Low Carb Classic Cornbread Muffins
Savor the comforting taste of classic cornbread with a low-carb twist in these irresistible Low Carb Classic Cornbread Muffins! Made with almond and coconut flours for a gluten-free and keto-friendly base, these muffins pack all the nostalgic flavor of traditional cornbread thanks to a touch of corn extract. Perfectly moist and tender, they’re lightly sweetened with erythritol and enriched with butter and heavy cream for a rich, satisfying bite. Ready in just 35 minutes from start to finish, these muffins are ideal for pairing with your favorite soups, stews, or barbecue dishes—or enjoy them as a guilt-free snack. Whether served warm or at room temperature, these golden beauties are a must-try for any low-carb lifestyle.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Granulated erythritol or other low-carb sweetener
- 3 Eggs
- 0.5 cups Heavy cream
- 0.25 cups Melted butter
- 1 teaspoon Corn extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and granulated erythritol. Whisk until the dry ingredients are well mixed.
In another bowl, beat the eggs and then add heavy cream, melted butter, and corn extract. Whisk until all the wet ingredients are well incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. Do not overmix to avoid the muffins becoming too dense.
Scoop the batter evenly into the prepared muffin tin, filling each liner about three-quarters full.
Bake in the preheated oven for about 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are great on their own or with a pat of butter on top.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 8.2 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 412 mg | 32% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
