Keto Low Carb Nut Free Cranberry Jalapeño Cornbread Muffins
Servings 12 muffins
Calories 204kcal
Ingredients
- 4 eggs
- ½ cup heavy cream
- ½ cup sour cream
- ½ cup butter soft, unsalted
- 1 cup coconut flour plus 1 tablespoon for cranberries
- ⅓ cup Better than Sugar granulated plus 1 tablespoon for cranberries
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon sweet corn extract
- ½ cup shredded cheddar cheese divided
- ½ cup fresh cranberries
- ½ small Jalapeño seeded, sliced thinly
Instructions
- Preheat oven to 350 degrees F.
- Grease a 12 capacity muffin pan or use cupcake liners.
- In a stand mixer or bowl, whisk or blend eggs, heavy cream, sour cream and butter.
- In another bowl whisk the flour, salt, baking soda, Better than Sugar sweetener and corn extract together.
- Pour this into the stand mixer and blend until combined or stir to combine.
- Add cheese and mix until combined.
- Place the cranberries in a small bowl with 1 tablespoon coconut flour and 1 tablespoon low carb sweetener. Mix together to coat cranberries then stir them into batter.
- Pack the batter into the muffin cups. Add slices of jalapeños to the tops. Bake 25-30 minutes or until a toothpick in center comes out clean.
- Allow to cool about 10 minutes before serving.
Notes
Net carbs: 3g
If you can get your hands on some sweet corn extract, it will taste even more like corn bread.
This recipe is adapted from my original cornbread recipe.
Nutrition
Serving: 1slice | Calories: 204kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 335mg | Potassium: 46mg | Fiber: 4g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg