Ketogenic dieters will enjoy this keto chocolate muffins recipe. They make the perfect breakfast, snack, or dessert and are high in healthy fats so they'll keep you full for hours.
You love chocolate, but you're on the keto diet. What do you do? No problem! These chocolate avocado muffins are perfect for you. These healthy muffins are made with all-natural ingredients and are loaded with healthy fats.
Not a fan of avocados? You’d never know they were in these yummy low carb muffins! In fact, you can't detect them in my chocolate avocado ice cream either.
Why I Love This Recipe
Keto chocolate muffins are a great way to satisfy your sweet tooth on a low carb diet. You can indulge without feeling guilty about it later. They are also made in only 10 minutes, so they will be ready to go in time for breakfast or when you need a quick snack during the workday.
You love chocolate, but you're on the keto diet. What do you do? No problem! These keto chocolate muffins are perfect for you. These healthy keto muffins are made with all-natural ingredients and are loaded with healthy fats.
You can even make them a bit more keto-friendly by substituting heavy cream for the milk and unsweetened cocoa powder for the chocolate.
These keto chocolate avocado muffins are made with simple ingredients you probably already have in your kitchen.
The recipe uses a combination of coconut flour and almond flour. Using both together is best as it makes the texture closer to muffins made with regular flour. Baked goods made with just almond meal or flour tend to be too dense and those with just coconut flour can turn out a bit spongey.
To get a natural chocolate flavoring throughout the batter, cocoa powder is used. Just make sure you use one that's unsweetened.
A combination of sweeteners generally gives a better taste than using just one type. A blend of stevia and erythritol is used, but a low-carb sweetener like Swerve or Lakanto can be used instead. You'll need about 9 tablespoons of sugar substitute.
The recipe calls for dark chocolate, but I used my homemade low carb chocolate recipe instead. Making your own keto chocolate using unsweetened baking chocolate is usually cheaper than buying commercially prepared sugar-free chocolates.
Although dark chocolate is low carb, even the high cocoa content chocolate still has some sugar in it. You could use a bar from Good Chocolate or Lily’s dark chocolate bar. Both are low carb and sugar-free.
The avocado makes these the best keto chocolate muffins ever! It gives them a creamy texture without any added sugar. You’ll need two medium-sized avocados to make these delicious low carb double chocolate muffins.
There's a bit more eggs in these muffins than standard ones. But that's because coconut flour needs plenty of eggs. However, flax eggs could be used for two fo the eggs.
Milk or Cream
To keep the muffins moist, you'll want to add in some high fat keto-friendly milk. Full fat coconut milk, coconut cream, or heavy cream are best.
Baking Powder or Soda
The recipe uses a combination of baking soda and cream of tartar which is an alternative to baking powder. But you can use baking powder instead.
Please note: Check out the recipe card at the bottom for a full recipe ingredient amounts used to make this low-carb recipe.
Recipe Quick Tips
- Although an electric mixer would probably work, a food processor is recommended to get the avocado nice and smooth. I also used the food processor to pulse in the dry ingredients.
- Add the chopped keto chocolate chips right into the food processor and stir it into the batter. There's no need for use a separate bowl.
- Use baking powder. Instead of the baking soda and cream of tartar, you can try using a tablespoon of baking powder instead.
It's super easy to make these keto chocolate chip muffins . All you do is mix up the batter, divide into a prepared muffin tin, and then bake.
1. Prepare the batter
First, you'll need to remove the flesh from two ripe avocados then pulse in a food processor until smooth. Then stir together the dry powder ingredients and mix into the mashed avocado. The wet ingredients are added next and processed until the batter is smooth.
The last step is to stir in the sugar-free chocolate chips. I added the keto chocolate right into the food processor and stirred it into the batter.
Once the batter is prepared, it's divided between ten prepared muffin cups. You can either grease each mold well or use paper liners. Silicone muffin pans or liners work well too. Top each muffin batter with additional keto chocolate chips before baking.
2. Bake it!
The batter needs to bake until the tops are crisp and the muffins are set. It takes about 25 minutes for the low-carb muffins to be done. When done, you should see a nice rise if the cups were filled close to the top.
