Keto Cornbread
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.
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
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. See my quick tip in the recipe instructions for the best flavor. I have found the corn extract produces the best flavor. Yet, allowing the corn extract to sit then adding in a teaspoon of honey extract to the wet mix produced the best cornbread on keto I have had yet. I have tried several different ways and recipes.
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.
Nutrition
Serving: 1piece | Calories: 263kcal | Carbohydrates: 5.6g | Protein: 8.1g | Fat: 24.3g | Saturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 112.1mg | Fiber: 3.3g | Sugar: 1.2g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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