33+ Must Try Keto Chocolate Muffin Recipes You Need to Try

If you’re following a ketogenic lifestyle, finding indulgent yet low-carb treats can sometimes feel like a challenge. But fear not, because these keto chocolate muffin recipes are about to change that!

Whether you’re craving a rich, chocolaty snack or need a breakfast that aligns with your keto goals, these recipes will satisfy your sweet tooth without the carb overload.

With a combination of almond flour, cocoa powder, and sugar substitutes, these muffins are not only delicious but also packed with healthy fats.

So grab your apron and let’s dive into some mouthwatering keto-friendly muffins that will keep you on track while still enjoying the sweet side of life!

33+ Must Try Keto Chocolate Muffin Recipes You Need to Try

Whether you’re enjoying a muffin with your morning coffee or treating yourself to a guilt-free dessert, these keto chocolate muffin recipes have got you covered.

From classic flavors to unique twists, there’s something for every taste.

Best of all, they’re easy to make, customizable, and perfect for anyone on a low-carb or ketogenic diet.

So, the next time you’re in the mood for a chocolatey treat, reach for one of these recipes and savor the deliciousness without the carbs!

Keto Chocolate Muffins with Almond Flour

These keto chocolate muffins are a delicious and guilt-free treat, perfect for anyone following a low-carb or keto diet. Made with almond flour, cocoa powder, and a touch of sweetness from erythritol, they are rich in flavor and satisfy chocolate cravings while keeping your carb count low. A great choice for breakfast, snack, or dessert!

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract.
4. Slowly pour the wet ingredients into the dry ingredients and mix until well combined.
5. If desired, fold in the sugar-free chocolate chips for an extra chocolatey bite.
6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto chocolate muffins are the ultimate indulgence for those following a low-carb lifestyle. The almond flour gives them a slightly nutty flavor and soft texture, while the cocoa powder and chocolate chips deliver the rich chocolate experience you crave. Whether you’re having them for breakfast or as a treat throughout the day, these muffins are sure to keep your taste buds satisfied without the carb overload. Store them in an airtight container, and they’ll stay fresh for several days!

Double Chocolate Keto Muffins

These double chocolate keto muffins are perfect for chocolate lovers on a keto diet. With a combination of cocoa powder and sugar-free chocolate chips, these muffins offer a decadent flavor while keeping carbs to a minimum. They’re perfect for a quick breakfast or an indulgent snack, and they’re super easy to make!

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup sweetener (like stevia, erythritol, or monk fruit)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup melted coconut oil or butter
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil (or butter), almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until the batter is smooth.
5. Fold in the sugar-free chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Divide the batter evenly into the muffin tin, filling each muffin cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

These double chocolate keto muffins are the ideal treat for those who need a chocolate fix while staying low-carb. They are moist, rich, and filled with chocolatey goodness, making them a perfect option when you want something decadent but healthy. The almond flour ensures they’re fluffy and light, while the coconut oil adds a subtle richness. They’re the perfect snack to satisfy your chocolate cravings without breaking your keto goals.

Keto Chocolate Zucchini Muffins

These keto chocolate zucchini muffins are an innovative way to incorporate veggies into a low-carb treat. The zucchini keeps the muffins moist, while the cocoa powder and sweetener provide the rich chocolate flavor. A healthy option that sneaks in a serving of vegetables while still being indulgent and satisfying!

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup grated zucchini (excess moisture squeezed out)
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
4. Stir the grated zucchini into the wet mixture, ensuring it is evenly combined.
5. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
6. Fold in the sugar-free chocolate chips if desired.
7. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate zucchini muffins are a unique twist on traditional keto baked goods, offering both the health benefits of zucchini and the rich flavor of chocolate. The zucchini helps keep the muffins extra moist, and you won’t even notice it’s there. With the added sweetness of erythritol and the optional chocolate chips, these muffins are both satisfying and nourishing. Perfect for those looking to add more vegetables to their diet without sacrificing flavor, these muffins are a great way to enjoy a low-carb, high-flavor treat!

Keto Dark Chocolate Raspberry Muffins

These keto dark chocolate raspberry muffins combine rich, bittersweet dark chocolate with the tartness of fresh raspberries for a flavor-packed treat. With a fluffy texture from almond flour and a hint of sweetness from erythritol, they are a perfect keto snack or dessert to enjoy when you’re craving something indulgent but low-carb.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or your preferred sweetener
• 1/2 cup fresh raspberries
• 1/4 cup sugar-free dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted butter (or coconut oil), almond milk, vanilla extract, and erythritol.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the raspberries and chocolate chips.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
   These keto dark chocolate raspberry muffins are a delightful balance of sweet and tart. The raspberries provide a burst of freshness that perfectly complements the rich, dark chocolate flavor. With the added benefit of antioxidants from the raspberries and the healthy fats from almond flour, these muffins are both a treat for your taste buds and a nourishing snack to keep you on track with your keto goals.

