While real cornbread is out on keto, these keto cornbread muffins are the perfect stand-in! They’re reminiscent of real cornbread muffins without the high carb count and are delicious topped with butter and served as a side, breakfast, or snack.
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I don’t know about you, but I love cornbread. I could probably eat it at every meal! It’s comforting, filling, and seems to pair with just about anything. I’ve been craving it a lot lately since it’s so cold outside, so I decided I had to figure out how I could eat it on keto.
Thankfully, keto cornbread is a thing! I played around with a few different varieties before settling on this one. There are lots of keto cornbread recipes out there that use almond flour, almond meal, and/or coconut flour in varying ratios.
I personally prefer coconut flour over almond flour because it’s naturally sweeter (and I love a sweet cornbread!), but coconut flour on its own won’t give you the texture of cornbread, so I added some almond meal. Almond meal is similar to almond flour, but almond meal contains the skins of almonds. It adds a nice chewiness to this keto cornbread and helps make it more like the real thing. Lastly, I made them into muffins because of the convenience of individual portions.
Also, this keto cornbread recipe makes a perfect addition for any Keto Thanksgiving menu around the holidays. It also pairs well as a side dish for many keto dinners and keto casseroles.
Keto Cornbread – Ingredients Needed
- Swerve Confectioners: If you’re looking for a sugar substitute, you’ll love Swerve Confectioners! It uses (natural) sugar alcohols which have zero effect on blood sugar, meaning you can subtract them from the net carb count. (That gives Swerve zero net carbs.) It also measures just like sugar, so there isn’t any guessing about how much to use. I purchase the 48 oz. bags because they are convenient and a much better price per ounce than the 12 oz. bags.
- Terrasoul Coconut Flour: Coconut flour is also frequently used in keto baked goods. It’s a dense flour that will suck up a lot of moisture and can’t be substituted 1:1 with almond flour. So, it’s definitely best to have both almond and coconut flour on hand!
- Barney Almond Meal: Unlike almond flour, almond meal contains the skins of almonds, which gives it a heartier, chewier texture. You can use almond flour instead, but the texture won’t be the same.
- Keliwa 12-Cup Silicone Muffin/Cupcake Pan: I love the convenience of this pan; the cornbread muffins pop out perfectly. It’s also great for making egg cups, fat bombs, and Butter Burgers!
- Eggs
- Heavy whipping cream
- Unsweetened coconut milk (from a carton, NOT a jar)
- Salted butter
- Cream cheese
- Baking powder
- Salt
How to Make Keto Cornbread Muffins
These yummy muffins are ready in just a few steps!
Step #1: Pre-heat oven to 350 F.
Step #2: If you’re using a silicone muffin pan like I did, you don’t need to grease the pan. However, if you’re not using silicone, I recommend lightly greasing it or using liners for easy removal.
Step #3: In a large bowl, combine eggs, heavy whipping cream, coconut milk, melted butter, and cream cheese. Using a hand mixer, mix everything until the cream cheese is well-incorporated. (It’s okay if you have a few small flecks remaining.) Set aside.
Step #4: In a medium-sized bowl, combine coconut flour, almond meal*, Swerve Confectioners, baking powder, and salt. Mix thoroughly. For best results with this recipe, I recommend that you measure the dry ingredients by weight.
*Note: You can use almond flour instead of almond meal, but the texture won’t be the same. Almond meal contains the skins of almonds, which will give these cornbread muffins a chewier and softer texture that is closer to that of real cornbread. They will still taste great if you use almond flour (confession: that’s what I used when I took the photos because I ran out of almond meal the day before), but almond flour gives you a more realistic texture.
Step #5: Add dry ingredients to wet and mix thoroughly using your hand mixer.
Step #6: Evenly distribute the batter across the holes, pressing the batter down a bit with the back of a spoon. (The batter is thick and easily forms pockets.) They will be about 80% full.
Step #7: Place in the oven and bake for 20-25 minutes until the edges start to brown and an inserted toothpick comes out mostly clean. Do not overbake. The center should still be slightly soft (but not uncooked) when you pull the pan out of the oven.
Cool and enjoy!
How to Serve Low Carb Cornbread
I highly recommend serving your keto muffins with butter because cornbread always tastes better with butter! If you want to take these cornbread muffins to the next level, I suggest making my Maple Pecan Butter. It’s completely keto-friendly and is ridiculously good!
