(1g net carb!) Keto ‘Cornbread’ Muffins

A halved keto cornbread muffin with a pat of butter melting through

(1g net carb!) Keto ‘Cornbread’ Muffins

Unbelievably tender, these keto cornbread muffins make the perfect match to my best chili. Expect them to be lightly sweetened and, vip, ridiculously easy to whip up!

Course Bread, Side Dish

Cuisine American, Keto

Keyword gluten free cornbread muffins, keto cornbread muffins

Prep Time 20

Cook Time 30

Total Time 50

Servings muffins

Calories 174kcal

Ingredients

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

Serving suggestions

my famous keto chili

Metric - US Cups

Instructions

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!).

Notes

*How sweet? I like mine very lightly sweetened, so 1/4 cup does it for me (even if using allulose, which is 30% less sweet). But if you like yours on the sweeter side, even 1/2 cup will work (and the muffins will even have a tad bit more structure).

Please note that nutrition facts were estimated per muffin.

Nutrition