These keto chocolate muffins are made with coconut flour and are rich and moist with a sweet chocolate coconut flavor.
Start by pre-heating the oven to 350°F. Add all of the dry ingredients to a bowl including the coconut flour, cocoa powder, sweetener, salt and baking powder. Mix together.
Add all of the wet ingredients except the coconut oil to the bowl including the eggs, almond milk and vanilla extract and blend together using an immersion blender or an electric beater to work out any lumps. The batter may look thin at this point, but it needs a few minutes for the coconut flour to soak up the moisture and thicken. Next, you'll add the melted coconut oil. To melt it, only heat it in the microwave for about 15 seconds because you don't want it to be too hot. Then slowly add the melted coconut oil to the batter while blending.
Wait a couple minutes until the batter has thickened to be like brownie batter consistency. Then evenly pour the batter into a muffin tin lined with muffin liners. The muffins will rise a little bit in the oven, but not much, so you can fill the muffin liners almost to the top leaving about 1/2 inch at the top. It should make about 12 muffins.
Place the muffins into the oven and bake at 350°F for about 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool before eating.
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