Keto Corn Muffins

A deliciously easy, one bowl recipe, that makes the perfect gluten free, almond flour based, and keto friendly "cornbread" style muffins!

Course Side Dishes

Cuisine American

Keyword Easy Keto Cornbread Style Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 208kcal

Author Bon Appeteach

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!