Start the day with chocolate by making these Keto Fudgy Chocolate Muffins! These muffins are super easy to make and are exploding with chocolatey goodness in every bite! Have your kitchen smelling good and a sweet treat in less than 30 minutes!
You never have to feel guilty for having chocolate for breakfast when it is one of these delicious keto fudgy chocolate muffins. They are super moist and I can guarantee no one will know these are keto and sugar free! Only 2 net carbs per muffin!
Are these fudgy keto chocolate muffins moist?
Yes! These are some of the most moist muffins that I have ever made! This can be attributed to the 4 eggs, butter and the water. It really makes for an amazing muffin.
Checkout these most recent recipes on the blog:
- Tex-Mex Chicken and Veggies
- Keto Breakfast Strata
- Keto Shrimp and Bacon Chowder
- Keto strawberry cookie bars
- Spaghetti Squash Alfredo
- The Best Keto Meatloaf
- Keto Hot Fudge Sauce
Checkout these other Keto friendly muffin recipes:
- Lemon Blueberry Streusel Muffins
- White Chocolate Raspberry Muffins
- Peanut Butter and Jelly Muffins
- Zucchini Spice Muffins
- Keto Muffins - The Essentials!
I hope you enjoy this Keto double chocolate muffin recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/ketocookbook
Watch the video below where Jennifer will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube or our Facebook Page, or right here on our website with their corresponding recipes.
Keto Fudgy Chocolate Muffins
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 1 ½ Cups almond flour (see my favorite on Amazon)
- ½ Cup sugar free granulated sweetener (see my favorite on Amazon)
- ½ Cup cocoa powder
- 1 teaspoon Baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup Butter, melted
- 2 teaspoons Vanilla Extract
- 4 large eggs
- ⅔ Cup water
- ½ Cup Sugar free Chocolate Chips
Instructions
- Preheat the oven to 400F. Line a muffin tin with liners and spray the inside of the liners with cooking spray. Set aside.
- Taking a large mixing bowl and combine the almond flour, sweetener, cocoa powder, baking soda, baking powder and salt. Mix until ingredients are combined. Stir in melted butter, vanilla, eggs, and water. Fold in the chocolate chips.
- Divide your chocolate muffin batter evenly in each lined muffin tin. Place into already preheated oven and bake for 15 minutes or until a toothpick comes out clean. Let cool.
Joan C says
Jennifer these were delicious. My choc chips sunk to the bottom of each of my muffins after baking them. Do you know how I can get them to bake more into the muffin.
EA says
hi I want to substitute the butter for avocado oil as I have a dairy intolerance what would be the exact measurements can i use mashed avocado instead?
Jennifer Banz says
I am not sure as I have not used that to make this recipe.
Richard says
Thank you; these are very easy to make and very good!
Lesley says
My second try has turned out much better. I used larger muffin cups. Also I used one set of silicon cups and one metal and the one in the silicone cups did not collapse at all. So maybe the issue is the metal cups heat up too rapidly. More research needed :-). Also for those who want to avoid nuts, I made sunflower seed flour and it worked just as well.
Jeanette says
Super moist and not too sweet. I halved the recipe and it made 8 muffins. I used ungreased silicone muffin cases and let them cool upside down out of the case. Did not sink.
Would make again.
How do you think these would freeze?
September Richardson says
These are the best Keto muffins I have ever made! Thank you for the recipe!!!
Lay says
Have been looking for an airy and moist keto cupcake recipe and this is IT! So glad I came across this 🙂
Donna says
I’ve made these twice now and they are one of our faves. I did add a couple of chopped walnuts and 1/4 cup additional chopped 85% chocolate. They turn out perfect and so rich.
