Ingredients
5 large Eggs, room temperature
1 cup [117g] Almond Flour
1/2 cup [62g] Flax Seed Flour
1/2 cup [44g] Unsweetened Cocoa Powder
2/3 cup [120g] Butter, unsalted and softened
1/2 cup [128g] Whipping Cream
3/4 cup [160g] Erythritol, powdered
1/4 Teaspoon [3g] Stevia, concentrated
1/2 cup [120g] Warm Water
2/3 cup [92g] + 1/3 cup [46g] Dark Chocolate (85%), chopped
Pinch of Himalayan Salt
2 Teaspoons Baking Powder
How To Make
Preheat the oven: Set it to 170°C (345°F) and line a muffin tray with paper liners or lightly grease it.
Cream the butter and sweeteners: In a large bowl, mix softened butter with powdered erythritol and stevia until smooth.
Add wet ingredients: Whisk in the eggs, warm water, and whipping cream until the mixture is fully combined.
Add dry ingredients: Stir in almond flour, flaxseed flour, cocoa powder, baking powder, and salt. Mix until a thick batter forms.
Fold in the chocolate: Add 2/3 cup of chopped dark chocolate to the batter and mix gently.
Bake: Divide the batter into muffin cups, sprinkle with the remaining 1/3 cup of chocolate, and bake for 20–25 minutes or until a toothpick comes out mostly clean.
Ingredients
5 large Eggs, room temperature
1 cup [117g] Almond Flour
1/2 cup [62g] Flax Seed Flour
1/2 cup [44g] Unsweetened Cocoa Powder
2/3 cup [120g] Butter, unsalted and softened
1/2 cup [128g] Whipping Cream
3/4 cup [160g] Erythritol, powdered
1/4 Teaspoon [3g] Stevia, concentrated
1/2 cup [120g] Warm Water
2/3 cup [92g] + 1/3 cup [46g] Dark Chocolate (85%), chopped
Pinch of Himalayan Salt
2 Teaspoons Baking Powder
How To Make
Preheat the oven: Set it to 170°C (345°F) and line a muffin tray with paper liners or lightly grease it.
Cream the butter and sweeteners: In a large bowl, mix softened butter with powdered erythritol and stevia until smooth.
Add wet ingredients: Whisk in the eggs, warm water, and whipping cream until the mixture is fully combined.
Add dry ingredients: Stir in almond flour, flaxseed flour, cocoa powder, baking powder, and salt. Mix until a thick batter forms.
Fold in the chocolate: Add 2/3 cup of chopped dark chocolate to the batter and mix gently.
Bake: Divide the batter into muffin cups, sprinkle with the remaining 1/3 cup of chocolate, and bake for 20–25 minutes or until a toothpick comes out mostly clean.
Double Chocolate Muffins
Description
Double Chocolate Muffins are a bold, low-carb treat that delivers deep cocoa flavor in a soft, satisfying bite. Made with almond and flaxseed flour, plus unsweetened cocoa, these muffins are rich yet balanced. Add dark chocolate chunks for extra indulgence, and adjust sweetness to your taste. Perfect for morning or afternoon pick-me-ups, each muffin offers 3 g net carbs, healthy fats, and lasting satisfaction. Moist, chocolatey, and easy to make, they’re great for prep or sharing.
Category
Muffins
Nutrition List (per serving)
Total Fat: 17.4g | Carbs: 5g | Added Sugar: 0g | Fiber: 11.1g | Protein: 5.7g | Net Carbs: 0g
Grade
2–5g Net Carbs
Preparation Time
30 Minutes
Servings
12 Servings
Ingredients Information
Disclaimer
Information on this page is for general educational purposes and is not medical advice. Nutrition needs vary; consider allergies, intolerances, and individual health conditions when preparing recipes. If you have diabetes, kidney disease, an eating-disorder history, or other medical concerns, consult a qualified professional before making major dietary changes (including keto-style diets).