Keto Mini "Cornbread" Muffins
Delicious and satisfying mini cornbread muffins to serve alongside soups, stews and chili.
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.