Keto Chocolate Peanut Butter Muffins

chocolate peanut butter muffins offer a deliciously creamy and rich flavor combination that is perfect for anyone craving chocolate and peanut butter. The almond flour gives them a light texture, while the peanut butter provides a rich, nutty taste, making these muffins a satisfying treat that won’t derail your low-carb diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup peanut butter (sugar-free)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the eggs, peanut butter, almond milk, vanilla extract, and sweetener until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. If desired, fold in chocolate chips.
6. Divide the batter evenly into the muffin tin.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate peanut butter muffins are the perfect treat for chocolate and peanut butter lovers. The combination of flavors creates a rich and satisfying snack that feels indulgent yet fits perfectly within a low-carb diet. With healthy fats from peanut butter and the light texture from almond flour, these muffins provide the ideal balance of nutrients while satisfying your cravings.

Keto Chocolate Mint Muffins

If you love the combination of chocolate and mint, these keto chocolate mint muffins will be your new favorite. Infused with mint extract and loaded with cocoa powder, they’re the perfect low-carb treat for anyone craving a minty chocolate experience. Plus, they’re made with almond flour for a soft, fluffy texture that’s sure to impress.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• 1/4 cup erythritol or another keto-friendly sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter, almond milk, vanilla extract, mint extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. If desired, fold in chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate mint muffins are a refreshing take on a classic flavor pairing. The mint adds a cool, crisp note to the rich chocolate, making them a perfect treat after a meal or as a midday snack. With no added sugar and the use of almond flour, these muffins provide a guilt-free way to enjoy a minty chocolate indulgence on a keto diet.

Keto Chocolate Coconut Muffins

These keto chocolate coconut muffins bring together the flavors of rich chocolate and sweet, chewy coconut, making for an irresistible low-carb treat. Made with almond flour and sweetened with erythritol, they’re a great option for those looking for a filling snack or dessert while keeping carbs in check.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup coconut oil (melted)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup shredded unsweetened coconut
• 1/4 cup erythritol or another keto sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut oil, almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the shredded coconut and chocolate chips if using.
6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate coconut muffins are a tropical-inspired treat that’s both satisfying and delicious. The coconut adds a chewy texture and light sweetness, perfectly complementing the rich chocolate. These muffins are a great way to indulge your sweet tooth without worrying about the carbs, and the coconut oil provides a healthy dose of fats that help keep you full. They’re perfect for breakfast or as a snack on the go!

Keto Mocha Chocolate Muffins

These keto mocha chocolate muffins combine the deep flavors of coffee and chocolate for a rich and indulgent treat. With almond flour as the base, these muffins are low in carbs but high in flavor. The perfect breakfast or snack for coffee lovers, these muffins will keep you energized without any sugar spikes.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon instant coffee granules
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or another keto-friendly sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, instant coffee, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted butter, almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. If desired, fold in chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto mocha chocolate muffins are the perfect choice for anyone who loves the bold flavor of coffee paired with rich chocolate. They provide a satisfying caffeine boost while still staying low-carb and keto-friendly. The almond flour gives them a light texture, while the cocoa and coffee deliver deep, indulgent flavor. These muffins are a perfect treat for mornings when you need a little extra energy or a mid-day pick-me-up.

Keto Chocolate Coconut Flour Muffins

These keto chocolate coconut flour muffins are a fantastic alternative for those seeking a low-carb muffin option with coconut flour. The coconut flour provides a slightly denser texture, which is perfectly balanced by the rich chocolate flavor. If you love coconut, this recipe delivers the perfect muffin to satisfy your cravings without spiking your carb intake.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup shredded unsweetened coconut (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the coconut flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil (or butter), almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. If desired, fold in the shredded coconut for added texture and flavor.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

These keto chocolate coconut flour muffins are the perfect treat for those who love coconut and want to keep their carbs low. Coconut flour provides a hearty, slightly denser texture that works wonderfully with the rich cocoa. These muffins are satisfying and filling, with the added benefit of healthy fats from coconut oil. Perfect for breakfast or as a snack, they’re a delicious way to stick to your keto lifestyle.

Keto Chocolate Chia Muffins

These keto chocolate chia muffins are packed with fiber and nutrients from chia seeds, making them a healthier option while still being indulgent. The chia seeds add a nice texture and a slight crunch, while the cocoa powder ensures they satisfy your chocolate cravings in a low-carb, keto-friendly way.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup chia seeds
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, chia seeds, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter (or coconut oil), almond milk, vanilla extract, and sweetener.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. If using, fold in the chocolate chips.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.These keto chocolate chia muffins offer a delicious chocolatey experience with the added benefit of fiber-rich chia seeds. The chia seeds not only provide texture but also help to keep you feeling full longer, making these muffins a great choice for a snack or breakfast. Whether you’re following a keto diet or just looking for a healthier, low-carb muffin option, these will hit the spot.