My Serving Suggestions
These tasty muffins can be enjoyed any time of day. They make a wonderful healthy breakfast or a sweet treat in the afternoon. You can also serve these keto chocolate muffins with chocolate chips for dessert.
If you eat them for breakfast, serve them with a high-protein recipe like keto egg bites. Or, have them with a chai masala spice tea for a satisfying afternoon snack. They also work well as a decadent treat after a keto pot roast dinner.
Common Recipe FAQs
Before getting to the recipe, I wanted to go over some of the common questions people ask about these muffins.
The difference between a chocolate avocado muffin and a regular avocado muffin is that the chocolate avocado muffin is made with cocoa powder, while the regular avocado muffin does not contain any cocoa.
There are a few ways to store the muffins. One way is to place them in an airtight container in the fridge for up to 3 days. Another way is to freeze them for up to 3 months, then thaw in the fridge before eating.
I wouldn't recommend eating more than one muffin a day. This is because of the high fat content in both the chocolate and avocado. Eating too much may not fit your daily fat or calorie targets when losing weight.
A regular muffin can contain as much as 60 grams of sugar. But this keto-friendly version has zero grams of sugar. Big difference!
Other Related Recipes
If like this keto chocolate muffin recipe, I have several more keto muffins you should try next. You'll find a list of my favorites below.
- Peanut butter chocolate chip muffins are tasty bites when made in mini muffins that combine two of the best flavors.
- Carrot cake muffins have sweet cream cheese center surrounded by carrot spice cake.
- Blueberry cream cheese muffins are like eating cheesecake and keto blueberry muffins together!
- Gluten-free rhubarb muffins have a sweet tart taste with added cinnamon.
- Keto zucchini muffins are super moist and delicious because of the grated veggie.
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Keto Chocolate Muffins
- ⅓ cup coconut flour
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder
- ½ cup erythritol see note
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ⅓ cup dark chocolate roughly chopped,
- 2 medium avocados
- 15-20 drops SweetLeaf stevia drops see note
- 4 large eggs
- 2 tablespoons coconut milk or heavy cream
- Preheat the oven to 350°F (175°C, or gas mark 4).
- Halve, de-seed, and peel the avocados and place them into a food processor. Pulse until smooth.
- Sift together the coconut flour, almond flour, and cacao powder. Add the erythritol, cinnamon, baking soda, and cream of tartar. Mix well.
- Add the liquid stevia, eggs, coconut milk, and pureed avocado and process until well combined.
- Roughly chop the chocolate and add to the mixture. Reserve a few pieces for topic.
- Scoop the muffin batter into a silicone muffin pan or a regular muffin pan lined with paper cups greased with a small amount of coconut oil or ghee.
- Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.
- Remove from the oven and let the muffins cool on a rack before serving. Keep at room termerature covered with a kitchen towel for up to three days or place in an airtight container and refrigerate for longer.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 242 [calories] => 210 [carbohydrates] => 13.7 [protein] => 7.4 [fat] => 16.1 [saturated_fat] => 4.8 [trans_fat] => 0 [cholesterol] => 74 [sodium] => 169 [fiber] => 6.8 [sugar] => 0.7 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Please give an average weight for the amount of avocado used so that precut frozen avocado can be used to replace fresh. Thankyou!
If you click on the "Metric" link under the ingredient list, you'll see that the amount is 250g in weight.
2 medium avocados 250g/8.8oz
Is the 250 grams just the avocado FLESH or is your measurement for two WHOLE avocados (with skin and pit)?
Love the look of these and the cookbook sounds great!
Is 250g the equivalent to one medium hass avocado?
You'll want to use 2 medium hass avocados (about 250g) which is what the recipe calls for.
I am still new to Keto and love trying new recipes. Both hubby and I loved these!
Glad you both liked them. Credit goes to Martina of the KetoDiet App.
Check the measure for the avocado - it reads 25 g - shouldn't that be more like 250 g ?
There are a couple typos in the recipe. I'm on the road, but will fix them as soon as I am able.