Keto Cornbread

5 from 1 vote

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.

Prep Time25

Cook Time30

Total Time55

Course: Appetizers & Sides, Breads & Muffins, Snack

Cuisine: American

Keyword: Cornbread, keto, Keto Cornbread

Servings: pieces

Calories: 130kcal

Author: Cynthia Rusincovitch

Ingredients

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

Instructions

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.
Whisk the eggs in a large bowl until frothy. Then add melted butter, baking powder, vinegar and salt. Mix to combine.
Add sugar-free powdered sugar and almond flour. Gentle fold in to combine. You may need to break down some flour lumps.
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.
Let it cool completely before unmolding. Finally, cut your keto cornbread into squares and enjoy!

Notes

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.

Nutrition