Keto Cornbread Muffins

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Keto cornbread that is just as good as the real thing, but grain free! At only 1nc per serving, your soup and chili won’t be lonely this fall!

Updated: 01/08/19

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Keto cornbread in a cast iron skillet. 1 net carb per serving.

 

When I originally wrote this post, I was a baby blogger. Only a month or two into this crazy keto journey. As I’ve evolved as a blogger, I’ve also evolved as a cook and photographer. After all, we first eat with our eyes. 

This recipe was originally written for keto cornbread muffins, and it still is to a degree, but I thought it would be fun to show you how else you can make this delectable low carb cornbread!

 

Keto cornbread that is just as good as the real thing, but grain free! At only 1NC per serving, your soup and chili won't be lonely this fall!

 

Every true southerner loves cornbread! And most southerners have a preferred style of cornbread. Some folks like it dry and crumbly. Others like it moist. (I’m sorrrrrry for that word but sometimes you just gotta) I love my cornbread slightly sweet and cake-y!

 

Since corn is obviously NOT part of a ketogenic diet, I’ve been on the search for the perfect low carb replica.

I’ve tried a couple of other grain free cornbread recipes but none of them really satisfied the craving. So, I experimented on my own and finally nailed one down that will be perfect this fall with soups, chilis, and bacon and eggs.

 

Keto cornbread that is just as good as the real thing, but grain free! At only 1NC per serving, your soup and chili won't be lonely this fall!

 

These muffins are hearty enough to withstand a bowl of chilly and soft enough to use as for breakfast sandwich. In other words, they are GOOD!

 

You should serve them with a big bowl of my 1st Place Chili and eat your little low carb heart out!

 

These keto cornbread muffins are also VERY easy to make and don’t require any weird ingredients! You can play with this recipe and add in your favorite mix-ins. I’ve seen people add jalapeños, cheese, garlic, and ranch mix. There’s a reason these muffins went viral on Instagram! Just sayin’…

 

Keto cornbread that is just as good as the real thing, but grain free! At only 1NC per serving, your soup and chili won't be lonely this fall!

 

I’ve recently come to baking LOVE this cornbread in a piping hot cast iron skillet. The cast iron skillet gives you the best crispy bottom. I use a small skillet, about 6 inches in diameter, when I bake my bread. 

If you don’t have a cast iron skillet, you can still make these as muffins (or in an 8″x8″ square dish). You’ll bake at the same temperature of 400 degrees but the secret (or maybe it’s not a secret) is to heat your cast iron skillet up in the oven as the oven comes to temperature. Pull it out when the oven is hot, add a pat of butter, your batter, and bake until golden brown. Mine takes about 20 minutes. 

Shoot, you could probably even fry them up like hot cakes! Now that’s real Southern! No matter how you make ’em, I know you’re going to just love ’em! 

 

Prefer a sweet cornbread? Check out my Maple Bacon Cornbread

Keto cornbread that is just as good as the real thing, but grain free! At only 1NC per serving, your soup and chili won't be lonely this fall!

Keto Cornbread

Keto Cornbread

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Keto cornbread that is just as good as the real thing, but grain free! At only 1NC per serving, your soup and chili won't be lonely this fall!

Ingredients

  • 1.25 cups almond flour
  • 3/4 cup shredded cheddar cheese
  • 4 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1/3 teaspoon salt
  • 3 eggs

Instructions

  1. Preheat oven to 400 degrees. If using a cast iron skillet, place the well seasoned skillet in the oven while it heats up and remove when the oven is at temperature. If making muffins, like a muffin pan with 8 liners, sprayed with cooking spray.
  2. Combine the dry ingredients in a large bowl.
  3. Add the wet ingredients to the bowl and whisk until combined. It is okay if there are lumps.
  4. Add the batter to either the hot skillet or the muffin tins.
  5. For skillet cornbread, bake for 15 to 20 minutes or until golden brown. For muffins, bake for 13 to 15 minutes or until golden brown.
  6. Store in an airtight container up to 1 week.

Notes

If you make this in a cast iron skillet, cut into 8 to 12 even slices upon cooling. The macros would be adjusted for 8 slices as follows: 224 cal | 20g F | 3.6g C | 1.9g Fi | 8.7g P

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 150 Total Fat: 13.4g Carbohydrates: 2.4g Fiber: 1.3g Protein: 5.8g

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68 thoughts on “Keto Cornbread Muffins”

  • This is the best “cornbread” EVER! I tried other keto cornbread recipes, but this is the best. Thanks! 🙂

  • Oh My Gosh!!! Anna, this was FABULOUS! I made a chili tonight and these were the PERFECT side! Thanks for sharing your delicious recipes… I’m obsessed with your pancakes and working my way through your other recipes! Yum!

