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+ servings
keto chocolate muffins on a cutting board

Chocolate Keto Muffins

Recipe for delicious chocolate keto muffins that uses only whole food ingredients and only five carbs per serving. No alternative sweeteners!

Course Breakfast, Dessert
Cuisine American
Keyword gaps, keto, low carb, scd, sugar free
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 158 kcal
Author Sarah Pope MGA



  1. Warm the coconut oil to liquefy.

  2. Mix the almond flour, coconut flour, cocoa powder, baking soda, and sea salt in a medium to large glass bowl.

  3. Beat the eggs in a glass bowl and then blend in date syrup, vanilla and coconut oil.

  4. Pour the wet ingredients into the bowl with the dry ingredients and blend well.

  5. Add water and re-mix again to achieve desired consistency. See video below for what this looks like.

  6. Line muffin tins with unbleached muffin cups and half fill with batter.

    chocolate muffin batter
  7. Bake at 350°F/ 177°C for 18 minutes or until a knife inserted into the center of one of the muffins comes out clean. Take care to not overbake.

  8. Cool for 5 minutes on the counter and then serve warm. Or, cool to room temperature and store in an airtight container on the counter for up to 3 days. Refrigerate what you won't use in that time.

Recipe Notes

If using store-bought almond flour, be sure it is blanched as this will be lower in phytates.

I recommend making your own fresh almond flour using soaked or sprouted almonds.

Nutrition Facts
Chocolate Keto Muffins
Amount Per Serving (1 muffin)
Calories 158 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 47mg16%
Sodium 25mg1%
Potassium 37mg1%
Carbohydrates 7g2%
Fiber 1g4%
Protein 5g10%
Calcium 10mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.