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Keto Mexican Cornbread Muffins [Coconut Flour]

 

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 is that it’s made with zero cornmeal and uses coconut flour and a 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 that include 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 still tastes like the real deal.

 

 

Keto Coconut Flour Mexican Cornbread Muffins

Keto Mexic coconut flour muffins long pin

Keto Mexican coconut flour 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 perfect cold weather comfort food!

Of course, it would also go nicely with our keto chicken chili (slow cooker) and our keto broccoli cheese soup.

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.

keto coconut cornbread muffins served with a bowl of keto chili

keto coconut cornbread muffins served with a bowl of keto chili

Using Coconut Flour Instead Of Cornmeal 

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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 muffins 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 flours but can safely use coconut flour has encouraged me to create more keto recipes that use it.

Of course, there are some individuals that 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

Keto Tex Mex Cornbread Muffins

Keto Tex Mex Cornbread Muffins

By employing the use of 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 see if it elevates the flavor further.

 

 

Ingredients Needed For Keto Mexican Cornbread Muffins

keto Mexican cornbread muffins process pictures

Keto Mexican cornbread muffins process pictures

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

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. 

How To Make Coconut Flour Mexican Cornbread Muffins

Gluten-free Mexican cornbread baked in a muffin tin

Gluten-free Mexican cornbread baked in a muffin tin

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 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, sea salt then set it 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.

Note that the butter should have been allowed to cool after melting to avoid scrambling the eggs. Then fold in the dry ingredients to the wet ingredients.

Fold in the shredded cheese and finely chopped jalapeñoes.  Next, add the batter into 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!

Tag Us 

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

I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.

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.

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

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. 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.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.

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Looking for a fast way to access our keto recipes? We got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course every recipe shows complete nutritional facts.  Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.

 

Keto Mexican Cornbread Muffins (Coconut Flour)

Keto Mexican Cornbread Muffins (Coconut Flour)

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 50 minutes

Flavorful keto Mexican cornbread muffins made with zero corn or cornmeal. This Mexican cornbread recipe uses coconut flour, jalapeños and cheddar cheese and cornbread extract for a delicious low carb option!

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 12 capacity non-stick muffin pan generously with butter or line with muffin liners.
  3. Melt the 3/4 cup of butter in a microwave or small saucepan and set aside.
  4. In a medium-sized bowl combine the coconut flour, sugar substitute, baking powder, onion powder, garlic powder, sea salt then set aside.
  5. 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)
  6. Fold in the dry ingredients to the wet ingredients.
  7. Fold in the shredded cheese and finely chopped jalapeñoes.
  8. Add the batter into the prepared muffin tins. Don't be afraid to overfill the pan since they do not rise too high.
  9. 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.
  10. Serve the cornbread muffins hot, warm, or at room temperature.
  11. Store any leftovers in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 weeks.

Notes

  • 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

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