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
- 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.
- 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.
- 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.
- 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