These keto Mexican cornbread muffins are delicious, easy, and take only a few minutes of prep time.
With only 1.9 net carbs per muffin, it’s a low-carb cornbread recipe that tastes like the real thing. Enjoy a Tex-Mex keto cornbread muffin recipe that fits your low-carb lifestyle perfectly.
What makes these extra low-carb keto cornbread muffins special is that they’re made with zero cornmeal and use coconut flour and sweet corn extract.
It’s the secret ingredient that makes it a low-carb recipe.
Be sure to check out our entire collection of keto cornbread recipes including our keto jalapeno cheddar bacon cornbread, our popular easy keto cornbread recipe that uses almond meal and is baked in a cast iron skillet, just to name a few.
Just like my other cornbread keto recipes, this tasty low-carb cornbread is gluten-free since it uses no wheat flour. Plus, no baby corn is used, and it still tastes like the real deal!
I have an entire collection of keto muffin recipes you may want to check out.
Keto Coconut Flour Mexican Cornbread Muffins
If you’re a fan of Mexican spices, this coconut flour keto cornbread muffin recipe is one for you to add to your keto meal planning list.
This recipe pairs well with a bowl of keto chili. It’s the perfect cold-weather comfort food!
Truth be told, I can list recipe after recipe where you’ll enjoy a keto cornbread muffin. Having said this, you could also just have this muffin all by itself, because it’s that good.
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.
With that knowledge, I was confident that I could create a cornbread muffin option that was not only low in carbs but also nut-free. You are welcome!
Knowing that quite a few people in the keto community can’t consume nut flour but can safely use coconut flour has encouraged me to create more keto recipes that use it.
Of course, there are some individuals who are very sensitive to nuts and also get a reaction from coconuts, so proceed with caution if this is you.
Keto Cornbread Muffins With Corn Extract
By employing a few drops of sweet corn extract, you can mimic the flavor of corn easily.
The use of corn extract is really effective in getting the flavor of cornbread without the use of any corn. Pure genius, if you ask me.
OOOflavors cornbread flavored concentrate has managed to create a cornbread extract that has zero calories, zero sugar, and zero carbs.
Since it’s a highly concentrated extract, a tiny amount is all you need to get the flavor of corn.
I recommend using 3–4 drops in this recipe and seeing if it elevates the flavor further.
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
- 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
- OOOflavors, cornbread extract
- Fresh jalapeños (seeded) or a 4-ounce can of diced green chiles
- Shredded sharp cheddar cheese, Mexican blend, or even pepper jack cheese
How To Make Coconut Flour Mexican Cornbread Muffins
Making these gluten-free cornbread muffins is pretty straightforward. You’ll start by preheating the oven to 350 degrees.
Then, either grease a 12-capacity non-stick muffin pan generously with butter or line it with muffin liners.
Next, melt the butter in a microwave or small saucepan, and then set it aside.
In a medium-sized bowl, combine the coconut flour, sugar substitute, baking powder, onion powder, garlic powder, and sea salt, then set it aside.
In a large bowl, using an electric mixer, beat the eggs, cornbread extract, and softened cream cheese until fully incorporated.
Add the heavy whipping cream, water, and melted butter.
Note that the butter should have been allowed to cool after melting to avoid scrambling the eggs. Then, fold the dry ingredients into the wet ingredients.
Fold in the shredded cheese and finely chopped jalapeños. Next, add the batter to the prepared muffin tins.
Don’t be afraid to overfill the pan since these muffins will not rise much.
Then bake the corn muffins in the preheated oven for 35–40 minutes, or until lightly brown.
Enjoy the muffins hot out of the oven, warm, or even at room temperature!
I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.
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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- 6 eggs, room temperature
- 1 cup heavy whipping cream
- 1/2 cup water
- 6 ounces full fat cream cheese (room temperature)
- 3/4 cup of melted unsalted butter (allow to cool)
- 1 tablespoon of butter (for greasing pan) or use muffin liners
- 1 1/2 cups of coconut flour
- 2 tablespoons of sugar substitute
- 3 teaspoons of baking powder
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- OOOflavors, cornbread extract, 3-4 drops
- 1/3 cup of finely diced jalapeño chiles (seeded) or a 4 ounce can of diced green chiles
- 1 cup of shredded sharp cheddar cheese or Mexican blend
- Preheat oven to 350 degrees.
- Grease a 12 capacity non-stick muffin pan generously with butter or line with muffin liners.
- Melt the 3/4 cup of butter in a microwave or small saucepan and set aside.
- In a medium-sized bowl combine the coconut flour, sugar substitute, baking powder, onion powder, garlic powder, sea salt then set aside.
- In a large bowl using an electric mixer beat the eggs, cornbread extract, softened cream cheese until fully incorporated. Add the heavy whipping cream, water, melted butter (the butter should have been allowed to cool after melting to avoid scrambling the eggs)
- Fold in the dry ingredients to the wet ingredients.
- Fold in the shredded cheese and finely chopped jalapeñoes.
- Add the batter into the prepared muffin tins. Don't be afraid to overfill the pan since they do not rise too high.
- Bake the muffins in a preheated 350-degree oven for 35-40 minutes until lightly brown. The keto Mexican cornbread muffins will be done when an inserted toothpick comes out clean.
- Serve the 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.
- Make sure your cream cheese is full-fat and not whipped and that it is allowed to come to room temperature before mixing so that your ingredients incorporate well.
And 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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 32.9gSaturated Fat: 19.9gCholesterol: 210mgSodium: 220mgCarbohydrates: 2.9gNet Carbohydrates: 1.9gFiber: 1gSugar: 0.4gProtein: 5.8g