Keto + Low Carb Cornbread Muffins
These muffins are completely corn-free, but they are reminiscent of real cornbread muffins without the high carb count. They're perfect as a side, breakfast, or snack!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 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
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!
For best results with this recipe, I recommend that you measure the dry ingredients by weight.
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.
Adapted from this keto cornbread recipe.
Calories: 169kcal | Carbohydrates: 7.8g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 105mg | Potassium: 105mg | Fiber: 3.7g | Sugar: 0g | Vitamin A: 325IU | Calcium: 66mg | Iron: 0.8mg