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    Recipes » Keto Muffin Recipes » Keto Double Chocolate Muffins

    Published: Sep 9, 2017 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Double Chocolate Muffins

    These chocolate low carb muffins made with coconut flour have lots of zucchini and are an easy and healthy way to get some extra veggies in your diet. Keto Chocolate muffins make a great lunch box treat too!

    low carb chocolate zucchini muffins on a wooden board

    These Keto Chocolate Muffins are chocolatey and stuffed with zucchini, but no one will ever know!  These muffins are an easy and delicious way to get some extra veggies into your diet…and your kids diet!  My kids love these keto chocolate muffins and they love to help me make them too!  They are perfect as an after school snack or they would be great in lunch boxes.

    little girl making low carb muffins

    DO I NEED TO SQUEEZE THE LIQUID OUT OF THE ZUCCHINI?

    No!  These keto chocolate muffins use the moisture from the zucchini to help keep the muffins nice and moist.  We use 1 cup of packed shredded zucchini and that is from 1 large zucchini.

    low carb muffins in yellow wrappers on a cooling rack

    DO I NEED TO USE CUPCAKE LINERS?

    You do not have to, but I prefer to use cupcake liners when I make keto chocolate muffins so I am sure that the muffins do not stick to the pan.  Sometimes even a really good coating of cooking spray isn’t good enough.

    I also like to spray the inside of my cupcake liners with cooking spray because keto baked goods tend to stick.

    FREEZING THESE MUFFINS FOR LATER

    I like to make a batch of these keto chocolate muffins and then let them cool in the muffin tin then remove them and place them in the freezer on a baking sheet so they can flash freeze for 2 hours.  Now you can place them in a freezer bag or a air tight freezer container for up to 3 months.

    When you are ready to eat a low carb chocolate muffin, remove it from the freezer and let it thaw for a few minutes.  It shouldn’t take long!

    Some other muffin you will want to try:

    • Keto chocolate chip muffins – I added chocolate chips to my easy almond flour muffin recipe for a perfect chocolate chip muffins
    • Keto pumpkin cheesecake muffins – A layer of pumpkin muffin with cheesecake swirled in the middle.  You have to try these!
    • Keto Breakfast Muffins – These are a savory muffin filled with zucchini, cheese, and ham.  Perfect for a keto brunch!
    • Almond Flour muffins – My favorite basic muffin recipe.  You can add blueberries, raspberries, or nuts.

    keto chocolate muffin broken in half to show the inside

    DID YOU MAKE THIS KETO CHOCOLATE MUFFINS RECIPE?  TAG ME ON INSTAGRAM SO I CAN SEE @LOWCARBWITHJENNIFER

     

    a close up of a low carb chocolate zucchini muffin

    Low Carb Keto Chocolate Muffins

    These chocolate low carb muffins made with coconut flour have lots of zucchini and are an easy and healthy way to get some extra veggies in your diet. Keto Chocolate muffins make a great lunch box treat too!
    5 from 18 votes
    PRINT RECIPE PIN RECIPE
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: gluten free, keto chocolate muffin, low carb, recipe for chocolate muffins, sugar free
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 9 muffins
    Calories: 117kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 1/2 cup Coconut flour (Click here to see the brand I like best on Amazon)
    • 3/4 tsp baking soda
    • 2 tbsp cocoa powder
    • 1/2 tsp Kosher salt
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 3 large eggs
    • 2/3 cup Granular Sweetener (Click here to see my favorite on Amazon)
    • 2 tsp vanilla extract
    • 1 tbsp oil
    • 1 Cup Packed Grated Zucchini
    • 1/4 cup heavy cream
    • 1/3 cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
    US Customary - Metric

    INSTRUCTIONS

    • Preheat the oven to 350F
    • Line a 12 cup muffin tin with 9 cupcake liners and spray the inside of the liners with cooking spray
    • In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg.
    • In a separate bowl, combine the eggs, vanilla, oil, cream, and zucchini.
    • Add the wet ingredients into the dry and stir until combined.  Fold in the chocolate chips.
    • Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.  
    • Remove from oven and let cool in the pan.
    • These keto chocolate muffins should be stored in the refrigerator for up to 1 week or see notes for freezing.

    WATCH HOW TO MAKE IT

    JENNIFER'S TIPS

    • COOKING SPRAY: These are very moist muffins so you will need to spray the inside of the muffin liners with cooking spray
    • NO SQUEEZING OF THE ZUCCHINI REQUIRED: The zucchini is really easy to grate with a box grater and it doesn't need any water squeezed out of it.
    • BAKERY STYLE KETO CHOCOLATE MUFFINS: Add a few extra chocolate chips to the tops of the muffins before baking for a bakery style look
    • NUTRITION: for 1 muffin
    • FREEZING: I like to make a batch of these and then let them cool in the muffin tin then remove them and place them in the freezer on a baking sheet so they can flash freeze for 2 hours.  Now you can place them in a freezer bag or a air tight freezer container for up to 3 months.

