Moist and chocolaty low carb Chocolate Zucchini Muffins made from coconut flour. These sugar-free zucchini muffins are a healthy and safe snack for school lunches or the perfect keto treat.
OHMYGOSH! If you are looking for moist chocolaty muffins that are easy to make and low in carbs, you’ve come to the right place. These low carb chocolate zucchini muffins are sinfully delicious! We’ve enjoyed them all week!
Well, we all survived the first week of school here in Southern California. Yeah, I know, we start early out here. My son is still in elementary school while my daughter just started Junior High. We’re lucky that we live close to both schools so that I can drop-off my son at his, then come home and walk my daughter to hers. After school, I repeat the process.
When my kids get home, the first thing they want after putting away their school things is to have a snack. I was happy to have these low carb chocolate zucchini muffins available for them. Talk about a huge hit! And, since these muffins are so decadent tasting, they also double as a dessert. But, I enjoyed MY muffins in the morning, warmed-up and spread with salted butter. They are perfectly portable for those grab and go breakfasts. SO YUM!
I used coconut flour in this recipe because coconut is botanically considered a fruit and not a tree nut. Many schools nowadays have a peanut-free or no-nut policy. Because I have two nephews very allergic to peanuts (a legume) and tree nuts, I am sensitive to the issue. I use sunflower butter and chia jam as subs for my kids pb & jelly sandwiches and rely on coconut flour for any school snack or treats I may tuck into their lunches.
For variation, you can make my low carb zucchini bread recipe into muffins, too. It’s also a made from coconut flour so it’s another option for school snacks. Because these low carb chocolate muffins are so low in carbs, they fit nicely into any keto diet. So, if you’re looking for the perfect gluten-free grain-free double chocolate keto muffin, here it is!
Learn more about nut allergies or how you may prevent accidental contamination by reading these great articles. The same information also applies to the workplace.
Low Carb Chocolate Zucchini Muffins are 4 net carbs each
[This recipe may contain affiliate links.]
Chocolate Zucchini Muffins (coconut flour)
- 3/4 cup coconut flour (spoon into the cup measure – DON’T pack)
- 1/2 cup low carb sugar
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon instant coffee granules
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 5 oz zucchini, about 1 small-medium
- 4 oz butter (ghee, coconut oil or olive oil)
- 1 ounce (30 g) unsweetened baking chocolate
- 6 large eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon stevia glycerite
- 1/4 cup Lily’s Sugar-Free Chocolate Chips or your fave
- Preheat oven to 350 and position rack to the middle of the oven. Spray 10 wells of a 12 well standard muffin tin with baking spray. Grate zucchini, place into a colander, and sprinkle with a little salt. Mix thoroughly and let sit. Chop the baking chocolate into fine slivers.
- Measure the dry ingredients into a medium bowl and whisk together, breaking up any lumps.
- Melt the butter and unsweetened baking chocolate in a microwave safe bowl at 30 second intervals.
- Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix until incorporated. Add the chocolate and butter and mix until incorporated. With clean hands, squeeze the water out of the zucchini and add it to the bowl. Mix thoroughly with a hand mixer scraping down the bowl once.
- Spoon the batter evenly into the 10 wells, mounding slightly in the middle. The batter will be thick. Lift the muffin tin a few inches off the counter and let it fall. Top with the chocolate chips.
- Bake for 15-18 minutes depending on your oven. Check around 12 minutes. Don’t over bake. Let cool in the pan 3 minutes before removing.
I love baking and trying new recipes! I’ve never left a review on any recipe I’ve ever made (keto or non-keto), but just had to say how wonderful these turned out. Great job, Kim!! So moist and so delicious. I didn’t have instant coffee, but besides that I followed the recipe exactly.
I’m thrilled you liked the recipe, Mallory. I like theses muffins, too. Thank you for taking the time to come back and let me know and to rate the recipe. Have a great week! -Kimk
I made these today exactly as written but did not use the optional coffee only because I had none. I’ve used coffee before with great results in other chocolate recipes though. I used Swerve granulated sugar substitute for the muffins. These were super soft and light compared to almond flour muffins. We really enjoyed them as muffins and I was especially happy to be able to use some of my garden zucchini. As a bonus, though, I added a sugar free low carb cream cheese frosting, sweetened with Swerve Powdered sweetener, and a sprinkle of chopped walnuts. It turned them from a muffin to a dessert cupcake and they were absolutely amazing. This is definitely a keeper, Thank you for posting it!
