What are keto muffins made of?

Ingredients needed Almond flour. Always use superfine or blanched almond flour, not almond meal. ... Vanilla protein powder. I like to use a flavored protein powder as it adds sweetness to the muffins. ... Baking powder. Helps the muffins rise. Cinnamon. ... Almond butter. ... Unsweetened applesauce. ... Coconut oil. ... Glaze. Apr 23, 2024

Unlike traditional baking recipes that rely on sugar and flour, keto baking substitutes alternative ingredients like almond flour, coconut flour, and sugar-free sweeteners . As a result, keto baked goods are typically much lower in carbs than their traditional counterparts.

Are keto cakes healthy?

A keto cake is a type of cake specifically designed to adhere to the principles of a ketogenic diet, which is a low-carbohydrate, high-fat eating plan. The main objective of a keto cake is to minimize carbohydrates and increase healthy fats while keeping the cake delicious and satisfying.

How many carbs are on keto?

The ketogenic diet typically reduces total carbohydrate intake to less than 50 grams a day —less than the amount found in a medium plain bagel—and can be as low as 20 grams a day. Generally, popular ketogenic resources suggest an average of 70-80% fat from total daily calories, 5-10% carbohydrate, and 10-20% protein.

What are the side effects of using keto?

The most common side effects include constipation, fatigue, dizziness, weakness, nausea, diarrhea, and stomach pain . The long-term safety of the ketogenic diet in adults is unknown. It is important to ensure any diet remains balanced and contains nutrient-rich foods.

Can you eat ice cream on keto?

Yes, you can choose to eat regular ice cream on a keto diet if it fits within your daily carbohydrate needs required on the keto diet . Remember, regular ice cream is higher in carbohydrates than keto ice cream, so be sure to check the label to ensure you're within your daily carbohydrate limits.

What is lazy girl keto?

The lazy keto diet is a less strict version of the ketogenic (keto) diet, the only rule being that you consume no more than 20 grams of carbs per day . Keto rules instruct you to eat a high-fat, moderate-protein, and low-carb diet. Like the original diet, lazy keto is a method that helps with rapid weight loss. 1.

What is the main ingredient in keto?

What are the main ingredients in a keto diet? The keto diet focuses on high-quality fats, a moderate amount of protein and a smaller percentage of carbohydrates .

What is a keto cake made of?

This easy keto birthday cake is a low carb twist on the classic vanilla birthday cake! Made with almond flour and coconut flour, this moist and fluffy cake is the BEST low carb birthday cake recipe! 2 grams net carbs per LARGE slice.

What is keto bread flour made of?

Almond flour is probably the most widely used keto flour substitute. It's made simply from crushed almonds and is extremely low in carbs, containing only 3 grams of total carbs and 1 gram of net carbs per 2-tablespoon (14-gram) serving ( 3 ).

(Ooey Gooey!) Keto Chocolate Muffins (2024)

Ultra moist,intensely chocolatey and at just 2g net carbs a pop,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.

Keto Chocolate Muffins 🍫

With double chocolate!

Full disclosure, I’ve never been a big fan of chocolate muffins. They’re generally too spongy, more often than not a little dry, and generally not chocolatey enough for my liking. I mean, why have a muffin when you can have a brownie. Or even a cupcake (big buttercream frosting fan over here!).

So when creating a keto chocolate muffin for you guys, I took a little different route. Think a cross between between a crazy fudgy brownie and a little Italian almond chocolate cake.

(Ooey Gooey!) Keto Chocolate Muffins (2)

The Method

The chocolate muffins are a spinoff of my classic keto chocolate cake. Having said that, they have a couple extra ingredients to make them ultra moist! But they both bloom the cocoa with melted butter, leading to that beautifully intense chocolate kick.

The most important thing though? The baking time! If you like your keto chocolate muffins extra fudgy you’ll want to do 12-14 minutes (I do 13!) andfor ‘normal muffin’ do15-17. Varies a little from oven to oven, but these are good guidelines.

Also keep in mind that if you want your muffins fudgy they will sink while cooling. Which in my humble opinion, simply makes them even better vessels for a generous scoop of vanilla ice cream.

Otherwise, if you bake them fully, you’ll get nicely-domed muffins (see picture below). So long story short, adjust the baking time to get the outcome you desire.

(Ooey Gooey!) Keto Chocolate Muffins (3)

The Sweetener

You’ve got plenty of options for the chocolate muffins, but do know that they’ll affect the texture quite a bit. Think xylitoland allulose (no aftertaste, softer and fluffier texture),Lakanto(barely any aftertaste, a bit denser texture when cool so best served warm).

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 bitter aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia here!

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s *highly toxic* (i.e. lethal) to the little guys!

(Ooey Gooey!) Keto Chocolate Muffins (4)

The Flours

To turn chocolate muffins keto you’ll need some super fine almond flour (Anthony’sis my favorite), golden flaxseed meal (make sure it’s golden, seriously!)*, coconut flour (again Anthony’sby a mile), and a touch of xanthan gum.

*Just keep in mind that for best texture and rise, you’ll always want to regrindyour flaxseed meal in a dry blender or bullet until finely powdered.

The Chocolate

You’ll want to use aDutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).

In terms of brands, my favorite will forever beValrhona,known to be one of (if not the) best cocoas in the world.

p.s. a lightly sprinkle of flaky sea saltalso works wonders to cut through the chocolate in these guys!

(Ooey Gooey!) Keto Chocolate Muffins (5)

(2g net carb!) Keto Chocolate Muffins

Ooey gooeyand 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.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 6 cupcakes

Calories 187 kcal

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

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 xylitoland 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

Keyword keto chocolate muffins, low carb chocolate muffins

Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!