The Best Keto Double Chocolate Muffins - Super Moist and Fudgy
These are the best keto double chocolate muffins you'll ever make. Incredibly chocolatey, moist yet fluffy with crispy tops. Enjoy scrumptious low carb muffins that look and taste just like the ones you can find in the bakeries.
Preheat the oven to 350°F/180°C. Line 12 muffin cups with paper liners or grease them with butter.
In a large mixing bowl, crack 5 large eggs and a pinch of salt. Using an electric mixer, whisk for about 30 seconds on medium speed until frothy.
Add the powdered sweetener and continue mixing until it is completely dissolved.
Add the dry ingredients: almond flour, golden flaxseed meal, baking powder, instant coffee, and cocoa powder. Continue mixing until a thick batter starts to form.
Add the heavy cream and warm water and continue mixing.
Switch to a rubber spatula or wooden spoon to stir well the chocolate muffin batter, which is pretty thick.
Incorporate the softened butter.
Stir in the chocolate chips or chopped chocolate.
Evenly divide the batter between the muffin cups (I used ¼ cup mixture for each muffin). Flatten the tops and add extra chocolate chips on top.
Bake in the preheated oven for 18-20 minutes, until they look firm and a toothpick inserted in the middle of a chocolate muffin comes out clean.
Let them cool down for 10 minutes before transferring to a wire rack to cool down.
Serve them with your favorite keto vanilla ice cream, sugar-free maple syrup, or delicious keto vanilla frosting.