Keto Chocolate Espresso Mini-Muffins

Whether you are looking for a treat to satisfy your sweet tooth or something other than a cup of coffee to wake you up, then these chocolate espresso mini-muffins are the answer. These Keto coffee cakes are rich, decadent, and oozing with a creamy center. The muffins explode with flavors of coffee and chocolate, which pair perfectly together. To cut through the intensity, these muffins are filled with a whipped cream cheese frosting that takes this recipe to another level.

Are these Keto coffee muffins gluten-free?

Yes, they are! This low-carb muffin recipe uses almond flour as a base, which is naturally gluten-free. Also, none of the other ingredients contain gluten. We guarantee you that these espresso muffins will become your favorite whether you are gluten-free or not.

Are these muffins moist?

We know what you’re thinking; there is nothing worse than biting into a dry and crumbly muffin. Don’t worry because these Keto coffee muffins are mouthwatering. The secret to their pillowy texture is the cream cheese in the batter. You can substitute the cream cheese with sour cream, but make sure not to skip it. An essential factor in this recipe is to use cream cheese and butter at room temperature, otherwise, you’ll end up with a lumpy batter.

Can you make this Keto coffee recipe using coconut flour?

Unfortunately, you can’t. Coconut flour and almond flour are not interchangeable since their absorption properties are different. Also, using coconut flour would draw out all the moisture and yield dry muffins.

Can you bake them into regular-sized muffins?

This recipe yields 10 mini muffins with 2g of carbs each. They are the perfect portion size for a midday treat or alongside a cup of tea. If you like to have muffins for breakfast, you can definitely bake them in a regular muffin tin. This recipe will also yield 4 Large muffins with 5g of carbs each.

Net Carbs

2.1 g
Fiber

1.9 g
Total Carbs

18.2 g
Protein

4.5 g
Fats

12.5 g

143 cals

Quantity

Serving Size

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Cream cheese, whipped, plain

2 tbsp
Whipped cream, aerosol, heavy cream

1 tbsp
Powdered Erythritol (Icing Sugar)

4 tbsp
Almond flour

1 cup
Cocoa powder

2 tbsp
Baking powder

0.5 tsp
Salt

0.13 tsp
Butter

2 tbsp
Cream cheese

0.25 cup
Ultimate Sugar Replacement

0.67 cup
Raw egg

2 large
Vanilla extract

0.5 tsp
Instant coffee dry mix (unprepared)

1 tbsp
Boiling water

1 tbsp
Chocolate chips, sugar free

2 tbsp

Step 1

In a small bowl, whisk together the whipped cream cheese and powdered erythritol. Add the heavy cream and whisk for another 2 minutes until light and fluffy. Place the bowl in the freezer until assembly.
Step 2

Preheat your oven to 350F / 180C and line a mini-muffin tin with paper. Add the almond flour, cocoa powder, baking powder, and salt to a medium-sized bowl. Whisk until no lumps remain and set aside.
Step 3

In a large bowl, add the room temperature butter, cream cheese, and swerve. Beat using a hand blender or stand mixer until combined. Add the eggs and continue to mix.
Step 4

In a small bowl, mix the instant coffee and hot water. Once dissolved, add the mixture to the bowl with the wet ingredients. Mix to combine.
Step 5

Add the dry ingredients to the wet. Fold the mixture using a spatula until incorporated. Do not over mix.
Step 6

Add the first layer of batter into the tin holes using a cookie scoop. Take the cream cheese frosting out of the freezer, and add 1 tsp on top of the batter in each hole. Cover the frosting with another 1-2 tsp of batter.
Step 7

Sprinkle the chocolate chips on top of the unbaked muffins. Bake for 12-15 minutes, or until an inserted toothpick comes out clean. Let them cool for 10 minutes before handling.
Step 8

You can serve these mini muffins warm or at room temperature. Store them in an airtight container for up to 3 days at room temperature.