(2g net carb!) Keto Chocolate Muffins

Keto chocolate muffins with chunks and flaky sea salt

(2g net carb!) Keto Chocolate Muffins

Ooey gooey and intensely chocolatey, these are not your average keto chocolate muffins. Add in extra chocolate chunks (or chips!), and have them ready in 30 minutes for a crazy good sweet treat.

Course Dessert

Cuisine American

Keyword keto chocolate muffins, low carb chocolate muffins

Prep Time 15

Cook Time 15

Servings cupcakes

Calories 187kcal

Ingredients

For the chocolate cupcakes

48 g almond flour
18 g golden flaxseed meal or psyllium husk, finely ground*
8 g coconut flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum
56 g unsalted grass-fed butter
2 tablespoons heavy cream
40 g cocoa powder
1/4 teaspoon kosher salt
1/3-1/2 cup xylitol allulose (use larger amount) or erythritol
2 eggs
50-80 g Lily's Sweets dark chocolate bar

Serving suggestions

vanilla ice cream

Metric - US Cups

Instructions

Preheat oven to 350°F/180°C. Line (or grease and dust with cocoa) a muffin pan, set aside.
Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
Add butter, heavy cream, cocoa powder and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly... so as not to scramble the eggs!
Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, granules will remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Divide the batter into prepared muffin pan.
Bake for 12-14 minutes if you like your keto chocolate muffins extra fudgy (they'll be set, but still jiggly), and for medium fudgy-ness 15-17. Always keep in mind, however, that your muffins will continue to cook while cooling.
Sprinkle with flaky sea salt (optional, but highly suggested) and allow to cool for at least 15-20 minutes in the muffin pan. They'll be particularly fragile right out of the oven, so you need to let them set a bit.
Keep stored in an airtight container for 3-4 days. And do note that imho these guys are *always* best served warm. Vanilla ice cream highly suggested.

Notes

*Psyllium husk powder can be used in place of the golden flaxseed meal, but do expect denser results.

**Your choice in sweetener will affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, denser texture).

And regarding the amount, I use 1/3 cup but feel free to use even up to 2/3 cup (particularly with allulose, which is 30% less sweet).

Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia here!

Nutrition

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