Keto Chocolate Hazelnut Muffins

If you’re a fan of the classic combination of chocolate and hazelnut, these keto chocolate hazelnut muffins are the perfect treat for you. They are rich in flavor, soft in texture, and made with healthy fats from hazelnuts and coconut oil. A delicious, nutty muffin that’s still low in carbs!

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup ground hazelnuts
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or your preferred sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the almond flour, cocoa powder, ground hazelnuts, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. If using, fold in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate hazelnut muffins offer a luxurious combination of flavors that will satisfy even the most discerning chocolate lovers. The ground hazelnuts add a delicate nutty taste and boost the muffin’s texture, while the rich cocoa powder delivers the ultimate chocolate flavor. If you’re a fan of chocolate and nuts, these muffins are an indulgent yet healthy option for your keto diet.

Keto Chocolate Banana Muffins (with No Banana)

These keto chocolate banana muffins provide all the flavor of banana bread without the carbs from actual bananas. By using banana extract for flavor, they taste just like classic banana muffins but remain low-carb, making them a great option for anyone following a keto diet or looking for a banana-flavored treat with no carbs.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 teaspoon banana extract
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter, almond milk, banana extract, and sweetener.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. If desired, fold in chocolate chips.
6. Spoon the batter evenly into the muffin tin.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate banana muffins are a great alternative to traditional banana bread, offering the same comforting banana flavor with none of the carbs. The banana extract provides a subtle yet satisfying taste of bananas, while the cocoa powder and chocolate chips add the perfect chocolatey sweetness. Enjoy these muffins for breakfast or as an afternoon treat without worrying about your carb intake!

Keto Chocolate Strawberry Muffins

These keto chocolate strawberry muffins are a delightful combination of sweet strawberries and rich chocolate. Made with almond flour and sweetened with erythritol, they offer a decadent treat that fits within your keto lifestyle. Perfect for a light dessert or a refreshing snack, these muffins are bursting with fruity sweetness and cocoa goodness.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or your preferred sweetener
• 1/2 cup chopped strawberries (fresh or freeze-dried)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter, almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chopped strawberries.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate strawberry muffins are a sweet and fruity indulgence with the perfect balance of chocolate and fresh strawberries. They are a light, low-carb treat that satisfies both your chocolate and fruit cravings in one muffin. These muffins are great for a snack, dessert, or even a breakfast on the go, all while keeping your keto diet intact.

Keto Chocolate Almond Muffins

These keto chocolate almond muffins are rich in chocolate flavor with a hint of nuttiness from the almond flour and almond butter. A great snack or breakfast choice, these muffins are easy to make and offer a healthy dose of fats and fiber. They’re perfectly low-carb, making them an ideal treat for anyone following a keto lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup almond butter (smooth)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or another keto-friendly sweetener
• 1/4 cup chopped almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond butter, almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. If using, fold in the chopped almonds for extra crunch.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

hese keto chocolate almond muffins are a perfect blend of rich cocoa and crunchy almonds. They’re not only delicious but also packed with healthy fats and protein, making them a great choice for a filling snack or breakfast. The almond butter gives these muffins a creamy texture, while the almonds add a satisfying crunch. They’re an easy and delightful way to stay on track with your keto diet.

Keto Chocolate Orange Muffins

These keto chocolate orange muffins combine the rich, indulgent flavor of chocolate with the refreshing, citrusy zing of orange. Using orange extract and cocoa powder, these muffins offer a delightful balance of sweet and tangy. A great low-carb option for those who love the classic chocolate-orange flavor pairing.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1/4 cup erythritol or your preferred sweetener
• Zest of 1 orange (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted butter, almond milk, vanilla extract, orange extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. If using, fold in the zest of 1 orange for a more intense citrus flavor.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate orange muffins are an elevated treat with the unique pairing of chocolate and citrus. The orange extract and zest infuse these muffins with a refreshing flavor that pairs perfectly with the rich chocolate, making them a delightful snack or dessert. With only a few simple ingredients, these muffins are both low in carbs and high in flavor, making them a must-try for chocolate lovers.

Keto Chocolate Cinnamon Muffins

These keto chocolate cinnamon muffins combine the warm, spicy flavor of cinnamon with the richness of chocolate. Perfect for breakfast or as a snack, these muffins are incredibly aromatic and satisfying. The cinnamon not only adds flavor but also helps to stabilize blood sugar levels, making them an even more keto-friendly choice.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the almond flour, cocoa powder, cinnamon, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter (or coconut oil), almond milk, vanilla extract, and sweetener.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. If using, fold in the chocolate chips for extra sweetness.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate cinnamon muffins are an excellent choice for those who love the flavor combination of chocolate and cinnamon. The warmth from the cinnamon pairs beautifully with the richness of cocoa, creating a perfect muffin for any occasion. With the added benefit of cinnamon’s ability to help regulate blood sugar, these muffins offer both flavor and functionality in one low-carb package.

