Low-carb chocolate muffins

Low-carb gluten-free sugar-free choc muffinsThis muffin recipe is for serious and committed chocolate lovers – and yes, just because you are on a low-carb diet, doesn’t mean you have to give up chocolate too! (Let’s face it, that just would not be good for anyone).

By using sugar-free versions of cocoa powder and baking chocolate, and almond flour instead of regular flour, we can keep the carb count very low.

Overall, one of these gorgeous chocolatey muffins will set you back only 2g net carbs!

Are you serious? Can I eat chocolate on a low-carb diet?

Yes, absolutely. Chocolate has a bad reputation as a dieter’s enemy number one, but in fact, it’s not the chocolate per se that is the problem, but the vast amounts of sugar that tend to get added to chocolate bars.

There are sugar-free chocolates and cocoa powders in the world, and that’s what you should be getting. Read more about chocolate on a low-carb diet in my earlier post on this subject.

Note for those on Atkins Induction – although small amounts of sugar-free cocoa powder are permitted on Induction, almond flour is not, so this muffin recipe won’t be suitable for you yet. Do come back once you are past Induction and on OWL! In the meanwhile please check out this list of Atkins Induction desserts.

Raw cacao powder vs Dutch-processed

Some health food stores stock raw cacao powder. Most mainstream brands have been Dutch-processed, by washing it with potassium solution to neutralise acidity.

Raw cacao powder tends to be denser and lighter in colour. It is definitely a healthier option, but it can be more expensive and has a slightly different flavour.

The recipe below uses Dutch-processed sugar-free cocoa powder.

If you would like to use raw cacao powder instead, please use about 75% of the amount listed below, and substitute baking powder for baking soda to alkalise the mix.

Adding moisture to the recipe

In the recipe below, I am using cream, which is high in fat and low in carbs.

Depending on your dietary preferences, you can substitute cream for dairy milk, or coconut or almond milk. You can even use water!

Consistency of the final mixture should be similar to thick yoghurt – it can be poured into muffin cups, but it would flow slowly and be quite sticky.

Low-carb chocolate muffins

Low-carb chocolate muffins
Rich chocolate muffins - low-carb, sugar-free, gluten-free.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes  
Recipe yield: 10 muffins



  1. Preheat oven to 190C/375F/Gas Mark 5
  2. Mix all dry ingredients together thoroughly
  3. Lightly beat eggs, add vanilla extract and cream and combine
  4. Add wet ingredients to dry ingredients and mix well until smooth
  5. Fold in chocolate chips if using
  6. Spoon mixture into individual muffin tins or cups
  7. Bake for 30-40 minutes, until springy and firm to touch

Nutritional information

Assuming 10 muffins are made from the amounts listed above, per 1 muffin: 120 cal, 2g net carbs, 10g fat, 5g protein

Recipe by , published on
Low-carb, sugar-free double chocolate muffins

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8 comments on “Low-carb chocolate muffins

  1. I made this with a few changes:
    – 1/2 cup (120ml / 4oz) of semi-skimmed MILK instead of cream
    – 1 heaped tbsp of solid pure coconut oil (microwave before adding to eggs)
    – 1/2 cup of splenda instead of Truvia
    ***Absolutely delicious***
    And most importantly, the 10 muffins were ready in 15 minutes at 185C FAN assisted oven. 40 minutes would have burned my beautiful cakes completely!

  2. Really liked as is but can see possibilities with nuts, cherries etc. Great flavor, moist and most muffin like then some I’ve made. Love carb count and calorie count decent too.

  3. These are fabulous muffins! I made these to try and duplicate similar ones my son likes from Carb o Licious brand. These have a great texture and flavor and my son loved them. I followed the recipe exactly and got 9 muffins. Thanks so much for posting!

  4. Great recipe
    But I used 1 teaspoon of baking powder and 1 teaspoon of vanilla extract as I thought 1 tbsp seemed too much!!!
    They turned out great. Although next time I will use a better quality cocoa powder. I used Cadburys Borneville.

    1. Hi Mya, many thanks for your feedback! I know tbsp might look a bit excessive but I found it tends to improve the texture. But it’s great that it worked for you with tsp amounts! Many thanks for letting me know.

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