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)
Dairy-Free Cornbread Muffins: Options Below
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 coconut flavor than I’d strongly advise to use melted butter instead if you can.
These were so good either way, and you can bet these will be my go-to next to our keto chili from here on out.
What the batter for keto cornbread muffins should look like?
The batter is rather thick but don’t be putt off by it. As you see below is a good image to get an idea 💡
You can also check out our recipe video as well that is in the recipe card below.
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.
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
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.