Sweet Cornbread Muffins
Course: Baked GoodsCuisine: AmericanDifficulty: Easy
Servings
12
servingsPrep time
10
minutesCooking time
22
minutesCalories
138
kcalTotal Carbs
4
gramsNet carbs
2
gramsFat
12
gramsProtein
5
gramsI’ve tried a lot of keto cornbread recipes and have been disappointed in them all. This one, submitted to me by Gigi Varnum, finally hits the mark. These muffins are sweet, moist and delicious. They can easily be modified to make savory cornbread by reducing (or eliminating) the sweetener and adding sharp cheddar and/or jalepeños.
Ingredients
1 3/4 cups almond flour (175g)
1/2 cup powdered BochaSweet (70g) *see note
1 TB baking powder (15g)
1/4 tsp sea salt
2 large eggs, beaten
6 TB sour cream (100g)
2 TB unsalted butter, melted (30g)
Directions
- Preheat oven to 350F (177C).
- In a large mixing bowl, whisk the almond flour, powdered BochaSweet (sifting if there are clumps), baking powder and sea salt.
- In a separate bowl or Pyrex measuring cup, whisk together the eggs and sour cream.
- Add the eggs and sour cream to the dry ingredients and thoroughly mix with a spatula or whisk.
- In a small bowl, combine the melted butter and cornbread extract, then pour into the batter, and fold in using a spatula.
- Line a muffin pan with parchment muffin cups or, better yet, silicone muffin cups. Put 2 TB of batter in each cup. A #24 disher works great for this and will yield exactly 12 muffins.
- Bake for 22 minutes, rotating the pan 180 degrees at the midway point to ensure even baking.
- Allow to cool for at least 15 minutes before serving.
Recipe Video
Notes
- Powdered BochaSweet is a fairly expensive sweetener, but it is my favorite. You can use a different powdered sweetener if you want. If you have granular BochaSweet, you can also powder it by running it through a spice grinder.
I made these last night. Instead of the cornbread extract, I used strawberry extract. They were quite good. The only complaint I had were that they were crumbly. Now, I don’t know if that had to do with not using my silicone cupcake molds, or if I did something wrong in the baking process. In addition, I could have used a bit more strawberry extract! Will definitely make again, except next time, I’ll use banana extract (per request)! I took a photo, but I guess we can’t share those here. I’ll try the community and see what I can do there!
Mine were not crumbly at all, so perhaps the silicone molds help retain some moisture. Let me know how banana turns out. I think banana peanut butter muffins would be great.
This was really really good. Made it right after you posted the video. It looks like it’s based on the OOO Flavors recipe. I see now that 20 drops of the cornbread extract wasn’t enough!
I didn’t add more butter before putting the batter in. For me, that was fine. I will warm it and add butter. I’m looking forward to having one at breakfast with butter.
Good job, guys!!!
I made these yesterday but I used no extract and they came out good. My husband and son are not on the keto journey with me but they gave it a thumbs up. I too did not use the silicon molds and they were a little crumbly but we did not mind that. Will order the corn extra just to see how it affects the taste of these plus want to make your corn tortilla recipe too. Thanks for this great recipe! PS, when searching for a corn bread recipe I came across Love Carb Love that used baby corn in a can…has 2 grams of carbs for half a can. She pulse it in her food processor and squeeze out the water…just a thought.
I do that on my corn tortilla recipe from long ago.
did you have problems with them browsing
Hey there! Can’t wait to try these. Curious if you could provide the qty of an alternate sweetener to the Bocha? Would monkfruit or erythritol or allulose measure equally? Thank you!
You could use a comparable amount. I’m assuming you mean Lakanto when you say monkfruit, even though it’s over 90% erythritol.
All right Steve, first batch is out of the oven. However, I added 1/2 cup pork panko, 1 extra egg and an additional 2tbsps of butter.
I like my cornbread a bit more savory so no sweetener in ours.
Poured about a 1/4 of bacon fat into our preheated cast iron skillet and MAN, is it delicious.
We used the Amoretti corn extract.
I’m sipping on some cask strength bourbon while eating a slice of my cornbread with a hunk of butter on top. Makes me think of being stationed back in North Carolina.
Trying these this Thanksgiving. I wonder how this batter will do in the corn dogger? Went corn dog crazy earlier this year and am looking for a reason to dust off the device.
