A deliciously easy, one bowl recipe, that makes the perfect gluten free, almond flour based, and keto friendly "cornbread" style muffins!
Course Side Dishes
Keyword Easy Keto Cornbread Style Muffins
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Bon Appeteach
1tbsp.Psyllium Husk Powdernot crucial to the recipe but helps with the texture immensely
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!