I am not a big fan of coconut flour in breads because I think it has an overwhelming taste. However, when I'm baking something that is sweet and I know the main flavor will be stronger than the coconut - it's my go-to flour. Hence why the main flour in these keto chocolate muffins is coconut flour.
Coconut flour has a nice sweet flavor, so if you like coconut, it's a great flour for low-carb desserts. It can be slightly grainy if you don't have the right ingredients, but not in this low-carb muffin recipe! This keto recipe came out perfect for chocolate muffins. They hold together wonderfully, separated from the pan nicely, and are perfectly fluffy like a muffin!
The amount of sweetener added gives it a light sweet flavor for a muffin, not like a dessert brownie. I've added stevia and erythritol as sweeteners in this recipe. I definitely cannot taste any after-taste with the stevia addition. The granular erythritol blended nicely so that no granules are present.
If you'd like a sweet keto muffin, add about another 1/4 cup erythritol and 1/4 cup baking stevia.
I feel there's a lot you can do with these low-carb chocolate muffins. Add some high-cocoa baking chips to the batter for a little added chocolate to each bite! You can top with a low-carb chocolate glaze. Chop up some walnuts or pecans and add to the top of the muffin batter before baking! As I was eating them I was even thinking of drizzling a peanut butter sauce through the chocolate batter prior to baking. Or, my particular favorite way of spicing up chocolate recipes, add some cinnamon to the batter!
In any case, these are superb keto chocolate muffins. Eat them on your way out the door as breakfast if you need a change from eggs.