Chocolate Keto Mini Muffins

Tasty Tuesday is again upon us! Today’s recipe is one of my fiance’s all-time favorites: chocolate keto mini muffins. Although I do not eat keto all of the time, I will usually look up keto recipes when I want something sweet, as they usually require natural sugars or sugar replacements that do not raise glucose levels. These muffins are quick to make, super delicious, and satisfy a chocolate craving for sure!

This recipe comes to you from, where my fiance finds most of the keto recipes that he uses. The recipe requires the following ingredients:

  • 4 large eggs (I used 4 flaxseed “eggs”)
  • 1/4 cup of Swerve sweetener
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup butter, melted (I used a 1/4 cup melted coconut oil)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/3-1/2 cup water
  • 1 tsp cocoa powder

My modifications are listed above to make the recipe not only keto and gluten free, but also dairy free and egg free.

To start, preheat the oven to 325 degrees and grease a mini muffin tin well. I use coconut oil to grease the muffin tin, in keeping with an allergy-friendly recipe.


Next, combine the flaxseed “eggs” with the Swerve and vanilla extract. Mix in a standard mixer or with a hand mixer, whichever is available to you (we’ve used both and the recipes comes out virtually the same). Whip the mixture until smooth. Once the mixture has been whipped, add the rest of the ingredients and mix again until smooth. Because of the flaxseed “eggs,” the batter may be a little thicker than if normal eggs were added to the mixture, and so to lighten the batter, add in the 1/3-1/2 cup of water and blend again until smooth.


This is what my batter looked like after the water was added. The batter should be a consistency that can’t be poured, but is easy to scoop into the mini muffin tins. Once your batter is all set, scoop the batter into the mini muffin tin, filling the molds about 3/4 of the way.



Now you’re ready for some baking to commence! Put the mini muffins in the oven and cook them for 24 minutes. And, of course, don’t forget to lick the spoon while you’re cleaning up! Or in my case, the hand mixer. 😉


After 24 minutes is up, let the muffins cool so that you can package them away to have them ready for breakfast, a quick snack, or a guilt-free dessert in the evening. For those who use the 21 Day Fix portion control containers, 3 mini muffins is equal to one yellow container, so I like to have the muffins as my breakfast carb during the week.


And there you have it! Super yummy chocolate keto mini muffins. These are a hit in our house, so here’s hoping they’ll also be a hit in yours! Here’s to living our best and most delicious lives. ❤

~ Meagan

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