I also use silicone muffin cups ungreased
Deb says
I made these and they turned out great. I actually forgot to add the butter and to me They still turned out fantastic. The middle did sink slightly but after eating them we didn’t even notice. ????. I will make these again. The recipe can be tweeked to each persons preferences.
jamie ballard says
Hands down the worst chocolate muffins i have ever made. Not sweet at all, texture like bread, not light and fluffy like my usual chocolate muffin.
i made vanilla bean buttercream frosting to try and save them. these teenage boys will eat ANYTHING, but they returned the muffins with one bite taken out and the frosting licked off.
i am an avid baker, and should have followed my gut about the 4 eggs (too many) and sweetener (not enough). Lesson learned.
BAD RECIPE, I DO NOT RECOMMEND
Jennifer Banz says
I am sorry to hear that, Jamie. I would love to help you troubleshoot. This recipe had had several people make it and it has come out delicious for them. Did you make any substitutions such as coconut flour instead of almond flour? Was your sweetener a 1 for 1 substitute for sugar? Was your baking soda and baking powder still fresh? With the sweetener and the 1/2 cup chocolate chips, the batter should have been sweet enough. Also, 4 eggs in a keto baked good is not unusual and necessary for structure.
Hope Joseph says
Hi I followed the recipe exactly and the middles were sunken in I went to take them out of the oven. Do you know why that possibly would happen? I wanted to know for the next time
Jennifer Banz says
They could have just needed more time. Unfortunately with keto baked goods, sinking in the middle can happen as they do not have gluten flour for stability.
camille J sylvester says
add 1/3 cup to 1/2 cup whey casein protein powder
Paz says
Hi Jennifer! Thank you very much for this muffin recipe! It is the best muffin recipe that I have ever made!!! Sooo very soft and fluffy and not eggy despite the 4 large eggs!! I discovered sadly when I was getting things ready that I ran out of choc chips, but I still made it without anyway. The batter was already runny before adding the water, so I only added half of it. I also discovered that my oven is too hot, as they nearly got burnt at 13 minutes. I will just need some little adjustments next time I make them.
colleen King says
Made the fudgy chocolate muffins and they are delicious. They fell in the middle after baking, so maybe needed a few more minutes. Thanks for your recipes.
Rosa says
Does it matter if you use salted or unsalted better?
Theresa says
These look wonderful. Do you have replacement ideas for the almond flour to make it nut free?
Glenn says
Got to say these are amazing! Added just a dusting of Swerve Confection Sugar on top for a little added sweetness! Followed the recipe to the letter. Took 20 minutes instead of 15. Also thinking about doing some whipped heavy whipping cream on top to add a little creaminess to it as well.
Kim says
These are by far the best muffins I’ve tried. I did have to cook a little longer. I plan to try more of the muffin recipes you have because you have definitely figured out the secret to the best texture!
Lorry Norton says
I followed the recipe to the letter. The batter seemed a little runny, but in your video your batter looked a little runny, too. So, I went on with the recipe. Since you said yours cooked in 15 minutes I checked mine at 15 minutes. They were puffed up, but nowhere near ready. Still liquidy. I could immediately see them deflating as I closed the oven door. Everyone of them fell in the center. I thought they might me good to use as a chocolate cup for berries or Keto ice cream. I ate one. The flavor is phenomenal!!! But, they were so soft I couldn't get them out of my silicone papers. I had to eat it with a spoon. Next time, and there WILL be a next time, I'll cook them for 20 minutes without opening the oven. Maybe that'll keep them from falling, at least.
Beth says
These are DELICIOUS! I followed the recipe as written, and I wouldn't change a thing. If you're looking for a snack or a dessert with all of the chocolate and none of the carbs, look no further!
Lillian Bayardo says
Hi Jennifer can this muffin recipe & others be baked in a loaf pan ?
jenniferbanz says
I think it would work!
Sheryl says
Made these this morning just realized I forgot to add the salt, but they are delicious anyway. All the chocolate with none of the guilt.
Vicky Bowman says
Hi, Jennifer... Can you advise why you use Kosher Salt instead or regular Salt or Sea Salt?
jenniferbanz says
I always use kosher salt, I prefer the texture
Lorry Norton says
Regular salt is probably table salt, which has iodine in it. Kosher, or sea salt, taste much better!