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Keto Chocolate Coconut Muffins - Rich, Moist, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups fine blanched almond flour
  • 1/4 cup unsweetened cocoa powder (Dutch-process or natural)
  • 1/3 cup granulated erythritol or monk fruit blend (adjust to taste)
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1/3 cup canned full-fat coconut milk, well shaken
  • 1/4 cup melted coconut oil (plus a little for greasing)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup sugar-free dark chocolate chips or chopped 85–90% chocolate (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with coconut oil.
  2. In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, coconut flour, baking powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk the eggs, coconut milk, melted coconut oil, and vanilla until smooth and combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix. The batter will be slightly thick.
  5. Fold in the shredded coconut and chocolate chips, if using. Make sure the chocolate is evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Smooth the tops lightly with a spoon if needed.
  7. Bake for 18–22 minutes, or until the centers are set and a toothpick comes out with a few moist crumbs but no wet batter.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps them firm up and prevents crumbling.