Quick Keto Corn Muffins

Quick Keto Corn Muffins

Quick Keto Corn Muffins

This recipe is designed to teach everyone how to make quick keto corn muffins
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Course: Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 7 muffins


  • 112 grams coconut flour (1 cup)
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 1/4 cup melted and cooled butter
  • 1/4 cup room temperature sour cream (60 grams)
  • 1/4 cup keto maple syrup (80 grams)
  • 1/4 cup baby corn puree (50 grams) process 3 canned baby corns until smooth
  • 1 TBS cornbread flavoring or sweet corn extract, optional


  • Preheat oven to 350 degrees. Lightly spray or line 7 muffin cups with parchment paper or cooking spray. Set aside
  • Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir in the remaining ingredients until fully combined and a smooth dough is formed
  • Divide the dough evenly between the 7 muffin cups (about 4 TBS dough in each muffin cup) Use fingers and press the dough evenly throughout each muffin cup. Place in the preheated oven and bake 15 to 20 minutes or until tester comes out clean
  • Remove from the oven. Allow to cool in the pan at least 20 minutes or until the muffins are firm. Remove from the muffin cups and transfer to a wire rack. Serve warm

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