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Keto Cornbread Muffins
How to Make It
Step 1
Preheat the oven to 180C (350F) and line a 6-hole muffin tray with paper liners. In a medium bowl, whisk together the eggs, heavy cream, and sour cream until thoroughly combined. In a separate bowl, combine the almond flour, baking powder, granulated erythritol, and sea salt.
Step 2
Add the eggs and cream mixture to the dry ingredients. Gently stir with a spatula to combine until fully incorporated. Ensure not to overmix the batter; when the dry ingredients are absorbed into the liquid mixture, stop mixing.
Step 3
Add the melted butter to the batter and gently mix. Scoop out the batter equally among the muffin holes using an ice cream scoop. This will ensure the muffins bake evenly and have equal carbs per serving.
Step 4
Transfer the muffin tray to the oven. Bake for 20 to 25 minutes until golden brown on the top or when a toothpick inserted in the middle of the muffins comes out clean. Transfer to a cooling rack to cool for about 10 minutes. Serve warm!
Ingredients
- Raw egg – 2 medium
- Heavy cream – 2 tbsp
- Sour cream – 0.5 cup
- Almond flour – 1 cup
- Baking powder – 1 tsp
- Melted Butter – 4 tbsp
- Erythritol Granulated – 1.5 tbsp
- Salt – 0.5 tsp
