These low carb double chocolate mini muffins are fudgy, soft, and delicious! Gluten free, keto, and sugar free recipe.
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This originally started as a double chocolate cookie recipe. But I played around with the ingredients and quantities so much that I ended with something more like a batter than a dough, so I decided to make them into muffins instead. And I'm SO glad that I did! The cream cheese makes them soft and the double hit of chocolate is very welcome! On the day I made these my husband had a couple of buddies over, who were VERY happy to demolish these muffins. They clearly didn't taste like “diet food”! My husband is very sensitive to the taste of sweetener, but he reported not a hint of artificial flavor in these treats!
I'll definitely be making them again – not least because there aren't many left now!
How to Make Low Carb Double Chocolate Muffins
Place softened butter and cream cheese in a stand mixer bowl and beat until combined. Add some low carb sweetener (eg Lakanto or granular Swerve) and beat again.
Add an egg, unsweetened cocoa powder, baking powder and almond flour. Beat until smooth. Next, add in some low carb chocolate chips (I use Lily's Sweets dark chocolate baking chips) and stir well.
Divide the mixture between mini muffin cups that have been lined with mini muffin cases. The mixture should fill around 20 cases to about two-thirds full.
Bake in a preheated oven for 15-18 minutes until firm on top.
Leave for 5 minutes to cool before enjoying these chocolatey fudgy delights!
These mini muffins contain just 0.8g net carbs each – so you can enjoy them guilt free!
Low Carb Double Chocolate Mini Muffins
These low carb double chocolate muffins are fudgy, soft, and delicious! Gluten free, keto, and sugar free recipe.
Ingredients
- 2 tbs unsalted butter, softened
- 4 oz cream cheese, softened
- ½ cup low carb sweetener, eg Lakanto
- ½ cup fine almond flour
- 1 egg
- 1 tbs unsweetened cocoa powder
- ½ tsp baking powder
- 28 g Lily's Sweets dark chocolate baking chips
Instructions
- Preheat the oven to 350F. Line a mini muffin pan with mini muffin cases.
- Place the butter and cream cheese in a stand mixer bowl and beat until combined. Add the sweetener and beat again.
- Add the egg, cocoa powder, baking powder and almond flour. Beat until smooth.
- Add in the chocolate chips and stir well.
- Divide the mixture between the lined mini muffin cups - the mixture should fill around 20 cases to about two-thirds full.
- Bake for 15-18 minutes until firm on top. Leave for 5 minutes to cool.
Notes
1.6g net carbs per serving of two mini muffins
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Nutrition Information
Yield 10 Serving Size 2 Mini MuffinsAmount Per Serving Calories 112Total Fat 9gSaturated Fat 4gCholesterol 36mgSodium 67mgCarbohydrates 2.4gNet Carbohydrates 1.6gFiber 0.8gProtein 2.6g
Grace
Friday 27th of September 2019
Hi There! These sounds great! One question, can you use salted butter instead of unsalted?
Georgina
Monday 30th of September 2019
I haven't tried it but I can't see why it wouldn't work!
doreen
Saturday 27th of October 2018
HI, Can you tell me how accurate your carb counts are? I want to make these for a diabetic 3 year old child, so if these are "guestimates" I'd need to know that. Thank you, Doreen
Georgina
Monday 29th of October 2018
Hi Doreen! I care very much about my carb counts so these are as accurate as I can make them. They are calculated via my recipe card, which pulls in data from the USDA database. If they don't list an ingredient, I add it as a custom one. With recipes like these muffins, the only confusion comes when people use different sweeteners, and whether they count sugar alcohols. What sweetener do you use for the child?
Becky George
Tuesday 8th of May 2018
Wow, ok I just made these and they are SO good! I used sukrin (a type of erythritol) and added just a 1/2 tsp of caramel extract. Thanks for sharing the recipe!
Georgina
Tuesday 8th of May 2018
I love the idea of adding caramel extract. Yum!
Alicia
Monday 1st of January 2018
I'm not a fan of almond flour. Can I substitute for coconut flour?
Georgina
Tuesday 2nd of January 2018
I haven't tested the recipe with coconut and the flours are not interchangeable. If you try it, you'll need to add at least another egg so the muffins aren't too dry. Let me know how you get on!
Maya | Wholesome Yum
Friday 10th of February 2017
These look like the perfect texture! I can see why they were gone so quickly!