Legends of the Multi Universe Wiki

These keto cornbread muffins make a perfect side dish to any meal. Slightly sweet, with just the right cornbread texture, this is likely to become a regular staple in your low carb kitchen.  

Ingredients[]

  •  3/4 cup coconut flour  
  • Sweetener equivalent to 2 tbsp sugar  
  • 2 tsp baking powder  
  • 1/2 tsp salt  
  • 6 large eggs, room temperature
  •   2/3 cup water  
  • 1/2 cup butter, melted  
  • 1/2 tsp vanilla OR cornbread flavoring*
  • Instructions  
  1. Preheat the oven to 350F and grease a non-stick muffin pan very well. If you prefer, you can use silicone or parchment muffin liners.  
  2. In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Stir in the eggs, water, butter, and extract until well combined.  
  3. Divide the batter among the prepared muffins cups and bake 20 to 25 minutes, until golden brown and the tops are firm to the touch.  
  4. Remove and let cool 15 minutes in the pan, then turn out onto a wire rack to cool completely.  

*There are several kinds of cornbread flavorings or sweet corn extracts. Some of them measure similarly to vanilla extract, and some are very concentrated and you only need a small amount. I used the OOO Flavors version and found I needed about 10 drops for the whole batch of muffins.  

Yield: 12

Food energy: 134kcal  

Total fat: 10.30g  

Carbohydrate: 4.42g  

Total dietary fiber: 2.50g

 Protein: 4.22g