Ingredients
- ¾ cup (90 g) almond flour
- ¼ cup (30 g) coconut flour
- 2 teaspoons (9 g) baking powder
- 1 teaspoon (6 g) salt
- 2 Tablespoons (30 ml) ghee
- 3 eggs
- ½ cup (120 ml) coconut milk
Recipe Description
DESCRIPTION: They’re a wonderful treat and they’re oh-so-good fresh out of the oven.
I’ll be honest with you – while these tasty muffins may have a soft yellow hue like cornbread, they don’t 100% replicate its distinctive taste. That being said, they’re a wonderful treat and they’re oh-so-good fresh out of the oven – not to mention how much better for you this keto “cornbread” muffins recipe is
Recipe Directions
- Preheat oven to 350 F (177 C).
- Grease muffin pan with coconut oil or use muffin liners or silicone muffin pan.
- Mix together all ingredients well in a large bowl.
- Pour the batter into the muffin pan.
- Bake for 20 minutes.
