Low Carb Corn Muffins

Low Carb Corn Muffins have a wonderful sweetness and are perfect with a bowl of chili.

Southerners just can’t live without cornbread. Some will only eat cornbread that’s dry and crumbly with no sweetness at all. If that’s you, don’t even bother with these Low Carb Corn Muffins. They are perfectly moist and sweet with almost a cake-like texture. Slather them with butter and you will be in heaven.

Why Low Carb Corn Muffins are so wonderful: 

These corn muffins are totally grain free (gluten-free) and contain no cornmeal, but they will still satisfy your cornbread cravings. They are perfect for a low carb or keto diet.

Almond flour forms the base for them and brown sugar erythritol is added for sweetness. It might be hard to find at your local supermarket but it can be ordered from Amazon.

There’s also a couple of eggs, some heavy cream, and a little melted butter. All of which combines to make one fabulously rich tasting corn muffin. A little pepper jack cheese adds just a touch of heat to contrast the sweetness. So, so good.

It only takes a few minutes to mix everything together and 18 minutes to bake. Leftovers keep pretty well in a ziploc bag. I was snacking on them for days.They taste best served warm. You can either reheat them in a toaster oven or a microwave.

More Low Carb Favorites:

• Low Carb Southern Biscuits
• Low Carb Sausage Balls
• Low Carb Pizza Chicken

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Low Carb Corn Muffins

Low Carb Corn Muffins have a wonderful sweetness and are perfect with a bowl of chili.

Course bread

Cuisine Southern

Keyword cornbread, low carb

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 1 cup almond flour
• 1/4 cup brown sugar erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup heavy cream
• 2 tablespoons melted butter
• 1/2 cup shredded pepper jack cheese

Instructions

1. Preheat oven to 375 degrees. Spray a 6-cup muffin tin with cooking spray.

2. In a medium bowl, stir together almond flour, brown sugar erythritol, baking powder, and salt.

3. In another bowl, whisk together eggs, heavy cream, and melted butter.

4. Stir the wet ingredients into the dry ingredients. Stir in the cheese.

5. Spoon the batter evenly into the 6 muffin cups.

6. Bake for 18 to 20 minutes, or until lightly browned and they feel firm on top.

7. Serve warm.

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