Sugar Free Cocoa Muffins Recipe

Introduction

These Sugar Free Cocoa Muffins are a delicious, guilt-free treat perfect for breakfast or a snack. Rich with unsweetened cocoa and moist with yogurt, they offer chocolatey flavor without the sugar. Plus, you can easily customize them to be gluten free or low carb.

Ingredients

• 2 cups all purpose flour (or gluten free / low carb / keto-friendly flour)
• 1 teaspoon baking soda
• ½ cup unsweetened cocoa powder
• ¾ cup sugar alternative (granular recommended)
• ½ cup vegetable oil
• 1 cup plain or Greek yogurt, sour cream, or whipping cream
• ½ cup plus 2 teaspoons milk (whole milk preferred)
• 1 egg, whisked
• 1 teaspoon vanilla extract
• Optional: ½ cup sugar free/gluten free chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and prepare a muffin pan with nonstick spray or liners.
2. Step 2: In a medium bowl, whisk or sift together the flour and baking soda, then stir in the cocoa powder. Set aside.
3. Step 3: In a large bowl, beat the sugar alternative with the vegetable oil until combined. Stir in the yogurt and milk.
4. Step 4: Add the flour and cocoa mixture to the wet ingredients in two parts, stirring gently after each addition.
5. Step 5: Stir in the whisked egg and vanilla extract, mixing the batter just until combined. Do not overmix.
6. Step 6: If using, fold in chocolate chips gently.
7. Step 7: Fill each muffin cup about two-thirds full with batter.
8. Step 8: Bake for 25–30 minutes, or until a toothpick inserted into the muffin (away from chocolate chips) comes out clean.
9. Step 9: Let the muffins cool in the pan before removing.

Tips & Variations

• Avoid overmixing the batter to keep muffins tender and prevent a dense texture.
• Use only unsweetened cocoa powder—not chocolate drink mix—for best flavor and consistency.
• To make gluten free or keto-friendly muffins, substitute the flour accordingly and check if an additional binder like an egg is needed.
• Choose a granular sugar alternative that holds up well to baking, such as erythritol or stevia blends.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw before eating. Reheat gently in a microwave or oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole milk with dairy-free alternatives like almond or oat milk, though the texture might be slightly different.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin away from any chocolate chips. If it comes out clean or with just a few crumbs, the muffins are ready.

Sugar Free Cocoa Muffins Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

Delicious and moist sugar free cocoa muffins that are perfect for those seeking a healthier treat without sacrificing flavor. This recipe offers flexibility to be made gluten free, low carb, or keto friendly by swapping the type of flour used. Enjoy rich chocolate muffins sweetened with a sugar alternative, ideal for breakfast or a snack.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All Purpose Flour (or gluten free/low carb/keto friendly alternative flour)
• 1 teaspoon Baking Soda
• ½ cup Unsweetened Cocoa Powder

Wet Ingredients

• ¾ cup Granular Sugar Alternative (equivalent to sugar)
• ½ cup Vegetable Oil
• 1 cup Yogurt (plain or Greek), Sour Cream, or Whipping Cream
• ½ cup plus 2 teaspoons Milk (preferably whole milk)
• 1 Egg (whisked)
• 1 teaspoon Vanilla Extract

Optional

• ½ cup Sugar Free/Gluten Free Chocolate Chips

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and prepare your muffin pan by greasing it or lining with muffin liners.
2. Mix Dry Ingredients: In a mixing bowl, whisk or sift together the flour and baking soda. Then stir in the cocoa powder thoroughly. Set aside this bowl.
3. Mix Wet Ingredients: In a large mixing bowl, beat together the sugar alternative and vegetable oil until combined. Stir in the yogurt and milk until evenly mixed.
4. Combine Dry and Wet Mixtures: Add half of the flour and cocoa mixture into the wet ingredients bowl and gently stir. Add the remaining half and stir gently again. Be careful not to overmix to maintain a tender crumb.
5. Add Egg and Vanilla: Stir in the whisked egg and vanilla extract until just blended.
6. Fold in Chocolate Chips (Optional): If using, gently fold the sugar free chocolate chips into the batter.
7. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
8. Bake: Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the muffin where there are no chocolate chips to avoid false positives from melted chocolate.
9. Cool: Allow the muffins to cool in the pan before removing and serving.

Notes

• Avoid overmixing the batter as it can result in dense or tough muffins.
• Use only unsweetened cocoa powder; do not substitute with chocolate milk mix or similar products.
• You can substitute the all-purpose flour with gluten free flour, low carb Carbalose flour, or keto friendly flour; check if additional binder like an egg is needed depending on the flour.
• Ensure your sugar alternative is suitable for baking and can handle heat.
• Test muffins for doneness away from chocolate chips to prevent misleading results from melted chocolate.
• Check nutritional labels on substitutions to stay within your dietary needs.

Keywords: sugar free, cocoa muffins, gluten free, keto friendly, low carb, sugar alternative, healthy muffins, chocolate muffins