Low Carb Cornbread Muffins (High Protein)
Low carb cornbread muffins bring back that warm, comforting side you thought you had to give up. They’re tender, buttery, and lightly sweet with that sweet corn flavor, and you honestly can’t tell they’re made with almond flour instead of cornmeal.
The secret is a full cup of cottage cheese blended smooth right into the batter, so each muffin has 12 grams of protein and just 3 grams of net carbs. Serve them warm with a pat of butter on a cool evening.
Low Carb Cornbread Muffins (High Protein)
Low carb cornbread muffins that are tender, buttery, and lightly sweet, with 12 grams of protein each. You'd never guess there's no cornmeal in these.
Ingredients
Method
- Preheat the oven to 325°F and line a muffin tin with 9 parchment liners.
- Sift the almond flour, baking powder, sweetener, and salt into a large bowl.
- Add the cottage cheese, melted butter, eggs, and sweet corn extract to a blender and blend until completely smooth, with no cottage cheese curds left.
- Pour the wet ingredients into the dry ingredients and mix until you have a thick, smooth batter.
- Let the batter rest for 5 minutes so the almond flour can absorb the moisture.
- Scoop the batter evenly into the 9 liners.
- Bake for 20-25 minutes, until a toothpick in the center comes out clean.
- Let the muffins cool on a wire rack.
Nutrition
Video
Notes
- Use parchment muffin liners. Regular paper liners stick to almond flour baked goods and make a mess.
- Cover loosely with aluminum foil if the muffins start to brown too quickly.
- Sift the almond flour to break up lumps for a better texture.
- Don’t skip the 5-minute rest. It gives the almond flour time to soak up the moisture.
- Don’t bake this cornbread on top of chili. The almond flour soaks down into the chili and makes it gritty.
- Store covered on the counter for 2–3 days.
- Search “Cornbread Muffins” in MyFitnessPal to log them.
- Allulose naturally browns and caramelizes more quickly than other sugars, giving these muffins a rich color! If you prefer a lighter look or less browning, feel free to substitute the allulose with another sweetener of your choice.
