Keto Mexican Cornbread Muffins (Coconut Flour)

These keto Mexican cornbread muffins bring together everything I love about a good Tex-Mex cornbread: cheddar cheese, jalapeños, a slightly sweet cornbread flavor, and a tender crumb.

The difference is that these muffins are completely cornmeal-free and made with coconut flour to keep the carbs low.

At only 1.9 net carbs per muffin, they make a delicious low-carb side for chili, soups, grilled meats, or your favorite Mexican-inspired meal.

A few drops of sweet corn extract give these keto cornbread muffins that familiar corn flavor without adding actual corn or cornmeal. Then jalapeños and sharp cheddar turn them into a savory Mexican-style cornbread muffin with just the right amount of heat.

If you enjoy low-carb cornbread, be sure to visit my complete collection of keto cornbread recipes for even more options.

I have an entire collection of keto muffin recipes you may want to check out.

Why You'll Love These Keto Mexican Cornbread Muffins

These muffins are especially handy when you want something savory to serve alongside chili or soup but still want to keep the carbs low.

They are:

• Made entirely with coconut flour rather than cornmeal
• Low in carbs at only 1.9 net carbs per muffin
• Gluten-free and grain-free
• Packed with cheddar cheese and jalapeño flavor
• Easy to adjust from mild to spicy
• Easy to refrigerate or freeze for later

They are also a good coconut flour alternative for anyone who would rather not use almond flour in their low-carb baking.

What Makes These Mexican Cornbread Muffins?

Traditional Mexican-style cornbread often gets its bold flavor from ingredients such as cheese, jalapeños, green chiles, and sometimes corn kernels.

For this keto version, I keep those savory Tex-Mex flavors while leaving out the high-carb cornmeal.

Fresh jalapeños give the muffins a little heat, while sharp cheddar or a Mexican cheese blend adds plenty of savory flavor. You can also use canned diced green chiles if you prefer a milder muffin.

The result is a cheesy, slightly spicy keto corn muffin that pairs especially well with chili and Mexican-inspired meals.

Using Coconut Flour Instead Of Cornmeal 

It may seem a little unbelievable that you can make delicious keto cornbread muffins by swapping the cornmeal with coconut flour. But I am happy to report that it is TOTALLY possible.

Thankfully, after years of keto baking, I now have a greater understanding of how to use this low-carb flour. Coconut flour is a very dry, thirsty alternative.

Which makes it impossible to just swap cup for cup with regular flour in a recipe you want to convert.

When using coconut flour, you must increase the moisture content of the recipe in order for it to work.

However, coconut flour does not behave like wheat flour, almond flour, or cornmeal. It is highly absorbent and needs plenty of moisture to keep baked goods from becoming dry.

That is why this recipe includes eggs, heavy cream, cream cheese, water, and butter. Together, those ingredients give the coconut flour enough moisture to create tender keto cornbread muffins.

Coconut flour also cannot be substituted cup for cup with almond flour. If you would rather make an almond flour version, use my almond flour cornbread muffins as your base instead.

Ingredients Needed For Keto Mexican Cornbread Muffins

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The following are the ingredients you'll need to make low-carb Mexican cornbread muffins. Note that the full printable recipe card is at the bottom of the page. 

• Eggs, room temperature
• Heavy whipping cream
• Water
• Full-fat cream cheese (room temperature)
• Melted unsalted butter (allowed to cool)
• Coconut flour
• Granulated sugar substitute just a little bit
• Baking powder
• Sea salt
• Onion powder
• Garlic powder
• Corn extract
• Fresh jalapeños (seeded) or a 4-ounce can of diced green chiles for a milder option
• Shredded sharp cheddar cheese, Mexican blend, or even pepper jack cheese

Why Use Corn Extract In Keto Cornbread?

A few drops of sweet corn extract are one of my favorite ways to give keto cornbread that familiar corn flavor without using corn or cornmeal.

Corn extract is very concentrated, so a little goes a long way. I recommend starting with the small amount called for in the recipe rather than adding extra.

Be sure to add the corn extract to the wet ingredients along with the eggs and cream cheese so it gets evenly distributed throughout the batter.