Wow! Just made 15 muffins. They are so moist chocolatety and flavorful. I did not have xanthan gum and I used super fine almond flour instead of coconut flour. Since the almond flour is 3-1 of coconut flour I used 3 cups and added another egg for moisture.
Very good and moist
Made these twice already and love them 🥰
Has anyone tried making this with swerve? I was wondering what the conversions were?
You can use Swerve, Rachel. Use the same amount. -Kim
These are truly the moistest keto cupcake I have made so far.
I just made these muffins. I put them in the oven before I realized I forgot the liquid stevia and vanilla…ugh. i hope they’re edible. I’ll let you know
They turned out great even without liquid stevia and vanilla. I’m so happy! Yum!
Made these but I used 50g coconut flour and 18g of unflavored protein powder instead of the 3/4c coconut flour. They turned out fantastic! It made 12 regular muffins and I baked for about 18-20 minutes. They taste really close to a sugary muffin. You might be able to fool somebody!
Thanks for sharing your tweak, Sara. I love playing with protein powder in recipes, it changes the texture so nicely. Just be careful not to add too much or you can have a tough or dry product. I appreciate you coming back to comment and rate the recipe. Enjoy your day. -KIm
Thank you, Thank you, Than YOU for the protein tip!!! I have a 2 fold issue of an abundance of zuchini and needing to sneak some extra protein into our diet right now this solves that!!!
These muffins are great. I didn’t have any of the guar gum so left that out and they turned out perfect. I doubled the recipe and it made 18 larger size muffins and 12 mini muffins. I like the texture of the mini muffins so I think in will make those next time. One thing about the time to bake. I agree with another poster that it takes longer than 15 minutes. Mine took about 28 minutes altogether for the large muffins and 15 minutes for the mini muffins.
Best muffin recipe! So they freeze well? Gonna find out!
These muffins are excellent! Very moist and are perfect for a Keto snack! Make sure to take a taste of the batter, it is so good! Thanks for the recipe!
These muffins are fantastic! Ill be making another batch this weekend.
Thank you, Norma! -Kim
I would like cutout the fat from the butter – can I substitute unsweetened apple sauce or pumpkin puree. I am following WW and want reduce the saturated fat
Hi Regina. I have never used apple sauce or pumpkin puree in a low carb recipe before – especially with coconut flour. It’s my experience that the coconut flour needs the fat to create a really good baked good. Coconut flour is very absorbent and if too much liquid is used can result in a mushy texture or if too little is used, a dry and heavy texture. I have found over the years that encapsulating the particles in fat helps retard the absorption of liquid and helps produce a fluffy texture. You can try subbing the butter with applesauce or pumpkin puree, but I don’t think it’s going to be a success. If you try and I am totally wrong, please come back and educate me about what you did and how it turned out. I would be very interested to know. Have a nice weekend. -Kim
I substituted half the butter with apple sauce and it was delicious. I also substituted half the sugar substitute with real sugar (with most recipes, I like the taste better and I think it cooks better that way). Very tasty, light, moist. My pre-diabetic husband loved them and so did my yuck-fake-sugar kids, so I know I got it right.
This is just so lovely, I wish I had made a double batch! This actually made 13 rather than 10 muffins for me so maybe I have a smaller muffin tray. I don’t have Sukrin or Swerve so I used granulated Erythritol plus 1/8 teaspoon each of monk fruit sweetener and powdered Stevia – I might increase this to 1/4 teaspoon each the next time I make them. I also used cacao nibs instead of sugar free chocolate chips (which I didn’t have, I need to make some!) and mixed them into the batter. The courgette adds a lovely texture but next time I might just peel it so you don’t see any green bits in the finished product. I baked for 18 minutes in my fan forced oven after checking at 12 minutes, and they came out perfect. Thank you so much for a fabulous recipe, this one is definitely for keeps!
