Keto Chocolate Muffins Recipe

Published on December 5th 2021 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Delicious Keto Chocolate Muffins

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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Time & Serves

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Serves
12

Ingredients

  • 160 grams Chocolate Protein Powder - bake able

  • 60 grams Erythritol - granulated

  • 60 grams Almond flour

  • 50 grams Unsweetened cocoa powder

  • 1 tablespoon Baking powder

  • 1/2 teaspoon Salt

  • 150 ml Heavy cream

  • 4 Eggs - whites & yolks separated

  • 60 grams Chocolate chips

Instructions

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
Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
chocolate protein muffins, keto chocolate muffins, cream cheese, recipe, double chocolate, homemade, easy

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart