Go Back
Keto Cornbread Muffins
Print Recipe

Keto Cornbread Muffins

Delight in these fluffy, golden keto cornbread muffins—perfect for low-carb diets. Made with almond flour and a touch of sweetness, these muffins are a versatile addition to your meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Category: Side Dish
Kitchen: American
Keyword: almond flour muffins, gluten-free cornbread, healthy cornbread recipe, keto baking, keto cornbread, keto recipes easy, low carb muffins
Servings: 6 muffins
Author: Dorothy

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 3 large eggs
  • 1/3 cup sour cream
  • 2 tablespoons erythritol (or your preferred sweetener)
  • 1/2 teaspoon xanthan gum

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with 6 liners.
  2. In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum.
  3. In another bowl, combine the melted butter, eggs, sour cream, and erythritol until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients until a thick batter forms.
  5. Scoop the batter evenly into the prepared muffin liners.
  6. Bake for 18-20 minutes or until the tops are golden and a toothpick inserted comes out clean.
  7. Allow to cool for 10 minutes before serving.

Notes

For a sweeter muffin, increase the erythritol to 3 tablespoons. Add shredded cheddar or chopped jalapeños for a savory twist.