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    Home » Keto Bread » Cranberry Jalapeño “Cornbread” Muffins

    Published: Oct 20, 2014 · Modified: Jul 20, 2022 by Carolyn

    Cranberry Jalapeño “Cornbread” Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.9K shares
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    Low carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table.

    Low Carb Cornbread Muffins

    Cranberries are such a seasonal item and, if you think about it a bit, you have to wonder why. In this age of modern technology and transportation, all other berries are available year round. Plump strawberries and ripe raspberries are sitting there on the produce stands even in the dead of winter, but fresh cranberries make their first appearance in October and are usually off the shelves by Christmas. I don’t know if it’s simply because of consumer demand and that people only think to buy cranberries in the fall, or if they don’t grow well in the warmer climes of Florida or California and thus truly are only seasonally available. I know that they require a harsh and acidic boggy environment, one that we happen to have plenty of in New England, and that may be the cause of their restricted geography and time-frame. Whatever the reason, I like my cranberries year round and I usually stock up and keep several bags in my freezer for spring and summertime cranberry cravings.

    Grain-Free Sugar-free Cornbread Recipe

    But I still get excited when cranberry season rolls around, because with it comes everything I love about fall. The cooler temperatures and the glorious foliage just go hand in hand with a craving for all things cranberry. This year, I was quite literally the first person to buy a bag of fresh cranberries at my local grocery store. I had this particular recipe in mind when I arrived, but I was worried that I was too early and that they wouldn’t have any in stock yet. I had fingers crossed that they were at least carrying some frozen cranberries in the freezer aisle. But just as I walked into the produce section, I saw a staff member working on a seasonal display of cranberries with several crates of the ruby red fruit. He had barely managed to pile up a few of them before I walked over and grabbed a bag. Apparently my seasonal cranberry cravings were perfectly timed.

    Low Carb Cranberry Jalapeño Cornbread Muffins

    Last year I’d made some vanilla bean cupcakes with coconut flour for my daughter’s birthday. I made a huge batch with the intention of using them for the other kids’ birthdays as well, but in the end, we ate many of them unfrosted as breakfast muffins. And as such, they reminded me a great deal of cornbread. The texture was a little less grainy because of the finely ground coconut flour but the flavour was very similar to a sweetened cornbread recipe. That thought stuck in my head, I guess, so when I had a craving for a more savoury, cornbread-like muffin, I knew those cupcakes would be easy to adapt. I reduced the sweetener and the vanilla, and I added some chopped cranberries and jalapeño for a fun little twist. They were delicious and would be a perfect addition to any Thanksgiving table.

    Low Carb Grain-Free Cornbread Recipe

    Cranberry Jalapeño “Cornbread” Muffins

    Low carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Bread
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 muffins
    Calories: 157kcal

    Ingredients

    • 1 cup coconut flour (I used Bob's Red Mill)
    • ⅓ cup Swerve Sweetener or other erythritol
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 7 large eggs, lightly beaten
    • 1 cup unsweetened almond milk
    • ½ cup butter, melted OR avocado oil
    • ½ teaspoon vanilla
    • 1 cup fresh cranberries, cut in half
    • 3 tablespoon minced jalapeño peppers
    • 1 jalapeño, seeds removed, sliced into 12 slices, for garnish

    Instructions

    • Preheat oven to 325F and grease a muffin tin well or line with paper liners.
    • In a medium bowl, whisk together coconut flour, sweetener, baking powder and salt. Break up any clumps with the back of a fork.
    • Stir in eggs, melted butter and almond milk and stir vigorously. Stir in vanilla extract and continue to stir until mixture is smooth and well combined. Stir in chopped cranberries and jalapeños.
    • Divide batter evenly among prepared muffin cups and place one slice of jalapeño on top of each.
    • Bake 25 to 30 minutes or until tops are set and a tester inserted in the center comes out clean. Let cool 10 minutes in pan, then transfer to a wire rack to cool completely.