Also, this may just be a “me” thing, but I’ve always found that cornbread (keto or not) tastes better when served cold. Am I the only one? Give it a try if you’ve never tried it like that before!
Keto Cornbread Recipe: Nutrition Facts
- 169 calories
- 14g fat
- 4g protein
- 4.1g net carbs
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Use This Recipe to Make Keto Grits!
Reader Shawna used this recipe to make keto grits. Yum! She said: “So this weekend, I had some leftover Keto “cornbread” mix, I thought if I added some cream, a lil h20, vanilla I could make a pancake.. NOPE, but what I did end up with was what I affectionately called “Keto Grits.” Check out her delicious grits below!
Keto Side Dishes
More keto side dishes that serve well with Keto Cornbread:
- Cauli Mash Keto: the keto replacement for mashed potatoes. One you go try this side dish, you aren’t likely to return to your heavy carb potatoes.
- Keto Green Beans: Classic green beans with a maple pecan twist!
- Keto Stuffing: Stuffing with delicious sausage complements cornbread really well.
- Roasted Radishes Keto: A favorite for many people who try it, this side dish is fantastic and tastes even better with Keto Ranch Dressing.
Keto Desserts
And don’t forget some delicious keto desserts, like our Keto Cookies or Keto Cheesecake! Our classic Keto Chocolate Chip Cookies, Keto Chocolate Cookies, and our holiday classic Keto Pumpkin Cookies (topped with icing) are some of the many keto dessert options to go with your favorite keto side dishes!
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Also, many people who love this keto cornbread also tried our fantastic desserts like our
Keto Cornbread
Ingredients
- 3 eggs, slightly beaten
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened coconut milk (from a carton, not a jar)
- 5 tbsp salted butter, melted
- 3 oz cream cheese, softened
- 1 cup (128g) coconut flour
- 1/4 cup (30g) almond meal
- 3 tbsp (27g) Swerve Confectioners
- 1 1/2 tsp baking powder
- 1/8 tsp salt
Instructions
- Pre-heat oven to 350 F.
- If you're using a silicone muffin pan like I did, you don't need to grease the pan. However, if you're not using silicone, I recommend lightly greasing it or using liners for easy removal.
- In a large bowl, combine eggs, heavy whipping cream, coconut milk, melted butter (cooled slightly), and cream cheese. Using a hand mixer, mix everything until the cream cheese is well-incorporated. (It's okay if you have a few small flecks remaining.) Set aside.
- In a medium-sized bowl, combine coconut flour, almond meal, Swerve Confectioners, baking powder, and salt. Mix thoroughly.
- Add dry ingredients to wet and mix thoroughly using your hand mixer.
- Evenly distribute the batter across the holes, pressing the batter down a bit with the back of a spoon. (The batter is thick and easily forms pockets.) They will be about 80% full.
- Place in the oven and bake for 20-25 minutes until the edges start to brown and an inserted toothpick comes out mostly clean. Do not overbake. The center should still be slightly soft (but not uncooked) when you pull the pan out of the oven.
- Cool and enjoy!
Notes
You can use almond flour instead of almond meal, but the texture won't be the same. Almond meal contains the skins of almonds, which will give these cornbread muffins a chewier and softer texture that is closer to that of real cornbread. They will still taste great if you use almond flour (confession: that's what I used when I took the photos because I ran out of almond meal the day before), but almond flour gives you a more realistic texture.
Try with Keto Mac and Cheese
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
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Yum
Thanks, Susan!
I gave your recipe for Keto Cornbread Muffins a try last night to see if they would work with my Thanksgiving meal.
I used almond meal as you suggested. These are so easy to make and are really good so they will be included on Thanksgiving . Thanks!
Just wondering if the swerve confectioners is imperative. I’m from Texas, we typically don’t eat sweet cornbread. Just wondering.
Hi Billie! Not at all; you can skip it.
I really like this recipe for Keto cornbread. The biscuits look perfect and taste wonderful! This is the first time I used almond meal. It is so convenient to bake the cornbread in the silicone muffin pan. With the biscuit approach, I don’t have to wonder if I took too big of a piece for the carb count plus I can pop one in my lunch box with ease.
This Keto cornbread tastes great and I like making it in my silicone muffin pan. Using the muffin pan, I know I am taking the right portion. I made the cornbread to serve with the Keto chili I made. This meal of Keto chili and corn bread with butter is so good and makes the Keto life easy.