These triple chocolate muffins have everything going for them. They have three different types of chocolate, taste like a dark chocolate latte, and have a crunchy topping. But the best part is they only clock in at 6 net carbs per muffin.
Yeah, the perfect portable breakfast for folks who love chocolate.
Chocolate, Chocolate and more Chocolate Tripple chocolate muffins are no joke!
These muffins have rich cocoa powder, sugar-free chocolate chips, and some cocoa nibs. I mean I went all out with the chocolate on these bad boys.
They are not super sweet, as a matter of fact, they are a bit on the bitter side. Not bad bitter, just dark chocolate bitter. It makes them the perfect pairing with a fresh cup of hot coffee.
So if dark chocolate is your thing, you will love these muffins.
A little bit about the cocoa powder
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You can use your favorite type of cocoa powder in this recipe, but I have to tell you, nothing beats Extra Brute Cacao Barry. This cocoa powder is so flipping good. I know some folks will balk at the price. Ordering from Amazon will set you back about twenty bucks, but it’s also a giant 2-pound bag.
I priced it out and it’s almost the same as buying cocoa powder at the grocery store, but a billion times better.
Personal taste is a big deal, what I love you may not, but this cocoa powder is brilliant in everything I make with it. It has a sincere deep rich chocolate taste that just leaves all those grocery store brands in the dust.
If you do a lot of baking, and you love chocolate, I highly recommend you pick up a bag.
It’s so deep brown its almost red, and smells SOOOO good!
A little bit about the cocoa nibs
Cocoa nibs, if you’ve never tried them, are little unsweetened bits of chunky chocolate. They have a cashew-like the texture and are a tiny bit on the bitter side.
I think if you love dark chocolate, cocoa nibs will be your new best friend, but if you’re more a milk chocolate person, these might be a bit bitter for you.
I love them, I love the intense chocolate kick they add to recipes and the crunch adds a nice texture especially to these triple chocolate muffins. BUT, they are optional. You can make the muffins and leave off the cocoa nibs. They won’t be nearly as good, but they will still be chocolate chip muffins.
How to get a really nice muffin texture
I like to let my batter sit, sometimes overnight in the fridge.
I got that tip from Thomas Keller (oh my god I love him) and I’ve used it ever since. Doesn’t matter what the muffin might be, low carb or no, I let my batter sit if I have time.
Completely optional, you do not need to do this, but a nifty little trick to get a nicer crumb.
You can mix the batter the night before and toss the muffins into the oven in the morning too.
Make those muffin tops marvelous
Make sure you save some chocolate chips to add to the top. I don’t know about you but my favorite part of the muffin is the top, and I love those extra bits of chocolate or crunchy texture from the cocoa nibs.
Either way, muffin tops need to have a bit more attention paid to them – add a few extra chocolate chips to the top and make them better than good, make them great!
What’s the best Sweetener for your triple chocolate muffins?
Whatever you like best, just don’t skip it altogether!
You need to balance out that dark bitter chocolate with a little bit of sweet. I only used 1/2 cup in the recipe which I felt was plenty sweet, but you may find you need to use more or less depending on your taste.
I’ve made these with Splenda, and they were perfectly fine. Powdered Splenda raises the carb count slightly, and isn’t the best recommended for keto diets but if you are a Splenda fan, you can use it in this recipe, just adjust the carb count.
Powdered Swerve or any powdered erythritol will work well here. If you only have granular, you can make your own powdered sweetener by giving it a quick blast in a blender or food processor.
I prefer So Nourished monk fruit erythritol blend. It doesn’t have a horrible aftertaste and I find it doesn’t get grainy as pure erythritol can sometimes get when cold. I also like the powdered version because it blends best and does help create a better texture.
Don’t Skip the coffee
And lastly, don’t skip the espresso powder.
You can substitute instant coffee, just grind it up a bit on the back of a spoon so it incorporates well into your muffin batter.
But don’t skip the coffee altogether! The coffee adds so much dimension to these muffins, the coffee really does make the chocolate flavor pop.
Oh and these triple chocolate muffins freeze wonderfully. Make a double batch and tuck some away for a rainy day or a busy morning.
- 3 eggs
- 3/4 cup unsweetened almond milk
- 1 tsp vanilla
- 1/2 cup melted butter (unsalted)
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp instant espresso powder
Add Ins and Additions
- 3/4 cup Lily's sugar free chocolate chips
- 5 tsp unsweetened cocoa nibs
- Preheat oven to 350F
- Prepare cupcake pan with cupcake liners.
- Whip eggs, almond milk, vanilla and melted butter on low speed with hand mixer, or stand mixer.
- Whisk almond flour, coconut flour, salt, baking powder, cocoa powder, powdered erythritol, powdered espresso (or instant coffee) in a bowl.
- Mix half the dry ingredients into the wet until blended in, then add the remaining dry ingredients plus 1/2 cup of the sugar-free chocolate chips and fold in. Do not over mix.
- Divide the muffin batter between the nine muffin liners. I like to use a large ice cream scoop, it seems to be the perfect measurement. The ice cream scoop also keeps everything neat and tidy.
- Add the remaining 1/4 cup of chocolate chips and 6 tsp of cocoa nibs to the top of the muffins.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Cool, and cover. Will keep for 3 days.
- You can freeze the extras!
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 282 Total Fat: 26g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 89mg Sodium: 156mg Carbohydrates: 14g Fiber: 9g Sugar: 1g Protein: 7g