I haven’t tried them in the corn dogger yet. I have something special I’m working on for the corndog maker that I hope to have perfected in December.
Tried these tonight with some keto chili. Awesome! Thanks for doing all the trials and testing to perfect these. My only sub was using powdered swerve instead of bocha – tasted good with no noticeable cooling effect. Gotta order some of the bochasweet though!
5 Stars all the way. Easy to make. Just made my second batch, my first batch of 12 last 6 days in a sealed container on the counter. My wife & 8 YO daughter are not keto and love them too. It leaves a nice smell in the kitchen when baking!
I was able to upload the recipe in Carb Manager
Dunkin Donuts corn muffins are one of my all time favorites (definitely not keto approved!), these are very close substitute!
I have made this recipe twice now and they are so yummy. The second time, I used bacon grease melted instead of butter. Both ways are good.
I tried this today and my family commented even a non-keto folks will enjoy and not know this was keto intended. I put this through the MOM test who is so darn judgmental about my keto food and she LOVED it. A few substitutions made – replaced whole eggs with egg whites. Used 1/4 cup whites per replaced whole egg and I used 1/2 the amount of bocha sugar and accidentally use granular instead of powdered, but it worked out just fine. The last item changed was I used the Amoretti extract. Reason being, I had it delivered and it showed up on the day I was making recipe. I also make some other item with the ooo extract and it needed more corn flavor to me. Next time I will try using the exact recipe as Steve has it, but I don’t like eggy tasting breads or sweet items and why I used the egg whites. Outcome? it was delicious, sweet enough, soft and delicious. Oh and I used the silicone muffin cups. Was not crumbly. Thanks as usual Steve, for trying the recipe and supplying it to us. As I say, I love your You-Tube and so does my husband!!
These are amazing! I wish I could share a picture. Dialed back the sweetness a tad, added a handful of shredded Mexican cheese and two diced fresh jalapeños with some keto steak chili. Divine!
That sounds fantastic. I’m definitely going the “savory” route the next time I make these.
You outdid yourself this time Steve! Wow these turned out perfectly. I followed the recipe exactly… used bocha sweet and ooo flavors extract. It didn’t turn out crumbly at all, and are so darn tasty!
I made these tonight with some smoked baby backs and they were delicious! My husband is very critical of keto baked goods – always saying they fall apart in his mouth. He loved these! They were moist and cake like in a good way. They did not fall apart in the mouth at all! I did put a little chopped up baby corn (since I had an opened can – might as well)! I cooked them in paper muffin cup liners. I’d be interested in trying a savory version and even a cake with frosting version (dash Bundt cake?). Hmmmm . .
Thanks Steve! Great job!
I didn’t have any extract at all, so I made them without. They were delicious. A little bit sweet, but I ended up making more the next day. This recipe is definitely a keeper!
These came out sooo good, they are a huge hit with the whole family. I plugged in my ingredients into my calorie counting app and ended up with Total (per muffin) carbs 6.8g, fiber 1.4g, sugar 1.4g. So not sure how you get 2 net carbs. I used your exact ingredients. My almond flour of choice is Bob’s Red Mill. Even if the carb count is higher they are worth it!
I’m assuming whatever app you’re using counted the BochaSweet in the total carbs. Carb Manager does not, and they should have no impact.
I didn’t include the bocasweet into the app. Most of the carbs come from the almond flour in my calculations – 70g carbs total, 14g fiber, 14g sugar ( 1 3/4 cups). Plus about 6 carbs in the sour cream, 2 carbs in eggs. This is 64 net carbs / 12 muffins = 5.33 carbs. Am I missing something in my calculation?
Carb Manager doesn’t break it down by ingredient. I just put in the whole recipe and the results I got are what I put in the macros.
GigiVarnum (who came up with the recipe) got the same results.
These corn muffins are definitely in the rotation…. I’ve made them twice, the second time this past weekend with my new silicone holders, OMG so moist!! Don’t hesitate, make these, very delish
I make these every week they are so good! I ad bacon and cheddar and jalapeno to them-amazing!
I followed the recipe EXACTLY ( I used the Amoretti Sweet Corn Extract and Boca Sweet) and they came out phenomenally well. I made my second batch tonight and they are perfect. I love this recipe and I wouldn’t change a thing.
