Low Carb Chocolate Hazelnut Muffins

Low Carb Chocolate Hazelnut Muffins
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Low Carb Chocolate Hazelnut Muffins
Low Carb Chocolate Hazelnut Muffins 1

There’s nothing quite like waking up to freshly made muffins on a winter’s morning. Especially if those muffins are low carb and really easy to whip together. Mixing the batter in a blender helps give these low carb chocolate hazelnut muffins a light, airy texture with minimal mess.

(19 votes, average: 3.58 out of 5)
Low Carb Chocolate Hazelnut Muffins


  • 1/2 cup sour cream or Greek yogurt
  • 4 large eggs
  • 1 tsp vanilla or hazelnut extract
  • 2 1/4 cups hazelnut meal
  • 1/2 cup cocoa powder
  • Sweetener equivalent to 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped toasted hazelnuts


  1. Preheat the oven to 325F and line a muffin tin with parchment or silicone liners.
  2. Combine the sour cream, eggs and vanilla extract in a large blender and blend until smooth.
  3. Add the hazelnut meal, cocoa powder, sweetener, baking powder, and salt and blend again. If your batter is overly thick, add a tablespoon or two of water until it is thin enough to scoop out of the blender.
  4. Divide the mixture amount the prepared muffin cups and sprinkle the tops with the chopped pecans. Press lightly into the batter. Bake 25 to 30 minutes, until the muffins have risen and are firm to the touch.
  5. Remove and let cool completely.

Yield: 12

Cholesterol: 66mg

Food energy: 224 kcal

Total fat: 19.60g

Calories from fat: 176

Carbohydrate: 7.42g

Protein per serving: 6.84g

Total dietary fiber: 4.12g

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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7 years ago

could this be made with almonds and almond flour?

7 years ago

Would almond flour be an alternative substitute for hazelnut meal?

Patty in CO
Patty in CO
7 years ago

Hi Carolyn…another terrific recipe here. I just love all your “blender” recipes. So easy to make and cleanup is a breeze! I assume you can switch out the hazelnut meal for pecan meal here. Also, the recipe says to sprinkle the tops with chopped “pecans”. I assume that means “hazelnuts” if you are using the hazelnut meal. YUMMY either way!!!

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