1 ½ Cups Almond Flour
2 TBSP Coconut Flour
2 tsp Baking Powder
½ tsp Baking Soda
3 TBSP Sweetener
4 TBSP Melted Butter
4 Large Eggs
1 Cup Shredded Cheese (Cheddar or Mexican Blend)
½ Cup Diced Jalapenos
¼ Cup Diced Green Onions
2 TBSP Sour Cream
1 TBSP Almond Milk
¼ tsp Salt
2 tsp Cornbread Extract
Add all ingredients above into a mixing bowl and mix really well.
Add about 2 medium sized cookie scoops of the cornbread batter to the muffin mold and repeat until all molds are filled. I used a cookie scoop for this. This recipe should make about 12 muffins.
Preheat the Air Fryer to 350 and cook on the middle rack uncovered for 10 minutes. Then, cover with aluminum foil and cook for another 10 minutes.
If you don’t have an Air Fryer you can bake in oven at 350 for 30 to 35 minutes
Allow to cool for about 10 minutes before slicing.
Enjoy as a side to any meal or check out my recipe for Keto Chili.
Macros Per Serving:
Net Carbs: 2 Fiber:3 Total Carbs: 4 Protein:6 Fat: 16 Calories: 184