These wonderfully delicious, low carb double chocolate muffins are also gluten and refined sugar-free. The almond flour alongside the banana and yoghurt just adds that extra moistness to these muffins. All topped off with an optional light cream cheese topping, these really are the ultimate chocolatey any-time treat!
Muffins are a great sweet (or savoury) snack option. They tend to have less sugar than a traditional cupcake but for me they still have that decadent cake feel to them. And they don’t come more indulgent than these low carb double chocolate muffins.
By swapping out the traditional ingredients of flour, sugar and butter for ground almonds, greek yoghurt, banana and xylitol, not only make these muffins a much healthier option but taste really good too. As with a lot of the sweet treat recipes on WHK, these swaps drastically reduce the overall carb count which for managing blood glucose levels as part of your diabetes management can really help. Per muffin, they come in at just under 6 grams of carbs.
If you would like to read more about THE BENEFITS OF USING ALMOND FLOUR IN BAKING then make sure to read this post!
Sweetening Up Diabetes-Friendly Baking
For this recipe, I use xylitol, a 1:1 sugar substitute with a low glycemic index and minimal impact on blood sugar. It is a great sugar substitute for baking and doesn’t have an aftertaste (bonus!).
But maybe you prefer a different option? Erythritol is another 1:1 sugar replacement with minimal blood sugar impact, but I have found that it can slightly alter the taste of my baked goods.
If you are looking to use other sweeteners then make sure to check the brand’s website for conversion info (like sucralose or stevia).
For more info on sweeteners and diabetes, check out this post: [link to your post on sugar substitutes and diabetes].
Shop my favourite diabetic-friendly baking ingredients here! [link to your shop page]
If you would like to read more on sugar substitutes and diabetes then make sure to read this post.
Sugar Substitutes and Diabetes Management
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!
Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.
What Ingredients you will need for low carb double chocolate muffins
- Almond flour/ground almonds
- Gluten-free and net carb count free
- This flour adds a lovely nutty flavour and is a great no-carb-count option for cakes and bakes
- My favourites are by NKD Living Finely Ground Almonds or the Almond Flour from Whole Foods Online
- Unsweetened cocoa powder
- Intensifies the chocolatey-ness of these muffins and adds a slight bitterness
- But make sure it doesn’t have any added sugar
- Baking powder
- I use gluten-free
- Essential for adding air and lightness into your bake
- Eggs
- A key component to any bake and should be free-range if you can
- Sugar alternative
- I used Xylitol but you could also use any sweetener you prefer
- However, see the notes above on sweeteners if using another type
- Greek yoghurt
- This helps to make these muffins super moist
- A healthier option as it is used as a replacement for the traditional butter and oil
- Banana
- The older and browner the better
- Adds natural sweetness and extra moistness to these muffins
- Vanilla extract
- The better quality the better the flavour
- Another option is to use sugar-free vanilla flavoured drops
- Dark chocolate chips
- Try and use chocolate that has a cocoa content of 70% or above as this really makes the difference with these brownies.
- Plus the higher the cocoa content the lower the sugar!
For the banana cream cheese topping:
- Cream cheese
- I use full-fat Philadelphia
- Powdered erythritol
- replacement for icing sugar
- Banana flavouring
- I used banana sucralose drops
- See the above notes on sweeteners
Equipment needed
This recipe isn’t too tricky but has a few extra steps to ensure the muffins are as light as possible.
I recommend that you use either a stand mixer or an electric whisk for this one. This is mainly for the whisking of the egg whites as they are whipped separately and that can take quite a long time if done by hand. This equipment helps to create extra rise and lightness to the muffins which I find harder to achieve doing it manually.
How to make these low carb double chocolate muffins
First, you need to preheat the oven to 200 C / 180 C fan and line your muffin tin with 12 cases.
Next in a bowl mix together the almond flour, chocolate powder and baking powder. In a separate bowl, using an electric whisk or stand mixer, whisk together the egg whites until light and fluffy and set to one side.
Now lightly whisk together the egg yolks, sweetener, yoghurt, mashed banana and vanilla extract/drops, until combined. Then slowly mix in the dry ingredients until fully blended. But be careful not to over whisk!
Once combined fold back in the egg whites. Again be very careful not to over whisk as you want to keep as much air in as possible. Finally, gently fold in the chocolate chips with a spatula.
