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Keto Corn Muffins

Keto Corn Muffins

Keto corn muffins are low-carb, fluffy, and flavorful—ideal for pairing with soups or enjoying on their own. They’re grain-free, easy to make, and totally keto-friendly!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 8 Muffins
Course: Breakfast
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup melted butter or coconut oil
  • ¼ cup unsweetened almond milk
  • 1 tbsp sour cream or Greek yogurt
  • 1 tsp corn extract (or sweet corn flavoring)
  • 1–2 tsp Optional: erythritol or keto sweetener (for a hint of sweetness)

Equipment

  • 1 Mixing bowls
  • 1 Muffin tin (preferably silicone or greased metal)
  • 1 Whisk
  • 1 Measuring cups and spoons
  • 1 Spatula
  • 1 Cooling rack

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin.
  2. Mix the Dry Ingredients: To keep this paleo-friendly, you could use a blend of almond flour and coconut flour in place of the whole-wheat pastry flour. Mix well.
  3. Whisk the Wet Ingredients: Meanwhile, in another bowl combine eggs, melted butter, almond milk, sour cream and corn extract.
  4. Combine Everything: Add the wet mix to the dry ingredients and carefully stir until a thick dough-like batter has formed. Allow it to cool down for 2–3 mins until its thicknessDevelops soju beef stew.
  5. Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each about ¾ full.
  6. Bake: Transfer to the oven and bake for around 18-22 minutes or until golden on top and a toothpick inserted into the center of one comes out clean.
  7. Cool and Serve: Cool the muffins in the pan for 5 minutes before turning out onto a wire rack. These are amazing to serve warm with butter or be stored away for later!

Notes

  • Allow the batter to sit around for a minute while waiting when coconut flour will consume moisture.
  • Then again you could alternatively use corn extract to get the authentic taste minus the skin-on kernel involvement.
  • Sweet: keto-friendly sweetener and a pinch of cinnamon
  • Want a savoury kick? Mix jalapeños, or shredded cheese, into the batter.
  • Whisk egg in a bowl; store in an airtight container for 3 days or freeze for a month.