Keto Mini “Cornbread” Muffins
Sometimes you just need a little something with your soup or chili when you are eating low carb. These keto mini cornbread muffins really hit the spot.
To stay in the keto realm, these muffins and other baked goods, need to replicate the original as closely as possible. There is no corn in this recipe.
Besides being higher in carbs, corn is also a problem for a lot of people. I try to stay away from corn because I find it doesn’t like me. 🙂
It took a lot of experimenting for me to get to a muffin that meets our expectations. You can come close to swapping some of your regular favorites as a keto version but not always. It takes a lot of trial and error whether you are trying to come up with your own recipe or you are trying recipes from different bloggers.
Experimentation is key!
These muffins are best made in a mini version. Don’t ask me why. All I can tell you is that we have tried them in regular muffin size and even though it is the very same recipe, they do not taste the same. Go figure.
Ingredients
You need only 8 ingredients to make these muffins.
- almond flour
- baking powder
- Kosher salt
- Swerve powdered or granulated
- eggs
- heavy cream
- water
- butter
Special Equipment
- Mini muffin pan – I prefer silicone muffin pans because I find I don’t have to grease them and my muffins release easily. A regular mini muffin pain works as well.
- Digital food scale – I absolutely love my scale. It comes with a metal bowl and I end up making the entire recipe in the bowl. If you are tempted, I would pull the trigger and buy one. You will love it!
None of the special equipment is required except of course for the mini muffin pan.
Recipe Tips and Suggestions
Butter: Feel free to cut back on the amount of butter to suit your tastes. Since I weigh most of my ingredients, this is certainly where I have wiggle room. If I cut a hunk of butter and it weighs 42 grams instead of 48 grams, I call it a day and go with it.
Oil: Not feeling like messing with measuring butter and melting it? Sometimes I don’t either and I reach for my favorite oil and use it instead. If the oil is liquid, it is a 1 for 1 substitution.
Sugar Substitute: Most of the time I reach for the powdered variety of Swerve (other brands work as well) because I find it is less sweet than the same measurement of granulated. We are not fans of sweet cornbread. Try it both ways or try different brands of sweetener to see what you prefer.
Corn Extract: Corn extract is available on Amazon. I haven’t found it anywhere locally. It is expensive and in my opinion doesn’t make a huge impact in taste. You are more than welcome to give it a whirl. I suggest starting with adding and 1/8 teaspoon to the recipe.
Keto Mini “Cornbread” Muffins
Equipment
- 1 Silicone or metal mini muffin pan Either type will work.
- 1 Digital Scale Optional but will make your life easier.
Ingredients
- 1 cup almond flour (100 grams)
- 1 tsp baking powder
- 1/2 tsp Swerve powdered or granular
- 1/8 tsp Kosher salt Cut amount in half if using a fine grain salt.
- 2 eggs, beaten
- 2 tbsp heavy cream
- 2 tbsp water
- 1/4 cup butter, melted but not hot Can use equivalent of an oil of your choice.
Instructions
- Preheat oven to 350 degrees.
- Grease pan with oil of your choice is using a metal mini muffin pan.
Dry Ingredients
- Whisk almond flour, baking powder, Swerve and salt in a mixing bowl.
Wet Ingredients
- In a small bowl, add butter and melt in the microwave.
- In a separate small bowl, beat the eggs.
- In the same bowl as the beaten eggs, mix in the heavy cream and water.
- Add the melted butter to the egg and cream mixture.
- Stir until combined.
- Fill the mini muffin pan about 3/4 full with batter.
- Bake 15-18 minutes until lightly golden brown.
Excellent post!
Thanks! Hope you enjoy them.