Perfect for kids and chocolate lovers, keto chocolate muffins are rich and sweet but also high in protein and fiber.
Keto Recipe For Kids
My kids grew up watching me switch over to a keto/low-carb lifestyle after I developed gestational diabetes. Since then, I’ve tried to find recipes they can eat with me. They are not on a keto diet to lose weight and I definitely don’t track their macros.
When it comes to keto and my kids, it’s more about avoiding added sugar in foods and giving them plenty of high-fiber and high-protein food with lots of fruits and veggies.
My kids eat more of a whole foods diet, with lots of clean recipes and very few processed options. I want the food they eat to nourish their bodies.
Keto Chocolate Muffins
These rich and fluffy chocolate muffins are one of the foods that my kids constantly ask “yo quiero comer that” in their precious Spanglish. This is one of those healthy recipes that I am thrilled to share with them.
This recipe isn’t just for kids! It’s also for anyone that loves chocolate and wants to eat food on the keto diet that doesn’t taste like bland almond flour or have a funky aftertaste. The cocoa powder and sweeteners in these muffins work together to create delicious muffins that taste like dessert, but actually give you the fiber and protein you need.
Gluten-Free Chocolate Muffins
Another reason you will love these muffins is that you can take them to a birthday party or sports practice and feel good sharing them with your child’s friends, because they are naturally gluten-free.
The only allergens in these muffins are the eggs. If your child (or someone you know) is allergic to eggs, you can make these muffins with flax eggs. You just need an ingredient that will emulsify the rest of the ingredients and help the muffins hold together.
To do that, combine one tablespoon of flaxseed meal with three tablespoons of water. Let it set for 5 minutes. Use this combination for one egg.
Almond Flour Chocolate Muffins
As delicious and easy as these muffins are, let me warn you, please use almond flour, not almond meal. They are sold next to each other at the grocery store so it’s easy to get them confused. Almond meal is made by grinding up whole almonds, even those gritty skins.
If you use almond meal, it will make the muffins taste gritty, which is a distraction from the delicious flavors. Almond flour is smoother, with a consistency that feels just like wheat flour.
Healthy Muffins For Kids
There are so many health benefits of these muffins! You can even make them ahead and store them in the freezer. They will stay fresh in the freezer for up to six months. To freeze them, I suggest wrapping each muffin individually in plastic wrap and then placing them in a freezer bag.
Then you can reheat them in the microwave when you are ready to eat one. These muffins a wonderful source of protein for kids, so let them eat a chocolate muffin for breakfast or lunch.
Keto Chocolate Muffins Recipe
Here’s the list of ingredients that you’ll need to make these keto chocolate muffins. Exact measurements and instructions are located just a little bit further below, in the printable recipe card.
Prep Time: 20 minutes
Cook Time: 25 minutes
Net Carbs: 3 net carbs per serving
Swerve confectioners sugar substitute
Unsweetened cocoa powder
Preheat the oven to 350 degrees.
Combine all of the ingredients into a mixing bowl, and blend until smooth.
Place cupcake liners into 12 sections of a muffin tin, and fill each one full with the batter.
Bake for 25 minutes.
Let cool and serve.
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If you enjoyed these keto chocolate muffins, here are some more low-carb chocolate recipes you should try next. They are all rich, sweet, and don’t taste like a sugar-free food.
Keto Chocolate Muffins
- 1 muffin tin
- 2 1/2 cups Almond flour
- 1/2 cup Swerve confections sugar substitute
- 2 tsp Baking powder
- 1/2 cup Unsweetened Cocoa Powder
- 5 tbsp Butter unsalted and melted
- 1/3 cup Almond milk
- 1 tsp Vanilla extract
- Pinch of salt
- 3 Large Eggs
- Preheat the oven to 350 degrees.
- Combine all of the ingredients into a mixing bowl, and blend until smooth.
- Place cupcake liners into 12 sections of a muffin tin, and fill each one full with the batter.
- Bake for 25 minutes.
- Let cool and serve.
Net Carbs: 3 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.