Total Time
Prep 2 mins
Cook 15 mins

Ingredients Nutrition


  1. Preheat oven to 350 Combine the almond meal and baking powder.
  2. Add the cream, water, sweetener, and eggs, stir to combine.
  3. Add the melted butter, stir to combine.
  4. Spray Pam into the muffin tin.
  5. Divide the batter amongst 5-6 muffins.
  6. Bake for 15-18 minutes until edges are slightly browned and the tops are firm to the touch.
  7. Really good with butter& sugar-free, low carb jam or honey.


Most Helpful

This was one of the better low carb recipes i've tried. Had a muffin texture and did not have an off taste like so many substitutions have. I even thinned it out with a little water and made pancakes out of the batter which even my picky husband enjoyed. Great recipe.

D. Goad September 15, 2008

I made these cornbread muffins to add to my low carb dressing at Thanksgiving, the texture was lovely. I decided to try them as a sweet muffin. I added 1 tsp vanilla and 1 tsp lemon extracts , I also used 1 egg substitute and 1 whole egg, 8drops of liquid splenda and only 1 tablespoon melted butter. These are my new favorite sweet muffin. I may decrease the water a bit season them up like a hush puppy and fry some. Lots of potential with this recipe. Thanks for the great recipe.

TLA November 28, 2012

I tried this recipe yesterday and I was impressed. It tasted more like a multi-grain muffin than cornbread but it is definately a great base recipe with endless flavor possibilities!

mlblacknall September 05, 2008

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