Low Carb Cornbread Muffins

This keto corn bread muffins recipe makes great breakfast sandwiches or a stuffing base, goes great with chili or soup! I don’t miss the corn at all.

It can be made in muffin tins or an oven-safe skillet, you pick.

INGREDIENTS

1 1/2 cups Almond flour
1/2 cup Coconut flour
1 teaspoon salt
1 teaspoon baking powder
Sweetener to taste
(optional, I have done it with and without)

1 stick butter

4 eggs
1/2 cup heavy cream
1/2 cup sour cream
Corn flavor extract (optional)

DIRECTIONS

In a large bowl, sift together the dry ingredients (almond & coconut flour, salt, baking powder, and optional sweetener) until well combined and set aside.

In a small saucepan on the stove top or in the microwave in a glass dish, melt the stick of butter and set aside.

In a medium bowl, mix together the wet ingredients (eggs, cream/sour cream, and optional flavoring) until smooth.

Using a brush, brush melted butter into the muffin tray cavities. I used a silicone muffin tray.

Muffin method:

Add the dry ingredients to the wet ingredients and mix well until just moistened, and then spoon the batter into each muffin cavity.

Bake at 350F for 30-35 minutes or until golden brown and slightly puffed up on top.

Let cool for a few minutes if using a muffin tin, and then tip them out onto a rack to cool.

If using silicone, you can tip them out right away to cool on a rack since silicone absorbs flavor of whatever you bake and isn’t likely to stock like metal will.

Makes 12 muffins. They are best chilled and then sliced open and toasted or lightly heated in the microwave (15-20 seconds)

Skillet method:

Preheat your oven to 350F and place your cast iron skillet into the oven (9″ or 10″ is perfect, if you use 12″ it may make a much shorter cornbread).

Take the now hot cast-iron skillet out of the oven and add the tablespoon of butter to the skillet.

Carefully swirl the butter into the cast-iron. The butter will melt quickly making it easy to coat both the bottom and sides of the pan.

Add the batter into the hot skillet. The batter will sizzle, don’t worry this is a good thing. It’s what provides the cornbread flavor and crust.

The keto cornbread is ready when a knife inserted into the middle is clean.

Makes 12 slices.

Cake pan method:

Generously grease the bottom and sides of a 9″ cake pan with 1 tablespoon melted butter.

The keto cornbread is ready when a knife inserted into the middle is clean.

Makes 12 slices.