I’m thrilled you are happy with the recipe, Anu. Thanks so much for taking the time to share your tips on sweetening and cooking in a convection oven. Have a great day. -Kim
Hi! I would like to make this in a loaf pan. Is that posteith this recipe? Is the instant coffee completely necessary? Also, can I buy the stevia glycerite in the sugar aisle of the store? I’ve never heard of it. Sorry for all the questions! Thanks! I can’t wait to make this!
Hi Kristi. Yes, you can make this in a loaf pan, but you will have to watch it to get the proper baking time. I would check at 20 minutes, see how far it is along and then base your check time after that. The instant coffee just enhances the chocolate flavor, making it more rich. The stevia glycerite is a special ingredient purchase I get on Amazon. It lasts for about a year. You may use more of your regular sweetener to taste. I use the stevia glycerite because erythritol tends to burn my throat and can also make baked goods feel cold in the mouth. I use the least amount of erythritol based sweeteners as I can and then augment sweetness with the stevia glycerite, which I feel is the least bitter form of stevia. I hope this information helps. -Kim
Thank you! I’m making it now. We’ll see how it goes! I can’t wait!
These are by far the best low carb muffins I have made! They are so moist and flavorful but not too sweet. Thanks for the awesome recipe! I’m off to scour your blog for other goodies!
I’m glad you like the recipe, Jennifer! -Kim
Can this be made with almond flour?
Not this recipe, Jean. I developed and tested it only with coconut flour. However, I do have some great chocolate cake recipes that can be made in a muffin tin. Most do contain some coconut flour. You can add a little more almond flour to sub, but the texture may be a little heavier. -Kim
HI! If I have Swerve Confectioners sweetener would I need to double the amount?
Hi Jackie. Try using 3/4 cup of Swerve Confectioners. -Kim
Thanks so much! :)
So wonderfully decadent, I feel lie I’m cheating! Ended up quintupling the recipe (~52 muffins)!
Oh, wow, Percy! I’m happy to hear that the recipe multiplied up so well and that you like the recipe. You’ll have muffins in the freezer for months! Lol. Thanks for sharing. Enjoy your week. -Kim
I’ve been doing Keto for a while now but still haven’t been able to completely kick the sweet tooth (and life’s too short to GIVE UP sweets completely! lol
Anyway, I was searching for a recipe to use up my zucchini in the fridge and I found your Chocolate Zucchini Muffin recipe. I have seen some of Low Carb Maven’s recipes before; this one fit the bill and I had everything in my fridge/pantry!
The muffins are in the oven right now, but I have to say that the batter (more like a soft dough) is delicious!!!! I know, I know, you’re not supposed to eat “raw” batter but I’m 53 and haven’t died yet from doing it!
All I know is if the muffins are HALF as tasty as the batter…you’re my new go-to baker!
Hi Alisa. It’s nice to meet you. We’re close in age and eating raw dough/batter doesn’t freak me out either! I hope the finished muffins were as tasty as the batter. Someone just commented that they multiplied the recipe by 5 because they liked it so much. Lol. Low carb bakers/bloggers have come a long way in making their creations taste amazing. It’s so nice that we can all benefit from each other’s creativity. Thanks for taking the time to comment. I hope you have a great day! -Kim
Hi I have Sukrin Fibre and was wondering if that can be used in muffin recipes to replace the sugar or does it need to be granulated like Sukrin 1. If so can you advise me as to how much would be needed. Thanks in advance
Hi Debbie. That’s a good question. I have not used the fiber syrup as a stand alone sweetener because is is about 60% the sweetness of sugar and it has so much fiber in it. However, I do believe that adding a little to the batter will make it more moist and yummy. I would go with 2 tablespoons to start and then try 4 tablespoons the next time and see what happens. -Kim
These are so good. I’ve tried a couple Keto muffin recipes from other sites and they were just ok. These are delicious and I’d be hard pressed to even be able to tell they are Keto. Thank you!!!!
After all of my questions, I made these this afternoon. They are the best keto cupcakes I have tried. I really appreciate your help. You are the chemist behind some great recipes. When I see your name attached, I know it is one to try! thank you
By unsweetened baking chocolate, do you mean like Baker’s?
Sorry…… which brand of unsweetened baking chocolate have you used? Thank you
Hi Sue. I usually use Baker’s or Hershey’s unsweetened baking chocolate. -Kim
what size grate do you recommend for the zucchini? can these be wrapped and stored in the refrigerator to keep?
