These low carb double chocolate 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!
Place softened butter and cream cheese in a stand mixer bowl and beat until combined. Add xylitol and beat again (you can, of course, use whichever sweetener you prefer, but I really like xylitol for baking. Remember to amend the nutritional data if you switch sweeteners).
Add an egg, unsweetened cocoa powder, baking powder and almond flour. Beat until smooth.
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 16 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!
Low Carb Double Chocolate Muffins
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Ingredients
- 2 tbs unsalted butter softened
- 4 oz cream cheese softened
- ½ cup low carb sweetener eg xylitol or similar
- 1 egg
- 1 tbs unsweetened cocoa powder
- ½ tsp baking powder
- ½ cup almond flour
- 28 g Lily's Sweets dark chocolate baking chips
Instructions
- Preheat the oven to 350F.
- Place the butter and cream cheese in a stand mixer bowl and beat until combined. Add xylitol 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 mini muffin cups that have been lined with mini muffin cases. The mixture should fill around 16 cases to about two-thirds full.
- Bake for 15-18 minutes until firm on top. Leave for 5 minutes to cool.
Notes
Nutrition
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Stacey Crawford says
These chocolate muffins look great! My daughter, like your hubby, is also sensitive to sweetener after taste too. Maybe I’ll try using xylitol again. Thanks 🙂
Leslie says
Are xylitol and erythritol the same thing?
Georgina says
No, but they are both sugar alcohols. They have slightly different characteristics, so it is really personal preference which you use.
Katrin says
These muffins sound like a great success. I think you can never use enough chocolate! Double sounds just about right to me.
Suzy says
Is the xylitol a powder?
Georgina says
It is an alternative to sugar that is lower in carbs. It comes in granulated form like regular sugar. I’ve given a link in the post to a brand that I like on Amazon.
Agness of Run Agness Run says
I am in love with these healthy muffins! I would have never guessed that they are sugar-free, Georgina!
Georgina says
Thank you!
Sarah says
You had me at double chocolate! I love to have muffins on hand for breakfasts!
Martina says
How much baking powder do you use? It only says “1/2 baking powder” is it teaspoon or tablespoon. Thanks. I’ll definitely be making this.
Georgina says
Recipe corrected Martina – sorry about that! It should be 1/2 teaspoon.
Aneesa says
Can this be made into a larger cake? How long do you suppose it would take in the oven. Thank you!
Georgina says
I’ve never tried it! I guess cooking time would depend on how deep you made it and how the hot the oven is. If you try it, please let me know!
Kim | Low Carb Maven says
I love adding cream cheese to muffin and cake recipes, the result is so moist and delicious. I am always glad for happy accidents and it looks like these muffins are perfect.
Georgina says
They are! My son has already requested I make a second batch!
Maya | Wholesome Yum says
These look like the perfect texture! I can see why they were gone so quickly!
Alicia says
I’m not a fan of almond flour. Can I substitute for coconut flour?
Georgina says
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!
Becky George says
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 says
I love the idea of adding caramel extract. Yum!
doreen says
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 says
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?
Grace says
Hi There! These sounds great! One question, can you use salted butter instead of unsalted?
Georgina says
I haven’t tried it but I can’t see why it wouldn’t work!