Unbelievably tender, these keto cornbread muffins make the perfect match to my (very best!) chili. Expect them to be lightly sweetened and, vip, ridiculously easy to whip up!
Keto ‘Cornbread’ Muffins
Deliciously tender… at just 1g net carb!
Perhaps a little obvious but, needless to say, don’t expect this keto cornbread to taste like corn (because well, no corn!). It’s a little like my famous keto tortillas, same but different iykwim.
So expect this cornbread to be a little sweet, nice and moist, and with an awesome crumb (!!). And perfect pairing for both sweet and savory alike.
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).
Whey protein isolate. This one is pretty much a must if you’re baking the bread in a pan (say as opposed to muffins), as it will ensure your bread doesn’t collapse post-bake. Having said that, you can sub it with more almond flour and bake it in a muffin pan (smaller baked goods have don’t require as much structure). Not exactly the same, but works well.
Keep in mind that this ingredient varies tremendously from brand to brand, and nowadays I like to use this grass-fed one (its a tad bit pricier, but undoubtedly higher quality!).
You’ve got quite a few good options here! Allulose is my favorite for best texture and no aftertaste now, Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though you can just blast them in the microwave for a few seconds before serving), xylitol (use non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
One Last Thing
Seriously, don’t forget to whip up a batch of my heartwarming keto chili! #soulmates
(1g net carb!) Keto ‘Cornbread’ Muffins
- 144 g almond flour
- 60 g golden flaxseed meal
- 20 g whey protein isolate
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 4 eggs at room temp
- 1/4-1/3 cup allulose erythritol or xylitol, to taste (I use 1/4 cup allulose)*
- 2 teaspoons apple cider vinegar
- 84 g butter melted & cooled
- 80 g heavy whipping cream at room temp
- Preheat oven to 350°F/180°C. Line a a muffin tray with paper liners (or butter and dust with coconut flour)
- Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
- Add eggs and sweetener to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
- Add in the dry flour mixture in two parts, alternating with the heavy cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!).
- Divide the batter into the muffin pan (using an ice cream scooper is ace here!). Smooth out the top with a wet spatula (or your fingertips).
- Bake for 25-30 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to brown too quickly (you know, an unfortunate tendency of allulose). The muffins will collapse a tad while cooling, don't sweat it (simply the fact of life with keto breads!).
- Remove from the pan after 10 minutes and allow to cool completely before digging in for best texture.
- Store in an airtight container for 3-4 days or in the freezer for a couple months. Serve warm with a pat of butter (non negotiable in my book!).