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
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
Ingredients
- 1 ½ Cups almond flour (click here to see my favorite on Amazon)
- ½ Cup Granular Sweetener (Click here to 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 (Click here to see my favorite brand on Amazon)
Equipment
- 12 Cup muffin tin
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.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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!