Low Carb Chocolate & Walnut Muffins

40 min 12 servings


328 Kcal
28.7g Fat
5g Carbs
3.9g Net Carbs
1.6g Sugars
11.8g Protein

For this recipe, if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).


  • 5 eggs
  • 200 g or 2 cups of ground almonds
  • 4 tablespoons of cocoa powder
  • 2 tablespoons of vegan chocolate protein powder
  • 1 cup or 240ml of coconut milk
  • 150g of walnuts
  • 2 tablespoons of cashew butter
  • 3 tablespoons of melted coconut oil
  • 1 tablespoon of arrowroot powder
  • 1/2 teaspoon of bicarbonate of soda
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon (or to taste) of pure stevia powder
  • 1 pinch of salt


  1. Preheat your oven to 175C or 300F.
  2. Beat the eggs and add the ground almonds, arrowroot powder, bicarbonate of soda, salt, and vanilla extract. Mix well. Mix the coconut milk with the cocoa powder, protein powder, and stevia to form a paste. Add the paste, the melted coconut oil, and the cashew butter to the mixture. Combine well. Fold in about 2/3 of the walnuts, saving about 1/3 for decorating. Fill in your muffin cases up to 2/3 and decorate with the walnuts.
  3. Bake for 15 to 18 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
  4. Let the muffins cool down before enjoying them!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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