Keto Chocolate Muffins

Published Date
November 27th 2021
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Delicious Keto Chocolate Muffins
Overview of Keto Chocolate Muffins on a cooling rack
Healthy dinners to kickstart your weight loss
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There’s nothing quite like a moist chocolate muffin to cure a sweet tooth craving. This recipe for Keto Chocolate Muffins is sure to be a favorite for those living the Keto lifestyle. Packed with protein and full of rich chocolate flavor. These delicious chocolate morsels are great for a quick snack on the go and excellent with a hot cup of coffee for a midday pick me up.

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Author: Rachel Ottier-Hart
Average: 5 (5 votes)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins



Preheat oven to 350 °F, place a rack in the center of the oven and prepare a muffin pan with non-stick spray, silicone, or paper cups.
Arial of two muffin tins filled with muffin cups
Mix protein powder, erythritol, almond flour, cocoa powder, baking powder, and salt in one large bowl to create your dry mix.
a glass bowl filled with powdered ingredients
Using a stand mixer or hand mixer, blend the heavy cream and egg yolks on medium-low speed until combined.
A glass bowl with four eggs and cream inside
Slowly add the dry mix to the creamed yolks and mix quickly until the mixture becomes a smooth batter, then set aside.
a glass bowl with ingredients being mixed with a spatula
Whip the egg whites until they make firm white peaks using the whisk attachment for the stand mixer or hand mixer.
Egg whites in a bowl being whipped with and electric mixer
Scoop ⅓ portion of the batter into the whipped egg whites and gently fold to combine, making sure to keep the thick whipped consistency as much as possible.
Chocolate batter on a spatula being added to a bowl of whipped egg whites in a bowl
Continue folding the batter in ⅓ portions until the batter and whipped egg whites are fully incorporated. DO NOT OVER MIX!!! Fold in the chocolate chips at the very end. 
Chocolate chips being folded into chocolate batter with a spatula
Scoop the mixture into the muffin cups in equal portions. Bake for 20 minutes, then use a toothpick to test if the muffins are cooked on the inside. If not, bake for another 10 minutes and try again.
Two 6 cup muffin tins filled with chocolate muffin batter
Remove from the oven, let cool and enjoy!!!
Chocolate muffins spread out on a cooling rack
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