A deliciously easy, one bowl recipe, that makes the perfect gluten free, almond flour based, and keto friendly “cornbread” style muffins!
Updated on 11/15/19
Growing up in the Midwest, most cornbread you find probably comes out of a box (nothing against a good Jiffy cornbread mix). We often ate cornbread with recipes like this Low Carb Beef Chili or maybe as a side with a hearty dish like this Low Carb Beef Bourguignon.
Because I typically stick to a lower carb and more keto friendly friendly diet, a traditional cornbread recipe just wasn’t going to do. I liked the idea of making a corn bread muffin for this recipe because I liked the pre-portioned pieces for serving and for calculating the net carbs.
I do also provide instructions for baking this in a regular baking pan or even in a cast iron skillet too. I’ve made this recipe dozens of times and it comes together quickly and easily. You can play around with making a sweet cornbread or a savory one (I have even smoked my cornbread on the grill too)!
Make this whole recipe in 30 minutes or less! The perfect keto baked good and side dish to accompany any meal. Get the full recipe for these almond flour cornbread muffins below and read through for helpful tips and techniques for this dish.
- Muffin Pan / 8×8″ Pan/ Cast Iron Skillets
- Large Mixing Bowls
- Measuring Cups & Measuring Spoons
- Rubber Spatula
Keto cornbread muffins come together in one large mixing bowl and don’t require any special tools or materials. I like to prep all my ingredients ahead of time and just measure, mix, and pour the batter into a pan or muffin tin!
The base of the muffin (mentioned above) is made with almond flour. Almond flour cannot be substituted with coconut flour (sorry for anyone with a nut allergy out there). Coconut flour has very different properties and absorbs a lot more moisture. A substitute would not be a viable solution here.
I prefer to start by combining all my dry ingredients together and mixing in any spices with a whisk. I then often add in a shredded cheese, usually a mozzarella or a cheddar cheese work best. The cheese, xanthan gum, and psyllium husk powder all act as a way to provide moisture and help bind the dough together. If you don’t have xanthan gum or psyllium husk powder on hand, just substitute with a little cornstarch instead if needed. Add in some sea salt and baking powder and prep the liquid ingredients.
I often enjoy my keto bread to be unsweetened and sugar free, but it you prefer a sweeter bread add in 1/4 to 1/2 cup of your favorite low carb sweetener. I bet a little maple extract might be delicious too!
Once the dry ingredients are combined, I like to add the sour cream, eggs, and a little melted butter to the middle of the dough. I know several readers have added corn flavored exact to this recipe as well.
When everything is added, simply use a rubber spatula to mix well. Pour your dough into the desired pan. This recipe makes 12-16 servings depending on the pan you use. Bake in 350 degree oven until set in the middle and lightly golden brown on top.
Savory Herb Corn Cornbread-
Add a mix of Parmesan cheese, sage, rosemary, garlic powder, onion powder, and oregano to the dry ingredients. This works great as a base for my Keto Cornbread Stuffing With Herb Butter!
Bacon Jalapeno Cheddar Cornbread (pictured)-
Slice up some cooked bacon and a few jalapenos, add shredded or diced pieces of cheddar for a little extra cheesy goodness!
Sweet Maple Cornbread-
I love using some maple extract (or use a little maple syrup if you’re not too concerned with the carbs). I prefer either Lakanto granulated sweetener with my keto baked goods or allulose as well to help promote browning.
Cheddar Old Bay Cornbread-
Add extra cheddar and some old bay seasoning and a little hot sauce to the cornbread mix! Brush the finished muffins with some melted butter and sprinkle with chives or green onions too.
Other Ways I Use Keto Cornbread:
I love this cornbread as the base for my Keto Cornbread Stuffing with Herb Butter recipe. I make the bread in a 8×8 inch pan, bake it, cube it, and toast the cubes. The cubes are addictive by themselves but make the perfect base for this stuffing recipe.
I do similar techniques with my Keto Cornbread Ham & Asparagus Strata recipe and this Low Carb Stuffed French Toast recipe too. The ideas are honestly endless and I hope you can get creative. Be sure to share in the comments below how you made this recipe and give it a rating! Save the recipe for later as well by pinning to Pinterest here or book mark it to your web browser.
Happy keto cornbread baking!
- 3 cups, Almond Flour
- 1 cup, Sour Cream
- 1 cup, Shredded Cheese
- 3 Eggs
- 2 Tbsp. Butter, melted
- 1 tbsp. Psyllium Husk Powder (not crucial to the recipe but helps with the texture immensely)
- 1 tsp. Xanthan Gum
- 2 tsp, Baking Powder
- 1 tsp Salt
1. Preheat your oven to 350 degrees F. Grease a muffin tin with non-stick spray (or an 8x8 inch pan or cast iron skillet).
2.In a bowl, add the almond flour, salt, baking powder, xanthan gum. psyllium husk powder, and cheese. Mix with a whisk until combined. If adding sweetener or seasonings, do so here as well.
3. Mix in the 3 eggs, sour cream, and melted butter with a rubber spatula until it is fully combined.
4. Pour the batter into a preferred pan or into a muffin tin (liners are optional but make sure you grease it if you do not use a muffin liner). You should get 14-16 muffins or 16 squares in an 8x8 inch pan.
5. Bake for 18-20 minutes or until lightly brown. They should be slightly tender to the touch by not wet or doughy. Allow the cornbread to cool slightly before cutting or serving.
See optional variations for flavorings in the blog post above!
Amount Per Serving: Calories: 208 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 54mg Sodium: 282mg Carbohydrates: 6g Net Carbohydrates: 3g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 8g