Follow us 182.8k
Recipe originally shared by my friend Lisa at Low Carb Yum.
A low-carb muffin recipe that calls for avocado. Really? It’s not as odd as it sounds! Packed with healthy fats, avocado makes these chocolatey muffins so rich and moist.
Free Download
Trialed & tested for best results
Optimized for nutrition
Never feel hungry
Track all macros including net carbs
Scan products
Create your own meals
Track ketones, blood glucose & lipids
Stay hydrated with water tracking
Track your mood & energy levels
Calculate your ideal fat, protein & carb intake
Set any goal: weight loss, maintenance or weight gain
Your macros update based on your progress
Monitor your macros, water intake, mood & energy
Body weight, body fat and body measurements
Ketones, blood glucose & lipids
Expert articles to help you make informed choices
Guides & free diet plans
New daily content
Complete Keto Diet guide
Integrated shopping basket
Restaurants & guide to eating out
Free Download
Hands-on Overall
Serving size 1 muffin
Nutritional values (per serving, 1 muffin)
Net carbs5.5 grams
Protein9 grams
Fat19 grams
Calories237 kcal
Calories from carbs 10%, protein 16%, fat 74%
Total carbs11.9 gramsFiber6.3 gramsSugars2.8 gramsSaturated fat5.8 gramsSodium181 mg(8% RDA)Magnesium87 mg(22% RDA)Potassium449 mg(22% EMR)
Ingredients (makes 8 muffins)
Dry ingredients:
Wet ingredients:
- 2 medium ripe avocados (250 g/ 8.8 oz)
- 15 to 20 drops stevia
- 4 large eggs
- 2 tbsp coconut milk or heavy whipping cream (30 ml)
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Halve, deseed, and peel the avocados and place them into a food processor. Pulse until smooth and creamy.
- Sift together the coconut flour, almond flour, and cacao powder. Add the erythritol, cinnamon, baking soda, and cream of tartar and mix well.
- Add the liquid stevia, eggs, coconut milk, and pureed avocado and process until well combined.
- Finally, roughly chop the chocolate and add to the mixture. Reserve a few pieces for topping.
- Scoop the muffin batter into a silicon muffin pan or a regular muffin pan lined with paper cups greased with a small amount of coconut oil or ghee.
- Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.
- Remove from the oven and let the muffins cool on a rack before serving. Keep at room temperature covered with a kitchen towel for up to three days or place in an airtight container and refrigerate for longer.
Ingredient nutritional breakdown (per serving, 1 muffin)
Net carbs | Protein | Fat | Calories |
Almond flour (blanched ground almonds, almond meal) |
1.1 g | 2.7 g | 6.6 g | 74 kcal |
Coconut flour, organic |
0.5 g | 0.9 g | 0.8 g | 18 kcal |
Cocoa powder, raw (cacao) |
0.8 g | 0.7 g | 0.5 g | 9 kcal |
Erythritol (natural low-carb sweetener) |
0.5 g | 0 g | 0 g | 2 kcal |
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
0 g | 0 g | 0 g | 0 kcal |
Eggs, free-range or organic |
0.2 g | 3.1 g | 2.4 g | 36 kcal |
Avocado, fresh |
0.6 g | 0.6 g | 4.6 g | 50 kcal |
Dark chocolate, 85% cocoa (cacao) |
1.5 g | 0.8 g | 3.5 g | 40 kcal |
Coconut milk (full-fat, unsweetened) |
0.1 g | 0.1 g | 0.8 g | 7 kcal |
Cinnamon, spices |
0.1 g | 0 g | 0 g | 1 kcal |
Baking soda, raising agent (bicarbonate of soda) |
0 g | 0 g | 0 g | 0 kcal |
Cream of tartar, raising agent |
0.2 g | 0 g | 0 g | 1 kcal |
Total per serving, 1 muffin |
5.5 g | 9 g | 19 g | 237 kcal |
- Blog
- Recipes
- Desserts
- Keto Double Chocolate Muffins
- Blog
- Recipes
- Vegetarian
- Keto Double Chocolate Muffins
- Blog
- Recipes
- Keto Double Chocolate Muffins
- Blog
- Martina Slajerova
- Keto Double Chocolate Muffins
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!