Keto Fudgy Brownie Muffins
Ingredients (makes 10–12 muffins)
1 cup almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
3 large eggs (room temp)
½ cup melted butter (or coconut oil)
¾ cup powdered erythritol (or monk fruit/stevia blend)
1 tsp vanilla extract
½ cup sugar-free chocolate chips (Lily’s or similar)
Instructions
1. Prep
Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners (or grease well).
2. Mix dry ingredients
In a bowl, whisk almond flour, cocoa powder, baking powder, and salt.
3. Mix wet ingredients
In another bowl, whisk eggs, melted butter, sweetener, and vanilla until smooth.
4. Combine
Add dry ingredients into wet mixture.
Fold until just combined (don’t overmix).
Stir in chocolate chips.
5. Bake
Scoop batter into muffin tin (about ¾ full each).
Bake 18–22 minutes, until set but slightly soft in the middle (for fudgy texture).
Let cool before removing from pan.
Keto Notes
Net carbs: ~3–4g per muffin (depending on chocolate brand).
Super rich & fudgy, with a crackly top just like classic brownies.
Can be stored in the fridge up to 5 days or frozen for longer.
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