Just used this recipe (halved) for my new corndog maker b/c I didn’t have any BirchBenders. Worked wonderfully!
Oops! Up top in the intro, it says Gina instead of Gigi… And hey, would it be possible to credit me as the creator since it’s an original recipe? Thanks either way and feel free to delete this comment after reading 🙂
Fixed
Can I use yogurt or cream cheese in place of the sour cream
I would think that Greek yogurt would work fine.
Wow Propylene Glycol Is antifreeze 😳 even a tiny dose is not good ☹️
A Google search will disprove this. There is a SIGNIFICANT difference between ETHYLENE glycol and PROPYLENE glycol. Please don’t try to be the ingredient police unless you have all the facts.
By the way, did you know that the primary ingredient in Round-Up is dihydrogen monoxide? Avoid it like the plague.
Great recipe! I like mine more savory and will make sweetner adjustments next time!
I’m the same. Some sharp cheddar and pickled jalapeño slices take these to that place.
Made these tonight (as instructed) and turned out perfect! Thank you for the awesome recipe!
I made this cornbread for dinner with a beef and cabbage soup. I’ve made low carb cornbread before and it was horrid. But this recipe was really good! I just poured it into a round pie pan and baked it like I would a regular cornbread. Cooked for 25 minutes. Very moist and springy and great flavor (although I used 12 drops Amoretti sweet corn extract and next time I will use more). The texture was like a REAL PANCAKE; which gave me the idea of making pancakes out of this batter. My husband loved it and we went back for seconds. I knew I could count on YOU Serious Keto!
Could you use this recipe as a cord dog batter for the mini corn dog maker?
I haven’t tried it, but I see no reason why it wouldn’t work.
I love this recipe! I use it as a base for a chicken tamale casserole that I have keto-fied, and am also tweaking a broccoli cornbread recipe. Thank you!
I love these so much I wanted to mix it up a little. I added blueberries and lemon and they came out perfect. Not to sweet and moist. Great for breakfast.
I was thinking about trying this in the waffle maker? Do you think it would get too dry?
I think that would depend on how long you cook them. If there’s still some steam coming out of the waffle maker when you take them out, I’d think that would indicate that they’re at least a little moist.
I didn’t have enough almond flour, so I used lupin flour and a little bit of lupin flakes for texture. I was hoping the aviate wouldn’t be bitter, unfortunately, they are relatively bitter after chewing (especially when chewing the flakes). I search through the comments to see if anybody else had already tried lupin as a substitute so I hope I can do the same for someone in the future. Not recommended. I’ll be buying some almond flour at my next Costco trip and trying this recipe again. After giving that a go I might substitute 30% or so with the lupine to see how much I can get out of it without being bitter.
I didn’t know you had a corn bread recipe or I would have tried yours. A couple nights ago I made I don’t sugar coat’s recipe. My stick of melted butter did not make it into the recipe. I was afraid to open the oven. Much to my surprise they rose and looked perfect and tasted good. The texture is more like a non keto baked good and it is moist. I am writing to ask you why you think it came out so well without the butter? The batter seemed just right too which is why I guess I didn’t notice the butter missing. Any ideas? I plan to try 1/2 a stick next time just because.
It seems to me that I tried her recipe over a year ago (or someone else’s) using the full stick of butter and found that it was just dripping with butter.
Would swerve powdered work as well?
So i got a swerve powdered hope this works fine and a sweet corn extract to try this thanksgiving im gonna try to make them like my corn casserole recipe will add probably some cream corn to be a pudding like usual
I made these to go with my keto smoky chili and they were excellent! I am sensitive to dairy right now so I used Nutiva butter flavored coconut oil instead of butter and I used some coconut yogurt in place of the sour cream. Came out perfect! I used parchment muffin cups and was so moist still.
These corn muffins are excellent. I’ve made them twice using Amoretti sweet corn extract, Fage plain yogurt and Lakanto powdered sugar. I think they might be better than “real” cornbread muffins!
These muffins taste exactly like cornbread!! I decided to use some of your more savory suggestions by using 1/4 cup of sugar, 1/2 cup sharp cheddar cheese and 2 tsp Amoretti Sweet Corn Extract. I also used the 12 muffin metal pan and added 1/2 tsp of leftover bacon drippings and the cornbread muffins browned beautifully on the edges. Thanks for sharing the recipe!! This will definitely be my go to cornbread!!