Coffee and chocolate are two of my favorite flavors, which is why I combined them into a delicious muffin recipe.
And even better, my Keto Mocha Muffins are a great grab-and-go breakfast when you don’t have time to cook. They are delicious straight out of the refrigerator or reheated in the microwave for about 15 to 30 seconds.
They are great as a snack as well when you are feeling a bit hungry but your next meal is hours away. And they are a great way to satisfy your sweet tooth without ruining your diet or going over your net carbs.
I like to whip up a batch on Sundays nights and enjoy them all throughout the week. That is, if your family doesn’t eat all of them first!
How I Made This Paleo
As you probably know, most traditional muffin recipes are made with wheat flour and sugar, which are not Keto.
So, the first thing I did when I was creating the recipe was to replace wheat flour with almond flour.
Almond flour is simply almonds that have been blanched to remove their skins and ground into a powder. I suggest using fine or super-fine almond flour for this recipe.
Almond flour tends to add a slightly nutty flavor to baked goods. However, with all of the delicious coffee in the recipe, you probably won’t notice it.
I must warn you that coconut flour will not work as a replacement for almond flour. So, if you have a bag of coconut flour that you want to use, then check out these 28 Creative Keto Desserts Made With Coconut Flour.
To give the muffins a rich chocolate flavor, I used cacao powder in the recipe.
Cacao powder is made from the solids that remain after cacao butter is removed from the cacao bean and are ground into a powder.
However, cacao powder can be quite bitter, which is why I used granulated erythritol as a sweetener. Erythritol is my favorite Keto sugar because it doesn’t have an odd after-taste and it’s pretty easy to find in stores or online.
Of course, you can use less erythritol if you don’t have much of a sweet tooth. I would suggest using about 1/4 cup (48 g) and add more until the batter is sweet to your liking.
I used ghee as a replacement for butter. Ghee is simply clarified butter with the milk solids removed, which is why it’s a popular choice for people who are lactose intolerant.
However, if you want the muffins to be completely dairy-free, then coconut oil is a great fat to use.
You can buy unrefined (or virgin) or refined coconut oil and both work equally as well. Unrefined coconut oil has a stronger coconut flavor than refined coconut oil. So, I would suggest using refined if you don’t want a strong coconut flavor in the muffins.
Another dairy-free ingredient I used was unsweetened almond milk. It’s a great dairy substitute to traditional milk. Unsweetened coconut milk in a carton can also be used, but I would suggest to skip soy milk.
And be sure to check out all of my Keto Breakfast Recipes that will make a delicious start to your day!
Preheat the oven to 350 F (175 C). Grease or line a 12-cup muffin pan with paper or silicone liners and set aside.
In a large bowl, combine the almond flour, cacao powder, granulated erythritol, baking powder, and baking soda.
Add the eggs, espresso or instant coffee, melted ghee coconut oil, almond milk, and vanilla extract to the bowl and combine to make a smooth batter.
Spoon approximately 2 Tablespoons (30 ml) of batter into each cup of the prepared muffin pan until each cup is about 3/4 full to make 12 muffins.
Place the muffin pan in the oven and bake for 20 to 25 minutes until cooked through and a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for about 5 minutes. Carefully remove the muffins from the pan and place on a wire rack to cool completely.
Store leftover muffins in a sealed container in the refrigerator for up to 1 week.
Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.
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