    Notes

    Serves 12. Each serving has 7.08 g of carbs and 3.84 g of fiber. Total NET CARBS = 3.24 g
    Food energy: 157kcal
    Saturated fatty acids: 7.11g
    Total fat: 11.22g
    Calories from fat: 101
    Cholesterol: 128mg
    Carbohydrate: 7.08g
    Total dietary fiber: 3.84g
    Protein: 5.21g
    Sodium: 362mg
    Nutrition Facts
    Cranberry Jalapeño “Cornbread” Muffins
    Amount Per Serving (1 muffin)
    Calories 157 Calories from Fat 101
    % Daily Value*
    Fat 11.22g17%
    Saturated Fat 7.11g36%
    Cholesterol 128mg43%
    Sodium 362mg15%
    Carbohydrates 7.08g2%
    Fiber 3.84g15%
    Protein 5.21g10%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Amber Lee says

      November 26, 2017 at 12:57 am

      I made these and loved the flavor, but they fell apart. I’d. love to perfect the recipe and make it again. Any suggestions?

      Reply
      • Carolyn says

        November 26, 2017 at 9:06 am

        What brand of coconut flour did you use?

        Reply
    2. Dana Grilikhes says

      June 28, 2017 at 7:43 pm

      I’m thinking of making these for a July 4th potluck – but I’m not sure I can get fresh or even frozen cranberries in Los Angeles in the middle of summer. Would dried cranberries work? or possibly another berry?

      Reply
    3. Lynnea says

      June 16, 2017 at 3:34 pm

      I’ve been searching for a basic low carb corn bread recipe. I omitted the jalapeno and cranberry because I wanted something for my chili. Delicious does not quite cover this recipe. Tastes just like cornbread. Loving it!.

      Reply
      • Carolyn says

        June 16, 2017 at 6:53 pm

        Glad to hear it!

        Reply
    4. Dana Grilikhes says

      January 08, 2017 at 6:48 pm

      These were awesome! Totally delicious and easy!! Will make frequently! Thank you!!

      Reply
    5. Chris says

      January 08, 2017 at 4:02 pm

      I did not have good luck with this recipe for me a waste of good eggs will not try this again

      Reply
    6. Chandria Ridgeway says

      December 17, 2016 at 7:47 pm

      Can I use egg whites instead of eggs

      Reply
      • Carolyn says

        December 18, 2016 at 7:06 am

        Sure, if you like.

        Reply
    7. Chandria Ridgeway says

      December 17, 2016 at 6:54 pm

      What can I substitute for the 7 eggs? Is it possible to substitute all egg whites?

      Reply
    8. Cindy Bowden says

      November 21, 2016 at 10:25 am

      Could I use heavy whipping cream instead of almond milk? Thanks – it looks so good!

      Reply
      • Carolyn says

        November 21, 2016 at 12:06 pm

        I would do have whipping cream, half water. It will be really thick, otherwise.

        Reply
    9. Dana Grilikhes says

      November 19, 2016 at 10:33 pm

      Hi! These sound amazing! Is it possible to swap regular milk or cream for the almond milk?

      Reply
      • Carolyn says

        November 20, 2016 at 12:02 pm

        Yup, that works.

        Reply
        • Dana Grilikhes says

          November 20, 2016 at 3:57 pm

          Thank you! Can’t wait to make these for Thanksgiving!

          Reply
    10. TheaMaria says

      October 30, 2016 at 6:41 pm

      I can’t wait to make these for Thanksgiving! What kind/size of pan did you use to get such cute squares?

      Reply
      • Carolyn says

        October 30, 2016 at 9:44 pm

        I use a pan like this one: http://amzn.to/2e2SWOe

        Reply
        • TheaMaria says

          October 30, 2016 at 10:51 pm

          Thanks!

          Reply
        • Sheri-Lyn says

          March 26, 2019 at 3:40 pm

          I have 2 brownie pans like this from pampered chef. Cant wait to finally use then and cabt wait to try these!

          Reply
    11. Shari says

      January 03, 2015 at 7:26 pm

      I used 5 eggs and 6 tablespoons egg whites, added 1 tsp baking soda and did not use the cranberries. Also used 1/2 butter and 1/2 olive oil as I didn’t have avocado oil. They rose quite nicely and tasted great. Next time I’ll reduce the sugar and add green onions, maybe a touch of garlic powder to make them more savoury.

