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This delicious recipe for chocolate muffins uses whole food ingredients and is keto-based with only seven carbs per serving. Sugar-free with no sneaky alternative sweeteners!
When I started looking at the recipes for chocolate keto muffins that are out there on the internet, I was sorely disappointed with the quality of the ingredients. They seemed to all include sketchy sweeteners like Swerve or other sugar replacements masquerading as healthy.
What good is losing weight on the keto diet if you lose your health in the process with dangerous alternative sweeteners?
Real Food Low Carb Chocolate Muffins
I quickly realized that I would need to come up with a chocolate muffin recipe myself if I wanted something truly healthy and low carb.
After a number of attempts, I have consistently enjoyed excellent results with the recipe below. It tastes exactly like the Simple Mills Chocolate Muffin and Cake Mix, but without the starchy arrowroot and (no-no disaccharide) coconut sugar the mix contains. Neither of these ingredients is allowed on either ketogenic or gut healing diets like GAPS or SCD.
Note that cocoa powder is allowed on GAPS once digestive symptoms have subsided.
In other words, my version is authentically low carb and legal for all food philosophies and healing and/or weight loss diets.
I hope you enjoy it!
Chocolate Keto Muffins
Recipe for delicious chocolate keto muffins that uses only whole food ingredients and only five carbs per serving. No alternative sweeteners!
Ingredients
- 1 cup almond flour or sunflower seed flour for low oxalate alternative
- 1/4 cup coconut flour
- 1/3 cup cocoa powder
- 4 Tbl date syrup
- 3 eggs
- 1/3 cup expeller pressed coconut oil
- 1/2 cup filtered water
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 pinch sea salt
Instructions
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Warm the coconut oil to liquefy.
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Mix the almond flour, coconut flour, cocoa powder, baking soda, and sea salt in a medium to large glass bowl.
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Beat the eggs in a glass bowl and then blend in date syrup, vanilla and coconut oil.
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Pour the wet ingredients into the bowl with the dry ingredients and blend well.
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Add water and re-mix again to achieve desired consistency. See video below for what this looks like.
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Bake at 350°F/ 177°C for 18 minutes or until a knife inserted into the center of one of the muffins comes out clean. Take care to not overbake.
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Cool for 5 minutes on the counter and then serve warm. Or, cool to room temperature and store in an airtight container on the counter for up to 3 days. Refrigerate what you won't use in that time.
Recipe Video
Recipe Notes
If using store-bought almond flour, be sure it is blanched as this will be lower in phytates.
I recommend making your own fresh almond flour using soaked or sprouted almonds.
I’m in Australia, we don’t have date syrup. Could I use Keto maple syrup or perhaps some honey instead?
Thanks in advance.
Honey is best not used for baking as cooking destroys it. I have never heard of keto maple syrup, but most commercial keto foods are low quality that I’ve observed. You can use pureed dates instead of you prefer.
These are incredibly moist, have a rich chocolate flavor and are just sweet enough. Wow, another amazing recipe, this will be added to my all time favorite recipes I keep on rotation.