Cyndi's Fab Faux Cornbread Keto Muffins

Cyndi's Fab Faux Cornbread Keto Muffins
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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 86.1
  • Total Fat: 6.3 g
  • Cholesterol: 31.7 mg
  • Sodium: 114.6 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Cyndi's Fab Faux Cornbread Keto Muffins calories by ingredient


Introduction

So. Keto household and every bread or muffin we’ve tried to do keto has been…well, unappealing. This is when my brain goes crazy and I think I can squeeze coal into diamonds and stuff. I love the texture of this certain keto cake I make so much, cuz it’s like REAL cake, and I thought, “If I make it not so sweet, maybe…like a corn bread kind of thing…maybe like cornbread and Red Lobster biscuits had a baby…hmmmm…” I sort of halved it and made some changes and came out with a very yummy, slightly sweet, corny/garlic cheese muffin.

This is a mish mash of different recipes I have found online. This is the version that works for me, the ingredients I like to use, what my people like. Based on all that, they are rated AWESOME here at my house. :D So. Keto household and every bread or muffin we’ve tried to do keto has been…well, unappealing. This is when my brain goes crazy and I think I can squeeze coal into diamonds and stuff. I love the texture of this certain keto cake I make so much, cuz it’s like REAL cake, and I thought, “If I make it not so sweet, maybe…like a corn bread kind of thing…maybe like cornbread and Red Lobster biscuits had a baby…hmmmm…” I sort of halved it and made some changes and came out with a very yummy, slightly sweet, corny/garlic cheese muffin.

This is a mish mash of different recipes I have found online. This is the version that works for me, the ingredients I like to use, what my people like. Based on all that, they are rated AWESOME here at my house. :D
Number of Servings: 48

Ingredients

    1 stick Butter, salted
    4 oz Cream Cheese
    .5 cup XyloSweet
    .5 cup Whey Protein Isolate, Unflavored
    .5 cup Coconut Flour
    1.5 cup Almond Flour
    1 tsp Garlic powder
    .5 tsp Salt
    1.5 tsp Baking Powder
    .25 cup Heavy Whipping Cream
    .25 cup Water
    5 large Eggs
    1 cup Cheddar Cheese, shredded
    8 tbsp Jalapenos (canned, diced) OPTIONAL

Tips

Don't eat too many out of the oven, or whatever you were planning for dinner won't matter. I could make a meal out of these.

Jalapenos add a negligible amount of carbs, so if you like them, have them. But the carbs are counted in the recipe. They are optional though, and can be left out if you don't like them. I fill half my muffin shells before I add them, then fold them into the remaining batter. Half and half, cuz I don't like them, but the others in my family do. I have included a pic of the muffins both ways


Directions

Preheat oven to 325F. Gather ingredients. A stand mixer is awesome if you have it.

Mix on low the first 4 ingredients. Then add your flours, mix until blended, scraping edges and bottom of bowl several times during remaining ingredient additions to make sure everything is mixed. Fold in cheese and jalapenos. Don't overmix.

Spray silicone mini muffin molds with pam or similar. Place on cookie sheets for stability. Fill mini muffin spaces and make the batter just to the tops, not over, in order to have enough to fill them all. I use a 1 Tbsp cookie scoop. They will swell a bit, but not too much. Bake for 20-30 minutes, or until golden brown. Let cool on racks, or eat warm. Keeps in fridge for a week, freezer longer.

Serving Size: Makes 48 mini muffins - 1 net carb each. Whatever your personal "serving" is...well, that's up to you. :D