Double Chocolate Keto Muffins

12 30 255
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 10
Double Chocolate Keto Muffins
Health Highlights


1/3 cup Coconut flour
1 cup Almond flour/meal, Bob's Red Mill
1/3 cup Cacao powder, raw (unsweetened)
80 gm Swerve Sweetener, granular (or erythritol)
1 tsp Cinnamon
1 tsp Baking soda
2 tsp Cream of tartar
1/3 cup Dark chocolate (roughly chopped)
2 avocado(s) Avocado
1/2 tsp Stevia sweetener, powder
2 tbsp Coconut milk, sweetened (or heavy cream)
4 large egg Egg yolk


  1. Preheat the oven to 350°F (175°C, or gas mark 4).
  2. Halve, de-pit, and peel the avocados and place them into a food processor. Pulse until smooth.
  3. Add the liquid stevia, eggs, coconut milk and mix well. 

  4. In a separate bowl, sift the coconut flour, almond flour, and cacao powder. Add the Swerve, cinnamon, baking soda, and cream of tartar. Mix well. Add to processor and process until well combined.

  5. Roughly chop the chocolate and add to the mixture. Reserve a few pieces for topic.

  6. Scoop the muffin batter into a silicone muffin pan or a regular muffin pan lined with paper cups greased with a small amount of coconut oil or ghee.

  7. Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.

  8. Remove from the oven and let the muffins cool on a rack before serving. Keep at room termerature covered with a kitchen towel for up to three days or place in an airtight container and refrigerate for longer.

Nutrition Facts

Per Portion

Calories 255
Calories from fat 161
Calories from saturated fat 39
Total Fat 17.9 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 6.0 g
Cholesterol 77 mg
Sodium 143 mg
Potassium 546 mg
Total Carbohydrate 21.3 g
Dietary Fiber 6.9 g
Sugars 3.1 g
Protein 5.7 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 0.4

Energy sources