Mocha Muffins with Chocolate Chunks (Phase 2)

Posted On February 27, 2011

Mocha Muffins with Chocolate Chunks (P2)

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Serving Size: 12

For a low carb breakfast treat or snack, you won't believe how good these taste! Chocolate and coffee come together in an almond flour muffin that isn't overly sweet or cakey.


  • 1 tablespoon instant coffee granules
  • 1/4 cup Hot Water
  • 1.5 cups Almond Flour
  • 1/2 cup flax seed meal
  • 1/4 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 cup butter, melted
  • 3 Egg's lightly beaten
  • 1 tablespoon Stevia to taste
  • 100 grams Lindt or Ghirardelli high-cacao chocolate bar, chopped


  • Preheat oven to 350F
  • grease 12 cup muffin tin.
  • Mix coffee granules and hot water and stir to dissolve.
  • Set aside to cool.
  • In a medium bowl, combine almond flour, flax meal, cocoa and baking powder.
  • Add melted butter, eggs, coffee and sweetener and stir well to combine.
  • Add in chopped chocolate and mix to distribute throughout batter.
  • Divide batter between muffin cups.
  • Bake for 12-14 minutes, or until set.
  • Immediately upon removing from the oven, run sharp knife around outside of each muffin to loosen from pan.
  • Let cool 5-10 minutes, then remove to wire rack and cool completely

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