    NUTRITION

    Calories: 117kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Fiber: 7g
    Previous Post: « Low Carb Zuppa Toscana Soup
    Next Post: Avocado Cilantro Lime Dressing – Low Carb Salad Dressing »

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      Recipe Reviews




    1. K. Crockett says

      March 26, 2021 at 9:46 pm

      Very good! Used muffin liners, sprayed inside of liners. Worked great. Will make again and again.

      Reply
    2. ecbound says

      February 25, 2021 at 5:37 pm

      These Lily’s chocolate chips are much cheaper at Walmart than on Amazon.com. They’re only $4.99 per bag at Walmart. They have salted caramel chocolate chips (my fav), semisweet chocolate with mint (my 2nd fav, white chocolate chips, and butterscotch.
      They also have some of these flavors at Kroger, but not sure of the price.

      Reply
    3. Rachael Tripp says

      January 10, 2021 at 11:16 am

      I used this recipe to make my daughter’s Birthday cake and everyone loved it! I just doubled the recipe and did an extra step by pureeing the zucchini and wet ingredients together after grating it. Thank you so much for this recipe Jennifer! I can’t wait to make it again ?❤

      Reply
    4. Karen Ellis says

      October 22, 2020 at 8:10 am

      Ha ha put 1.5cups coconut flour in by mistake..so sort of of doubled the recipe and winged it as I didnt have another courgette. They turned out like chocolate macaroons ? still very nice and edible but will have to adjust the carbs for extra coconut flour. Kitchen smells of chocolate and coconut?

      Reply
    5. PatCl says

      October 04, 2020 at 2:50 pm

      Tried this recipe and and was very impressed. Moist and delicious. I used just over 1/3 cup of monk fruit and the sweetness was divine.

      Next, I had a number of green cherry tomatoes (October 4th garden clean up) and decided to substitute the zucchini for diced green tomatoes. I also eliminated the chocolate chips, nutmeg and cinnamon. And added 2 1/2 tsp of pumpkin spice. It made 10 muffins which were absolutely delicious and would be a great Thanksgiving deserts aline or with cream cheese icing # Ketogreentomatomuffins

      Reply
    6. Cindy says

      September 18, 2020 at 7:53 pm

      Has anyone tried making this as a loaf? The cupcake were to die for my friend at work made them and brought us keto girls a treat!!

      Reply
    7. Pat Beck says

      August 07, 2020 at 12:47 pm

      5 stars
      Best chocolate chip zucchini muffins ever! I reduced the sweetener to less than half a cup and added orange flavouring because I was out of vanilla. I was surprised that with only a half cup of coconut flour, the recipe actually made 10 muffins. So moist !

      Reply
    8. Thess says

      August 06, 2020 at 8:57 am

      I made this today. This taste so good! A great way to let your kids eat vegetables. They didn’t taste a bit of zucchini at all. Love this recipe❤️

      Reply
    9. Judy Smith says

      June 01, 2020 at 2:12 pm

      These look yummy. What size scoop do you use for the batter?

      Reply
      • jenniferbanz says

        June 03, 2020 at 8:07 am

        I use a 1/4 cup scoop

        Reply
    10. Terri says

      June 01, 2020 at 10:17 am

      Would it work to make these without the Choc? I hate squeezing out the zucchini water but it says to in your zucchini bread. Just wondered if I could do it this way. My husband won’t eat Choc & I’m trying to do low acid sooo… thanks for your recipes.

      Reply
      • jenniferbanz says

        June 03, 2020 at 8:08 am

        I think it would work!

        Reply
    11. Helen says

      May 23, 2020 at 7:40 am

      5 stars
      Hello,

      I don’t usually make reviews but I had to for this recipe. These muffins just came out of the oven and I cannot believe they are made with coconut flour. All the other recipes I tried were dry but these are super moist. My five-year-old is chowing down on them right now. I cheated a little and put ghirardelli chocolate chips and left in for 35 minutes. Thank you so much.

      Reply
    12. Nina says

      May 06, 2020 at 6:32 pm

      5 stars
      Just made these and they are very good! In my opinion they are even more delicious than traditional carb and sugar heavy recipes. Thank you !

      Reply
    13. Tracy Sabol says

      May 06, 2020 at 5:34 pm

      Hi. I don’t see the net carb count on these muffins anywhere. The sugar alcohols are not listed in the nutritional info. Can you please tell me how many there are? Thanks!

      Reply
      • jenniferbanz says

        May 11, 2020 at 10:18 am

        I don’t list sugar alcohols. They are 5 net carbs

        Reply
    14. Lisa says

      May 01, 2020 at 12:54 am

      I asked about substituting honey for sweetener and haven’t received a reply. May I get an answer?

