Rich and gooey, made even richer and gooey by the melting chocolate chunks! These flourless chocolate muffins are made of eggs, cacao, almond butter, and love.
Table of Contents
The BEST Flourless Chocolate Muffins
What makes these flourless chocolate muffins the best is that they’re fluffy and extra chocolatey but also squeaky clean! Made using anti-oxidant rich cacao powder, nutritive sweetener maple sugar (or low glycemic Lakanto), and almond butter (or sun butter for nut free). You can’t beat a healthy treat that tastes naughty!
Simple Chocolate Muffin Ingredients
These paleo and keto-friendly double chocolate muffins come together with whole food ingredients.
- Cacao powder, I prefer raw cacao powder
- Melted coconut oil
- Creamy, unsweetened almond butter
- Granulated sweetener, you can use maple sugar or coconut sugar for paleo or a keto sweetener fo keto/low carb
- You will need cashew cream or coconut cream, I prefer cashew cream here!
Step by Step Flourless Muffins
- Start by whisking together the eggs, oil, almond butter, and vanilla extract until smooth.
- Once smooth set a fine mesh sieve over the bowl.
- Combine the cacao powder, granulated sweetener, salt, and baking powder in the sieve. Then tap it to sift the dry ingredients into the wet ones.
- Then use a spatula to fold them in, until it creates a thick, brown dough.
- Pour the cashew cream over the dough then add the chocolate chips.
- Mix until well combined and a thick batter forms.
- Distribute the batter between 8 muffin tin molds that are lined.
- Bake at 350F for 20-22 minutes or until a toothpick inserted in one comes out clean.
Troubleshooting Flourless Chocolate Muffins
Yes, any nut or seed butter will work, even tahini!
Yes, any saturated fat will work!
You can, but I would add 1/4 more sweetener to compensate!
If you do I recommend on without additives that are nice and thick!
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Flourless Chocolate Muffins
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 1x
- Category: keto
- Method: baking
- Cuisine: paleo
- Diet: Gluten Free
Description
One bowl, easy peasy recipe for moist and rich chocolate muffins!
Ingredients
- 2 large eggs, room temp
- 1/4 cup room temp coconut oil
- 3 tablespoons nut or seed butter
- 1 teaspoon vanilla extract
- 1/2 cup Maple Sugar or keto granulated sweetener
- 3/4 cup cacao powder
- 1/2 teaspoon fine salt
- 1 teaspoon baking powder
- 1/2 cup cashew creamer (or coconut cream)
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350F. Line a muffin tin with muffin liners and lightly spray with coconut or avocado oil.
- In a large bowl whisk together the eggs, coconut oil, vanilla extract, and seed butter until fluffy.
- Put a fine mesh sieve over the bowl and combine the sweetener, cacao powder, baking powder, and salt. Tap to sift the dry ingredients into the wet ones. Then use a spatula to fold in until a thick dough forms.
- Add the cashew cream and the chocolate chips and fold in until a thick batter forms.
- Distribute the batter into the muffin pan, filling 8 slots.
- Bake for 20 minutes until slightly risen and firm looking, remove them from the oven, and let them cool completely before handling.
Recipe Notes:
*Nutrition Facts Reflect Use of Low Carb/Calorie Sweetener Like Lakanto, total carbs not net*
Nutrition
- Serving Size: 1
- Calories: 145
- Sugar: 0.2g
- Sodium: 36.3g
- Carbohydrates: 10.3g
- Fiber: 3.8g
- Protein: 3.8g
Keywords: flourless chocolate muffins
Mauri says
I don’t think this is good with a non-nutritive sweetener. And I think the amount of cocoa powder is way too much. I made this for my husband’s birthday because I really like the coconut lime cake on this blog so I thought I would try something else especially since he specifically said he doesn’t want a cake and the cupcakes were just way to bitter. He can’t eat them. I will have to find a way to eat 7 all on my own because he definitely won’t. Sad…
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Cristina Curp, FNTP says
non-nutritive sweeteners are definitely not as sweet as nutritive sweeteners – and these muffins are more in the healthy muffin category than a birthday cupcake. Using less cocoa will make them sweeter, also adding in sweeter chocolate chips. You could dip them in a chocolate ganache to sweeten them up for him. Melt dark chocolate and fold in coconut cream until smooth.
