Most low-carb recipes I came across either called for ingredients that tasted a little off or didn’t quite satisfy the way a good dessert should. That’s why I wanted to create something that feels indulgent but still fits a balanced way of eating.

I don’t use artificial sweeteners like aspartame or sucralose — they’re just not my thing. Instead, I lean on natural options. Stevia works well, but I’ve found Xylitol gives these muffins the best flavor and texture. It’s not as common in every grocery store yet, but it’s worth tracking down.

Ingredients

• 1¾ cups low-carb baking mix (such as Bob’s Red Mill)

• ⅓ cup Xylitol sweetener

• ⅓ cup dark cocoa powder

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 2 ripe bananas, mashed

• 1 cup low-fat Greek yogurt

• 2 large eggs

• 1 tablespoon Stevia nectar

• 4 tablespoons peanut butter (optional, for topping)

• 2 tablespoons sugar-free chocolate chips (Lily’s, ChocZero, or similar, for topping)

Instructions

1. Prep the Oven

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix the Wet Ingredients

In a medium bowl, mash the bananas until smooth. Stir in the Greek yogurt, eggs, and Stevia nectar until well combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the baking mix, Xylitol, cocoa powder, baking powder, baking soda, and salt.

4. Make the Batter

Add the dry mixture to the wet ingredients and stir until just combined — don’t overmix.

5. Fill the Muffin Tins

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the tops with sugar-free chocolate chips. If using peanut butter, add a small dollop on top before baking.

6. Bake

Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve

Let muffins cool on a wire rack for about 15 minutes before serving.

Tips & Notes

• Chocolate chips: Use sugar-free chocolate chips (Lily’s, ChocZero, Bake Believe) to keep this recipe low carb. If unavailable, chop up a bar of 85–90% dark chocolate.

• Bananas: The riper, the better — they add more natural sweetness.

• Sweetener swap: Xylitol can be replaced with monk fruit or erythritol.

Make-Ahead & Storage

• Storage: Keep in an airtight container in the fridge for up to 5 days.

• Freezer-friendly: Freeze cooled muffins for up to 2 months. Thaw overnight in the fridge or reheat gently.

Nutrition Facts:

87 Calories | 1.6 Fat | 9 Carbs | 3.5 Protein

If you’ve liked this low-carb, low-calorie recipe, please check these below:

Low Carb Donuts Glazed With Maple

Low Carb Chocolate Muffins With Almond Flour

Low-Calorie Airfood recipe ideas

It’s time to indulge your appetite with these Low-carb Chocolate Muffins; you won’t feel bad once you eat them. I promise to you that these low-carb chocolate muffins with almonds are guilt-free yet really delicious.

They’re nice, moist, chocolatey, delicious, and super straightforward.

Why you’re going to love these Low Carb Chocolate Muffins

• It’s an ideal and decadent treat for a low-carb diet.
• These Muffins are a chocolate treat that is prepared in half an hour.
• It’s way healthier than the regular chocolate muffin cake recipes. It’s created with almond flour. Therefore, it’s gluten-free, dairy-free, and paleo-friendly too.
• All the ingredients you most likely have already got accessible.
• Additionally, it’s freezer-friendly, and my children love it.

What is the best natural sweetener for these Low-carb Chocolate Muffins?

My favorite choices are:

Xylitol: It’s a sugar alcohol that it’s found naturally in specific plants and contains four-hundredth fewer calories than regular sugar. Also, it’s a really low glycemic, which is nice for diabetes since it doesn’t spike blood sugar. This was the primary natural sweetener that I’ve ever baked with and I love it so much; simply, it doesn’t leave an awful taste.

Monk Fruit Sweetener Lakanto: this is a brand new sweetener that I’m using, and so far I’ve been really enjoying it. It has virtually no aftertaste and contains no calories and carbs, which is ideal for low-carb and keto diets. I used this one to create these chocolate muffins.

Swerve I really want to use this one; however, I’ve heard the negative aspect of this sweetener is that it has some cooling sensation after you eat a treat made with this sweetener. It’s also healthy and natural, and all its ingredients come from various fruits and starchy root vegetables. Has no artificial sweeteners.

Share the image below to your Pinterest board if you like these Low-Carb Chocolate Muffins!

• 2¼ cups of almond flour: I use blanched almond flour
• 1 tablespoon of cocoa powder
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• 3 large pasture-raised eggs if available
• ½ cup of liquid monkfruit syrup
• ¼ cup coconut oil melted
• 2/3 cup of Lily’s Dark Chocolate Chips

Instructions

Preparation

1. Oven Preheating: Begin by preheating your oven to 350˚F (175˚C).

2. Muffin Tin Preparation: Line a muffin tin with paper liners. Once done, place it aside, as you’ll need it later.

Dry Ingredients

3. Combining the Dry Ingredients: In a medium-sized mixing bowl, combine the following:
   • Baking soda
   • Almond flour
   • Cacao powder
   • Salt
   Stir these ingredients together until they’re thoroughly mixed.

Wet Ingredients

4. Mixing the Wet Ingredients: In a separate bowl, combine:

   • Eggs
   • Monkfruit sweetener (You can also use honey or maple syrup as a substitute.)
   • Melted butter

   Whisk these ingredients together until smooth.

Combining Mixtures

5. Integrating Dry & Wet Mixtures: Gradually pour the wet ingredients (egg mixture) into the bowl with the dry ingredients (almond flour mixture). Stir carefully and thoroughly until you achieve a smooth consistency.

6. Adding Chocolate Chips: Fold in the chocolate chips into the mixture. Ensure they’re evenly distributed.

7. Filling the Muffin Cups: Divide the batter evenly among the muffin cups you prepared earlier. Aim to fill each cup three-quarters full. This usually equates to about 2.5 tablespoons of batter per muffin cup. Note: The batter might seem thick, but this consistency ensures perfect muffins.

8. Final Touch: For an extra treat, sprinkle a few more sugar-free chocolate chips on top of each muffin, if desired.

Baking

9. Baking Time: Place the muffin tin in the preheated oven. Bake the muffins for 25-30 minutes. You’ll know they’re ready when the tops are firm to the touch and a toothpick inserted into the center of a muffin comes out clean.

Cooling

10. Initial Cooling: Once baked, remove the muffin tin from the oven and place it on a wire rack. Allow the muffins to cool inside the tin for about 5 minutes.

11. Final Cooling: Carefully remove the muffins from the tin and place them directly on the wire rack. Let them cool for an additional 10 minutes.

Nutrition Information

Amount per serving (1/12) , Calories: 200, Fat: 17,5g, Saturated Fat: 5g, Cholesterol: 55mg ,Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 19mg, Carbohydrates: 6g, Fiber: 4g, Sugar: 2g, Protein: 7g