Today is my husband’s birthday! We’re in a new house, with no furniture and bare essentials in the kitchen. Luckily, I have some friends in town that lent me a skillet and a few kitchen wares to include a muffin pan. Hence… MUFFINS! Yup… I was itching to get recipe developing in the new place, and with J’s bday, it just seemed right that it would be a sweet treat. Although these aren’t for his birthday! Ha! Jack really wanted to bake. Today we’re also making the muffins from my cookbook.
Chocolate Lover’s Muffin
Rich and gooey, made even richer and gooey by the melting chocolate chunks! These flourless muffins are made of eggs, cacao, tahini, and love. Little hands helped stir this recipe together and the hopes of a 5-year-old made it work. Sometimes, I swear, I don’t know how these things turn out. I’m a mix everything up and hope for the best kind of cook. I’m instinctual and the opposite of calculated.
Paleo. Check! Keto. Check! Dairy + Nut Free. Check!
Yup, flourless double chocolate muffins check the allergen boxes (except egg free, sorry). Bonus, they’re pretty flexible in terms of seed butter… which what you got. Tahini, sun butter, tigernut butter… even if you want to use peanut or almond butter. It’ll do.
As far as the sweetener I used a mix of stevia and local raw honey since I made these for the boys. But using ChocZero, Lakanto or another low carb liquid sweetener will work just fine. When using a low carb sweetener these bad boys are only 10 total carbs per serving, which is pretty rad for a muffin!
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Flourless Double Chocolate Muffins
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 9 1x
- Category: keto
- Method: baking
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 (this one)
- 2 tablespoons nut or seed butter
- 1/3 cup Lakanto Sweetener or another granulated sweetener
- 1 teaspoon liquid stevia glycerite, not the regular liquid stevia (this one), optional, see notes
- 1 sifted cup (3/4 cup measured) cacao powder (this one)
- 1 scant teaspoons salt (this one)
- 1 teaspoon baking soda
- 1 teaspoon ground coffee (instant coffee or fresh espresso grind)
- 1/4 cup coconut cream (this one) or cashew creamer
- 1/4 cup hot water, more as needed
- 60 dark chocolate chips or chunks
Instructions
- Pre-heat 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, and seed butter with a fork until fluffy. Add in the sweeteners and mix in thoroughly.
- Stir in the cacao powder, baking soda, salt, and coffee until well combined, and sort of dry.
- Add the coconut cream, followed by the hot water and stir until the mix is fluid again. If the mix is thick like a stiff paste, add in spoonfuls of hot water, one at a time, mixing it in completely before the next, until it becomes fluid but thick like cake batter!
- Give it a taste (that’s right, lick the spatula), adjust salt or sweetness as needed.
- Mix in half of the chocolate chunks or chips, if you are using a bar, chop it up into small pieces.
- Distribute the batter into the muffin pan, filling 9 slots.
- Top each muffin with 2-3 pieces of the remaining chocolate.
- Bake for 15-20 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* Depending on which keto sweetener you use you may need to use less than 1/4 cup. Please follow manufacturer instructions and/or your preferences.
*If you want to omit the Stevia use 1/2 cup granulated sweetener
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
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
★★★★★
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.
DEBORAH DUNCAN says
Delightful!!
★★★★★
Cristina says
Thank you Deborah!
Jenn says
How much coconut cream?
Cristina says
1/4 cup, listed in the ingredient list 🙂
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!
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.
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!
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
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