Keto Cornbread Muffins

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.

In a separate medium bowl, whisk the eggs, almond milk, melted butter (or coconut oil), corn extract (if using), and sour cream until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Divide the batter evenly among the 12 muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.