Chocolate muffins

Makes about 12

  • 1 cup almond flour
  • 2 T coconut flour
  • 4 T xylitol
  • 1/4 t salt
  • 2 t baking soda
  • 1/2 t ginger powder
  • 1/2 c Dutch process cocoa powder
  • 1/2 c Greek yogurt
  • 1 t vanilla extract
  • 1/4 c melted butter
  • 3 medium or large eggs
  • 3 1/2 t liquid stevia (at 15 drops per t) (Now brand)
  • milk
Preheat the oven to 180° C (350° F). Mix the dry ingredients together. Add all the wet ingredients except the milk and stir until mixed. Add a few tablespoons of milk until the batter has a consistency of cake batter: it should be possible to both spoon and pour it, and if a spoonful of batter is removed, the hole will gradually fill in. 2-4 tablespoons is probably sufficient, but it depends on the size of your eggs.

Spoon the batter into muffin trays. If you use silicon baking trays, greasing is not required. Bake for about 15 minutes, until the top springs back when lightly depressed, or a toothpick inserted in the muffin comes out clean.

Important: Leave the muffins to cool before eating them. They simply don't taste nice when they're warm.


My experiments with almond-flour muffins were inspired by Elana's Pantry's cinnamon bun muffins. I retained the ratio of almond flour, coconut flour, and eggs from her muffins, and then began working on substitutes for the agave syrup. After a certain number of cinnamon muffins I began experimenting with other flavourings.


It should be noted that these are not the lowest carb of all the muffins I produced. Cocoa powder adds quite a few carbs (58 g per 100 g)! But sometimes you just need chocolate. I consider them an acceptable component of my low-carb diet, but you really should limit your intake.

The ginger doesn't create a gingery taste. It is just used to bring out the other flavours. You can also substitute 1/4 t cayenne pepper to achieve the same result (yes, I've tried this).

If you're not concerned about calories or carbs, I bet these would be great with some chocolate chips tossed in.

The muffins won't rise very much, and may sink a bit when cooling.

The Greek yogurt I use is lowfat and has a live culture (which will of course be killed by baking, but live culture yogurts tend to be lower carb). It provides 4 g carbs per 100 g, and 57 kcal.

Under normal circumstances I enjoy agave syrup, but for my low-carb diet I think stevia and a little bit of xylitol is better.

Ingredients like stevia, xylitol, and almond flour can differ by brand. You may want to look at the products I'm using and consider making modifications if my measurements sound odd to you.

I'll be posting some other (lower carb) muffin recipes in the future.

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