If you cannot find corn extract, you can leave it out. The cheddar, jalapeños, butter, and seasonings will still give you a flavorful savory muffin, although the finished muffins will have less of that classic cornbread flavor.

How To Make Keto Mexican Cornbread Muffins

Begin by preheating the oven to 350°F and generously greasing a 12-cup muffin pan with butter. You can also use muffin liners if you prefer.

Melt the butter and allow it to cool slightly while you prepare the remaining ingredients.

In a medium bowl, combine the coconut flour, sugar substitute, baking powder, onion powder, garlic powder, and sea salt.

In a separate large bowl, use an electric mixer to beat the eggs, softened cream cheese, and corn extract until well combined. Add the heavy whipping cream, water, and cooled melted butter and continue mixing until smooth.

Gradually fold the dry ingredients into the wet mixture until everything is incorporated. Then fold in the shredded cheese and finely chopped jalapeños or diced green chiles.

Divide the batter among the prepared muffin cups. These keto corn muffins do not rise dramatically, so the cups can be filled generously.

Bake for 35 to 40 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Serve the muffins hot, warm, or at room temperature.

Tips For The Best Coconut Flour Mexican Cornbread Muffins

Use room-temperature cream cheese. Softened cream cheese blends much more easily with the eggs and helps create a smoother batter.

Let the melted butter cool slightly. Adding very hot butter directly to the egg mixture could begin cooking the eggs.

Do not substitute coconut flour cup for cup. Coconut flour absorbs much more liquid than almond flour or traditional flour, so changing the flour requires changing the entire recipe.

Control the heat level. Remove the seeds and membranes from fresh jalapeños for a milder muffin. For an even milder option, use canned diced green chiles.

Use a flavorful cheese. Sharp cheddar adds more flavor than mild cheddar. A Mexican cheese blend or pepper jack can also be used.

Bake until lightly golden. The muffins are ready when the tops have browned slightly and a toothpick inserted into the center comes out clean.

What To Serve With Keto Mexican Cornbread Muffins

These savory low-carb muffins are perfect anywhere you might normally serve traditional cornbread.

One of my favorite pairings is a bowl of easy keto chili. The cheesy jalapeño flavor of the muffins works especially well with a hearty chili.

They would also be delicious alongside my keto chicken chili or keto broccoli cheese soup.

You can also serve them with grilled chicken, barbecue, taco salads, soups, stews, or your favorite low-carb Mexican meal.

How To Store Keto Cornbread Muffins

Allow the muffins to cool completely before storing them.

Keep leftover keto Mexican cornbread muffins in an airtight container in the refrigerator for up to five days.

For longer storage, wrap the muffins individually and freeze them for up to three weeks. Thaw them in the refrigerator or at room temperature, then gently reheat before serving if desired.

Frequently Asked Questions

Is Cornmeal Keto-Friendly?

Traditional cornmeal is relatively high in carbohydrates, which is why this recipe does not use it. Coconut flour replaces the cornmeal while sweet corn extract helps recreate the familiar flavor of cornbread.

Can I Make These Keto Cornbread Muffins Without Corn Extract?

Yes. The corn extract adds a more recognizable cornbread flavor, but the recipe can still be made without it. The muffins will simply taste more like savory coconut flour cheese muffins.

Can I Use Green Chiles Instead Of Jalapeños?

Absolutely. A 4-ounce can of diced green chiles is an easy substitute for the fresh jalapeños and is a good choice if you prefer a milder Mexican cornbread muffin.

Can I Use Almond Flour Instead Of Coconut Flour?

Do not substitute almond flour directly for the coconut flour in this recipe because the two flours absorb moisture very differently.

Instead, start with my keto almond flour cornbread muffin recipe and add the cheese, jalapeños, and seasonings to create an almond flour variation.

Tag Us 

I sure hope you will make this recipe for keto-friendly Mexican Coconut Flour Muffins.  Please remember to tag us on Instagram and Facebook with your pictures if you decide to make them.

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If you prefer an almond flour option, you can use our keto almond flour muffin recipe as the base and then add the rest of the ingredients from this recipe.

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