Hi Sue. I use the large holes on a box grater. Yes, these can be kept in an airtight container in the fridge or can be frozen. They are best enjoyed at room temperature or warmed just slightly to soften the fats. -Kim
Fantastic treat! My recipe made 12 large muffins (perhaps I had extra zucchini added). They were moist and delicious! I highly recommend these to anyone, especially keto and low carb followers.
We made your chocolate zucchini muffins and they were delicious, kids didnt even know that were healthy
Just made these and they are awesome. I did not have stevia glycerite substituted with honey and substituted Sukrin with erythritol about 3/4 cup. Prob would have been a little sweeter with the stevia glycerite but still turned out delicious. Thanks for the recipe.
Made these lovelies today! Delicious! Can’t wait to share them with the BF!
Thanks for all you do!
THESE ARE AMAZING!!!!!! I didn’t have any instant coffee so I used a little day-old coffee and it came out perfect! I also didn’t have any liquid Stevia so I made my own simple syrup out of Stevia. These quite possibly are my new favorite thing!
Really good soft moist
I rarely comment on recipes even though I share the good ones on FB all the time. However, these are absolutely amazing. I am always skeptical of yummy tasting low carb baking recipes and these made me a believer of yummy low carb baking. Made them exactly the way the recipe says. So so good!!
Made these last night with a few slight adjustments, left out the instant coffee and baking chocolate because I didn’t have them, and added some extra cocoa and lily’s baking chips to the batter. In my next batch I plan to make the recipe as written, as the muffins were not quite as chocolatey as i would have liked. I topped them with keto cream cheese frosting, and they are awesome! Thanks for the recipe!
Can I substitute Stevia for Swerve? I am new to Keto and don’t have all the substitutions down. But these look wonderful.
Hi Suzanne. You can try. I don’t know how much to use so sweeten to taste and be warned… the natural bitterness in chocolate and in stevia magnify when combined and can get quite bitter. Using a granulated sweetener helps out with the texture and bulk a little, too. The texture using only stevia will be different, but hopefully they will taste okay? I have never made these with just stevia, so I don’t know what the effect will be. -Kim
Just made these! My little girl thought they were chocolate cupcakes! I’ll definitely be baking them again. Thanks so much for a great recipe!
I am so glad your daughter liked the recipe, Mary. It always makes me feel good to serve my kids nutritious goodies that actually taste good. Thank you for taking the time to comment. Enjoy your evening. -Kim
Made these today. Turned out perfect.
I made this today. It’s the best low carb bread/cake type recipe I’ve tried. Very satisfying. Thank you so much.
Relatively sure I forgot to add the baking powder but Thea still turned out yummy. Maybe more like a brownie than a muffin but hey! I also didn’t have baking chocolate so I added more cocoa powder an some coconut oil to the butter instead. Thanks for this delicious recipe!
These are delish! My keto-family loves them. However, I find the baking time way off – at 350*F it takes my oven 35 minutes to have them even remotely cooked in the middle. I top them with heart-healthy walnuts!
Hi – so I somehow missed the vanilla & liquid Stevia – when was I supposed to add those?? They still smell and look delicious. Pulling them out now! Can’t wait to try them. Hopefully ok without those 2.
Hi Shanti. Those ingredients are listed under “wet ingredients”. In step 4 it says to add the “wet ingredients” to the “dry ingredients”. Add the vanilla and setvia glycerite and vanilla then. I hope they still taste good without them. -Kim
I would love to make these today but don’t have any bakers chocolate. Can I mix cocoa powder with the butter instead? If so, how much? Thanks!
Hi Amanda. I’m sorry I didn’t get back to you, I have been sick all weekend. I know that in conventional recipes, it can be done. I have not tried it with this particular recipe, however. I think it should be okay as coconut flour is so absorbent. Make sure to fluff up the ingredients to remove lumps before measuring and sift the cocoa powder before measuring. Let me know how it works. -Kim
I just made these today! They are so good, I feel like I am eating a bakery muffin!
Hello, just tried these muffins and they turned out great! Now I’m wondering how to store them? Refrigerator? Can they sit out in Tupperware on counter? Thanks!