      Reply
      • jenniferbanz says

        May 03, 2020 at 11:47 am

        Sorry, Lisa! Didn’t see any other comment. Honey would not work as it would make the muffins too moist.

        Reply
    15. JENNIFER says

      April 19, 2020 at 10:20 pm

      Could fax egg work??

      Reply
      • jenniferbanz says

        April 21, 2020 at 4:32 pm

        I haven’t tried a flax egg but if you do please let me know if it works!

        Reply
    16. Johanne Desrosiers says

      April 18, 2020 at 10:53 am

      Hello, i really like your recipes, for the zucchini chocolat muffin, are you sure it is not 2 1/2 cup of coconut flour???

      thank you

      Reply
      • jenniferbanz says

        April 21, 2020 at 4:37 pm

        Coconut flour is very absorbent so a little goes a long way

        Reply
    17. Vicky says

      March 13, 2020 at 6:53 pm

      Just a suggestion on muffins, breakfast muffins, etc…. Get a set of silicone muffin liners. Absolutely nothing sticks to them! No more losing half the treat because it’s stuck. And no grease of any kind is needed.

      Thank you for so many wonderful recipes. Your chocolate chip muffins are one of my all-time favorite keto desserts!

      Reply
      • Cecily says

        July 27, 2020 at 12:11 pm

        I love those too! And it makes me happy to not be contributing to the landfill! But make sure they are good quality silicone. Mine are a little smaller than a “typical” cupcake, so I get a few extra cupcakes!
        In Joy,
        Cecily

        Reply
    18. Noelle says

      December 18, 2019 at 8:40 pm

      5 stars
      I love that you added zucchini to this recipe, unexpected for a chocolate recipe and that made it delicious! Thank you

      Reply
    19. Sophie Heath says

      December 18, 2019 at 4:23 pm

      5 stars
      Absolutely so delicious! A must try recipe!!

      Reply
    20. Adriana says

      December 18, 2019 at 3:54 pm

      5 stars
      I had never tried coconut flour this was my first time and I thank you for suggesting it was an easy yummy recipe to make at home.

      Reply
    21. Cathy says

      December 18, 2019 at 3:42 pm

      5 stars
      These look delicious! Added to my muffin repertoire! Perfect for the New Year!

      Reply
    22. Alina | Cooking Journey Blog says

      December 18, 2019 at 3:19 pm

      5 stars
      I love healthy treats like this! I think we’d eat them all at once, so one batch sure isn’t enough 😀

      Reply
    23. Jacqueline Debono says

      December 18, 2019 at 1:45 pm

      5 stars
      These low carb chocolate zucchini muffins were a total hit! We don’t have young kids at home now, but my hubby and I devoured them!

      Reply
    24. Anita says

      December 18, 2019 at 1:17 pm

      5 stars
      These are great, and we love it! I’m sure it will taste even more coconuty awesome with coconut cream instead of heavy cream. 🙂

      Reply
    25. Sue McKinney says

      September 17, 2019 at 11:19 am

      5 stars
      I made this recipe last night….OMG these keto chocolate muffins are delicious! I took some to work and my friends loved them. I modified the recipe a little by omitting the nutmeg and replacing the heavy cream with unsweetened vanilla almond milk instead. It reduced the fat and calories and added a great flavor! Love that these muffins are low in fat and carbs and have protein and fiber!!!!

      Reply
    26. Mary says

      June 15, 2019 at 5:07 pm

      5 stars
      Julie, I used all your subs except for the chia seeds and this was the best low carb treat I have ever tasted!!! Thanks for your input!

      Reply
    27. Sandy says

      May 24, 2019 at 12:24 pm

      5 stars
      Excellent recipe!! I used monkfruit sweetener and chopped up some unsweetened chocolate instead of the chips but otherwise made as directed! These are addicting!!!

      Reply
    28. Sully Cardona says

      January 20, 2019 at 7:02 pm

      5 stars
      How much splenda could I use for this recipe if I dont have Swerve?

      Reply
    29. Colleen says

      September 14, 2018 at 9:39 am

      5 stars
      Love this recipe! I made it exactly as instructed. I’ll definitely use this one again. Could you please enter the nutritional information into My Fitness Pal so we can track them? I couldn’t find it there.
      Thank you again!

      Reply
    30. Sara says

      August 13, 2018 at 6:51 pm

      5 stars
      Absolutely delicious! I followed the recipe exactly as stated, and they turned out perfect. Yum! My kids loved them too. I can’t wait to try your other recipes! This one is definitely a keeper!

      Reply
    31. Miriam Zappala says

      February 26, 2018 at 9:57 pm

      5 stars
      Hello
      I was wondering if I can use almond flour instead of coconut flour?
      Thank you

      Reply

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    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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