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Indulge guilt-free with our mouthwatering Keto Cornbread Muffins topped with heavenly sugar-free maple butter! Get ready to savor the perfect blend of golden-brown crispiness and moist goodness. Our step-by-step recipe guides you through creating these delectable treats. From mixing the gluten-free ingredients to enjoying the first bite, we've got you covered. Experience a taste of comfort without the carbs. Your new favorite low-carb delight is just a bake away!
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🌽🧀 Keto Cornbread Muffins with Sugar-Free Maple Butter 🧈🍁
Hey foodie fam! 🙌 It's your gal here, ready to spill the beans (or should I say, corn) on a recipe that's gonna rock your low-carb world! 🌽✨ I've got a tale to tell – one involving hospital hijinks, traffic troubles, and a foodie revelation that led me on a mission to create something truly epic. So grab your apron and buckle up, 'cause we're diving into the story behind these mouthwatering Keto Cornbread Muffins topped with heavenly sugar-free maple butter! 🥞🎉
Picture this: Hubby and I stuck in Seattle traffic after a loooong day battling my chronic illness saga at the hospital 🏥😓. We're hungry, tired, and not down for more freeway fiascos. So, we take the scenic route to an old haunt, a restaurant that used to be our jam before my low-carb adventure began. And let me tell you, they're dishing out some serious comfort vibes with slow-cooked prime ribs, rotisserie chicken, and smoky meats that are legit chef's kiss. 🍗🥩
But then came the curveball – a cast iron skillet of cornbread, slathered in maple butter, with those crispy brown edges literally serenading my taste buds. 🎶💃 I couldn't resist – I had to sneak a nibble! Holy moly, it was like a slice of heaven on my tongue. ✨🤤 And in that moment, I made a promise to recreate that magic at home, all keto-style, so I could indulge my cravings anytime I darn well pleased. And guess what? Mission accomplished, friends! 👩🍳🎉
These Keto Cornbread Muffins are my masterpiece, a harmonious blend of almond flour, eggs, and that elusive cornbread flavor that's low-carb and gluten-free. 🌾🥚 No more FOMO when those cornbread cravings hit – these muffins have got your back! But the kicker? Oh, it's that sugar-free maple butter. 🍁🧈 It's like a cozy hug for your taste buds, a symphony of flavors that'll have you grinning from ear to ear.
And let's be real, these muffins are so divine that I find myself teetering on the edge of devouring the entire batch solo! 🤫🧁 But hey, sharing is caring, right? So whip up a batch, share 'em with your crew, and spread the joy of guilt-free indulgence. Because life's too short not to enjoy every single bite. 🎉❤️
Now, who's ready to whip up some of this culinary magic? Let's get our keto bake on! 🍰👩🍳 Grab your ingredients, your sass, and let's show that cornbread who's boss! 💪🌽 Stay fabulous, foodies! 😘🍽️
In This Post
🥘Keto Cornbread Muffins Ingredients
These are the ingredients necessary to make Keto Cornbread Muffins.
- Wholesome Yum Superfine Almond Flour - This is my go-to almond flour for my low-carb gluten-free recipes.
- Cornbread Flavored Extract - This is the one I use and it is of course totally optional.
- Sugar-free maple syrup - You can find the Lankanto syrup in most stores but I actually prefer this syrup if you don't mind ordering online.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Cornbread Muffins Instructions
This is a basic breakdown of the steps involved in making Keto Cornbread Muffins. You will find the full directions in the recipe card at the bottom of the post.
In a stand mixer, (use a paddle attachment if available) whip the butter & salt until creamy.
Add the wet ingredients to the dry ones and gently stir together until fully combined.
Pour the batter into the prepared muffin pan (a little over 1/4 cup per muffin).
Bake for 25 to 30 minutes or until lightly brown on the top.
Hint: To ensure your maple butter is velvety smooth, make sure the butter is at room temperature before whipping. You can also customize the sweetness level of the maple butter by adjusting the amount of keto maple syrup according to your taste preferences.
📖Variations
- Savory Sensation: Crumbled cooked bacon is an incredible addition to the batter. For an extra layer of savory goodness, you can also stir in some grated cheddar cheese or chopped fresh herbs like chives or rosemary.
- Dairy-Free - You can vegan butter, sour cream, and coconut milk to make this cornbread dairy-free and vegan-friendly.
- Maple Pecan Twist: Instead of slathering the muffins with plain maple butter, create a maple pecan butter by stirring in chopped toasted pecans. This combination of flavors and textures is pure bliss.
