Keto Healthy Double Chocolate Muffins

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Keto Healthy Double Chocolate Muffins

When you say you have something I can enjoy with my coffee for breakfast and its chocolate AND healthy, 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 as the nut butter stands in for it.

Minimal ingredients in this easy recipe and the perfect amount of sweetness will have you making these Keto Double Chocolate Muffins on repeat!

Here are the ingredients you will need to make your 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 double chocolate 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 inbetween 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, flaxmeal, 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 toohpick 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.

Some tips and tricks for modifications and ideas to make them more interesting!

• 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.
• 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!
• 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!
• 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.
• Although we are using flaxmeal in the recipe, I do not recommend switching the egg out with a flax egg because it will not rise the same.

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