Keto Chocolate Zucchini Muffins

These keto chocolate zucchini muffins are a great way to incorporate vegetables into a delicious low-carb treat. The zucchini adds moisture to the muffins, keeping them soft and tender while the chocolate flavor remains rich and indulgent. A perfect way to sneak in some extra veggies without compromising on taste.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 cup grated zucchini (water squeezed out)
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), almond milk, vanilla extract, and sweetener.
4. Add the grated zucchini to the wet ingredients, making sure it’s well-drained.
5. Pour the wet ingredients into the dry ingredients and mix until fully combined.
6. If using, fold in the chocolate chips.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate zucchini muffins are a delicious way to enjoy a chocolatey treat while sneaking in some veggies. The zucchini adds moisture and a subtle texture that perfectly complements the rich chocolate flavor. Whether you’re on a keto diet or just looking for a healthy, low-carb muffin, these zucchini muffins will surely satisfy your cravings without the guilt.

Keto Chocolate Pecan Muffins

These keto chocolate pecan muffins feature a combination of rich chocolate and crunchy, nutty pecans. The almonds in the almond flour provide a light and fluffy base, while the pecans give these muffins a satisfying crunch. These muffins are perfect for anyone who loves the combination of chocolate and nuts, especially with the added benefit of being low-carb.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or your preferred sweetener
• 1/2 cup chopped pecans
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted butter (or coconut oil), almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. If using, fold in the chopped pecans and chocolate chips for added flavor and texture.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate pecan muffins are a delectable blend of chocolate and crunchy nuts. The pecans provide a rich, nutty crunch that pairs beautifully with the smooth chocolate flavor. Perfect for a keto-friendly breakfast or snack, these muffins will leave you feeling satisfied and indulgent without the added carbs.

Keto Chocolate Mint Muffins

These keto chocolate mint muffins offer a refreshing minty twist to the traditional chocolate muffin. The mint extract pairs wonderfully with the rich cocoa flavor, creating a delightful combination that is perfect for mint lovers. These muffins are perfect for an after-dinner treat or any time you crave a sweet, refreshing dessert while staying low-carb.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/4 cup erythritol or your preferred sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter (or coconut oil), almond milk, vanilla extract, peppermint extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. If using, fold in the chocolate chips.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate mint muffins are a perfect blend of cooling mint and rich chocolate flavors. Whether you enjoy them as a dessert or a refreshing snack, these muffins offer a delightful keto-friendly option. The peppermint extract adds a burst of freshness, making them a great choice for a seasonal treat or anytime you’re craving something minty yet indulgent.

Keto Chocolate Raspberry Muffins

These keto chocolate raspberry muffins combine the rich taste of chocolate with the sweet-tartness of fresh raspberries. The tartness of the raspberries cuts through the sweetness of the chocolate, creating a well-balanced muffin that is both fruity and decadent. A wonderful low-carb treat for anyone who loves the combination of chocolate and berries.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or your preferred sweetener
• 1/2 cup fresh raspberries (or freeze-dried raspberries)
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted butter (or coconut oil), almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the raspberries and chocolate chips (if using).
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate raspberry muffins are the perfect combination of chocolatey richness and fruity tanginess. The raspberries provide a burst of flavor that enhances the chocolate, creating a satisfying and delicious low-carb treat. These muffins are a great option for breakfast, an afternoon snack, or dessert, giving you the sweet berry-chocolate combo you crave without the carbs.

Keto Chocolate Peanut Butter Muffins

For those who love the classic pairing of peanut butter and chocolate, these keto chocolate peanut butter muffins are the ideal treat. The rich, creamy peanut butter adds depth to the muffins, while the chocolate provides an indulgent sweetness. A great low-carb option for those following a keto diet or anyone who enjoys the savory-sweet combination of chocolate and peanut butter.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup peanut butter (unsweetened and smooth)
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup erythritol or your preferred sweetener
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the eggs, peanut butter, melted butter (or coconut oil), almond milk, vanilla extract, and sweetener.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. If using, fold in the chocolate chips.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto chocolate peanut butter muffins are the perfect solution for anyone craving the irresistible combination of chocolate and peanut butter. The rich, creamy peanut butter adds moisture and flavor, while the chocolate chips provide an extra touch of sweetness. With a few simple ingredients, these muffins are a decadent yet healthy way to enjoy a keto-friendly treat.

Note: More recipes are coming soon