Make these Low-carb Muffins Recipe with almond flour, cocoa powder, and natural sweetener. Indulge your sweet tooth with these delicious muffins and you won’t feel bad after eating them. They’re guilt-free, yet D.E.L.I.C.I.O.U.S.
If you love low-carb muffins, I’m sure you’ll love these Low-Carb Lemon Blueberry Blender Muffins and these Almond Flour Cranberry Muffins.
Why You’ll Love This Recipe:
· They’re moist, chocolatey, delicious, and super easy to make.
· It’s a chocolate treat that’s ready in 30 minutes.
· It’s lighter than regular chocolate muffin recipes.
· It’s made with almond flour, so it’s gluten-free.
· All the ingredients you probably already have on hand.
· Also, it’s freezer-friendly and kid-friendly too. My 9-year-old boy loved these muffins.
Recipe Success Tips:
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Use blanched almond flour: It gives the muffins a lighter, more cake-like texture than almond meal.
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Don’t overmix: Stir the batter just until combined to keep the muffins soft and fluffy.
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Room temperature eggs: This helps the batter mix evenly and gives the muffins better rise.
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Check for doneness early: Bake until a toothpick inserted in the center comes out mostly clean — around 18–20 minutes depending on your oven.
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Cool before removing: Let the muffins cool in the pan for 5–10 minutes to firm up before transferring to a rack.
Flavor & Add-In Ideas:
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Mix in sugar-free chocolate chips or chopped dark chocolate for extra richness.
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Sprinkle the tops with sea salt flakes right before baking for a sweet-salty finish.
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Swirl in a spoonful of peanut butter or almond butter before baking for extra flavor and healthy fats.
More Muffin Recipes to Try:
- Almond Flour Cranberry Muffins
- Almond Flour Pumpkin Muffins
- Low-carb Lemon Blueberry Blender Muffins
- Cauliflower Muffins
Low-carb Chocolate Muffins
Ingredients
- 2¼ cups blanched almond flour
- ¼ cup + 1 tablespoon cocoa powder or cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large pasture-raised eggs room temperature
- ½ cup liquid monkfruit syrup you can also use honey or maple syrup for paleo diet
- ¼ cup melted coconut oil grass-fed butter or ghee
- 2/3 cup sugar-free chocolate chips (save some for topping)
Instructions
- Preheat oven to 350˚F. Line a muffin tin with paper liners. Set aside.
- In a medium bowl, add the dry ingredients (almond flour, baking soda, cacao powder and salt) and mix well to combine.
- In another bowl, add eggs, monkfruit syrup (honey or maple syrup) and melted butter and whisk to combine.
- Pour the eggs mixture into the almond-flour mixture, then carefully stir well to combine.
- Fold in chocolate chips. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. It’s about two and a half tablespoon per muffin cups. The dough will be a bit thick, but it will work perfectly. Sprinkle with additional sugar-free chocolate chips as desired.
- Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool in the pan for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack.
Notes
- This recipe was adapted from the blog Tasty Yummies.
- This recipe was tested for almond flour only. Do not swap for a different flour.
- I love adding extra chocolate chips on top of the batter before baking. This makes it look extra appealing!
- Avoid overfilling the muffin liner as it'll overflow.
- To store: Store the muffins in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container.
- To freeze: You can freeze the muffins for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just want to say that sugar-free does not necessarily mean low carb. I compared the carb count of sugar-free chips with Nestle’s Dark Chocolate, and the Nestle’s was lower. Always check your labels.
Absolutely!
There are 2 grams of carbs for 1 Tablespoon of sugar free chocolate chips, versus 7 grams for regular dark chocolate chips. That’s comparing Hershey’s brand sugar free to Nestles regular dark chocolate chips.
Hi. If I am using monkfruit in powder form, how much should I put? The same as in syrup form?
Sorry I’m not sure since I’ve never made this recipe with syrup.
Errr, but the ingredient list says ½ cup liquid monkfruit syrup?
Sorry I meant monkfruit powder. But I would try to add the same amount as in syrup form. There is a good chance that it will work just fine. However, I can’t guarantee because as I said I’ve never made this recipe with monkfruit powder.