One of the best things about summer is the start of farm-fresh sweet corn season. Make the most it by baking up some of these low-carb sweet corn cheddar muffins. They can be made with fresh corn, canned whole kernel corn, or even frozen corn (thawed completely). With type 1 diabetes, I choose to limit the amount of corn I eat due to the carb content — but of course every summer I find myself craving it! So I developed these muffins as the perfect cheesy vessel to deliver that little bit of sweet corn with less carbs than regular muffins. I think they will be the perfect addition to your Fourth of July barbecue!
- 1 stick butter, softened
- 2 ounces cream cheese, softened
- 2 large eggs
- 1 tablespoon erythritol granulated sweetener (such as Swerve®)
- 2½ cups blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon coarse sea salt
- ¼ teaspoon garlic powder
- 4 ounces medium cheddar cheese, grated (reserve a little for topping)
- 2 scallions, chopped
- ½ cup fresh, canned, or thawed whole kernel corn
How To Make It
- Preheat oven to 400°F.
- Line a muffin pan with 12 baking cup liners and set aside.
- In a large bowl, beat butter, cream cheese, eggs, and sweetener with an electric mixer until creamy.
- In a medium size bowl, stir together almond flour, baking powder, salt, and garlic powder. Add to butter mixture in batches, beating with an electric mixer to incorporate.
- Stir in cheddar cheese, scallions, and corn.
- Spoon batter into baking cups until each is close to full.
- Bake approximately 20 to 23 minutes or until golden brown and cooked through. Serve immediately, or wrap, refrigerate, and reheat prior to serving.