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Meal Prep Recipes Sides

Cheddar Jalapeño Keto “Corn”bread Muffins

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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.

Recipe that makes spicy, cheesy, and flavorful  keto cornbread muffins.

Cheddar Jalapeño "Corn"bread Muffins

14 Reviews
Calories 206kcal
Fat 18g
Net Carbs 3.5g
Protein 6g
Serving Size 1 muffin

Please consider sharing it with your friends

  • 🔪 Prep 10 mins
  • 🔥 Cook 25 mins
  • Total 35 mins
  • 🍽 Yield 12 servings

Equipment

  • Muffin Tin

Ingredients

12 servings


Instructions

4 steps
  • Preheat oven to 350 degrees and grease a standard size muffin tin.
  • In a bowl with an electric mixer cream the butter and swerve until light and fluffy. Add eggs one at a time until incorporated. Add sour cream and beat until smooth.
  • Slowly add in almond flour, coconut flour, baking powder, and salt until thoroughly combined. Fold in ¾ cups shredded cheddar and drained jalepenos into the batter. Divide batter evenly into the muffin tin.
  • Add the remaining cheddar cheese to the top of each muffin (about 1 tbsp 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.

Notes

Make sure muffins are completely cooled before storing them in an airtight container. Store in the fridge for up to 1 week.

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4 Comments

  • Reply
    Dee
    August 2, 2021 at 12:26 pm

    5 stars
    This recipe is fantastic! I’ve made the muffins several times and they are always a crowd pleaser.

  • Reply
    Kathy Forsythe
    September 15, 2021 at 5:04 am

    5 stars
    Texture and taste was like real cornbread! Slather butter on them. Delicious. Definitely keeping this recipe around.

    • Reply
      Suzanne
      September 16, 2021 at 9:44 am

      Thank you, so glad you enjoyed it!

  • Reply
    Jennifer eckart
    May 3, 2022 at 5:34 pm

    5 stars
    Love this recipe! Thank you!

  • Leave a Reply

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