Keto cornbread muffins have been on my low-carb wish list since 2017, when I first started keto. Creating these was a happy accident. I wanted to make a simple muffin recipe using Aviate Lupini Flour, which you probably already know is my new favorite keto-friendly flour to bake with. I've been creating dozens of recipes using this flour. But, more on that later.
After pulling these out of the oven, I impatiently took a little piece off one of the muffins. I blew on it slightly and then popped it in my mouth. My first thought was, "Hey! These taste like cornbread." So, I took one into my official taste tester (Jeremy), and he said the same thing.
Of course, I immediately wanted to know how I ended up with a flavor reminiscent of cornbread. So, I tried the same recipe without the yeast. That version tasted like a regular muffin (although a bit less sweet). This meant the magic that happens with the flavor includes the yeast.
Know that the yeast doesn't do much for the rise of this muffin. It's more about the flavor. If you don't have any yeast and want to make this recipe, you can omit the yeast completely. I would recommend adding a few extra tablespoons of your favorite sugar substitute if you choose to do this.
But, omitting the yeast will give you no cornbread flavor. Fortunately, yeast is an inexpensive keto-friendly ingredient and one I have been using more of in bread to provide them with the taste we all know, love, and crave from real bread.
The other secret ingredient here is the brand name lupini flour by Aviate Foods.
Lupini Flour Brand Comparison
I've tried many different brands of lupini or lupin flour on the market, and none of them compare to the mild flavor of Aviate Lupini Flour. This company uses a specific lupini bean to get this amazing taste, and I've found nothing comparable on the market. Plus, Aviate Foods is a small business run by a pilot in the Air National Guard (and his girlfriend), so you can feel good about supporting them! To purchase Aviate Lupini Flour, click here and use coupon code TARAKETO20 to save 15% off your purchase.
One final note about all lupini products...
WARNING: Not For Peanut Allergies
Lupin flour is made from Lupin beans which are a close relative to the peanut. Therefore, if you have a peanut allergy, Lupin flour is not a good idea. If you ever take these cookies to share, make sure and put a note on the container that the cookies aren't safe for those with peanut allergies.
Ingredients for Keto Cornbread Muffins
So, as requested by so many of you... here are the ingredients I've used for this keto recipe:
- Almond Flour
- Xanthan Gum
- Lakanto Golden Monk Fruit Sweetener (This is my choice for the sugar substitute in this recipe for the best flavor.)
- Baking Powder
- A muffin tin
- Plus, a few things you'll need from your local grocers: heavy cream and two fresh large eggs.
Now for the tutorial video on how to make these delicious keto muffins!
Tutorial Video: Keto Cornbread Muffins
- To bring eggs to room temperature, fill a bowl with warm (not hot) water, and place the eggs in the bowl. Allow them to sit in the bowl for 5-10 minutes while you gather your ingredients.
- In a small bowl, combine sugar substitute and yeast in warm water. Stir until the sugar substitute is dissolved, about 3 minutes. Mix in the egg and oil until combined.
- Add the liquid mixture to the flour mixture and stir until completely combined.
- Prepare your oven for proofing by turning it on for a few minutes to make it warm. Or, if your oven has the setting, set it to proof which will be between 100-200 degrees.
- Divide the batter equally into the nine prepared muffin cups. Place the muffin tin in your warm oven for 30 minutes.
- Remove the muffins from the oven and cover them with a towel and set them in a warm place in your kitchen.
- Preheat the oven to 350 degrees.
- Bake muffins for 12 minutes or until a toothpick inserted in the center comes out clean.