Cheddar Jalapeno Keto Cornbread Muffins

Lightly sweet, fluffy, and full of that vital corn flavor – these keto cornbread muffins are everything the soul craves! Just without the carbs.

Looking for more keto bread recipes? Try this  keto biscuits, keto cornbread, and keto tortillas.

Like Cornbread and Southern Food.

It’s common knowledge that some things are simply better together: peanut butter and jelly, eggs and bacon, strawberries and cream, AND, Southern food and cornbread.

Literally, Every. Southen. Dish. is made better with a slab of fluffy, sweet, fresh-out-of-the-oven cornbread. After all, it IS the best vehicle for soaking up the Southern staples (broth, cream, and butter)…

So I, unwilling to compromise this foundational element of Southern cuisine, have invested a ton of time and effort into perfecting these keto cornbread muffins. They’re corny (but corn-free!), moist, and have the perfect level of sweetness. Best of all, they’ve got that beautiful tender texture that’s just a little bit crumbly.

So, what’re you having for dinner tonight? Scratch that. It doesn’t matter! Because no matter what, I guarantee these muffins will be the perfect compliment! Let’s bake! 🌽💛 – Linds

Ingredient Notes

1. Almond flour – Fine-grain keto flour such as Bob’s Red Mill, Trader Joe’s, or Costco brands will give these muffins a texture most similar to wheat flour — otherwise almond flour can be dense.
2. Whey protein isolate, unflavored –  adds fluff to our keto cornbread muffins. It’s important to note that each type of protein has different baking characteristics, and whey is the only type that fluffs up when baked (pea protein is not a substitute here). My favorite product is ISO Pure, unflavored.
3. Granular Swerve or Lakanto – Any keto sweeteners will do here, just know if you’re using erythritol or allulose, most products are 70% as sweet as Swerve or Lakanto, so adjust accordingly.
4. Baking powder
5. Heavy cream
6. Eggs
7. Corn extract – Easy to find on Amazon, with a few drops of this, you won’t even notice these low carb cornbread muffins are totally corn free!
8. Sharp cheddar, grated – I always prefer SHARP, as it’s packed with the most cheddar flavor.
9. Scallions – Optional, but why skip?!
10. Jalapeno, deseeded + minced – Again, you can skip. Also, if you like a bit more heat, consider leaving some of the jalapeno seeds in your muffins.

Serve With… (Speaking of Southern Food!)

Although these keto cornbread muffins are a match made in heavy with all your Southern food faves like keto shrimp and grits, keto fried chicken, and keto pork chops, they also go great with simplier dishes. Think grilled meats, scrambled eggs, or even soups.

🍯 But What About the Honey?

There are quite a few carbs in honey (17g per tablespoon to be exact!). So, I skip the honey when serving these low carb cornbread muffins. And instead opt for Lakanto’s maple syrup, or make a homemade “honey” butter by creaming together confectioners erythritol, butter and a pinch of salt.

Recipe Variations

1. Bake in a skillet (instead of muffins), by pouring your low carb cornbread muffins batter into a warm/greased skillet. Bake for 30 minutes
2. Add bacon, because it makes everything better.
3. Make plain cornbread, by leaving out the cheese, green onions and jalapenos.

More Low Carb Bread Recipes

• Keto Zucchini Bread
• Almond Flour Bread
• Keto Banana Bread
• Keto Coffee Cake
• Keto Blueberry Muffins

Cheddar Jalapeno Keto Cornbread Muffins

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Servings :6 Muffins

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

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Ingredients

• ▢ 1 1/2 Cups Almond Flour fine grain (note 1)
• ▢ 3 Tablespoons Whey Protein Isolate unflavored (note 2)
• ▢ 1/4 Cup granular Swerve or Lakanto granular (note 3)
• ▢ 1 1/2 teaspoon Baking Powder
• ▢ 1/2 Teaspoon Kosher Salt
• ▢ 1/4 Cup Heavy Cream
• ▢ 2 Eggs
• ▢ 1 teaspoon corn extract
• ▢ 4 ounces sharp Cheddar grated
• ▢ 2 tablespoons scallions white and green part
• ▢ 1 1/2 tablespoons jalapeno deseeded + minced

US Customary - Metric

Instructions

• Prep. Preheat oven to 375 F and line a muffin tin pan with liners.
• Combine almond flour (1 1/2 cups), whey protein isolate (3 tablespoons), Swerve/Lakanto (1/4 cup), baking powder (1 1/2 teaspoons), and salt (1/2 teaspoon) together in a large bowl. Add the heavy cream (1/4 cup), eggs (2), and corn extract (1 teaspoon). Stir until well combine. Fold in the cheddar cheese (4 ounces), scallions (2 tablespoons), and jalapeno (1 1/2 tablespoons).
• Bake. Evenly divide the batter into the prepared muffin tin pan. Option to place additional jalapeno slices and green onions on top, just be sure to press to adhere to the top of the muffins. Bake in preheated oven for 24-27 minutes, or until the centers have set. Enjoy!

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Lindsey's Tips

1. Fine-grain almond flour (Bob's Red Mill, Trader Joe's, or Costco brands) will give these muffins a texture most similar to wheat flour, and are highly recommended!
2. Whey is the only type of protein powder that will add "fluff"-- so casein and pea protein are not substitutes. If you prefer not to use protein powder, you can use NOW psyllium husk-- just add 2 additional tablespoons of heavy cream. Know that muffins made with psyllium husk will have a wetter texture.
3. If using a different brand of erythritol, know that it's 70% as sweet as the products this recipe was measured with.
4. Prefer to make this in a skillet? Be sure to warm the skillet in the oven first! Then grease it, and pour the batter in. Bake for 30 minutes.
5. Craving honey? I find Lakanto's maple syrup is a great sub!

Nutrition

Calories: 297kcalTotal Carbohydrates: 17gProtein: 13gFat: 25gSodium: 339mgFiber: 3gSugar: 3gNet Carbs: 6gSugar Alcohol: 8g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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