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.
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.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise 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.