Who doesn’t love (and long for) Chocolate Muffins? Here, I made the most deliciously moist keto-friendly chocolate muffins and snuck in some extra necessary fibre in the form of seeds which add a lovely, subtle texture. No long-winded headnote needed here, these chocolate muffins are lovely – and they freeze well too.
Combine all the dry ingredients together in a bowl.
For the 'wet' ingredients: Have your eggs ready in a larger bowl. Add the vanilla essence to the bowl of eggs. In a small saucepan, place the softened butter and double cream. At this time, this is what you should have ready:
Place the saucepan of butter and cream on the stove top over low heat. Whisk well until the butter and cream emulsify - do not allow to heat too much, this step is simply to melt and emulsify this mixture. Remove from the heat and set aside.
Use an electric hand mixer to mix the eggs until foamy. Once the cream mixture has cooled slightly, add to the eggs and mix briefly to combine. Do not mix for too long, as you don't want the cream to thicken.
Add the dry mixture to the wet mixture.
Mix (again briefly) until full combined, stopping to scrape the sides of the bowl.
Divide the mixture between a well-greased 12-cup muffin tray.
Bake for 20-25 minutes, or until a cake tester or sharp knife inserted into the centre of one comes out clean. Remove from the oven and set aside to cool.
Scatter over additional confectioners' Swerve, or simply enjoy halved and spread with unsalted butter.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
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Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per serving
Nutritional Information per serving
Calories 306Kcal / 1280kJ
Fat 29g of which saturates 13g Carbohydrates 4.9g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.1g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in the baking powder)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.