Keto "Cornbread" Muffins
Buttery, lightly sweet muffins with the tender, golden crumb of cornbread. They're made with almond flour instead of cornmeal, so there's no actual corn inside.
Nutrition per serving
1 muffin- Net carbs
- 2.7g
- Calories
- 226kcal
- Protein
- 6.6g
- Fat
- 21g
- Total carbs
- 7.9 g
- Fiber
- 2.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Jalapeño, cheddar & bacon: The savory version: sharp cheddar, two jalapeños and crumbled bacon baked into every muffin. A natural partner for chili and barbecue.
- Fold the cheddar, jalapeños and three-quarters of the bacon into the batter, and scatter the rest of the bacon over the filled cups.
- Bake 20–24 minutes, until golden and a toothpick comes out clean.
Dairy-free: Coconut oil and coconut cream replace the butter and sour cream. The muffins stay moist and tender, with a very faint coconut sweetness.
- Make sure the eggs are at room temperature; cold eggs will set the coconut oil into lumps. Whisk the melted oil, coconut cream and eggs until smooth, then continue as written (and leave out the cheddar).
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $7.79 for 12 servings ($0.65 each) · how we estimate
Instructions
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Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin well or line it with paper liners.
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In a large bowl, whisk the almond flour, coconut flour, sweetener, baking powder and salt, breaking up any lumps.
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In another bowl, whisk the eggs, melted butter and sour cream until smooth. Pour into the dry ingredients and stir just until no dry streaks remain. Let the batter rest 2 minutes so the coconut flour can thicken it.
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For jalapeño-cheddar muffins, fold in the cheese and jalapeño now.
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Divide the batter between the cups, filling them about ¾ full. Bake 18–22 minutes until domed and golden-brown and a toothpick in the center comes out clean.
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Cool in the tin for 5 minutes, then move to a rack. Serve warm with plenty of butter.
Tips for success
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Cornmeal is far too starchy for keto, so the cornbread effect comes from the buttery, lightly sweet, tender crumb and golden edges. A few drops of sweet corn extract (sold with baking flavorings) adds a convincing corn aroma if you want it. - Prefer skillet cornbread? Bake the batter in a buttered 9-inch (23 cm) cast-iron skillet at 350°F (175°C) for 22–26 minutes and cut into 12 wedges.
- Serve alongside no-bean beef chili or slow cooker pulled pork.
Nice to have, not needed
- A cast-iron muffin pan or skillet gives the crispest golden edges — a regular muffin tin works fine.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Rewarm 10–15 seconds in the microwave, or split and toast in a buttered skillet.
Prep tip: Freeze the muffins individually wrapped and take one out the night before you need it.
Store covered at room temperature for 1 day, refrigerate up to 5 days, or freeze up to 3 months. Rewarm 10–15 seconds in the microwave.
Variations
2 variations, each with its own ingredients and macrosJalapeño, cheddar & bacon
FlavorThe savory version: sharp cheddar, two jalapeños and crumbled bacon baked into every muffin. A natural partner for chili and barbecue.
- shredded sharp cheddar → shredded sharp cheddar
- jalapeño → jalapeños
- + 4 slices cooked bacon
3 g net · 261 kcal · 8.8 g protein · 24 g fat · ≈$0.77 per serving (+0.3 g net carbs vs the original)
Dairy-free
DietCoconut oil and coconut cream replace the butter and sour cream. The muffins stay moist and tender, with a very faint coconut sweetness.
- butter → coconut oil
- sour cream → coconut cream
2.7 g net · 253 kcal · 6.7 g protein · 24 g fat · ≈$0.73 per serving (same net carbs as the original)
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