These Low Carb Double Chocolate Muffins taste like a coffee shop chocolate muffin, with just 6g total carbs each. The chocolate is melted right into the batter, so you get rich chocolate flavor in every single bite.
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Jump To:
- Why these low carb double chocolate muffins work
- Low carb double chocolate muffins ingredient notes
- Step by step instructions
- How to make low carb double chocolate muffins
- Recipe tips for moist sugar free chocolate muffins
- Why low carb chocolate muffins sink or stay wet?
- Variations and swaps for these diabetic friendly chocolate muffins
- Macros and Nutrition
- Storage
- Frequently Asked Questions
- More low carb dessert recipes
- Recipe Card
With a background in natural nutrition and plenty of test batches of these sugar free double chocolate muffins in my kitchen, every step here comes from what worked and what didn't.
Muffins are a regular thing in my house, so if you need more options for the week, my Blueberry Cottage Cheese Muffins and Sugar Free Lemon Muffins are great for breakfast, while my Sugar Free Carrot Cake Muffins and Sugar Free Banana Bread Muffins are the ones I bake when I want something cozy with my coffee.
Why these low carb double chocolate muffins work
- Chocolate two ways: cocoa powder plus melted sugar free chocolate for a rich, chocolatey muffin in every bite
- Naturally gluten free: almond flour replaces wheat flour, so there's no gluten in the batter
- Low, slow bake: 325°F cooks the middle through before the tops over-brown
- Espresso two ways: brewed espresso and espresso powder deepen the cocoa flavor
- Greek yogurt: adds moisture, a little tang, and protein
- Honest numbers: 6g total carbs per muffin, no net carb math
- One bowl: a whisk and a rubber spatula, no mixer
Low carb double chocolate muffins ingredient notes
- Brown sweetener: Gives a molasses-like depth and extra moisture. Granulated sweetener works but bakes up drier with a flatter chocolate flavor. I use this one from Amazon.
- Unsalted butter: Adds rich flavor and a tender crumb. Oil works, but you lose that bakery-style taste
- Eggs: Almond flour has no gluten, so eggs hold these muffins together and help them rise
- 2% plain Greek yogurt: Thicker than milk, so the batter stays scoopable, not runny. Adds moisture and protein
- Espresso and espresso powder: A small amount makes the chocolate taste more like chocolate
- Almond flour: Use blanched, finely ground. It keeps these muffins gluten free, and it can't be swapped 1:1 with coconut flour, which absorbs far more liquid
- Cocoa powder: The base chocolate layer and the first half of the "double"
- Sugar free chocolate chips and coconut oil: Melted together and stirred into the batter for the second half of the "double" chocolate. The coconut oil keeps the chocolate glossy and smooth
- Baking powder, vanilla, and salt: Lift, warmth, and balance
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb double chocolate muffins
STEP 1: Prep: Preheat the oven to 325°F and line a 12-cup muffin tin with parchment paper liners
STEP 2: Mix the batter: Whisk the butter and brown sweetener, then add the eggs and remaining wet ingredients. Fold in the dry ingredients with a rubber spatula
STEP 3: Melt the chocolate: Microwave the chips and coconut oil in 30-second bursts, stirring between, until glossy. Let it cool slightly, then fold it into the batter
STEP 4: Scoop and bake: Scoop the batter into the liners, tap the tin on the counter, and bake 40 to 45 minutes until a toothpick comes out clean. Cool completely
Pro Tip
Let the melted chocolate cool for a few minutes before folding it in. Warm is good, hot is not. Hot chocolate firms up the butter and can make the batter streaky instead of smooth and fudgy.
Recipe tips for moist sugar free chocolate muffins
- Use room-temperature eggs and yogurt: Cold ingredients firm up the butter and melted chocolate
- Don't rush the chocolate: Two 30-second bursts plus a final 15 seconds got mine fully glossy
- Example: A 2.5 tablespoon scoop, twice per muffin, fills all 12 liners evenly
- Tap the tin: One firm tap settles the thick batter and knocks out air pockets
- Trust the toothpick, not the timer: Ovens vary, so start checking at 40 minutes
- Cool completely: The crumb sets as it cools. Warm muffins feel gummy
Why low carb chocolate muffins sink or stay wet?
