Double Chocolate Muffins (Keto, Paleo, Gluten Free)
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These Double Chocolate Muffins are what dreams are made of. If you are living Keto or Paleo and want a sweet treat that taste legit, then this recipe is for you. They are super moist and exploding with a fudge texture and flavor.
The muffins are almost similar to a brownie because of the overall texture. They are perfect for a quick grab and go breakfast, a delectable dessert or even the perfect kid snack or lunchbox option. Additionally, if you have leftovers after a week, you can simply freeze to keep for another 3 months or so.
What if I have a nut allergy. Can I use another flour besides almond?
There are for sure other flours you can use if you have a nut allergy. However, some of the flours I am recommending are not Keto compliant. Be sure to check the tag beside the flour to make sure it aligns with your dietary needs.
- Cassava Flour (Paleo, GF)
- Hazelnut Flour (Keto, Paleo, GF)
- Sunflower Seed Meal (Keto, Paleo, GF)
- Flax Meal (Keto, Paleo, GF)
Tips for making these Double Chocolate Muffins
- Don’t overcook. This will dry them out.
- As far as a Keto and Low Sugar sweetener, I always recommend Monk Fruit. It doesn’t have a yucky after taste like most Keto sugar substitutes.
- Don’t eyeball your measurements. Make sure to use measuring cups and spoons to get accurate measurement.
- For low sugar dark chocolate chips, I use Lily’s for Keto and Hu for Paleo.
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Love these Double Chocolate Muffins? Be sure to check out my other favorites below:
- Blueberry Lemon Muffins (Keto, Paleo)
- No Bake Apple Pie Bites (Keto, Paleo)
- Cinnamon Swirl Bundt Cake (Keto, Paleo)
Double Chocolate Muffins
- 1 1/2 cups blanched almond flour
- 3 tbsp coconut flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 3/4 cup dark chocolate chips See Notes
- 1/2 cup + 1 tbsp unsweetened cocoa powder
- 3 large eggs at room temperature
- 1/2 cup + 2 1/2 tbsp Monk Fruit Syrup for Paleo, sub Honey or Maple Syrup
- 1 tsp pure vanilla extract
- 1/2 cup + 1 tbsp unsweetened almond milk
- 1/3 cup melted ghee or coconut oil
- Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
- In a medium bowl, whisk together the cocoa powder, almond flour, coconut flour, baking soda, cream of tarter and salt.
- In a large bowl, whisk together the eggs, pure vanilla, almond milk, Monk Fruit Syrup (or Maple Syrup) and melted ghee.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
- Fold in the chocolate chips.
- Use a handheld or stand mixer and mix on medium to high speed until all and combine all the ingredients are combined.
- Spoon the batter evenly into the paper liners. Fill about 3/4 of each liner with batter.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes or until a toothpick comes out clean.
- Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
- If leftovers, store in an airtight container. Will last up to 1 week
- For low sugar dark chocolate chips, I use Lily's for Keto and Hu for Paleo.
- Make sure to use either Monk Fruit Syrup or Maple Syrup. If you substitute the granulated Monk Fruit, the batter will become thick and it will not turn out.
- If you have almond flour, simply sub the almond flour for coconut flour. So you will do 1 1/2 cups coconut flour and a 1/4 cup psyllium husk
- These can be stored in the freezer for up to 3 months.
- Nutrition is calculated using Monk Fruit Syrup and Lily's Chocolate Chips.
Nutrition information is automatically calculated, so should only be used as an approximation.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)