Keto “Cornbread” Muffins Recipe

Keto “Cornbread” Muffins Recipe

Keto “Cornbread” Muffins Recipe
Keto Cornbread Muffins Recipe

"DESCRIPTION: They’re a wonderful treat and they’re oh-so-good fresh out of the oven. I’ll be honest with you – while these tasty muffins may have a soft yellow hue like cornbread, they don’t 100% replicate its distinctive taste. That being said, they’re a wonderful treat and they’re oh-so-good fresh out of the oven – not to mention how much better for you this keto “cornbread” muffins recipe is! I used coconut and almond flour to keep the carb count to a minimum in these keto “cornbread” muffins. Coconut flour adds a corny color and, more importantly, that signature gritty texture of cornbread. While these muffins don’t taste exactly like cornbread, don’t worry about them tasting tropical either. The coconut flour has only a very faint coconut taste in baked goods, and this recipe balances the coconut flour with almond flour anyway. So even if you’re not a big fan of coconut, I’ll bet you’ll still dig this keto “cornbread” muffins recipe."

NotesI used a jumbo muffin pan, so this recipe can also be used to make 12 smaller muffins if you want to use a regular 12-cup muffin pan.

Serving Size: 1 muffin Calories: 191 Sugar: 1 g Fat: 17 g Carbohydrates: 5 g Fiber: 3 g Protein: 6 g

All nutritional data are estimated and based on per serving amounts.

Yields6 Servings

Preparation Time10 min

Cooking Time20 min


  • ¾ cup (90 g) almond flour
  • ¼ cup (30 g) coconut flour
  • 2 teaspoons (9 g) baking powder
  • 1 teaspoon (6 g) salt
  • 2 Tablespoons (30 ml) ghee
  • 3 eggs
  • ½ cup (120 ml) coconut milk
  1. Preheat oven to 350 F (177 C).

  2. Grease muffin pan with coconut oil or use muffin liners or silicone muffin pan.

  3. Mix together all ingredients well in a large bowl.

  4. Pour the batter into the muffin pan.

  5. Bake for 20 minutes.

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