Cheddar Jalapeño Keto “Corn”bread Muffins

You definitely won’t miss the corn in these Cheddar Jalapeño keto Cornbread Muffins, or rather, “corn”bread muffins! These muffins are spicy, a bit sweet, cheesy, and flavorful. They’re a perfect compliment to any meal, or as a grab and go savory snack. They also keep in the fridge for up to a week, so they’re great for meal prepping, too.

With only 10 minutes of prep time and 25 minutes of baking time, this is a quick and easy recipe that’s sure to become a favorite. They also smell amazing as they bake!

Start by preheating the oven to 350 degrees. Grease a standard size muffin tin. I highly recommend investing in a silicone muffin pan, but a standard muffin tin works as well.

In a bowl with an electric mixer, cream the butter and Swerve until light and fluffy. Add eggs one at a time until incorporated. Next, add sour cream and beat until smooth. Now, slowly add in almond flour, coconut flour, baking powder, and salt until thoroughly combined. Fold in ¾ cups shredded cheddar into the batter.

Divide the batter evenly into the muffin tin. Add the remaining cheddar cheese to the top of each muffin (about 1 tablespoon for each). Bake for 20-25 minutes. Your muffins should be golden brown and a toothpick should come out clean if inserted to the middle of the muffin.

Enjoy these Cheddar Jalapeño keto cornbread muffins with your favorite dinner dishes. If you have leftovers, make sure muffins are completely cooled before storing them in an airtight container. Store in the fridge for up to 1 week.