This Low-Carb Double Chocolate Muffins Recipe brings chocolate to the breakfast table in a healthy way. These decadent muffins can be part of a low-carb, keto, gluten-free, grain-free, LCHF, diabetic, Atkins, or Banting diet.
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I love eating Chocolate any time of day, but I’m a huge fan of having it for breakfast. The mere thought of eating chocolate for breakfast is enough to draw me out of my warm bed in the morning. Starting the day with chocolate just seems to set the day off on a good note.
Specifically, starting the day with these chocolate muffins isn’t just a glorious, chocolate experience, but also provides good nutrition to fuel you through your morning.
Now, keep in mind, I’m not talking about the kind of muffins loaded with sugar, trans fats and other inflammatory oils. These might taste good for a few minutes, but won’t provide what the body needs to feel great and fuel it through the morning. Instead, my chocolate muffins have loads of antioxidants from the cocoa and dark chocolate, trace minerals and fiber from the almond flour, and, if you use grass-fed butter, anti-inflammatory omega 3 fatty acids. I can’t think of a better way to start the day.
These chocolate muffins are not only low-carb and full of good stuff, they taste great too! They have rich chocolate flavor from the cocoa powder in the batter. In addition to the cocoa powder, I stirred in chunks of dark chocolate to add delicious pockets of melted chocolate in the final product.
This recipe makes 12 muffins. If this is too many, feel free to cut the recipe in half. One thing I would like to point out, however, is that they keep great in the fridge or the freezer. This means that you can make them over the weekend, or whenever you have time, and enjoy them for breakfast all week. I love popping one in the oven to reheat while I get dressed in the morning. By the time I’m ready for my day, I have a delicious, warm breakfast waiting for me.
If you’re like me and love having chocolate for breakfast, you may want to check out some of my other recipes. My Easy Guilt-Free Chocolate Waffles and my Low-Carb Chocolate Pancakes with Peanut Butter Cream both start the day with chocolate. Enjoy!
Low-Carb Double Chocolate Muffins Recipe
This Low-Carb Double Chocolate Muffins Recipe brings chocolate to the breakfast table. These decadent muffins can be part of a low-carb, keto, gluten-free, grain-free, LCHF, diabetic, Atkins, or Banting diet.
- 2 cups super fine almond flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated stevia/erythritol blend ((Pyure))
- 1 teaspoon grain-free baking powder
- 1/2 teaspoon sea salt
- 1/4 cup butter or coconut oil (melted)
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1.75 ounces stevia sweetened dark chocolate (chopped (a little over 1/3 cup))
Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying generously with cooking spray.
In a medium bowl, whisk together the almond flour, cocoa powder, granulated stevia/erythritol blend, baking powder, and sea salt until well blended.
Whisk melted butter into the dry ingredients. Mixture will appear mealy.
In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
Pour the wet ingredients into the the dry ingredients and stir until just blended.
Stir in the chopped chocolate.
Spoon batter into the prepared muffin pan, filling each cup 2/3 to 3/4 of the way full. The cups will be fuller than with traditional muffin batter.
Bake in the preheated oven for 25-28 minutes, or until the top springs back when lightly touched. Allow to cool a few minutes, then remove from pan. Muffins are best served warm.
Serving size: 1 muffin
Fat (g): 16
Carbs (g): 7.5
Fiber (g): 4
Protein (g): 7
Net Carbs (g): 3.5
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