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hand holding a flourless chocolate muffin

Flourless Chocolate Muffins

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: keto
  • Method: baking
  • Cuisine: paleo
  • Diet: Gluten Free


One bowl, easy peasy recipe for moist and rich chocolate muffins!



  • 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 


  1. Preheat the oven to 350F. Line a muffin tin with muffin liners and lightly spray with coconut or avocado oil.
  2. In a large bowl whisk together the eggs, coconut oil,  vanilla extract, and seed butter until fluffy. 
  3. 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. 
  4. Add the cashew cream and the chocolate chips and fold in until a thick batter forms. 
  5. Distribute the batter into the muffin pan, filling 8 slots.
  6. 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* 


  • Serving Size: 1
  • Calories: 145
  • Sugar: 0.2g
  • Sodium: 36.3g
  • Carbohydrates: 10.3g
  • Fiber: 3.8g
  • Protein: 3.8g