Keto Mexican Cornbread Muffins (Coconut Flour)

Name: Keto Mexican Cornbread Muffins (Coconut Flour)
Ingredients: 6 eggs, room temperature; 1 cup heavy whipping cream; 1/2 cup water; 6 ounces full fat cream cheese (room temperature); 3/4 cup of melted unsalted butter (allow to cool); 1 tablespoon of butter (for greasing pan) or use muffin liners; 1 1/2 cups of coconut flour; 2 tablespoons of sugar substitute; 3 teaspoons of baking powder; 1/2 teaspoon of sea salt; 1/2 teaspoon of onion powder; 1/4 teaspoon of garlic powder; OOOflavors, cornbread extract, 3-4 drops; 1/3 cup of finely diced jalapeño chiles (seeded) or a 4 ounce can of diced green chiles; 1 cup of shredded sharp cheddar cheese or Mexican blend

"These keto Mexican cornbread muffins are made with coconut flour and are delicious, easy, and take only a few minutes of prep time. Plus, they have only 1.9 net carbs per muffin!..."

INGREDIENTS

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6 eggs, room temperature

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1 cup heavy whipping cream

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1/2 cup water

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6 ounces full fat cream cheese (room temperature)

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3/4 cup of melted unsalted butter (allow to cool)

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1 tablespoon of butter (for greasing pan) or use muffin liners

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1 1/2 cups of coconut flour

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2 tablespoons of sugar substitute

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3 teaspoons of baking powder

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1/2 teaspoon of sea salt

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1/2 teaspoon of onion powder

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1/4 teaspoon of garlic powder

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OOOflavors, cornbread extract, 3-4 drops

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1/3 cup of finely diced jalapeño chiles (seeded) or a 4 ounce can of diced green chiles

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1 cup of shredded sharp cheddar cheese or Mexican blend

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