Yes, you can make a low carb and incredibly delicious keto cornbread! This is the perfect side for your favorite soup, stew, and chili recipes!
With this keto cornbread, you can enjoy one of your favorite foods while still maintaining a low carb keto plan! I love taking traditional dishes and making them keto! This keto cornbread has an incredibly moist texture and will make you forget you’re eating low carb. I hope you enjoy this cornbread as much as we do!
Let’s talk about the awesome ingredients in this keto cornbread!
Our keto cornbread includes some awesome ingredients. The dry ingredients include almond flour, keto powdered sugar, baking powder, and salt. I prefer the Swerve brand of powdered sugar. It contains zero calories and zero net carbs. It’s also delicious! The wet ingredients for this cornbread are eggs, melted butter, and butter extract. I think the butter extract gives an extra depth of flavor to this cornbread. Did you know there is a corn extract? I have not yet tried this. When I create recipes, I like to use ingredients people will likely have on hand or can easily get. I have only seen corn extract online. I am planning on purchasing some soon and will make some cornbread with it. I’ll let you know how it turns out!
What size pan do you suggest I make this cornbread in?
I’ve made this cornbread using both an 8×8 baking dish and a 9×5 inch loaf pan. Both turned out perfectly. I highly suggest you line the bottom and up the sides of your pan with parchment paper. This allows you to lift the entire cornbread out of the pan to cut it. Your cornbread won’t stick to the pan, so you won’t scratch your pan when cutting. It also makes for an extremely easy clean up!
I’m baking in Colorado and at an elevation of about 7350 feet. This means my baking times are often increased. I baked my 8×8 inch cornbread for 25 minutes, so I suggest you start checking yours at the 20-minute mark. My loaf pan cornbread took 35 minutes, so I would suggest you check yours at the 30-minute mark. You’ll know your cornbread is done when the top starts to brown, and a toothpick inserted comes out clean.
How do you keep this cornbread low carb?
That’s a great question! Traditional cornbread contains flour and cornmeal, both of which are very high in carbs. We are using almond flour in place of these ingredients. It is relatively low carb and helps to create an awesome texture for this cornbread. We are substituting zero carb powdered sugar in place of the regular sugar or honey that many cornbread recipes call for. Many cornbread recipes call for milk or buttermilk, both of which add lots of carbs. We use extra eggs, along with a good amount of melted butter, to create the moist texture for this cornbread while keeping the carb count low!
Here are some recipes which would go nicely with this keto cornbread!
Helpful Hints:
*Line your pan on the bottom and up sides with parchment paper.
*You can use an 8×8 inch baking dish or a 9×5 inch loaf pan for this cornbread. See recipe for baking times.
Main Kitchen Equipment and Utensils:
- 8×8 inch baking pan or 9×5 inch loaf pan
- Small mixing bowl
- Medium mixing bowl
Splash of Encouragement:
***But let him ask in faith, with no doubting, for he who doubts is like a wave of the sea driven and tossed by the wind. James 1:6***
Keto Cornbread
Yes, you can make a low carb and incredibly delicious keto cornbread! This is the perfect side for your favorite soup, stew, and chili recipes!
Ingredients
- 1½ cups almond flour
- 1 tablespoon powdered sugar substitute (Swerve)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- 4 tablespoons butter, melted
- ½ teaspoon butter extract
Instructions
1. Preheat oven to 350 degrees.
2. Line an 8x8 inch square or 9x5 inch loaf pan on the bottom and up sides with parchment paper. Set aside.
3. In a small bowl, add almond flour, powdered sugar, baking powder, and salt. Set aside.
4. In a medium mixing bowl, add eggs. Stir or whisk eggs until lightly beaten. Add dry ingredients and stir to combine.
5. Add melted butter and butter extract. Stir until all ingredients are combined.
6. If using an 8x8 inch pan, bake for 20-25 minutes, or until toothpick comes out clean. If using a 9x5 inch loaf pan, bake for 30-35 minutes, or until toothpick comes out clean.
Nutrition Information:
Yield: 10 Serving Size: 1 pieceAmount Per Serving: Calories: 165Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 87mgSodium: 220mgCarbohydrates: 3.5gNet Carbohydrates: 1.5gFiber: 2gSugar: 1gProtein: 6g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
Where is the corn in this recipe to make this a cornbread?
Hi Allen. Corn and cornmeal are both high in carbs and, therefore, are not keto. This keto cornbread has a similar texture to regular cornbread. The butter extract helps to give this bread a taste reminiscent of cornbread. We enjoy this bread and hope you will too! I’m going to try making this bread with corn flavored extract and will post the recipe when I do.