Gluten Free, Paleo & Keto Double Chocolate Muffins

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4 from 62 votes

Gluten Free, Paleo & Keto Double Chocolate Muffins

30 minutes
Calories 560kcal


  • 48 grams almond flour
  • 30 grams flax seed meal (finely ground)
  • 1 teaspoon baking powder
  • 70 grams grass-fed butter
  • 1 tablespoon coconut cream
  • 1/2 cup xylitol sweetener (finely ground)
  • 40 grams cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon espresso powder (finely ground)
  • 2 eggs (at room temperature***)
  • 80 grams chocolate bars (finely ground)
  • 80 grams pecans (finely ground)
  • sea salt (finely ground)


  • See recipe video for guidance on methodology!Position a rack in the lower third of your oven and preheat to 350°F/180°C.
  • Line or grease and flour a muffin pan, set aside.
  • Add almond flour, flaxseed meal and baking powder to a medium bowl.
  • Whisk until thoroughly combined, set aside.
  • Add butter (or coconut oil and cream), sweetener, cocoa powder, salt and espresso powder (optional) to a large heatproof bowl.
  • Melt over a water bath whisking constantly (or use the microwave).
  • You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated.
  • Remove from heat and allow the mixture to cool slightly.
  • Add one egg at a time, whisking well after each one until completely incorporated.
  • The texture should appear smooth, with all the sweetener dissolving into the mixture.
  • If you used coconut oil, you want to be sure to mix it particularly well.
  • Add the flour mixture, whisking vigorously until fully blended (about a minute).
  • Fold in chocolate pieces (or pecans) and spoon into prepared muffin pan.
  • Bake for 10-13 minutes if you like your keto chocolate muffins extra fudgy (they'll be set, but still jiggly), for medium fudgy-ness 14-17, and for 'normal muffin' texture 18-20 minutes.
  • Varies a little from oven to oven, but these are good guidelines.
  • Always keep in mind, however, that your muffins will continue to cook while cooling! Sprinkle with flakey sea salt (optional) and allow to cool for at least 15-20 minutes in the muffin pan.
  • They'll be particularly fragile right out of the oven if you made them fudgy and with xylitol, so you need to let them set.
  • Keep stored in an airtight container for 3-4 days.
  • These guys are also best served warm.


Calories: 560kcal

Originally posted 2019-02-20 18:14:05.

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