These keto cornbread muffins are easy to make and festive enough to be served for the holidays with beautiful cranberries and spicy jalapeños! They are nut free, gluten free and low-carb and can easily be made into one large skillet cornbread if you prefer!

Thanksgiving and Christmas holiday recipes must include cornbread in my opinion! Just because you are on a low-carb and/or keto diet doesn't mean you have to go without all the traditional holiday recipes!

My keto cornbread is made with coconut flour and adapted from my orginial low-carb cornbread recipe. Many commenters who have made that recipe have stated tat no coconut taste is noticed so it's a win for even the pickiest coconut flour hater!

HOW TO MAKE KETO CORNBREAD MUFFINS

Ingredients

For the wet ingredients for these tasty cornbread muffins, you will need eggs, heavy cream, sour cream and butter. For the dry ingredients you will need coconut flour,  low carb sweetener, baking soda, and salt.

Finally you will also need fresh cranberries, cheddar cheese and jalapeños, but they are optional to use. The one special ingredient to make it really taste like cornbread is the corn extract!

Directions

Preheat your oven to 350 degrees F.

Grease a 12 capacity muffin pan or use cupcake liners.

In a stand mixer or bowl, whisk or blend eggs, heavy cream, sour cream and butter.

In another bowl whisk the flour, salt, baking soda, Better than Sugar sweetener and corn extract together.

Pour this into the stand mixer and blend until combined or stir to combine. Add cheese and mix until combined.

Place the cranberries in a small bowl with 1 tablespoon coconut flour and 1 tablespoon low carb sweetener. Mix together to coat cranberries then stir them into batter.

Pack the batter into the muffin cups. Add slices of jalapeños to the tops of the muffins. Bake 25-30 minutes or until a toothpick in center comes out clean.

Allow to cool about 10 minutes before serving.

CAN COCONUT FLOUR BE SWAPPED FOR ALMOND?

Unfortunately coconut flour and almond flour can not be equally swapped in a recipe. Coconut flour is very dense and you only need about ¼ cup to every 1 cup of almond flour, a big difference. You also need more liquids using coconut flour.

I'd say please try my coconut flour cornbread muffins before saying you hate coconut flour. But if you have an allergy to coconut simply look online for a keto cornbread recipe using almond flour instead.

CAN I LEAVE OUT THE JALAPENOS?

The jalapeños add a little spice but not too much in these keto cornbread muffins. I've only added them to the tops of my muffins so if someone wants to pick them off they certainly can.

If you want to leave them out that is totally fine and will not ruin the recipe.

Can I leave out the low-carb sweetener?

Yes if you do not want any sweetness in your cornbread muffins, simply leave out the low-carb sweetener I used. I do think it helps mask the coconut flour flavor and do recommend it, but it's up to you.

You can also swap the low carb sweetener I used with any other granulated low-carb sweetener you prefer. I've got a whole list of natural low-carb sweeteners here in my Sweetener Guide & Conversion Chart to help you figure out the right amount to use.

CAN CORNBREAD MUFFINS BE MADE INTO A LARGE CORNBREAD INSTEAD?

Yes you can absolutely turn these keto cornbread muffins into one large cornbread. Just follow the entire recipe but skip greasing a 12 capacity muffin pan and instead generously grease a 8 or 9 inch cast iron skillet.

The cast iron skillet will give the cornbread a wonderful crust on the outside that you really can't get from any other pan. You will need to increase your baking time to 40-45 minutes, just check the center of the skillet to see that a toothpick comes out clean.

KETO NUT FREE CORNBREAD MUFFINS