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 cone 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 they 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.
Using Sugar replacements in your baking
In this recipe, I use a white sweetener in place of sugar. I recommend using either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes and bakes
My personal taste preference is xylitol and my current favourites are NKD Living Natural Xylitol or Total Sweet Xylitol. In fact the total sweet xylitol is widely available in many UK supermarkets as well.
If you prefer to use different sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites.
For these low carb double chocolate muffins I also added a banana flavoured sucralose drop by MY Protein. These Flavadrops give a sugar-free kick of sweetness and an extra banana punch to the frosting.
These drops are really worth the investment as they are so versatile. These are an absolute cupboard staple for us as we use them to flavour our breakfasts, yoghurts, drinks as well as in lots of other sweet treats we enjoy.
Our taste preference in this house is a sucralose-based drop, however, you can also use stevia-based drops if you prefer.
Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.
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 yogurt with a 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.
If you love chocolate then why not try these other indulgent chocolatey treats:
- DOUBLE DARK CHOCOLATE BROWNIES
- SIMPLE SKIN BAKED BANANA WITH CHOCOLATE
- EASY NO CHURN CHOCOLATE AVOCADO ICE CREAM
What Ingredients you will need for low carb double chocolate muffins
- Almond flour/ground almonds
- 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
- 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
- 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 a 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 above notes on sweeteners
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 electric whisk for this one. This is maniliy 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 lightley 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 being 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
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.
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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