Keto Cornbread

This Keto Cornbread is the perfect low-carb alternative to traditional cornbread, offering the same comforting texture and taste without the carbs. Made with almond flour and sweetened with a keto-friendly sweetener, it's a delicious side that complements any meal or can be enjoyed on its own as a satisfying snack.

Course Sides

Cuisine American

Keyword almond flour cornbread, keto cornbread, low-carb cornbread

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 200kcal

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

If you prefer a sweeter cornbread, you can increase the amount of erythritol to your taste. For an added touch of flavor, consider adding a 1/2 cup of shredded cheese or diced jalapeños to the batter before baking.

Nutrition