- Oven too hot: The tops set before the middle cooks, then collapse
- Underbaked: Almond flour muffins need longer than wheat muffins
- Opening the oven early: Wait until at least 35 minutes
- Flour texture: America's Test Kitchen notes that superfine almond flour can make muffins sink slightly in the center
Variations and swaps for these diabetic friendly chocolate muffins
- No espresso: Swap the brewed espresso for water or unsweetened almond milk and skip the powder. The chocolate flavor will be lighter
- Granulated sweetener: Works, but expect a drier, lighter muffin
- Dairy free: Use coconut yogurt and coconut oil in place of butter (macros will change)
- Mint or orange: Add ½ teaspoon mint extract or 1 teaspoon orange zest
- Extra chips on top: Press a few sugar free chips on top before baking
- Nuts: Fold in chopped walnuts or pecans for crunch
Love chocolate chips in every bite? My Low Carb Chocolate Chip Cookies use the same sugar free chips.
Pro Tip: Cocoa or Cacao?
Either works in these low carb chocolate muffins. Cacao powder is less processed and has a slightly more bitter, fruity flavor, but it costs more. Unsweetened cocoa powder is cheaper, easy to find, and gives a smooth, classic chocolate taste. The carbs can be nearly the same, so choose based on flavor and budget.
Macros and Nutrition
Each almond flour chocolate muffin has 6g total carbs and 7g protein, with most calories coming from almond flour, butter, and chocolate. Nutrition is per muffin, based on 12 muffins.
Nutrition Per Muffin
| Calories | 213 |
| Fat | 18g |
| Total Carbs | 6g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 7g |
- Add a handful of chopped nuts, like walnuts or pecans, to the batter for extra crunch.
- For a fall twist, try adding a pinch of nutmeg or allspice along with the cinnamon to enhance the warm flavors.
- Make your sugar free apple cinnamon donuts dairy-free by using coconut oil instead of butter.
Storage
- Store in an airtight container on the counter for up to 2 days
- Refrigerate for up to 5 days. The melted chocolate firms up when cold, so warm them for 10 to 15 seconds
- Freeze individually wrapped for up to 3 months, and thaw on the counter
Frequently Asked Questions
Usually the oven was too hot or they came out too early. Bake at 325°F and wait for a clean toothpick.
Not 1:1. Coconut flour absorbs far more liquid, so the muffins turn out dry and crumbly.
Yes. Wrap each one individually and freeze for up to 3 months.
Recipe Card
Low Carb Double Chocolate Muffins
RECIPE VIDEO
Equipment
Ingredients
- ¾ cup (142.5 g) brown sweetener
- ⅓ cup (75.67 g) unsalted butter
- 3 large eggs
- ½ cup (100 g) plain greek yogurt
- 1 teaspoon (4.93 ml) vanilla extract
- 1 oz (28.35 ml) cold brewed espresso
- 2 cups (224 g) almond flour
- ¼ cup (21.5 g) Cocoa Powder
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon salt
- 1 teaspoon (1 g) espresso powder
- ½ cup (90 g) sugar free chocolate chips
- ¼ teaspoon (1 g) coconut oil
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with parchment paper muffin liners
- In a large bowl, whisk together the butter and brown sweetener until well combined
- Add the eggs, Greek yogurt, vanilla extract, and espresso, and whisk until smooth
- Add the almond flour, cocoa powder, baking powder, salt, and espresso powder. Mix with a rubber spatula until fully combined and no dry spots remain
- In a microwave-safe bowl, add the sugar free chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each one, until melted and glossy (about two 30-second rounds plus a final 15 seconds)
- Let the melted chocolate cool for a few minutes so it's warm, not hot
- Pour the melted chocolate into the batter and mix until well combined with no streaks
- Using a 2.5 tablespoon ice cream scoop, add 2 scoops of batter to each muffin liner
- Give the muffin tin a firm tap on the counter to help the batter settle
- Bake for 40 to 45 minutes, or until a toothpick inserted into the centre of a muffin comes out clean
- Allow the muffins to cool completely before serving
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
These are the fudgiest muffins I've ever pulled out of my oven, and the melted chocolate is what makes them.