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What makes these extra low carb keto cornbread muffins is that it’s made with zero cornmeal and uses coconut flour and a sweet corn extract. It’s the secret ingredient that makes it a low carb recipe.
Just like my other cornbread keto recipes, this tasty low carb cornbread is gluten free since it uses no wheat flour. Plus no baby corn is used and still tastes like the real deal.
This recipe pairs well with a bowl of keto chili. It’s perfect cold weather comfort food!
Thankfully, after years of keto baking I now have a greater understanding of how to use this low-carb flour. Coconut flour is a very dry, thirsty alternative.