  • OMG These were so easy to make and turned out beautiful.They tasted really yum..It was the first time I ever made a Keto bread so happy with the result will definitely make again and recommend

  • This is the best keto friendly cornbread substitute I’ve ever tasted. It is fabulous! I used my mini muffin pan (my regular was not with in reach) and generously brushed it bacon grease as well as sprayed it with oil (I know know these nut flours can stick) but stuck to your recipe. The mini muffins took almost as long as the regular muffins but I was happy to have them golden and a little crusty on the outside. Thank you for the recipe! Life is good…

  • Hi! I have this in the instant pot at the moment. Just wondering (although it’s too late for me to do anything about it): is the 3 TBSP of cumin accurate? When does the butter get added? Thank you!

  • WOW, just made these. Recommended on another FB PAGE. They are the best looking cornbread muffins I have ever made. I know they will taste as good as they look!!!
    Many thanks!!!

  • Since I just bought some cornbread flavoring from a company on Amazon, I will add a few drops to see if they will taste exactly like cornbread. Also, since I used to make regular cornbread muffins with a few slices of hot dogs pushed into each one, I will try this recipe using low carb hot dogs. Can’t wait to try it!

  • Thank you for this excellent and simple recipe! Most of my keto baking experiences have been utterly disappointing. This is my third time making these and they never disappoint. My carb eating kids even like them!

  • Thank you for sharing this recipe, these are fantastic, tried them tonight with Kerry-gold butter and jelly. Can’t wait to try them with homemade soup.. My husband said they were great!

  • Made muffins tonight for the first time to go along with the chili my wife made. These were fantastic! The only change I did was I used avocado butter. Thanks for this recipe!

  • If I’m reading this right, you are using a 6 inch cast iron? I only have a 12 inch and have a bigger family to feed. Would you recommend I double the recipe and cooking time? 40min in my 12 inch skillet?

  • Reading this post brought back such a wonderful memory. My mom who is no longer with us taught me that “not so secret, secret” whenever we made cornbread I always had to put the cast iron skillet and 2 or more tblsp of oil in the oven to get hot hot before putting in my batter. Yep I am a southern girl.

  • This. Is. The BEST cornbread I’ve ever eaten.. Even surpasses that boxed jiffy brand cornmeal mix I used to eat. I added cheese and onion and garlic power and a tbsp of chopped jalepeno. Thank you so much. Glad I found your recipe cuz I could not find corn extract in stores. Doesn’t matter because I’ll be making this one from now on. Blessings!

  • Exactly followed recipe and added jalapenos and chopped garlic. This is excellent. Full of flavor. A lot of Keto baked goods are THROWN away but not this one. My husband loves this, it was gone in two days and I just made another one to go with homemade chicken vegetable noodle (zucchini) soup. Thanks for this keeper!

    • Oh no! I’m sorry that happened. I honestly haven’t heard anyone have trouble with this recipe and I make it at home on a regular basis. If the ingredients were measured correctly, then it wouldn’t be eggy at all. It has a nice crumb when it’s baked through. Maybe depending on the pan you used for baking, it might not have baked through all the way? I’m sorry I’m not of more help but I’d encourage you to try again and just double check your measurements.

  • just joined all those that made this to go with chili and I gotta tell ya, this is AWESOME! We used your skillet method and it’s just perfect! Thank you so much for sharing this recipe. We’re new to keto and was worried about missing our breads. Not worried anymore!

      • As a true southern girl, I love my cornbread. I have to admit I was skeptical to try a low carb/Keto version., but this recipe has changed my mind.
        Made it tonight and added chopped jalapeños along with the cheese and cooked it in a hot 6” cast iron skillet with just a tiny bit (less than a tsp. probably) of coconut oil so it wouldn’t stick. It was SO GOOD!!! This recipe will definitely be making a regular appearance in my kitchen!

  • Thank you! Thank you! Thank you! we’ve been doing Keto for about 6 months now and most Keto “bread” recipes have failed to impress – but this one is awesome! I can finally have cornbread again! I am so stoked

  • These are great! I’m not a baker and this was easy and minimal ingredients! Turned out nice, and how the heck it tastes like cornbread is crazy! Even the hubby (non keto eater) was impressed. I didn’t not have cheddar cheese on hand and used pepper jack I also used little silicone cupcake holders for ease of bringing to work and freezing. When I popped these little guys out of the silicone cupcake holder the bottoms were nice and browned, nice surprise! Thank you for this recipe, definitely will use again!

  • I cannot have cheese …. Dairy allergy (Lactose) Small amount of butter is ok for me but have you tried with goat or sheep cheese???

  • I must admit keto is fairly new to me and I love it I made this cornbread and it reminded me of hot water cornbread not a fan but I will use this recipe again and use a keto sugar because I love jiffy and though I gotta let it go I will take this recipe and make it how it is just add a pinch of sweetness to it I also love the chili screw this all your recipes look delicious I’m making the pancakes this morning weekend

    • I think the one in the picture is a 6.5″ but I’ve used all different size pans for this cornbread. Smaller pans will take longer, larger pans will take less.

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