These keto cornbread muffins have the taste and texture of true corn muffins but are made without the cornmeal. So easy to make, you will love pairing them with soups and stews. Also they are delicious with eggs for breakfast.
Ingredients used for keto cornbread muffins:
- fine almond flour
- coconut flour
- golden flaxseed meal
- heavy cream
- sugar substitute
- baking powder, salt
- xanthan gum
- sweet corn extract (optional)
Steps to make the corn muffins:
- Preheat oven to 400°F.
- Sift the almond flour, coconut flour and flaxseed meal to remove any lumps.
- Melt butter, set aside to cool a few minutes.
- Add all dry ingredients to large bowl and whisk to combine.
- In another bowl, whisk the eggs, cream and extract, if using.
- Pour the egg mixture into dry ingredients and stir with spoon until combined.
- Pour melted butter into mixture and stir well. The dough will be fairly thick.
- Using a spoon or an ice cream or cookie scoop, fill the greased muffin tins at least 3/4 full for 6 large muffins. If you’d like 9 smaller muffins, fill the tin only 2/3 full.
- Bake the muffins for 5 minutes, then turn temperature down to 350°F and continue to bake for another 10 minutes or until muffins are golden brown.
- Remove from oven and let cool for 5 minutes, then remove from pan and let the muffins fully cool on a cooling rack.
People always ask if corn muffins are keto…
Traditional corn muffins contain cornmeal which is definitely not keto approved. However this keto recipe combines almond, coconut flours and flaxseed meal to create a similar texture and taste as corn muffins. When you add a bit of sweetner (if you prefer a lightly sweet muffin) and corn extract, I feel you will have a very close substitute with these delicious low carb muffins.
Some baking tips for muffins:
- Always grease the muffin pan with butter or baking spray; even if it is a non-stick pan.
- Make sure all dairy ingredients are at room temperature.
- Do not overmix the batter; it should be thick and may have a few little lumps in it.
- For nicely rounded muffins, start with a higher oven temperature. This helps the muffins rise. Then you can reduce the temperature to finish baking.
- Many baking websites recommend not letting the batter sit out too long before baking as it could lessen the effectiveness of the baking powder. I have never had a reason to leave the batter out so I have not personally tested this suggestion but it does make sense.
- Cool the baked muffins in the pan for only a few minutes. Leaving them in too long might dry out the muffins as they will continue to cook as they sit in a hot pan. Remove to a rack to completely cool.
How to store and freeze muffins?
Corn muffins will stay fresh for a few days in an airtight container. You can also refrigerate them for up to a week. Or freeze for up to 3 months. Defrost at room temperature. I like to reheat thawed or refrigerated muffins in the microwave for 20 seconds or so.
Some other delicious keto and low carb breads to try:Print
These keto cornbread muffins don’t have cornmeal in them but you would never know! The flavor and texture is just right. It is the perfect muffin to serve with soups, stews or even for breakfast.
- 1/2 cup fine almond flour (sifted)
- 1/3 cup coconut flour (sifted)
- 1 TB golden flaxmeal
- 2–3 tsps. sugar substitute ( I used Swerve)
- 1 1/2 tsp baking powder
- 1/2 tsp. xanthan gum
- 1 tsp. salt
- 3 eggs
- 1/2 cup heavy cream
- 5 TB butter, melted
- 1 tsp. corn extract, optional * ( I used Amoretti from Amazon)
- Preheat oven to 400°F. Use baking spray in a muffin pan. **
- In a mixing bowl, whisk the flours, flaxseed meal, Swerve, salt, baking powder and xanthan gum.
- In another bowl, whisk extract, cream and eggs together and pour into the dry ingredients. Stir well with large spoon to combine. Don’t overmix the batter.
- Add the melted butter and stir to mix.
- Use an ice cream or large cookie scoop to fill batter into the prepared muffin cups. Fill them about 2/3 full. It should have enough batter for 9 muffins. If you want larger muffins, fill 3/4 full.
- Bake in the 400°F oven for approximately 5 minutes. Turn oven temperature down to 350°F to finish baking for another 10 minutes or until muffins are golden brown.
- You can also test a muffin with a toothpick. It should come out clean or with just a tiny crumble on it.
- Let pan cool in pan for 5 minutes.
- To remove: carefully use a spatula or butter knife around the edges of muffin to loosen from pan.
- Cool muffins completely on rack.
* I have made this recipe with and without the corn extract. You will love the muffins either way. My husband and I do not agree which one tastes better. I say if you can, order the extract, you may like the extra corn flavor it gives.
**If you use muffin/cupcake liners, you don’t need to spray the muffins pan, but I do recommend lightly spraying the liners before filling with batter.
*** Store muffins in an airtight container for up to two days. After that, I would store in refrigerator. They should stay fresh an additional 5 days or so. They also can be frozen. I use a zipper freezer bag with the air gently pressed out. Thaw muffins at room temperature for about an hour before serving. You can also reheat in the microwave for 20 seconds or so.
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: Keto Cornbread Muffins