These keto almond flour cornbread muffins are so easy to make and use simply to source ingredients. They make the perfect substitute for traditional cornbread muffins.
If you’re looking for a gluten-free, grain-free, cornmeal free, low carb cornbread muffin, then you’ve come to the right place.
The great news is that these almond flour keto cornbread muffins deliver all the flavor of cornmeal without the use of any corn or corn by-products.
I already have an easy keto cornbread recipe that is super popular on the site. It is one that I bake in a cast-iron skillet that produces a great golden crust.
In the case of these low carb cornbread muffins, you can choose to bake them in a cast-iron muffin pan or a regular well-greased muffin tin and get great results.
I also have a coconut flour cornbread muffin recipe if you need it to be nut-free.
Be sure to check out our entire collection of keto cornbread recipes for more delicious options.
Keto Cornbread Muffins
Wondering if you can have cornbread on keto? Well, traditional cornbread muffins are loaded with carbs and therefore can not be had on a keto diet without being kicked out of ketosis.
Thankfully, by swapping almond meal/ flour for cornmeal you can fool your taste buds even if it uses zero corn or cornmeal. That’s right no nasty GMO loaded corn is used in this recipe.
Although these muffins do not use refined flours they manage to taste so close to the real deal, with even the texture being spot on.
Probably the best part of this cornbread almond flour muffin recipe is that they don’t use a bunch of strange or difficult to source ingredients. If you do any form of keto baking I’m pretty certain you already have everything you need in your pantry.
These cornbread keto muffins use just five basic ingredients to give you the perfect low carb cornbread taste.
Personally, I love to pair these almond flour cornbread muffins with my keto chili or any of my keto-friendly soups. But you can certainly also have them alone or as a quick and easy breakfast.
How To Make Keto Cornbread Almond Flour Muffins
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I have a few key ingredients that ensure that this mock cornbread recipe is tender and full of flavor. For one I personally recommend the use of almond meal whenever possible because it makes for a more coarse texture and mimics cornmeal better.
However, these can also be made with almond flour and still taste amazing they will just have more of a cake-like texture. You know like a Southern cornbread.
The key to getting the texture and flavor right is adding plenty of butter to the muffin pan. It’s what will give it that cornbread crust and help in mimicking the cornbread flavor we are after. So don’t be stingy with your butter when greasing.
My other secret in making almond flour meal taste like cornmeal is the use of OOOFlavors cornbread extract.
Although you can certainly make them without the cornbread extract, this brand does a fantastic job of mimicking the flavor.
Keeping in mind that some people like their cornbread on the sweeter side you can add a couple of tablespoons up to 1/4 cup for a true Southern option.
However, if you don’t like your cornbread sweet, feel free to leave the sweetener out completely.
Making these keto-friendly almond flour cornbread muffins are a breeze. The batter is pretty straightforward and then it’s just a matter of pouring it into a well-greased muffin pan or a cast-iron cornbread pan.
*Note that if you opt to use a cornbread cast iron skillet they only come with a 7 muffin capacity. So you will have to repeat the process or use two pans.
- Almond meal or almond flour
- Baking powder
- Heavy whipping cream
- Sour cream
- OOOFlavors cornbread extract (optional, but recommended for best flavor results.
- Sugar substitute is optional depending on your preference.
I sure hope you give these almond flour cornbread muffins a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
And before you run off to start creating be sure to also sign up to our email list to get updated on our latest posts and cool keto finds.
Join Our Jesus Keto Movement!
If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
The Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
- 2 cups of almond meal
- 2 teaspoons of baking powder
- 4 eggs, beaten
- 4 tablespoons heavy whipping cream
- 1 cup of sour cream
- 1 stick of melted butter (1/2 cup) plus one tablespoon of butter to grease the cast iron skillet
- 3 tablespoons sugar substitute
- 1 teaspoon of sea salt
- optional OOOflavors Cornbread Extract 6 drops
- Pre-heat oven to 375 degrees.
- Grease a 12 capacity muffin pan generously with butter.
- In a medium bowl combine the almond meal, sugar substitute, salt, and baking powder and set aside.
- In a medium bowl combine with a whisk the heavy cream, sour cream, and eggs. Mix until fully combined.
- Add the wet ingredients to the dry ones and gently stir till fully incorporated.
- Next, add the melted butter, and stir till mixed.
- Add the batter to the prepared muffin tin.
- Bake for 20 to 25 minutes or until lightly brown on the top.
- The keto cornbread muffins will be done when an inserted toothpick comes out clean.
- Serve the mock cornbread muffins hot, warm, or at room temperature.
- Store any leftovers in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 weeks.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 33,6gSaturated Fat: 15.3gCholesterol: 125mgSodium: 159mgCarbohydrates: 4.4gNet Carbohydrates: 1.5gFiber: 2.9gSugar: 1gProtein: 7.3g