Michelle says
Do you think this would work to use powdered coconut creamer (mixed with water according to directions) if we don’t have canned coconut cream or cashews? Thx!
Cristina Curp, FNTP says
I have no idea… I haven’t use that, you can use any milk though
Annette says
Oh dear Lord.. I’m not sure if it was my coco powder, or the salt— but these are nearly inedible. The texture is wonderful, but there is like zero sweetness to them and they’re very very bitter. I’ve been eating low carb paleo for a long time, so it’s not like I’m used to food being very sweet. Any ideas about what I might have done wrong?? I followed he recipe to a T!
★★★
Cristina says
It could be the cocoa powder, brands do vary in bitterness. You could always reduce it a bit and add more granulated sweetener to compensate.
Annette says
Thank you!! I’m going to give these another try!
Cristina says
Yeay! You can also sub out 1/4 cup of the cocoa powder for 1/4 cup of almond meal to lighten them up.
Annette says
Update: I made these again the next day and used a little less coco powder and more sweetener. DELICIOUS!!
★★★★★
Cristina says
yeahhh thanks so much
Laura says
LOOKS wonderful. Do you think I could substitute cacao powder for dark chocolate? If so how much? Thank you
Cristina says
The recipe is flourless, so the cacao powder acts as the flour essentially, you can’t skip it
Judy Freed says
Can you please clarify the type and amount of sweetener to be used? In the recipe, it lists granulated sweetener but in the notes you talk about liquid sweeteners such as ChocZero or honey. Also not clear on where stevia does or does not come into this. Any guidance would be appreciated! Thank you.
Cristina says
Hey, per the recipe use Lakanto granulated sweetener and stevia glycerite in the amounts listed… it just states if you do use different sweeteners the amount needed might be different.
Judy Freed says
Ok. Thanks. FYI: The notes and even the link for the Lankanto sweetener all refer to liquid sweeteners. I just wanted to be sure that liquid is not the preferable option.
Cristina says
Right, sorry my last comment wasn’t very clear… you can use liquid or granulated sweetener in equal amounts…. so lakanto liquid or lakanto granulated would be my go-to plus the stevia in the recipe, which I always use stevia glycerite.
Melissa says
I have the hardest time getting breakfast into my almost 13 year old. He’s delayed in growth and his eating has always been an issue. If it’s not in a fast food wrapper he doesn’t want it. I refuse to buy him crap. Sooooo, I saw these muffins and thought they might be a good, quick breakfast option for him. Do you think I could add collagen or an unflavored bone broth protein powder to add in some protein?
Cristina says
Definitely! You may also want to look at my Avocado Brownie REcipe! Lots of goodness in there and you can bake them into muffins too!
Karen says
When you say “room temp” coconut oil does that mean liquid or semi-solid. its so darn hot where I live, if i leave it on the counter its always liquid. Thanks
Cristina says
Liquid is fine. Soft but solid is fine. Just not rock solid.
Jenn says
the ingredient is lIsted but not the aMount. I wasnt sure if it was 1/4 c or 1/4 can or what.
Cristina says
ah you’re right… I even double checked before answering you and didnt catch it! I need a fresh set of eyes! Fixed it. thank you!
Jenn says
How much coconut cream?
Cristina says
1/4 cup, listed in the ingredient list 🙂
DEBORAH DUNCAN says
Delightful!!
★★★★★
Cristina says
Thank you Deborah!
laura says
Recipe calls for a scant teaspoon of salt. is that a typo? i doubled this recipe and baked in a loaf pan, delicious, but definitely salty. did i misinterpret the recipe or was it an error?
Cristina says
It’s not an error… I’ve made these several times, as well as other people and you are the first to report a salty taste… but you did make modifications… doubled it and used a loaf pan… did you use salted butter or a salted nut butter instead of tahini by any chance? Also… in doubling the recipe 2 tsp does sound like a lot for one loaf.
Georgina Young says
I’m going to be going back to keto soon and i think this might have to be the first thing i make haha! i bloody love a chocolate muffin! but double choc?! omg <3
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