Keto Healthy Double Chocolate Muffins

When you have something like these Keto Healthy Double Chocolate Muffins to enjoy with your coffee at breakfast, I am all for it!

These super fluffy and decadent muffins are loaded with chocolate chips, cacao powder and a few secret ingredients that are super healthy for you!

One of my favorite recipes for muffins and they are packed with wholesome ingredients, no sugar, and tons of fiber to keep you satisfied.

Although they do not contain white flour or sugar, they are still a hit with anyone who tries these perfect healthy chocolate muffins!

This great recipe can be doubled without a problem! Making a double batch then freezing them ensures you have a much healthier choice available when chocolate cravings hit! They are a great grab and go breakfast on the run too!

Even if they are frozen, put in your lunch box or bag and by the time you are ready to enjoy them they will be defrosted. You will thank yourself later that you prepped ahead of time and did not cave to some store-bought muffins.

It does not even need gluten-free flour or any all-purpose flour at all! This recipe uses nut butter instead of flour.

Keep reading as I walk you through making these delicious double chocolate muffins, then go over tips, substitutions and frequently asked questions.

What you will need to make these gluten free chocolate muffins

• Pumpkin Puree or unsweetened applesauce
• Almond Butter
• Large Egg
• Granulated Erithrytol or other low carb sweetener
• Regular Unsweetened Cocoa Powder or Cacao powder
• Ground Flax seed, Bob’s Red Mill Flaxmeal is the best
• Cinnamon
• Vanilla Extract
• Baking Soda
• Sugar Free Chocolate Chips

Let’s whip up these super delicious muffins!

Start out by preheating your oven to 425F. Have your 12 cup muffin tin ready to go complete with muffin cases in place.

Put them in every other muffin tin leaving a space in-between each muffin placement. This allows heat to surround each muffin as it bakes and results in a higher rise like ones from the bakery.

For best results, although you are using liners, it is best to make sure you spray them with cooking spray or brush with oil. This helps them come out of the liner easier rather than half of your muffin sticking to it.

A great way to mix up this healthy chocolate muffin recipe is in a food processor. Everything can get dumped in all at once and you only have one bowl to clean. If you do not have a food processor, a high-speed blender works just fine.

Which ever way you choose, you still need to stop halfway through the mixing process to scrape the sides of the blender or food proecessor bowl.

It is best to start out with the wet ingredients first then add in the dry ingredients.

Start out adding the pumpkin puree, almond butter and eggs to the blender or processor bowl. Process or blend for a minute or two to blend them together well.

Now add in the granulated sweetener, dark chocolate cocoa powder, flax meal, cinnamon, vanilla and baking soda. Process on a low speed at first then after the cocoa powder is wettened by the batter, blend on high speed.

Stop a few times to scrape down the sides and then blend again. Stir in part of the sugar free chocolate chips then save a few to put on the top! Now portion the muffin batter out into 6 muffin liners.

The muffin cup may seem a little full at first, but it will work out fabulous!

Bake them for 18-20 minutes until they have risen and spring back to your touch. Testing with a toothpick works too, just make sure they have a few crumbs left when tested.

Now let them cool in the muffin pan for a few minutes before transferring to a wire rack to cool more.

These healthy muffins are best enjoyed warm as the chocolate chips are gooey and melty and it makes them amazing! If you have any leftovers, store them in an airtight container up to 5 days at room temperature and up to 7 days in the fridge.

Nutrition Facts
Serving size: 1 muffin
Servings: 6
Amount per serving
Calories	104
% Daily Value*
Total Fat 7.1g	9%
Saturated Fat 1.3g	6%
Cholesterol 31mg	10%
Sodium 135mg	6%
Total Carbohydrate 8.3g	3%
Dietary Fiber 4.2g	15%
Total Sugars 2g
Protein 4.7g
Vitamin D 3mcg	15%
Calcium 47mg	4%
Iron 2mg	10%
Potassium 166mg	4%

Tips, Substitutions and FAQs

• You can substitute the puree with mashed banana if you want to make them double chocolate banana muffins. Just make sure that they are very ripe bananas and you mash them to a slurry before adding to the batter. Yes, this option is not keto or low carb, but I make banana treats for my kids.
• Take the idea of adding the bananas and use peanut butter instead of almond butter for peanut butter banana muffins.
• When you add the chocolate chips, reserve a few to put on tops of the muffins.
• I chose to use dark chocolate cocoa powder because it has the rich chocolate flavor that regular cocoa doesn’t have. Use what you have on hand.
• Next time switch out the chocolate chips with sugar free white chocolate chips for a fun twist!

Can I use whatever nut butter I want? Yes! Any nut butter will work with this recipe! Keep in mind that if you are using a thicker nut butter than almond butter, like peanut butter, you may need to add an additional egg, or 1/4 cup of pumpkin puree so the muffins turn out.

Will an egg replacer work with these muffins? If you are wanting to replace the eggs, look for Bob’s Red Mill egg replacer as I have seen great results with this brand in baking. Although we are using flax meal in the recipe, I do not recommend switching the egg out with a flax egg because it will not rise the same.

What if I do not have a food processor or blender, can I still make these? If you find that you do not have a food processor or blender, try the recipe using a large mixing bowl, whisk and wooden spoon. Whisk the liquid ingredients in the large bowl first, then when it gets to the dry ingredients switch to the wooden spoon because the mixture gets thick.

How can I increase the protein in this recipe? Turn these into protein muffins when you add in a couple of scoops of collagen. You could also replace 2 tablespoons of the cocoa with the protein powder. Either of these ideas is a perfect way to up the protein in each muffin!

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock”!!

Here are more gluten free breakfast recipes to make!

Quick Gluten Free Blueberry Muffins with a Cake Mix

Gluten Free Keto Copycat Starbucks Egg Bites Recipe

Easy Gluten Free Pancake Dippers Recipe without Milk

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