Ketogenic Diet Recipes: 'Cornbread' Muffins


Jalapeno "Cornbread" Muffins



  • ½ cup + 1 Tbsp. almond flour
  • 3 Tbsp. coconut flour
  • ¼ tsp. coarse salt
  • 1 tsp. baking powder
  • ¼ cup coconut oil, melted
  • ¼ cup powdered erythritol
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup unsweetened almond milk
  • ½ cup chopped/diced jalapeno


  1. Preheat oven to 325 degrees. Grease a 12-cup muffin tin and set aside.
  2. In a medium bowl, whisk together almond flour, coconut flour, salt and baking powder.
  3. In a separate medium bowl, whisk together coconut oil, erythritol, egg and egg yolk until combined. Whisk in almond milk. Pour wet ingredients into the bowl of dry ingredients and use a spatula to stir just until combined. Fold in jalapeno and cheese.
  4. Spoon the batter into the muffin cups and bake 20-22 minutes. Remove and allow to cool.

Makes 10 (1.5 gm carb/muffin)


Cranberry "Cornbread" Muffins

  • Substitute ½ cup chopped fresh or frozen cranberries in place of jalapeno
  • Makes 10 (2.1 gm carb/muffin)

Cheese "Cornbread" Muffins

  • Substitute ½ cup shredded sharp cheddar cheese in place of jalapeno
  • Makes 10 (1.6 gm carb/muffin)