Keto Chocolate Muffins
These Keto Chocolate Muffins are ultra-moist almond flour chocolate muffins easy to make in one bowl and perfect as a keto breakfast muffin.
Ingredients
- 3 large Eggs
- 1/2 cup Crystal Sweetener
- 1/3 cup Unsweetened Almond Milk
- 1/2 cup Sour Cream (or dairy-free coconut yogurt or Greek Yogurt)
- 1/3 cup Coconut Oil (melted or melted butter)
- 1 teaspoon Vanilla Extract
- 2 cups Almond Flour
- 1/2 cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 1/3 cup Sugar-Free Chocolate Chips
Directions
- 1
Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set it aside.
- 2
In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, yogurt, and melted coconut oil. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
- 3
In another bowl, whisk the remaining dry ingredients together: baking powder, almond flour, unsweetened cocoa powder until well combined.
- 4
Stir the wet ingredients into the dry ingredient until the batter is thick but has no lumps.
- 5
Fold in the sugar-free dark chocolate chips until evenly distributed.
- 6
Transfer the muffin batter evenly into the 12-muffin case - about 1/3 cup batter for each muffin.
- 7
Bake for 25-35 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
- 8
Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.
- 9
Store in an airtight muffin box for up to 4 days at room temperature or in the fridge.
- 10
Eat plain or top with unsweetened whipped coconut cream (or heavy cream) or unsweetened coconut yogurt.