Description
Keto Cornbread Muffins are a delightful addition to your low-carb diet. The combination of almond and coconut flour provides a texture reminiscent of traditional cornbread while keeping the carbs low.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or your preferred keto sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well to ensure there are no lumps.
- In a separate bowl, whisk together the eggs, almond milk, melted butter, and apple cider vinegar until well combined.
- Pour the wet ingredients into the dry ingredient mixture. Stir until fully combined and a smooth batter forms.
- Distribute the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the almond milk is unsweetened to keep the recipe keto-friendly.
- You can substitute melted butter with coconut oil for a dairy-free option.
- Prep Time: 10
- Cook Time: 25
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Keto, Cornbread, Low Carb, Gluten Free, Healthy Eating, Keto Recipes, Sugar Free, Almond Flour, Coconut Flour, Muffins