- 1/4 Cup Cacao Powder
- 2 Tbsp Almond Flour
- 1/2 Cup Swerve
- 1/2 tsp Salt
- 3 Eggs
- 1/2 tsp Sugar-free Vanilla
- 8 Tbsp Buttersoftened
- 1/4 Cup Sour Cream
- 1 Avocadomashed
- 2oz (1/2 bar) 100% Cacao Unsweetened Bakers Chocolate
- 1/4 Cup Cacao Nibs
The Best Keto Chocolate Muffins Recipe
This keto chocolate muffins recipe makes twenty-four little pieces of snack heaven. Or dessert heaven. Or just because you want heaven. Honestly, these muffins are so healthy, you can eat them anytime you want!
But we didn’t come up with it on our own. This best keto chocolate muffins recipe comes from Food For Living and we’d like to say a huge thank you to them for letting us share it with our lovely readers! Be sure as well to check out their Instagram page for more delicious keto recipes!
If you’re a keto lover, it’s likely you’ll have all of the ingredients in your kitchen cupboards. If you’re a beginner, though, don’t worry! All of the ingredients listed will be available in your local store.
So, let’s start with the basics.
In order get the deliciously rich, chocolatey flavor, you need 1/4 a cup of cacao powder, 1/2 a bar of cacao unsweetened chocolate (a bar described as “baking cacao” is particularly good) and 1/4 cup of cacao nibs. The reason cacao is better than cocoa, is that it contains only raw cocoa beans. Usually, to make cocoa powder, the beans are roasted before being transformed into a powder. However, with cacao, it just means the beans haven’t been roasted and so the flavor you get is stronger and utterly unbelievable!
In this recipe, ordinary flour replaces almond flour, which means every single muffin is gluten-free! Eggs, butter, sour cream and avocado bind this recipe together, which might sound a little strange to be putting in a muffin! But trust us, you won’t taste these ingredients due to the lovely chocolate flavor and they really help make the muffins extra moist. Final ingredients include vanilla, salt and a sweetener of your choice.
Sound tasty? Of course they do! So why not put on your apron and get in the kitchen right now! You can thank us later!
Preheat to 350.
In a bowl, mix cacao powder, almond flour, swerve, and salt.
Add eggs, one at a time, followed by vanilla, the mashed avocado, sour cream & softened butter.
Mix well. Break chocolate into almond-sized chunks.
Fold the chocolate chunks and cacao nibs into the batter.
Spoon into greased muffin tins and bake 30 min or until a toothpick inserted into the middle of the muffins comes out clean.
**Nutritional Info is per muffin**