These Coconut Flour Chocolate Muffins are a delightful treat for anyone following a low-carb or keto diet. This chocolate muffin recipe is gluten-free, sugar-free, and nut-free, making them perfect for those with dietary restrictions.
With simple ingredients, these gluten free chocolate muffins are easy to make and offer a rich, chocolatey flavor that will satisfy your sweet tooth without the guilt.
I love creating recipes that are not only delicious but also fit into a healthy lifestyle. These low carb chocolate muffins are inspired by my desire to enjoy a sweet treat without compromising on my keto diet.
The combination of coconut flour and cocoa powder gives these muffins a unique texture and flavor that is both satisfying and indulgent.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
- Coconut Flour
- Gluten Free Baking Powder
- Salt
- Medium Eggs
- Coconut Oil, melted (or unsalted butter)
- Vanilla Extract
- Heavy Cream
- Unsweetened Cocoa Powder
- Swerve
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the coconut flour, baking powder, and salt.
- In another large bowl, whisk together the eggs, melted coconut oil, vanilla extract, and double cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Stir in the cocoa powder and sweetener until fully incorporated.
- Divide the batter evenly among the muffin cups or muffin pan, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy your delicious Coconut Flour Chocolate Muffins!
Recipe Tips
- Make sure your eggs and coconut oil are at room temperature for best results.
- You can add sugar-free chocolate chips to the batter for an extra chocolatey treat.
- If you prefer a sweeter muffin, adjust the amount of sweetener to taste.
Ingredient Swaps
- Substitute coconut oil with melted butter or ghee for a different flavor.
- Use almond milk instead of double cream for a lighter version.
- Replace coconut flour with almond flour if you don’t have nut allergies.
Storage
Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months. Just thaw and enjoy!
FAQ
Q: Can I use regular sugar instead of a keto-friendly sweetener?
A: Yes, but it will no longer be keto-friendly.
Q: Can I make these muffins dairy-free?
A: Yes, use coconut milk or almond milk instead of double cream.
Q: How many net carbs are in each muffin?
A: Each muffin has approximately 3g net carbs.
These Coconut Flour Chocolate Muffins are a fantastic addition to your collection of keto recipes. They are not only low-carb muffins but also packed with healthy fats and a sweet chocolate coconut flavor that will satisfy any chocolate craving. With only 3.5 grams of carbs per muffin, they fit perfectly into a low carb diet.
Whether you’re a fan of keto chocolate chip muffins, double chocolate muffins, or healthy muffins, this easy recipe will become a favorite. The muffin batter is simple to prepare, and the basic steps ensure you get the best coconut flour muffins every time. Plus, these muffins are moist chocolate muffins with a lot of moisture, thanks to the coconut flour and sour cream.
For those who love experimenting, try adding cream cheese or peanut butter for different variations. These muffins are versatile and can be stored in an airtight container for later enjoyment.
Enjoy these tasty muffins as a sweet treat or a keto breakfast muffin. Happy baking!
More Keto Muffins Recipes
- Keto Chocolate Muffins with Almond Flour – These are moist, fluffy, and loaded with chocolate chips. Perfect for a keto-friendly sweet treat.
- Keto Breakfast Muffins with Pancetta – A savory option packed with flavor, ideal for a high-protein breakfast.
- Easy Keto Blueberry Muffins with Coconut Flour – Soft, moist, and fluffy, these muffins are great for breakfast, a snack, or dessert.
More Coconut Flour Recipes
- Easy Keto Blueberry Muffins with Coconut Flour – These muffins are soft, moist, and bursting with juicy blueberries. Perfect for breakfast, a snack, or dessert.
- Keto Chocolate Mug Cake – A quick and easy dessert that’s rich, fluffy, and packed with chocolate flavor. Ideal for satisfying your sweet tooth in minutes.
- Best Easy Chocolate Keto Oreo Mug Cake – This mug cake is low-carb, gluten-free, and tastes just like a real Oreo. Perfect for a quick and indulgent treat.
Keto Coconut Flour Chocolate Muffins
Ingredients
- 1 cup Coconut Flour
- 1 tablespoon Baking Powder Gluten Free
- 1/4 teaspoon Salt
- 10 Eggs Medium
- 2/3 cup Coconut Oil melted (or unsalted butter)
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream
- 1/2 cup Cocoa Powder Unsweetened
- 1/2 cup Swerve
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the coconut flour, baking powder, and salt.
- In another large bowl, whisk together the eggs, melted coconut oil, vanilla extract, and double cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Stir in the cocoa powder and sweetener until fully incorporated.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Video Recipe
Notes
Ingredient Swaps
- Substitute coconut oil with melted butter or ghee for a different flavor.
- Use almond milk instead of double cream for a lighter version.
- Replace coconut flour with almond flour: check this recipe Keto Chocolate Muffins with Almond Flour
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