Low Carb Keto Cornbread Muffins
Table of Contents
Keto Cornbread Muffins without the cornmeal! This sweet and delicious low carb muffin will certainly be the perfect addition with your next batch of chili.
I’m always a sucker for a soft muffin. Especially if it’s warm and oozing with melty, warm butter. Nothing really beats that and these low carb cornbread muffins give you all the opportunities to enjoy.
If you love cornbread, these muffins are a great, low carb replacement. They taste like corn dogs when you have them with a hot dog too! (recipe coming soon)
What You’ll Need
- Measuring cup and spoon
- Medium mixing bowl
- Medium mixing bowl
- Rubber spatula or spoon
- Muffin tin
- Almond flour
- Coconut flour
- Baking powder
- Sea salt (we love Diamond Crystal Sea Salt. It dissolves quickly and has a bright, mineral flavor)
- Coconut Oil
- Pure liquid stevia
- Unsweetened almond milk
- Preheat the oven to 350
- Whisk dry ingredients together in a medium-sized mixing bowl
- Whisk wet ingredients together in a separate medium-sized mixing bowl
- Pour wet ingredients into the dry bowl; whisk until until ingredients and completely combined. The mixture should become heavy.
- Use a spoon or rubber spatula to add scoops of batter into a greased muffin tin. Aim to fill to a height just above the rim of the muffin tin.
- Bake for 25-30 minutes. Briefly let cool and serve
Recipe Tips & Frequently Asked Questions
What should the batter for keto cornbread muffins look like?
The batter is rather thick but don’t be putt off by it. See below is a good image to get an idea for the right consistency. You can also watch the video located in the recipe card below to see the steps and how the ingredients should interact.
How to get golden brown muffin bottoms
If you love the look and taste of a golden brown cornbread muffin, be sure not to skip the important step of generously greasing your muffin tin with a coconut oil (you can also use butter). As this layer of fat heats up in the oven it creates whats called a Maillard reaction – which breaks down sugars and proteins, creating amazing flavors. As a bonus the grease will help ensure your muffins don’t stick to the tin!
HOW MANY NET CARBS A Low Carb Cornbread Muffin
2 Net Carbs a muffin. We calculated it with this making 7 muffins so if you make more or less be sure to calculate it properly.
For this recipe and sweetness we added liquid stevia which is zero sugar alcohols. If you want a little extra sweetness a extra drop or two might work well.
However, if you end up wanting to make these without the liquid stevia and/or use another type of sweetener you can change up the type of sugar alcohol you use as well so be sure to check out our low carb conversion chart if you plan to use another type.
Dairy-Free Options for this Recipe
One thing I would like to make a mention is that we stuck with making these dairy-free and used coconut oil.
Now the coconut oil is slightly noticeable in this recipe but was a nice addition. However, if you are a little deterred by that flavor then I’d strongly advise using melted butter instead if you can.
These are so good either way, and you can bet these will be my go-to next to our keto chili from here on out.
Low Carb Cornbread Muffins Recipe
- Preheat oven to 350 F.
- In a medium mixing bowl, whisk together the dry ingredients.
- In another medium mixing bowl, whisk together the wet ingredients. The oil may clump some from cooling down, but that's okay.
- Combine the two mixtures and whisk thoroughly.
- Pour into muffin tins and bake for 25-30 minutes.
YOU MIGHT ALSO ENJOY:
- Low Carb Chocolate Chip Peanut Butter Mini Muffins
- Low Carb Power Balls
- Low Carb Snack Bars
- Gluten Free Cornbread from Flippin’ Delicious