Having keto cornbread with your low carb soups or chilis is not only possible but delicious. This almond flour cornbread will get the job done when you’re eating those comforting foods. You can still have great options with this buttery low carb cornbread.
Cornbread is one of those things I missed when I started keto. I couldn’t understand why I couldn’t have it when it never seemed like a dessert to me. Corn has to be keto friendly, right? Well, simply put not it isn’t. To add, neither is sugar or honey. Although, I do enjoy a little honey now and again because it’s far more beneficial than just plain sugar. My bacon wrapped chicken thighs have a touch of it and their to die for!
Is Cornbread Keto
According to the USDA, cornmeal is a whopping 119g of carbs for just 1 cup. Standard keto only allows up to 20g net carbs per day. Granted you won’t eat and entire cup but the size of the piece you would have just wouldn’t be worth it.
How To Make Keto Cornbread
To start, get together all of your dry ingredients. You’ll need almond flour, golden flaxseed meal, sweetener, baking powder, sweetener and baking powder. For the wet, you’ll need eggs, butter and the secret ingredient which would be your extract.
The extract is what makes the recipe. Two options for this recipe that I have used is a corn flavor and a honey extract. Both will bring that hint of cornbread flavor you know. Don’t use both use only one.
I got the idea of honey extract when I reviewed HighKey Snacks cornbread mix. It has a very nice honey cornbread flavor and I actually modeled this recipe behind it. Only found online for now at the link and it would be cheaper if you don’t have all the ingredients listed.
Next, combine the dry and wet ingredients. Pour into a 8×8 square baking pan or you can use a cast iron skillet.
Bake for 30-35 minutes depending on the oven. Remove, and allow to fully cool. Always allow almond flour to cool for best results in flavor and texture.
Can I Make Keto Cornbread Muffins
Yes, this recipe can be adapted to muffins or a cast iron pan. The only tip is adjust the cooking time. Everything will remain exactly the same!
How To Store
You can freeze and refrigerate this keto cornbread. Simply, store in the proper container. These will keep at least a week in the refrigerator and months in the freezer.
Helpful Recipe Tips
- Can I use coconut flour instead of almond flour? No, and I highly advise you don’t because they both cook so differently the recipe would have to change dramatically in order to use coconut flour.
- Do I need extract? If you don’t use extract the recipe won’t taste like anything. The amount of sweetener brings a almost unnoticeable sweetness. All the “cornbread” flavor comes from the extracts.
- The best store bought version I’ve had is the HighKey Snacks version. As mentioned I reviewed it last year and although it doesn’t taste like cornbread it does a great job at replacing it. If you just want the cornbread and don’t plan on making any other baked keto goods I recommend this instead. A side note, it’s only available online.
What To Eat With Keto Cornbread
Keto Cornbread
Ingredients
Dry Ingredients
- 1 3/4 cup blanched almond flour
- 1/4 cup golden flaxseed meal
- 1/2 cup granulated sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter ()
- 4 large eggs
- 1 tablespoon sweet corn extract or honey extract (both linked in the notes)
Instructions
- Quick tip: I have learned to make the extract stand out far more than before. Add the almond flour and flaxmeal in a mixing bowl. Then pour the tablespoon of extract all over the dry mix and give it a mix. Allow the extract to sit on the mix for at least an hour, then proceed to baking. This allows the flavor to soak into the mix and produce a far better flavor overall.
- Preheat oven to 350°F and melt butter
- Mix together all dry Ingredients
- Now mix together all wet Ingredients. The extract may seem like a lot but once the eggs cook it will be perfect.
- Combine dry and wet Ingredients then pour into a lined 8x8 baking dish. Or a cast iron pan or mufiins if you'd like.
- Bake for 30-35 minutes. Do a toothpick test in the center to test because that will be the last part to cook through.
- Allow to cool completly then serve topped off with some butter.
Notes
Helpful Recipe Tips
- Can I use coconut flour instead of almond flour? No, and I highly advise you don't because they both cook so differently the recipe would have to change dramatically in order to use coconut flour.
- Do I need extract? If you don't use extract the recipe won't taste like anything. The amount of sweetener brings a almost unnoticeable sweetness. All the "cornbread" flavor comes from the extracts.
- The best store bought version I've had is the HighKey Snacks version. As mentioned I reviewed it last year and although it doesn't taste like cornbread it does a great job at replacing it. If you just want the cornbread and don't plan on making any other baked keto goods I recommend this instead. A side note, it's only available online.
I’ve tried one other KETO cornbread recipe..a bit disappointing. But looking to try yours. Question: I never sweeten my cornbread. Can I leave out the sweetener or should I add equal amount of almond flour?? Thanks!
You can leave out the sweetener. I wouldn’t say replace it with anything.