ingredients. Stir gently until fully combined. The batter will be thick—this is normal. Fold in chocolate chips or nuts if using. -
Fill Muffin Cups:
Spoon the batter evenly into the muffin tin, filling each about ¾ full. -
Bake:
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. -
Cool & Enjoy:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are best when completely cooled as they firm up over time.
- Adjust the sweetness to your taste by adding a little more or less sweetener.
- Store at room temperature for 3 days, in the fridge for a week, or freeze for up to 3 months.
- Reheat in the microwave for about 20 seconds if frozen.
Nutrition
- Serving Size: 1 muffin
- Calories: 140 Sugar: 1g Sodium: 95mg Fat: 10g Saturated Fat: 5g Unsaturated Fat: 4g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 5g Cholesterol: 75mg