Keto Cornbread is just as soft, tender, and sweet as the real thing! With nutty almond flour and corn extract, you can enjoy this delicious bread that’s totally keto-friendly.
Keto Cornbread
There’s nothing like rich, buttery cornbread with a golden crust on your plate to enjoy with chili, BBQ, thick stew, and all of your favorite savory meals. And now you can do so in a keto-friendly way!
Our keto cornbread recipe takes advantage of sweet-tasting, natural ingredients to perfectly replicate the flavors you love most: almost candy-like corn, a hint of tanginess, and just the right amount of sweetness.
When you take your first bite, you’ll see why we love featuring almond flour in our keto recipes. Since you’ll have the rest of a bag of it to work with, try our almond butter cake and almond loaf bread next!
Why you will love this recipe
- The sweet corn flavor tastes just like the real thing!
- It lasts for several days and reheats with close to no change to texture.
- You can incorporate a number of delicious, keto-friendly extras for extra flavor!
How to make perfect Keto Cornbread
Whisk the eggs until frothy. It’s not just about whisking the eggs until they’re combined — they should be light, pillowy, and frothy. The airiness of the eggs will translate directly to the cake, making it as fluffy as possible.
Avoid lumps. It’s helpful to sift both the powdered sweetener and flour before mixing to avoid lumps. You want to gently fold the wet and dry ingredients without overmixing, so preemptively removing any clumps will go a long way.
- Let cool before slicing. The slices will keep their shapes best if the bread cools completely. You could move the pan into the fridge or freezer to accelerate the process if you’d like, but be sure your keto cornbread doesn’t leave the pan until it’s cool! Then, you’re free to slice away.
Pro Tips
- Don’t be fooled by the texture. Cornbreads seem even softer than your average cake right out of the oven. However, it hardens significantly. Rather than judging by sight, trust the recipe. You could also use the toothpick test, though it may not come out entirely clean!
- Experiment with extra ingredients. There are all sorts of add-ins that make keto cornbread irresistible, and many are also keto-friendly! Jalapeño, bacon bits, cheese, and any herbs, for example.
- Reheat the right way. Leftovers can be kept in the refrigerator for several days. If you enjoy eating it warm, you can do so with no fuss — right in the microwave! Wrap in a slightly damp papertowel so that it stays moist.
Key Ingredients and Substitutions for Keto Cornbread
Almond Flour: It’s best to use blanched, finely sifted flour. No lumps, no clumps, and the finest texture you can find for a beautifully tender crumb. While we don’t recommend substitutes, coconut flour, sunflower seed flour, and oat flour are the three best alternatives.
Baking Powder: To help the bread rise and become fluffy as a cloud! If using baking soda as a substitute, use just a third of the original amount. It is much more potent as a leavener.
Apple Cider Vinegar: We want to replicate the tangy flavor found in most cornbreads, which usually comes from buttermilk. An acidic ingredient like vinegar does the trick! White vinegar or even lemon juice can be used in its place.
Sugar Free Powdered Sugar: Powdered monk fruit or powdered erythritol are wonderful options. Some of your more common sugar replacements, such as Splenda, take on an unpleasant flavor when used in baking. As a result, we recommend these two sweeteners when you make our keto cornbread recipe.
Sweetcorn Extract: We always recommend selecting extracts featuring natural flavors, no artificial colors, and no added chemicals. It truly does mimic the flavor of corn — it’s almost indistinguishable from the real thing!
Frequently asked Questions about Our Keto Cornbread Recipe
Is cornmeal good for a keto diet?
Unfortunately, it is not. It actually has a considerably high carb count — usually more than 10 times than that of almond flour!
How many carbs are in keto cornbread?
It has a low carb count thanks to the use of almond flour. The exact brand and type of almond flour used (blanched vs. regular, for example) will affect the carb count.
Therefore, it’s always best to measure the carb count of the exact ingredients you use when making this recipe. For example, Blue Diamond blanched almond flour contains 5g of carbs per ½ cup whereas your local store’s brand might contain 3g in the same amount.
Can you substitute almond flour for cornmeal?
Absolutely! We love the effect that it has when baking. Almond flour imparts a subtle, pleasant nutty flavor that pairs just perfectly with the sweetness and corn extract. And the very fine texture of the flour makes the bread oh so tender!
Keto Cornbread is just as soft, tender, and sweet as the real thing! With nutty almond flour and corn extract, you can enjoy this delicious bread that’s totally keto-friendly.
- 2 cup blanched almond flour
- 2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/3 cup sugar-free powdered sugar powdered monk fruit or powdered erythritol
- 5 small eggs
- 1/3 cup butter melted and cool to room temperature
- 1 tsp sea salt
- 1 tsp sweetcorn extract
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Preheat the oven to 325F. Then, prepare an 8’’ baking tray with parchment paper and brush it with melted butter, vegetable oil, or spray oil for easy unmolding. Set it aside.
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Whisk the eggs in a large bowl until frothy. Then add melted butter, baking powder, vinegar and salt. Mix to combine.
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Add sugar-free powdered sugar and almond flour. Gentle fold in to combine. You may need to break down some flour lumps.
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Pour the batter into the prepared pan and bring it to the oven. Bake it for 30-35 minutes or until an inserted toothpick comes out almost clean. Note: see tips for baking with almond flour.
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Let it cool completely before unmolding. Finally, cut your keto cornbread into squares and enjoy!
Tips
When baking with almond flour, you should know two things: one, the cake will seem too soft when hot, but as it cools down, it will harden and set. At the same time, the toothpick should be almost clean or clean and moist because almond flour continues cooking a bit even after it’s out of the oven, so don’t over bake it to avoid dry cornbread.
Make sure to use blanched almond flour for this recipe, as it provides a finer texture and a milder almond flavor compared to almond meal.
Whisk the eggs until they become frothy. This helps to incorporate air into the batter, resulting in a lighter and fluffier cornbread.
Store any leftover keto cornbread in an airtight container in the refrigerator to keep it fresh for several days. Reheat it in the microwave or oven when you’re ready to enjoy it again.
Recipe Notes
Keto Cornbread is a delightful, low-carb twist on the classic cornbread, offering all the comforting flavors and textures you love without the excess carbohydrates. This keto-friendly version features a soft and moist interior with a lightly golden crust, making it an excellent side dish or snack for those following a ketogenic or low-carb diet.
Unlike traditional cornbread, which relies heavily on cornmeal and flour, this recipe ingeniously uses blanched almond flour, which imparts a nutty flavor and a satisfyingly tender crumb. The addition of sugar-free powdered sugar, butter, and eggs ensures a rich and moist texture reminiscent of the cornbread you know and love.
The surprising secret ingredient in this keto cornbread is the sweetcorn extract, which imparts a hint of corn flavor without the carbs. This clever touch adds an authentic cornbread aroma and taste that makes it truly satisfying, even for those who miss the traditional version.
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