I’m glad you like the recipe, Ashlie. Keep the muffins in the refrigerator so they don’t mold and warm just slightly before enjoying. The fats get cold in the fridge making the muffins appear dry when in fact the fats from the nuts and other ingredients have just become cold and hardened a bit. Enjoy the muffins. -Kim
I am not familiar with Sukrin 1 or Swerve, and I cannot find either locally. I do have quite a bit of powdered erythritol on hand, can I substitute this? If so, any idea if the amount should be the same?
Absolutely, Josh, go ahead and use what you have. Regular erythritol is about 70% as sweet as sugar while the Sukrin and Swerve are 1:1 sugar replacements. If you have stevia, make up the difference in sweetness with it. If not, add more sweetener to taste, but know that much more than the amount specified in the recipe can result in a cooling effect in the baked good or a little crystallization around the crust. -Kim
I was wondering if you could help me with a zucchini question. I froze my zucchini from my garden in 2 cup bags this summer. After I thaw the frozen shredded zucchini and squeeze the water out, would I used 5 oz from the after dried zucchini? Thanks
Great question, Belenda. The nutritional information is for 5 ounces of zucchini before it’s squeezed dry. Because your zucchini has been frozen, your yield may be a little less after squeezing. You may have less zucchini cakes. That’s just a guess though. Enjoy the recipe. -Kim
Can you help me with subing the coconut flour with almond flour?
I’m sorry, Kira. This recipe was developed specifically to use coconut flour. I would have to test the recipe several times to get the right ratio of almond flour to sub for the coconut flour. I would hate to suggest an amount and not have it work out. I hope you understand. -Kim
Nice job with this recipe…and thank you! I have tried SO many grain free muffin recipes but never found a truly great one. This qualifies as GREAT! I was curious about the moistness given that the batter is drier but fluffy. Really pleased and will definitely make it again. Didn’t change anything (baked for full 18 minutes but omitted chocolate chip toppings in favor of homemade whipped cream which resulted in yummy cupcakes.)
I’m happy to hear that you like the recipe, Deb. Yeah, coconut flour is weird, huh? It makes great muffins, though. Thanks for the nice comment and rating. Have a wonderful weekend. -Kim
When I enter all of the ingredients into my fitness pal, I get different numbers than yours. It says there are almost 14 net carbs! Why do you think that is?
Yes, you will get different numbers. I weigh all of my ingredients and put them into the Mastercook cookbook program I have. All nutritional calculators use different algorithms to calculate their numbers. Some assume an average serving and some assume an item was cooked with oil or with salt. Also, it’s common for a program like Fitness pal to have ingredients listed as “per serving”. I may say 1/2 cup of coconut flour and add the weight into my calculator for the most accurate count, but another person may go into fitness pal and enter 4 servings (2 tbsp each) of coconut flour. The nutritional information will be different. I try to provide the most accurate numbers I can. I hope this helps explain the difference in numbers. BTW, I think one of the best calculators is Fatsecret. But the same thing still holds, use weight (grams) for the most accurate information. -Kim
Could I use monk fruit instead of swerve
Would it be the same measurement?
If you are talking about Lakanto Monkfruit Sweetener which is a blend of erythritol and Monkfruit, yes. I’m not familiar with any other forms of Monkfruit, Lyndsy, because I don’t use them. I used some about 9 years ago and didn’t like it. I’m sure the products have improved since then, however. -Kim
Hi Kim,- I don’t have any xanthan gum. Is there any other substitute I can use for this? I read that you can use one part chia seeds to two parts boiling water till it thickens and cools for a substitution. Does that sound right? Also, I do not have any stevia glycerite on hand. Is there a substitute for that or can I omit it all together? Thanks in advance.
Hello Christina. I would only sub xanthan gum with glucomannan (konjac) powder. Gluten free bakers use it as a thickener and as a binder in a similar way to gluten. I wouldn’t use the chia simply because I haven’t worked with it much. Leave it out and see how the recipe goes. You may want to hold back a little liquid 2-3 tbsp, or really make sure the batter sits in the pan to thicken before it goes into the oven. Enjoy the cake! -Kim
Would you use equal amount of konjac powder as a sub for the xanthan gum? And how much Pyure would you substitute?
