It’s so easy to make them - simply mix the ingredients in one bowl, then bake them for about 20 minutes. Just like these keto donuts and these keto lemon muffins, these delicious muffins are made with coconut flour. They have a moist and fluffy texture and a deep chocolate flavor. These muffins are perfect for breakfast or as a snack - two of them keep me full for several hours. You can store them in the fridge for several days, and they can also be frozen.
Instructions
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Melted unsalted butter: I love using creamy European butter, but any butter will work. Sweetener: I use stevia. You can use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Whole milk: You can use heavy cream or canned coconut milk instead. Coconut flour: An extremely absorbent ingredient, so it’s best to measure it by weight and not by volume. Unsweetened cocoa powder: Use natural cocoa powder (not Dutch-processed) to give the baking soda the acidity it needs to activate. Kosher salt: I use Diamond Crystal Kosher Salt. Baking soda: You can replace it with 4 teaspoons of baking powder (gluten-free if needed). Optional ingredients: Dark chocolate chips to scatter on the muffins before placing them in the oven, and powdered sweetener to dust them with after baking and cooling.
Whisk all the ingredients in one bowl, adding them in the order listed. I start with the liquid ingredients and finish with the dry. Divide the batter between 12 foil-lined and greased muffin cups. If using, top each muffin with 5-6 dark chocolate chips. See how wonderfully fluffy they are! Sometimes, I drizzle them with melted peanut butter. It’s so good! If you’d like to add frosting and turn them into cupcakes, you can use this keto cream cheese frosting or this keto chocolate mousse. Warm them very gently in the microwave, 10 seconds per muffin, before enjoying them (make sure to remove the foil liners before microwaving them). You can also freeze these muffins in freezer bags for up to three months.