Using 2 spoons, spoon the mixture evenly into your muffin cases and bake for 30-35 minutes or until a skewer comes out clean.
Leave to completely cool on a rack before adding your topping.
For the Banana Cream Cheese Topping
Simply combine all the ingredients to make a light creamy topping. Using a palette knife swirl the topping on your muffins
Recipe variations
These low carb double chocolate muffins are:
- Refined sugar-free – from the use of sugar replacements
- Gluten-free – by using almond flour
However, you may also wish to make them Dairy-free. If so then simply replace the greek yoghurt with coconut yoghurt or any other dairy-free yoghurt you prefer. And for the topping switch out the cream cheese for a plant-based alternative.
Also, are you a Peanut Butter lover? Then why not try adding a dollop of peanut butter into the centre of each muffin before baking or using it as a gooey topping instead of the cream cheese!
How to store your low carb double chocolate muffins
These chocolate muffins can be stored in an airtight container without the topping at room temperature for 3-4 days. However, if you are using the topping then I would suggest storing them in the fridge where they will happily last for up to 5 days.
Diabetes Note
These chocolate and banana muffins have a low-carb count and are gluten-free. This is due to switching out the traditional ingredients for almond flour and sugar alternatives.
We have found making some switches to reduce the carb count can help to avoid some of those dreaded blood glucose spikes and can help with overall blood glucose management.
Carb Counting
The overall carb count for a serving (one) chocolate and banana muffin with the banana cream cheese frosting based on the ingredients we would count is:
- Chocolate powder= 50g – 9.5g of carbs
- Greek yoghurt = 75g – 3.2g of carbs
- Banana = 120g – 24.4g of carbs
- Dark chocolate chips = 100g – 30.5g of carbs
- For the frosting – Greek yoghurt = 60g – 2.5g of carbs
Now add all the carbs together – 9.5+3.2+24.4+30.5+2.5 = 70g
Finally divide this by the serving size, 12 – 70/12 = 5.8g of carb per serving
Without the frosting = 5.6g of carb per serving
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Low Carb Double Chocolate Muffins
Wonderfully delicious gluten and refined sugar free these low carb double chocolate muffins are the ultimate any time treat!
12
servings20
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Ingredients
250 g almond flour
50 g unsweetened cocoa powder
1 1/2 tsp baking powder (GF)
4 large eggs, separated
150 g xylitol – see notes if using another sweetener
75 g greek yoghurt
2 small bananas (approx 120g)
1 tsp vanilla extract or vanilla sucralose drops 5-6
100 g dark chocolate chips
- For the banana cream cheese topping
100 g cream cheese
60 g greek yoghurt
20 g powdered erythritol
6-10 drops sugar-free banana flavouring drops
Directions
- Preheat the oven to 200 C / 180 C fan and line your muffin tin with 12 cases
- In a bowl mix together the almond flour, chocolate powder and baking powder.
- In another bowl, using an electric whisk or stand mixer, whisk together the egg whites until light and fluffy. Set to one side.
- Whisk together the egg yolks, sweetener, yoghurt, banana and vanilla extract/drops, until combined.
- Now slowly mix in the dry ingredients into your wet ingredients until fully blended. but be careful not to over whisk!
- Once combined fold in the egg whites. Again be very careful not to over whisk as you want to keep as much air in as possible.
- Finally, gently fold in the chocolate chips with a spatula.
- Using 2 spoons, spoon the mixture evenly into your muffin cases.
- Bake for 30-35 minutes or until a skewer comes out clean.
- Leave to cool on a rack.
- For the banana cream cheese topping
- Combine all ingredients to make a light creamy topping
- Using a palette knife swirl the topping on your muffins
Tips and Notes
- In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are 1:1 substitutes for sugar and work brilliantly in cakes.
- Use good quality chocolate, 70% or above as this really makes the difference with these brownies. Plus the higher the cocoa content the lower the sugar.
- Storage – if frosting the muffins then store them in the fridge. Otherwise will keep fresh in a sealed container for a few days.
- Diabetes Note – These chocolate and banana muffins have a low-carb count and are gluten-free. This is due to switching out the traditional ingredients for almond flour and sugar alternatives. Approx 6g of carbs per muffin. See above for more notes on carb counting.
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