Hi Kristi, I would use the same amount of Pyure (it’s a 1:1 sugar replacement, right?) and try using the same amount of konjac powder. If the muffins come out really dense, then use less next time. I honestly don’t use glucomannon very much and have had the same container for years! Make sure to fluff up the coconut flour before measuring to break up any lumps or you will end up using too much – same with the cocoa powder. Compacted ingredients don’t yield good results. Enjoy the recipe. -Kim
Can I substitute the xanthan gum for something else? and can I substitute the erythritol for granulated sugar?
Thank you, everything I´ve tried for you, it´s just the best!!!
Hi Karla, although the xanthan gum helps bind the batter together and improves texture, you can leave it out. Sure you can use sugar. Since this is a low carb website that caters to weight loss and diabetics, I feel compelled to say that if you are on a low carb diet, then using sugar will raise blood sugar. I’m glad you are enjoying the recipes! Enjoy the recipe and your day. -Kim
How much zucchini do we put in? It’s not in the ingredient list.
Hi Sarah, 5 oz of zucchini. It should be the last ingredient? Weigh the zucchini, grate, then salt and squeeze. Enjoy the recipe. -Kim
Amazing! These are wonderful!!
Thabpnjs fir sharing!!
Thanks for sharing!!!
You are very welcome, Mary. -Kim
I’ve made these twice now. They are delicious, both as breakfast and for dessert. I warm them up and butter them. I’ve tried several of your recipes, and they have all been wonderful. I’ve started going to your blog when I’m planning my weekly menu now. Thank you!
I’m glad you like the recipe, Candice. I’m honored you look through the recipes for your weekly menus. You’ve made me very happy. Have a wonderful week. -Kim
Can this recipe be changed to a loaf/bread version instead of muffins?
Yes! Take a look at the
Yes! Take a look at the chocolate loaf recipe for similar baking time. I would link but am out with my children. Enjoy the bread! -Kim
What is the purpose of the xanthum gum? The egg yolks have lecithin that emulsify and typically the xanthum gum is a good egg yolk replacement.
Hi Sarah, gluten-free baked goods often need a little more binding and that’s why it’s common to see it added to gluten free recipes. The eggs just aren’t enough sometimes. It helps with the overall texture of the product. I hope this answers your question. -Kim
I just made this and it looks and smells divine. If they taste half as good as they look, I’ll be a happy camper.
Do you know if these will freeze well? They aren’t overly carby, but I don’t want to go face down on them.
Also, here is a little trick that I have come up with to squeeze the water out of things like zucchinis. I use a potato ricer. Does a great job squeezing out water, instead of getting your hands in there, or having to dirty a towel. Also easy to wash. I tried not to be too aggressive with the squeezing, as I figured a little moisture is probably needed.
The batter was great, it looked and tasted like cake dough.
Great, Martine! This is one of my favorite recipes. Yes, they freeze beautifully. Defrost in the refrigerator and warm very slightly before enjoying. Have a great week. -Kim
Wondering if the sweetener could be replaced with Pure Monk fruit extract and if you had any idea how much?
Is that a granular product like Lakanto or is it a liquid or a concentrated powder?
Awesome recipe, thank you! Moist and chocolatey, not dry at all as with coconut flour baked goods, big thumbs up from my 12 year old son!
Great, Estelle. I’m so glad you won over your 12 year old son and enjoyed the recipe. Have a great week. -Kim
Question: I do not have stevia glycerite but do have vanilla cream liquid stevia drops by sweet leaf… could I substitute this for the 1/2 teaspoon vanilla
& 1/2 teaspoon stevia glycerite? If so, do I double it or simply use 1/2 teaspoon? ?
Yes, Jennifer. Skip the vanilla and add the sweetener to taste. If it’s sweet enough but doesn’t have enough vanilla add a few drops of vanilla until it tastes right to you. -Kim
Is there a substitute for stevie glycerite?
That should Valerie and stevia. Lol!
Lol. No problem, Valerie. Autocorrect can be a great and terrible thing. Lol. Have a great day. -Kim
Hi Valerie. You can use stevia drops to taste or even more of the granulated sweetener. If you use too much erythritol though, the muffins will have a cooling effect. -Kim.
This is an excellent recipe. I made it with summer squash, no problems. I’m so glad I found it! Thank you!
