These keto cornbread muffins achieve that classic and comforting cornbread flavor and texture, without even using any actual cornmeal! Made with low-carb, simple ingredients like almond flour, coconut flour, and monk fruit sweetener, they taste just like the real deal.
To top it off, this low carb cornbread recipe requires only a few minutes of prep time and bakes in less than 20 minutes, making it a quick and easy side dish for any meal.
I've even included some delicious add-in options (jalapeños! cheddar! sage!) to take them to the next level.
low carb cornbread muffins
These keto-friendly cornbread muffins are a big deal in my household. They are the perfect accompaniment to any meal, whether it's a warm bowl of chili, a hearty pot roast, or even just a simple salad. They have the best texture and, I kid you not, taste like real cornbread.
Just like my keto cornbread recipe, there are a few special ingredients to knock down the carb count without sacrificing that sweet taste and tender texture of traditional cornbread.
Through a bit of recipe testing, I came up with the perfect ratio of almond flour and coconut flour to make them moist, fluffy, and full of flavor.
Whether you are following a low-carb/keto diet or just looking for a healthier alternative to traditional cornbread, this low-carb cornbread muffin recipe is sure to fool your taste buds into thinking it's the real thing.
If you're interested in other easy keto bread recipes, check out my Tahini Bread, Keto Banana Bread, and Keto Zucchini Bread recipes!
why this recipe works
Since cornmeal isn't quite low carb or grain free, we're skipping it entirely but this keto version is just as good as real cornbread. How is this possible, you might ask?
It's all thanks to the combination of almond flour and coconut flour, which mimics the texture and taste of traditional cornbread.
The use of golden monk fruit sweetener also adds a slight sweetness that perfectly balances out the savory flavor to make the cornbread slightly sweet.
But if you really want that true corn flavor to shine, you can always add a tiny amount of corn extract to the batter. This will give you an extra dose of that corn flavor without adding any additional carbs.
They are:
- A great option for those following a low-carb or keto diet.
- Gluten-free and grain-free.
- Easy to make and perfect for meal prepping or on-the-go snacks.
- The perfect addition to your holiday table, summer barbecue, or any meal where traditional cornbread is served.
ingredients for keto cornbread muffins
(Note: These are the featured ingredients for this recipe. For a full list of ingredients and measurements, view the printable recipe card below!)
- Butter. I use melted, salted butter in this recipe to keep it moist and add that classic buttery flavor.
- Eggs. Make sure your eggs are at room temperature for best results.
- Unsweetened almond milk. This adds moisture and helps create the perfect crumb texture.
- Granulated monk fruit sweetener with allulose. You can use this or regular monk fruit sweetener, preferably golden. I like the clean flavor of the monkfruit/allulose blend, and the golden version adds a light caramel taste.
- Almond flour. Make sure to use blanched almond flour for the best texture.
- Coconut flour. This helps absorb any extra moisture from the batter and adds a subtle coconut flavor.
keto cornbread muffin recipe
Mix, pour, bake and enjoy! It doesn't get much easier than that. Here's a quick rundown of the steps to make these delicious cornbread muffins but check out the recipe card for all of the details.
In a large bowl, combine the wet ingredients. Whisk well, then add in the sweetener. Add in the dry ingredients and mix to combine well. If using add-ins, fold them in.
Spoon the batter into a muffin pan lined with parchment paper muffin cups. Fill them about ¾ of the way full and bake for 15-18 minutes at 350°F.
Remove from the oven and cool for 5 minutes, then transfer to a wire rack to cool.
variations
Jalapeno cheddar cornbread muffins: For jalapeño cheddar cornbread, stir in ⅓ cup grated cheddar cheese and ¼-⅓ cup diced or sliced jalapeño (fresh or jarred; fresh jalapeño will be spicier). If desired, add a couple of jalapeno slices to the tops before baking.
Sage or Rosemary cornbread muffins : For sage or rosemary cornbread, stir in 1 tablespoon of chopped fresh sage or rosemary. You can also use dried herbs, but use less (1-2 teaspoons should be enough).
tips for best results
- A golden sweetener will give you the best flavor. I like Lakanto's golden monkfruit sweetener with allulose but you can also use a golden monkfruit /erythritol blend too.
- If you’d like to add a little bit of sweet corn extract, you can do that, but it’s not necessary.
- If using almond flour, keep in mind that brands can vary in texture and absorbency. If your batter appears too thick, you can add a tablespoon of almond milk.
- A secret ingredient to achieving the perfect texture is to use a tablespoon of oat fiber to the mixture. It reduces the net carbs and gives the muffins an extra perfect crumb.
serving suggestions
Cornbread muffins always go with a warm bowl of chili or soup! For chili, I recommend my Crockpot No Bean Chili or Keto Chicken Chili with Butternut Squash recipes.
For soup, try my Crockpot Green Chili Chicken Soup or Roasted Cabbage Sausage Soup!
storage
The muffins can be stored in an airtight container at room temperature for 2-3 days. To store them longer, refrigerate them to maintain freshness.
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Keto Cornbread Muffins
Keto cornbread muffins are a low-carb, gluten and grain-free cornbread made without any corn! A combination of almond flour and coconut flour creates the perfect crumb while butter and a touch of monkfruit sweetener add a sweet, buttery flavor that mimics traditional cornbread.
Use this base recipe to create your own variations, including jalapeño cheddar cornbread muffins and sage or rosemary cornbread.
Ingredients
- ½ cup butter, melted and slightly cooled
- 3 eggs at room temperature
- 3 tablespoons unsweetened almond milk
- ¼ cup granulated monk fruit sweetener with allulose (or regular monk fruit sweetener), preferably Golden
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1 tablespoon oat fiber (optional)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- add-ins (optional- see notes)
Instructions
- Preheat the oven to 350°F. Line a muffin tin with parchment paper cups or set aside a silicone muffin pan.
- Combine the melted butter, eggs and almond milk in a bowl. Whisk well, until smooth.
- Whisk in the granulated monk fruit sweetener, mixing well to remove any clumps.
- Add the almond flour, coconut flour, oat fiber (optional), salt, baking powder and baking soda. Mix to combine. Stir in the add-ins, if using.
- Spoon portions of the batter into the prepared muffin pan (a large ice cream scoop works well for this). Fill the cups about ¾ of the way full. You will have about 8-9 total.
- Transfer to the oven and bake for 15-18 minutes or until light golden brown around the edges.
- Remove from the oven and cool for 5 minutes, then transfer them to a wire rack to cool.
Notes
jalapeño cheddar cornbread muffins
Stir in: ⅓ cup grated cheddar and ¼-⅓ cup diced or sliced jalapeño (fresh or jarred; fresh jalapeño will be spicier). You can add a couple of jalapeno slices to the tops before baking, if desired.
herb-y cornbread muffins
For sage or rosemary cornbread muffins: stir in 1 tablespoon of chopped fresh sage or rosemary.
flavor tips
storage
Store these at room temperature for 2-3 days or in the refrigerator for up to one week.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 89mgSodium: 355mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 2gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!