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Keto “Cornbread” Muffins Recipe

I’ll be honest with you – while these tasty muffins may have a soft yellow hue like cornbread, they don’t 100% replicate its distinctive taste. That being said, they’re a wonderful treat and they’re oh-so-good fresh out of the oven – not to mention how much better for you this keto “cornbread” muffins recipe is!

If plain savory muffins aren’t quite your bag, then you have to try our keto chocolate hazelnut muffins!

How These Muffins Differ from Regular Cornbread Muffins

I used coconut and almond flour to keep the carb count to a minimum in these Keto “cornbread” muffins. Coconut flour adds a corny color and, more importantly, that signature gritty texture of cornbread.

While these muffins don’t taste exactly like cornbread, don’t worry about them tasting tropical either. The coconut flour has only a very faint coconut taste in baked goods, and this recipe balances the coconut flour with almond flour anyway.

So even if you’re not a big fan of coconut, I’ll bet you’ll still dig this Keto “cornbread” muffins recipe.

The Benefits of Coconut Flour

I’ve covered taste and texture…but what can coconut flour do for your health? Plenty.

Coconut flour is high in protein, fiber and healthy fats. That aids in satiety, helping you stay full longer.

Since it’s not a grain (no offense cornmeal), you won’t have to worry about the digestive upset or allergies that gluten can cause.

Coconut flour is low on the glycemic index, so it’s unlikely to cause blood sugar spikes.

Other Cornbread Muffin Recipes

Want to give these cornbread muffins a dash of flavor? Chop up 3 jalapeno chili peppers and add them into the dough. Enjoy with some Keto chili or some Keto hamburger soup.

If you are on the hunt for a regular cornbread muffin recipe (non-keto style), then take a look here.

Keto “Cornbread” Muffins Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Snack
• Cuisine: American

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Ingredients

• ¾ cup (90 g) almond flour
• ¼ cup (30 g) coconut flour
• 2 teaspoons (9 g) baking powder
• 1 teaspoon (6 g) salt
• 2 Tablespoons (30 ml) ghee
• 3 eggs
• ½ cup (120 ml) coconut milk

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Instructions

1. Preheat oven to 350 F (177 C).
2. Grease muffin pan with coconut oil or use muffin liners or silicone muffin pan.
3. Mix together all ingredients well in a large bowl.
4. Pour the batter into the muffin pan.
5. Bake for 20 minutes.

Notes

I used a jumbo muffin pan, so this recipe can also be used to make 12 smaller muffins if you want to use a regular 12-cup muffin pan.

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g

Nutrition

• Serving Size: 1 muffin
• Calories: 191
• Sugar: 1 g
• Fat: 17 g
• Carbohydrates: 5 g
• Fiber: 3 g
• Protein: 6 g