Easy Low Carb Keto Cottage Cheese Cornbread Muffins
This easy cottage cheese keto cornbread recipe has the most amazing texture of real cornbread! These keto cornbread muffins have 7 grams of protein and just 2 grams of net carbs making these a perfect addition to any meal on your low carb lifestyle or keto diet. No corn has been harmed in the making of this recipe!
Cottage Cheese in Low Carb Cornbread Recipe?
Yes, I know this sounds so crazy and shocking that I’ve added cottage cheese to my keto cornbread recipe but I promise you, this truly tastes like regular cornbread.
My original recipe for cornbread is made in a cast iron skillet and perfectly delicious with a bowl of keto chili or any keto soup you like.
But since I’ve made the effort to get more and more protein in my diet as I age, I am incorporating cottage cheese in savory and sweet keto recipes because it’s just so versatile and easy to use.
Carbs in Traditional Cornbread
According to the app Cronometer that I use, one small cornbread muffin made with all purpose flour and sugar with about 66 grams in weight, has 194 calories and 27.6 grams of total carbs and just 4.6 grams of protein.
That amount of carbs is about what one who is on a ketogenic diet eats in a whole day. So that is way too much for one little muffin and will spike glucose and cause cravings for more.
Our carb count for one keto cornbread muffin has a total of 5 grams of carbs and with dietary fiber being 3 grams when you subtract you have 2 grams of net carbs which is fabulous for anyone following a keto lifestyle!
The printable recipe card below has all the rest of the nutrition info.
Swapping Ingredients
You’ll notice that no butter is included in this recipe as the moisture needed for these low carb cornbread muffins is really coming from the wet ingredients of the small curd cottage cheese and the heavy cream and eggs.
My original cornbread recipe uses sour cream and melted butter but I swapped them out for cottage cheese.
You could swap out the heavy cream with sour cream if you like that tanginess from the sour cream.
Low-Carb Sweetener Options
I did choose to add 1 teaspoon of liquid monk fruit sweetener because most cornbread recipes and a corn muffin mix always has a bit of sweetness to it.
I wanted these to taste like the real thing so to me, it’s important to add a little bit of low carb sweetener but I left this as optional in the recipe card below so you can decide if you want to include it or not.
If you don’t have liquid monk fruit sweetener and don’t want to buy it, you could also use some plain liquid stevia if you have that or use my sweetener guide and conversion chart to choose another low carb sweetener you like.
For best results, always add a very small amount.
Do I need the sweet corn extract?
Since there are no corn kernels or corn juice in this keto cornbread recipe, yes, you defintely want to purchase the corn extract to get the best cornbread without using corn.
Can I change the coconut flour with almond flour?
I promise you that even if you are a hater of coconut flour, I’ve perfected working with it and you cannot taste coconut in this quick bread.
The problem with swapping with coconut flour for anything else like almond meal is that coconut is super dense and needs a lot of liquids and eggs and if you use the wrong amount you don’t get a great texture.
About 1/4 cup of coconut flour is equal to about 1 cup almond flour. Perhaps you could use a combination of almond flour and coconut flour but again this would need some testing to be sure on getting the correct texture of cornbread.
When you change any ingredients that’s already been fully tested you run the risk of wasting your ingredients if it comes out dry.
Can I change the heavy cream?
You might be able to swap out the heavy cream to reduce the fat a little bit with unsweetened almond milk though I haven’t tested it myself since my son is home from college and has a tree nut and peanut allergy.
Can I use shredded cheddar cheese?
You could use already shredded cheddar, but I chose to buy a block of sharp white cheddar cheese and grate it myself.
I think it just gives it the best texture and incorporated easier into the entire recipe in the food processor.
More Keto Cornbread Recipes
Fresh jalapeño cheddar cornbread muffins
Easy Low Carb Keto Cottage Cheese Cornbread Muffins
Easy Low Carb Keto Cottage Cheese Cornbread Muffins
Ingredients
- 4 eggs
- 1 cup cottage cheese
- 3/4 cup coconut flour
- 1/4 cup heavy cream
- pinch salt
- 1 teaspoon baking soda
- 2-3 teaspoons sweet corn extract Just a slight corn taste with 2 tsp, my family wanted stronger corn taste so 3 tsp needed.
- 4 ounces sharp cheddar cheese shredded
- 1 tsp Monk Fruit liquid sweetener OPTIONAL
Instructions
- Preheat oven to 350 degrees F.
- Place cupcake liners into a 12 capacity muffin pan and grease with avocado oil spray.
- In a food processor blend eggs, and cottage cheese.
- Add the coconut flour, salt, baking soda, and corn extract together and process again.
- Add cheddar cheese and pulse until combined.
- Using a 1/4 cup add batter and place in mounds into each muffin cup. Bake 24-27 minutes until golden brown.
- Store after they've cooled, in an airtight container in the fridge for up to 4 days. Also can be frozen for up to 3 months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
OMG, these muffins look so delicious! I don’t have a food processor, but I do have a standard sized blender. Would a blender work okay for mixing the ingredients?
I don’t think the blender has enough surface area to blend it all very well. Better to just use a large bowl and an electric mixer might work better.
I don’t understand how you get such a low rating on carbs when a half a cup of coconut flour has more carbs than this recipe I just don’t understand it and being diabetic I really need this worked out cuz in in my world carbs are carbs and a half a cup of coconut flour is not just five carbs. although if we are talking per serving then we’re not talking the whole half a cup of coconut flour in one serving so that perhaps could be how that works out definitely an interesting recipe I have to try it
question
Where would I find corn extract ? And other extracts you mention in other recipes ?
I love all your recipes !
Thank you
Hi Joyce, in the recipe card at the bottom of this page, right above where you wrote this comment, go to the ingredients listed. You will see that some are blue, that means I’ve added the link directly to Amazon to see the product I used and buy if you want to.