I’m so happy that you like it, Mary. Thank you. Enjoy your week! -Kim
I’m obsesssd with this recipe. Not only was the original chocolate the best low carb chocolate muffin I’ve tried, but I’ve adapted this recipe into a kind of vanilla/white chocolate muffin, and a banana walnut chocolate chip by replacing the cocoa powder with Primal Fuel Vanilla and using yellow squash to keep the color. They both came out wonderful. I’m so excited to see what else I can make with this as my base.
I’m so glad you like the recipe and love to hear how you have made it your own, Lorena. Your experiments sounds wonderful! Thanks for sharing. -Kim
Hi Kim, these muffins looks amazing. Was just wondering if I could substitute the xanthan gum for glucomannan powder?
Yes you can, Amy. I haven’t used glucommanan in baking in years so I don’t remember what the difference in gelling power is. When I started the blog, low carb bloggers weren’t using it so I switched to xanthan gum, but then THM became popular and so did glucommanan again. I would start with a straight sub at first. If the muffins are a little too dense, then use 1/2 next time. I hope this helps. -Kim
Oh my my these are delicious! I made them for my family and we all loved how moist and chocolatey they were! I added extra chips to the batter to get 12 muffins since we are a keto family of 4. I will be making these often for sure! Wonderful recipe Kimberly!
I’m so glad you liked the recipe, Allison, and thanks for taking the time to let me know. Have a great week. -Kim
Wow! My boyfriend only likes chocolate desserts so I’ve been trying my best to find a low carb chocolate muffin. This is it. He’s tried my low carb desserts and, while he eats them, he’s not a huge fan. Honestly, when he tried these, he was prepared for the worst so his eyes literally widened when he took a bite. “Good job! This is how chocolate muffins are supposed to taste.” Thanks for the amazing recipe. I’m so glad I this one. It’ll definitely be me go-to chocolate muffin recipe.
Fantastic, Lori. So glad you two enjoyed them. Thanks for taking the time to leave a comment. Have a great weekend. -Kim
With a coconut sensitivity can almond flour be substituted one for one?
Great question, Theress. Unfortunately, not. I’m sorry. You’ll have to look for an all almond flour recipe. I’ll add an all almond flour version to my to-do list. Have a wonderful week. -Kim
Delicious! I forgot to squeeze out the water so they were a little more moist that they should be, but still delicious!
Great. I’m glad you liked the muffins, Beth. Next time they will be perfect. Have a nice evening. -Kim
What is xanthan gym?
Hi Joy, great question. Xanthan gum is a white powder that gets thick and gel-like as it absorbs water. It helps bind together low carb ingredients that lack the binding power of gluten. It also helps to enhance texture. It is about $8 a pound, but it lasts for years as only a tiny amount is used at a time. It is often used in baking recipes and many people use it as a thickener for smoothies, ice cream, puddings, and gravies. -Kim
Hi I have Lyme disease and they just put me on a Ketogenic Diet and no sugar and little Stevia or other sweeteners. I also have a gluten and diary sensitivity and am suppose to stay away from caffeine. Can you please tell me if there is anyway to change this recipe to accommodate this crazy diet I am on? :)
I’m sorry to hear about your Lyme disease and your restricted diet. To help you out a bit, try not to look at what you can’t have, but at what you can have – which quite a bit. If you can’t have caffeine, then I suggest you making the zucchini bread recipe (I can’t link to it just now) and make it into muffins. If a recipe calls for melted butter, you can use ghee, coconut oil or olive oil. If a recipe calls for butter in a batter, you can use Spectrum Palm oil which is a non-hydrogenated shortening. I would use a mixture of half palm oil and half ghee to get that butter taste when my daughter was dairy free. If you have any more questions you can PM me on Facebook or send me an email. Good luck. -Kim
Made these last night and they are amazing. i didnt have coffee either, but sustituted hazelnut extract. So delicious! Im impressed that they are so moist and fluffy and not dry and crumbly.
Lisa, I’m thrilled you liked the muffins. I love the addition of hazelnut extract. I bet raspberry would be good, too. Thanks for sharing. Have a great day. -Kim
I’ve got to get some zucchini to make these. Yum!
What could I use in ace of the instant coffee?
