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Low-carb, high-fat, gluten-free sweet muffin
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Keto chocolate muffin (60 g) has 200 calories. That works out to 333 calories per 100 g. It contains 4.2 g of carbs, 9.5 g of protein, 15.8 g of fat and 10.5 g of fiber. Its 0.2 mg of Copper covers 21% of the Daily Value. Its glycemic index is 22 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 60 g
200
KCAL / 60G
Carbs
4.2g
· 2% DV
Protein
9.5g
· 19% DV
Fat
15.8g
· 20% DV
Fiber
10.5g
· 38% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 19% · Fat 72%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 200 kcal | |
| Total fat | 15.8 g | 20% |
| Saturated fat | 8.76 g | 44% |
| Trans fat | 0.06 g | |
| Sodium | 156 mg | 7% |
| Total carbohydrate | 4.2 g | 2% |
| Fiber | 10.5 g | 38% |
| Protein | 9.5 g | 19% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 200 kcal |
| 0.25 piece (quarter) | 15 g | 50 kcal |
| ½ piece (half) | 30 g | 100 kcal |
| 1 piece (mini) | 35 g | 117 kcal |
| 1 piece (small) | 50 g | 167 kcal |
| 1 piece (large) | 85 g | 283 kcal |
| 100 g | 100 g | 333 kcal |
| 1 piece (jumbo) | 110 g | 366 kcal |
| 2 piece (double) | 120 g | 400 kcal |
| 1 serving (triple) | 180 g | 599 kcal |
Calculated from 333 calories per 100 g.
To make a keto chocolate muffin, mix the dry ingredients separately from the eggs and fat, then combine them into a thick batter. Divide it among muffin cups and bake until the centres are set; overbaking can leave the muffins dry.
Almond flour is a common choice for a keto chocolate muffin because it gives the crumb moisture and structure. Coconut flour is another option, but it absorbs much more liquid and cannot usually replace almond flour cup for cup.
A keto chocolate muffin often turns dry or crumbly when it is overbaked or the recipe’s balance of eggs, fat, and flour is off. These flours do not behave like wheat flour, so adding extra flour by eye can make the texture worse.
Yes, but an egg-free keto chocolate muffin may be more fragile because eggs help bind the batter and give it structure. A commercial egg replacer may work; follow its directions and expect some change in the muffin’s texture.
Erythritol or a stevia-based sweetener is commonly used in a keto chocolate muffin. Sweeteners vary in strength and texture, so use one intended for baking and follow its conversion guidance rather than swapping equal amounts automatically.
Unsweetened whipped cream, a little melted dark chocolate, or a cream-cheese topping pairs well with a keto chocolate muffin. Choose toppings that complement the cocoa without making the muffin overly sweet, and add them after the muffin has cooled.
Store a cooled keto chocolate muffin in an airtight container in the refrigerator, especially if it has a cream-based topping. Let it cool before covering so trapped steam does not make the surface damp; bring it toward room temperature before serving.
Yes, keto chocolate muffins freeze well. Cool them completely, wrap them individually, and seal them in a freezer-safe container; thaw while still wrapped to help retain moisture, then warm briefly if you prefer a softer crumb.
Yes, a keto chocolate muffin can still raise blood sugar, even though it is low in carbohydrates. Ingredients such as sweeteners and chocolate, portion size, and individual response all matter; people managing diabetes should fit it into their own meal plan.
Not exactly: a keto chocolate muffin is usually denser and more tender or moist than a wheat-flour muffin. Almond flour and low-carbohydrate sweeteners behave differently from wheat flour and sugar, so the flavour can be chocolatey while the crumb remains distinct.
Vitamins
Biotin
4.2µg · 14% DV
B2
0.14mg · 11% DV
Vitamin E
1.26mg · 8% DV
B12
0.19µg · 8% DV
Minerals
Copper
0.19mg · 21% DV
Phosphorus
111mg · 16% DV
Manganese
0.35mg · 15% DV
Selenium
6.6µg · 12% DV
Sodium
156mg · 7% DV
Potassium ⭐
144mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 200 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Keto chocolate muffin is an individual baked cake adapted from familiar muffin recipes for keto-style eating. Recipes commonly use cocoa, eggs, a low-carbohydrate flour such as almond flour, fat and a keto-friendly sweetener, though the exact ingredients vary. Its chocolate flavour makes it feel like a treat, while the recipe is designed to keep carbohydrate content low.
Expect a tender, moist crumb and a rich cocoa taste. It works as a small breakfast or snack, or as dessert with coffee or tea; muffins are also easy to pack for a quick bite. It is relatively high in fat and fibre, with 7.02 g of carbohydrate per 100 g. For a less rich pairing, serve it with unsweetened tea or coffee rather than adding frosting or other toppings.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
8.76g
MONOUNSATURATED
9.06g
POLYUNSATURATED
2.52g
Omega 6:3 ratio 32.6:1
Above the ideal 4:1 (32.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.