These moist chocolate muffins with almond flour are low carb, gluten free, and diabetic-friendly. Made with simple ingredients like almond flour, cocoa, and stevia, they’re the perfect healthy treat for anyone craving chocolate without the sugar crash.
Why You’ll Love These Almond Flour Chocolate Muffins
If you’re looking for a sweet treat that doesn’t spike blood sugar, these muffins are a game-changer. Almond flour provides a soft, nutty texture while keeping them naturally low carb and gluten free. A touch of stevia makes them perfectly sweet without added sugar, making them ideal for diabetics, keto diets, and anyone who wants healthier baking.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil spray.
- Mix dry ingredients: In a medium bowl, whisk almond flour, cocoa powder, coconut flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk eggs, stevia, almond milk, olive oil, and vanilla until smooth.
- Combine: Stir dry ingredients into wet until just combined. Batter will be slightly thick.
- Optional: Fold in chocolate chips.
- Fill muffin cups ¾ full.
- Bake 18–22 minutes, until a toothpick comes out mostly clean.
- Cool 5 minutes in the pan, then transfer to a wire rack.
Tips for Moist & Fluffy Muffins
- Use blanched almond flour for the lightest texture.
- Don’t overmix — stir until just combined for soft muffins.
- Add a tablespoon of unsweetened almond milk if batter feels too thick.
- Swap chocolate chips for walnuts or pecans for a nutty twist.
Variations
- Banana Chocolate Chip Muffins with Almond Flour – adds natural sweetness and moisture.
- Pumpkin Chocolate Chip Muffins – seasonal and high in fiber.
- Zucchini Chocolate Muffins – sneaks in extra veggies without changing flavor.
- Protein Chocolate Muffins – add a scoop of protein powder for a post-workout snack.
Yes — made with almond flour and stevia, these muffins have fewer net carbs and are easier on blood sugar than traditional muffins.
Absolutely! Just ensure you use sugar-free chocolate chips and a low-carb sweetener like erythritol or monk fruit.
Almond flour doesn’t contain gluten, so muffins can sometimes be more delicate. To fix this, make sure to use eggs (they act as a binder), don’t overbake, and allow the muffins to cool before removing them from the pan.