Hi Heather. You can leave it out since it only enhances the chocolate flavor. Have a great day. -Kim
Hi Heather. You don’t have to use the coffee, it just enhances the flavor of the chocolate. Have a great day. =Kim
What could I use as a substitute for the instant coffee? It’s the only ingredient I’m missing.
Hi Heather. It just enhances the flavor of the chocolate so you could leave it out. -Kim
Hi Heather. The instant coffee (or espresso) brings out the flavor of the chocolate. You don’t actually have to use it. Enjoy the recipe. -Kim
Hi! I loved this recipe, and I hace muy muffins in the oven right now, they smell like heaven. This is also muy first time cooking with coconut flour. The question is: the batter is too dry! I hay to use muy fingers to put it in the pan. Is that ok? Thanks for your advice
Hi Florencia. Yes, the batter is very thick – almost like a cookie dough but not quite THAT thick. I use two spoons to get it in the muffin wells. Do not over bake or they may be dry. I’m sorry I didn’t see this earlier. I was picking my son up after school and shopping. Let me know how it goes. Thanks for the question, I hope I helped. -Kim
Adel de Weever
can these be made without the xanthan gum? I don’t have any and would really like to make these sometime soon.
Sure they can Adel. The xanthan gum enhances the texture and helps hold the ingredients together. Gluten, is magic and provides stretch and structure in regular baked goods that gluten-free and low carb baked goods lack. For the future, many low carb and gluten free recipes call for xanthan gum. It’s about $8, but it will last about 3 years or so. It’s also a great thickener. Enjoy the recipe and have a great day. -Kim
These look delicious! I plan to try them tomorrow… But I don’t have a scale! How much zucchini should I use by measurements? Half a cup?
Thanks in advance! I already have the dry ingredients measured out and ready to go :-)
Hi Sheryl. Use 1 medium zucchini – a little more won’t hurt at all, just make sure to squeeze it dry. Enjoy! -Kim
Well… The only one I have is about 2 foot long and 12 inches around… It’s gigantic! Are we talking about one cup of zucchini? Or 2 cups? :-)
12 inches around? I thought you said 2. Wow! Use 1 – 1/2 cup, Sheryl. :)
You are officially my hero. These are so SO yummy. Almost like a cupcake. Late night cravings are conquered forever! I did find that I had to bake them a bit longer than the recipe said, but other than that they turned out just as they should. Thanks for a great secret weapon
So glad you liked these Allison. I thought they were really good, too. Were still eating them around here, since I tested the recipe several times to get it right and I don’t throw things away! Thanks for the nice comment and for letting me know that they needed more time in your oven! Enjoy your week. -Kim
Hi Kim, i’m so excited to try these! I have a question, would it be possible to use a different sugar than the Sukrin? I’m sensitive to sugar and the many forms of sugar, so all I keep at home that’s granulated is Stevia and coconut sugar. However coconut sugar Is not considered a ketogenic option for me, so do you think I could use Stevia instead? If so, how much of the Stevia should I use?
Thank you again for this recipe! Can’t wait to try it
Hi Krystal! Great question. If you regularly use coconut sugar, then I would say to use it – it would give such a nice depth of flavor. But if you were looking for a ketogenic recipe, then I would say to use your stevia to taste. Removing the sweetener may impact the texture a bit but they should still taste really good. Let me know if you have any more questions. Have a great day! -Kim
Maya | Wholesome Yum
I love adding zucchini to baked goods, especially chocolate ones. It adds so much moisture. These muffins look amazing!
Thanks Maya, I agree. Zucchini in almost any baked good is great. Can’t beat the moisture it adds. Thanks for your comment! -Kim
Will you be able to see the zucchini inside the muffin? My kids might freak out if you can. Should a stick it in a food processor before mixing it together?
I honestly don’t remember if you can see the zucchini, Dena. You can peel it and then they won’t see it for sure. -Kiim
Hi Kim! I just bought some coconut flour for the first time. I have never tried it and I have been wanting to. Then I saw your recipe and I was drooling over it. I was so happy that I saw the coconut flour as an ingredient! Win! Win! I am going to make these. I will let you know how much I love them! Thanks dear!
Thanks Katie. Keep the muffins refrigerated and gently warm them before enjoying. Coconut flour has a different texture than flour and doesn’t melt in the mouth the same way, but it’s good. Let me know if you any questions about the flour. Have a great day! -Kim