🍽Equipment
This is the equipment you will need to make Keto Cornbread Muffins.
Storage
Once your delicious cornbread muffins are baked and ready to be stored, follow these tips to ensure they stay fresh and tasty:
- Room Temperature: If you plan to consume the muffins within 1-2 days, you can store them covered at room temperature in a cool and dry place. Make sure they are well-covered to prevent them from drying out.
- Refrigeration: For longer shelf life, store the muffins in an airtight container or resealable plastic bags in the refrigerator. They can stay fresh for up to 5 days.
Freezing Instructions: If you're planning to save some muffins for later, freezing is a great option to extend their shelf life while maintaining their flavor and texture:
- Individually Wrap: Wrap each muffin individually in plastic wrap or aluminum foil. This helps prevent freezer burn and makes it easier to grab just the amount you need.
- Layer and Freeze: Place the wrapped muffins in a single layer on a baking sheet or tray and freeze for a few hours. This prevents them from sticking together.
- Store in Bags or Containers: Once the muffins are partially frozen, transfer them to airtight freezer-safe bags or containers. Don't forget to label them with the date for easy tracking.
- Freeze for Up to 3 Weeks: These muffins can be stored in the freezer for up to 3 weeks without sacrificing quality. When you're ready to enjoy them, simply take out the desired number of muffins and let them thaw at room temperature or gently warm them in the oven.
Pro Tip: To retain their moistness, consider placing a slice of parchment paper between the muffins before freezing. This prevents them from sticking together and makes it easier to take out one muffin at a time.
💭Top tip
For an irresistible golden-brown crust, let your muffin pan preheat in the oven for a few minutes before pouring in the batter. This trick works wonders in achieving that delightful crispy texture that'll have everyone reaching for seconds!
FAQ about Keto Cornbread Muffins
I have not tried to make this recipe with anything other than almond flour but the substitution rate is about 1/4 cup of coconut flour for every cup of almond flour. You could add the coconut flour slowly to get the batter to the correct consistency and go from there.
This recipe was designed using the Besti Monk Fruit and Allulose sweetener so I cannot guarantee how the muffins would come out using another sweetener.
Absolutely! Swap out dairy ingredients for plant-based alternatives. Use coconut milk instead of heavy whipping cream and dairy-free sour cream and butter. Dairy-free deliciousness awaits!
Related Recipes
Looking for other keto bread recipes like this? Try these:
- Keto Buttermilk Biscuits
- Keto Flatbread (Sandwich Wraps)
- Keto Dinner Rolls
- Keto Hamburger Buns
- The BEST Keto Tortillas (Corn Tortilla Replacement)
- The BEST Keto Bread
Pairing
These are my favorite dishes to serve with Keto Cornbread Muffins:
- Instant Pot White Chicken Chili
- Keto Pork Stew
- Keto Sloppy Joes
- Keto Homestyle Meatloaf
- Keto BBQ Pulled Pork
- Keto Fried Chicken
Keto Cornbread Muffins
Equipment
Ingredients
For the Maple Butter
- 2 sticks unsalted butter room temperature
- 1/2 cup Wholesome Yum Keto Maple Syrup
- 1/4 tsp pink salt
For the Muffins
- 2 cups Wholesome Yum Superfine Almond Flour
- 2 tsp gluten-free baking powder
- 1/4 cup Besti Monk fruit and Allulose Sweetener
- 1 tsp pink salt
- 4 eggs room temperature
- 1/4 cup heavy whipping cream
- 1 cup sour cream
- 1/4 cup unsalted butter melted
- 10 to 20 drops Cornbread Flavored Extract optional
Instructions
For the Maple Butter
- In a stand mixer, (use a paddle attachment if available) whip the butter & salt until creamy.
- Slowly drizzle the maple syrup into the mixture until well blended.
- Set aside.
For the Muffins
- Preheat oven to 375 degrees F.
- Grease a (12 count) square muffin pan with butter or coconut oil.
- In a large bowl combine the almond flour, baking powder, sweetener, and salt and set aside.
- In a medium bowl whisk together the heavy cream, sour cream, and eggs until fully combined.
- Add the wet ingredients to the dry ones and gently stir together until fully combined.
- Whisk in the melted butter.
- Pour the batter to the prepared muffin pan (a little over 1/4 cup per muffin).
- Bake for 25 to 30 minutes or until lightly brown on the top.
- The muffins are done when an inserted toothpick comes out clean.
- Remove the muffins from the oven.
- Liberally slather the cornbread muffins with the maple butter and serve warm.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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