      Thanks for the recipe.

      Reply
    12. Reese says

      November 29, 2014 at 7:49 pm

      Heya! This recipe looks fantastic! I have made something similar but adding the cranberry in is genius! Do you think I could just make this into a loaf, instead of muffins? Thank you for sharing!!

      Reply
      • Carolyn says

        November 29, 2014 at 9:47 pm

        Absolutely. Not quite sure how long it would bake for, though.

        Reply
    13. Kim says

      November 17, 2014 at 2:58 pm

      I wonder, could you take out the erythritol and maybe use Stevia?

      Reply
      • Carolyn says

        November 17, 2014 at 4:10 pm

        Probably but I like to use the Swerve.

        Reply
    14. Shweta says

      November 09, 2014 at 11:36 pm

      Anyway to omit the butter? & substitute with apple sauce? and maybe use egg whites as well?

      Reply
      • Carolyn says

        November 10, 2014 at 6:20 am

        I don’t know if that would work very well. I would’t try it myself because that would make it much higher carb, but you are welcome to try.

        Reply
    15. melissa says

      November 07, 2014 at 6:20 pm

      I’m very new to diabetes, like 3 days new. You don’t list any sugar in this recipe. don’t cranberries have a lot of sugar?

      Reply
      • Carolyn says

        November 07, 2014 at 6:53 pm

        Noooooo! Cranberries have very little sugar/carbs! That’s why they are so tart if you eat them without any sweetener (and why dried cranberries take copious amounts of sugar).

        Reply
        • melissa says

          November 07, 2014 at 6:59 pm

          Ohhh. I have a bag of dried cranberries and I couldn’t believe how much sugar was in them. I’m going to try this recipe tomorrow provided I can find the coconut flour! Thanks for answering so quickly!

          Reply
          • Sandra S. says

            March 29, 2018 at 6:49 pm

            Trader Joe’s has it!

            Reply
      • Pat says

        April 11, 2018 at 12:47 pm

        fresh cranberries are low carb, dried cranberries aka craysins are sugar sweetened.

        Reply
    16. Dianne says

      October 29, 2014 at 9:34 am

      I made these last night & they are fantastic. Taste amazingly like cornbread muffins. I didn’t care too much for the cranberry in them, I’m used to cranberries in ‘sweet stuff’, so next time I’m using bacon! I’m sure these could be the base for ALL kinds of savory muffins. Thanks for the recipe.

      Reply
      • Carolyn says

        October 29, 2014 at 10:45 am

        So glad you liked them and they would be great with bacon! They really do taste like cornbread, don’t they?

        Reply
    17. Susan h says

      October 22, 2014 at 6:40 am

      7 eggs? Sounds more like a fritatta.

      Reply
      • Carolyn says

        October 22, 2014 at 7:15 am

        It’s not even remotely like frittata. If you’ve ever used coconut flour, you will know that it is incredibly absorbent and requires tons of eggs to rise properly. Without being eggy at all. I would never call anything that was frittata-like “cornbread”.

        Reply
    18. Amanda says

      October 21, 2014 at 8:22 pm

      Amazing recipe!

      Reply
    19. Susan says

      October 20, 2014 at 8:30 pm

      I made something similar with some corn extract I got from Nature’s Flavors. They are expensive, but you can find some out of the ordinary flavors there. They have organic, sugar free and gluten free options.

      Reply
      • Carolyn says

        October 21, 2014 at 5:28 am

        Good to know!

        Reply
    20. Sarah G says

      October 20, 2014 at 12:39 pm

      Ooh, looks good! So these are mildly sweet like cornbread and not very sweet like a muffin?

      Reply
      • Carolyn says

        October 20, 2014 at 3:14 pm

        Exactly. Just a little sweet, but not too much.

        Reply
        • Sarah G says

          October 20, 2014 at 3:36 pm

          Awesome! My kids love sweet and spicy together so this will be a hit.

          Reply
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