Craving the comfort of cornbread but sticking to your keto diet? Have no fear! This Keto Cornbread recipe will blow your mind. It’s got all the yummy goodness of regular cornbread, minus the carb coma. Moist, a little sweet, and super simple to whip up, this cornbread is perfect for anyone living that low-carb life who still wants to treat themselves. Chow down on it with a bowl of chili or enjoy it all on its own – either way, your taste buds will thank you.
So what’s the secret to keeping this cornbread keto? It’s the ingredients, baby! We swapped out those carby flours for almond and coconut, and used a keto-friendly sweetener. Voila – southern flavor without the guilt. Let’s get our keto baking on and make a batch of this drool-worthy cornbread that’s sure to be a hit in your kitchen!
Recipe Details
This Keto Cornbread recipe isn’t just a low-carb copycat, it’s proof of how creative you can get with keto cooking. I wanted to make a cornbread that tasted like the classic version, but fit my ketogenic lifestyle. Using almond and coconut flours means less carbs and adds a tasty, nutty flavor that goes great with the erythritol sweetness.
Almond flour is my go-to for keto baking. It’s high in healthy fats, fiber, and protein to keep you feeling full. Coconut flour is awesome too – it soaks up moisture and gives the cornbread a great texture, plus bonus fiber for happy digestion.
The eggs give the bread structure and keep it fluffy, not dense. Melted butter makes it rich, almond milk keeps it light. And the apple cider vinegar? That’s the magic ingredient. It reacts with the baking powder to make the bread rise, giving you cornbread feels without the carbs.
I carefully picked each ingredient to mimic real deal cornbread’s taste and texture, while keeping things keto. This cornbread isn’t just a side dish, it’s a smart way to stick to your health goals and still eat something yummy.
The Method
Technique is everything for perfect Keto Cornbread. First, pre-heat that oven so it’s the right temp for baking. Grease up your pan so the cornbread pops right out later. When you mix the dry stuff, whisk it good to get air in the flours for a lighter bread.
For the wet ingredients, beat those eggs to get them fluffy and mix in the butter, milk, and vinegar evenly. Be gentle folding the wet and dry together so you don’t overmix and make the bread too dense. Keep your eye on the crust while it bakes – you want it golden brown. Test with a toothpick to see if it’s done without messing up the bread. Let it cool in the pan so it sets up nice for clean slicing.
Variations
Cheesy Keto Cornbread
Love savory flavors? Toss in 1/2 cup shredded cheddar to the batter before baking for cheesy goodness that melts in your mouth. Yum with keto chili or for a decadent breakfast.
Spicy Jalapeño Keto Cornbread
Want some heat? Mix diced jalapeños into your batter. The spiciness is sooo good with the hint of cornbread sweetness. Perfect if you like food with a kick.
Herb-Infused Keto Cornbread
Give your cornbread gourmet vibes by adding fresh or dried rosemary, thyme, and sage. This herby version is fancy shmancy with roasted meats and veggies.
Substitutions
No almond flour? Use ground sunflower seeds instead for a similar nutty taste and texture. Bonus: it’s nut-free for any allergies.
Dairy-free? Swap melted butter with coconut oil. You’ll get the same moisture and richness, while staying dairy-free and paleo.
Not feeling erythritol? Try monk fruit or stevia instead. Still keto-approved, just a different kind of sweetness.
FAQ Section
Can I use honey or maple syrup instead of erythritol? Honey and maple syrup are natural but still high in carbs, so not really keto. Better to use keto-friendly sweeteners to keep carbs down.
How do I store leftovers? Put it in an airtight container at room temp for 3 days max, or in the fridge for a week. You can freeze it too for longer storage.
Is it gluten-free? Yep! Almond and coconut flours are both gluten-free.
Can I make it nut-free? Sure can – use ground sunflower seeds in place of the almond flour.
What about adding real corn? Traditional corn is too high in carbs for keto. You can use corn extract for flavor without carbs though.
Keto Cornbread
Equipment
- 8-inch square baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup almond flour (96g / 3.4oz)
- ¼ cup coconut flour (30g / 1.1oz)
- ⅓ cup granulated erythritol (67g / 2.4oz)
- 1 tsp baking powder (4g / 0.14oz)
- ¼ tsp salt (1.5g / 0.05oz)
- 4 large eggs
- ¼ cup unsalted butter, melted (57g / 2oz)
- ¼ cup unsweetened almond milk (60ml / 2fl oz)
- 1 tsp apple cider vinegar (5ml / 0.17fl oz)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, beat the eggs, then add the melted butter, almond milk, and apple cider vinegar, mixing well to combine.
- Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
- Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for 10 minutes before cutting into squares and serving.
Notes
Nutrition
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