• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Around the World in 80 Cakes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • About
    • Who I am
    • Press
    • Giving Back
    • For a Good Cause
    • Privacy Policy
  • Recipes
  • Tutorials
  • Cake Designs
    • Celebration Cakes
    • Wedding Cakes
    • Cupcakes
    • Holiday Cakes
    • Favors & Cookies
  • Shop
    • Cakes without Borders Volume 1: The Maiden Voyage
    • Cakes without Borders Volume 2: The Journey Continues
    • How to Bake: The Basics of Butter Cakes
  • Contact
  • Account
You are here: Home / Recipes / Low Carb Chocolate Almond Muffins – they are even gluten-free!

January 25, 2021

Low Carb Chocolate Almond Muffins – they are even gluten-free!

Jump to Recipe • Print Recipe

low carb chocolate almond muffins

It’s the new year, and like so many others I’ve really been trying to eat healthier. After all the Christmas cookies I ate throughout December, I felt like I really needed to cut out the carbs a bit. At the same time, I still like to have a little sweet treat at the end of the day. These low carb chocolate almond muffins are perfect just for that! Plus as an added bonus they are also gluten-free.

The base for the muffin is almond flour and stevia is used in place of sugar as the sweetener. Melted butter, eggs and milk (you can always use non-dairy milk or water instead) make up the remaining main ingredients. Next I added almond extract to ramp up the flavor, and chose to use Lilys Keto Baking Chips instead of regular chocolate chips since they are low-carb.

You can easily modify these low carb chocolate almond muffins a number of ways to fit your taste. One way is using other flavored extracts. I love to have a number of all-natural extracts on hand. I’ve tried this recipe with raspberry extract in place of the almond for a chocolate raspberry muffin. You could also replace the chocolate chips with blueberries and use lemon extract in place of the almond for a blueberry lemon muffin. The possibilities are endless!

low carb chocolate almond muffins landscape
Print

Low Carb Chocolate Almond Muffins

Servings 12

Ingredients

  • 2 cups (9oz) almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 Tablespoons (4oz) unsalted butter, melted
  • 1/2 cup (0.5oz) Stevia in the raw
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 cup (2oz) water or milk
  • 4 large (7oz) eggs
  • 3/4 cup (4.5oz) chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

  2. In a small bowl combine almond flour, baking powder and salt. Whisk well to combine, set aside.

  3. In a separate bowl combine melted butter, stevia, extracts and water/milk. Mix well to combine, either by hand or using a stand/hand mixer.

  4. Add eggs one at a time to the melted butter mixture. Mix well in between each addition.

  5. Add the flour mixture to the butter/egg mixture in 2-3 batches. Scrape down the sides of the bowl and mix well after each addition.

  6. Fold in the chocolate chips, then fill each cupcake liner with about 1/4 cup of batter. I like to use a #16 disher/scoop to portion out my batter.

  7. Bake @ 350°F for 20-22 minutes or until a wooden toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then remove onto a cooling rack.

Recipe Notes

Variations:

  • Chocolate Raspberry Muffins – replace the 1 tsp almond extract with 1/2 teaspoon of raspberry extract
  • Bluberry Lemon Muffins – replace the chocolate chips with bluberries (fresh or frozen) and replace the almond extract with either lemon extract or the zest of one lemon
Share this...
  • Yummly
  • Pinterest
  • Twitter
  • Facebook
  • Google
  • Email

Filed Under: Gluten-free, Recipes, Scones/Pastries Tagged With: gluten-free

You Might Also Like:

Rose Levy Beranbaum Signature Series Review

Minnie Mouse Cake Topper How-To

Balloon Cupcakes

Easy Mother’s Day Desserts

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

My Cart

Number of items in cart: 0

  • Your cart is empty.
  • Subtotal: $0.00
  • Estimated Tax: $0.00
  • Total: $0.00
  • Checkout

Hi, I’m Jen

After graduating from college in 2003 I went to work as a Chemical Engineer. My new job gave me the chance to travel the world and experience many foods and cultures I had never known before. I soon rediscovered my passion for baking and cake decorating. I would always bring back new ingredients and ideas from the places I visited and incorporate them into my cake recipes. Read More…

Get more recipes in my eBooks!

Subscribe…

And get a FREE copy of my How to Bake eBook

Side Chef Recipe App

Footer

Amazon Affiliate Disclosure

80Cakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Don’t Miss These

Garden Party Cupcakes 3
graduation cupcake tower

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Get a free copy of my How to Bake eBook

Copyright © 2020 Around the World in 80 Cakes • Powered by the Genesis Framework