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Incredibly chocolately, these double chocolate chip muffins are a sweet and decadent breakfast, dessert or snack! Gluten-free, grain-free, ketogenic, low-carb, Paleo, dairy-free.
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Triple Chocolate Muffins (Gluten-Free, Low-Carb)

Incredibly chocolately, these triple chocolate muffins are a sweet and decadent breakfast, dessert or snack! Gluten-free, grain-free, ketogenic, low-carb, Paleo, dairy-free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 muffins

Ingredients

  • 2 tablespoons cocoa powder
  • 4 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 3 tablespoons coconut oil or butter melted
  • 2 tablespoons sweetener of choice erythritol for keto, maple syrup for Paleo
  • 4 eggs
  • 2 squares or 20 g melted dark chocolate (20 g) I used Lindt 90% dark
  • 2 handfuls dark chocolate chips

Instructions

  • Preheat oven to 350F.
  • Mix cocoa powder, coconut flour and baking soda together in a large bowl.
  • Once well-incorporated, add in coconut oil or butter and sweetener. Mix again.
  • Add in eggs, one at a time until well mixed.
  • Add in melted dark chocolate, and mix once more. You want the consistency to be that of a batter. If too liquidy, add in a bit more coconut flour. If too thick, add in one more egg. Mix again. Gently fold in chocolate chips.
  • Portion into a well-oiled muffin tin, or into silicone baking cups. Top with additional chocolate chips, if desired.
  • Bake for 12-14 minutes. Remove from oven and allow to cool before removing from liners.

Notes

Nutrition Facts (per muffin, recipe makes 6 muffins): 189 calories, 15 g fat, 9 g total carbs, 4 g fiber, 1 g sugar alcohols (4 g net carbs), 6 g protein