Ingredients

1¼ cups finely milled almond flour (sifted)

¼ cup unsweetened cocoa powder

1 teaspoon instant coffee (optional)

1½ teaspoons baking powder

¼ teaspoon sea salt

4 tablespoons unsalted butter (softened)

1 cup + 2 tablespoons granulated erythritol blend

4 ounces full-fat cream cheese (room temperature)

1 teaspoon pure vanilla extract

4 large eggs (room temperature)

1 ounce baking chocolate (melted and slightly cooled)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.

Step 2: In a medium bowl, whisk together almond flour, cocoa powder, instant coffee (if using), baking powder, and sea salt until the mixture is lump-free and well combined.

Step 3: In a large bowl, beat the softened butter and erythritol on high speed for 2 to 3 minutes until the mixture becomes light and fluffy. Add the cream cheese and beat again until smooth and creamy.

Step 4: Stir in vanilla extract. Then, add the eggs one at a time, beating well after each addition to keep the batter smooth.

Step 5: Gradually fold the dry ingredients into the wet ingredients on low speed until just combined. Pour in the melted chocolate and fold gently until incorporated, careful not to overmix.

Step 6: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake at 400°F for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 10 to 15 minutes. Use a toothpick to check doneness—it should come out mostly clean.

Step 7: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a mocha twist, include the optional instant coffee to enhance the chocolate flavor.

Swap the unsweetened cocoa powder for carob powder if you prefer a caffeine-free version.

Use sugar-free chocolate chips instead of melted chocolate for a different texture.

Make sure all ingredients are at room temperature to help the batter blend smoothly.

FAQs

Can I use regular sugar instead of erythritol?

Yes, you can use regular granulated sugar, but this will increase the carb content, making it less suitable for a keto diet. Adjust the quantity to taste, keeping in mind that erythritol has a different sweetness level.

What is the purpose of instant coffee in this recipe?

Instant coffee enhances the depth of chocolate flavor in the muffins without adding a strong coffee taste. It’s optional and can be omitted if preferred.