This easy sweet keto cornbread is perfectly sweet and perfectly delicious. If you don’t tell them, no one would ever guess this is a low carb dish!
When you want a real treat, this easy sweet keto cornbread is an awesome choice! It has amazing flavor and texture, and will be a big hit every time you serve it. It also comes together quickly and easily, so you can make it even on your busiest of days! Enjoy!
Let’s talk about our cornbread ingredients!
I love making keto cornbread and this sweet version was a huge hit at my house! Our dry ingredients include almond flour, keto powdered sugar, baking powder, and salt. You’ll want to make sure you’re using almond flour and not almond meal to make this cornbread. I used the Serve brand for my powdered sugar and love that it’s remarkably similar in its sweetness level to regular sugar. Depending on how sweet you’d like your cornbread to be, you can use less powdered sugar or even a little more if you’d like. For our wet ingredients, we’re adding eggs, melted butter, vanilla, and our secret ingredient, sweet corn extract. I have made keto cornbread with butter extract and it’s delicious. But sweet corn extract adds incredible corn flavor and takes this cornbread over the top in flavor! If you don’t have sweet corn extract, you can substitute with butter extract.
Do you have any tips for making this easy sweet keto cornbread?
This cornbread is quick and easy to make, but there are a few things you can do to ensure yours comes out perfectly every time. First, I recommend lining your baking pan on the bottom and up the sides with parchment paper. This makes for easy cleanup and will ensure your cornbread doesn’t stick to your pan. Next, you’ll want to mix your dry ingredients together in a bowl. Then, in another bowl, you’ll want to lightly beat your eggs, and I recommend using large eggs. When you have all of your ingredients mixed together, you’ll have a fairly thick batter. Last, you’ll want to bake your cornbread for 25-28 minutes, or until a toothpick inserted comes out clean and the top of your cornbread is lightly browned. You can serve this cornbread immediately or can make it a day or two ahead of time.
What are some ways I can serve this easy sweet keto cornbread?
You have some great options for serving this cornbread. You can serve it for breakfast, brunch, lunch, dinner, or for an awesome snack! It can be served warm or at room temperature. You can top this cornbread with some butter or keto jam. One of my new favorites is keto spiced Christmas jam! This cornbread pairs nicely with all kinds of meats including beef, chicken, pork, seafood, and turkey. You can serve it with burgers, brats, keto sandwiches, and lettuce wraps. It also pairs well with meatloaf, roasts, and seafood mains. You can also serve it with keto casseroles, egg dishes, and salads. It’s perfect to serve with a soup and salad meal! Of course, this cornbread pairs perfectly with all kinds of soups and chili dishes! Although I usually use regular keto cornbread, this year for Thanksgiving I used this sweet cornbread to make my cornbread and chaffle stuffing.
Here are some low carb chili dishes that would pair perfectly with this cornbread!
Keto Turkey Peanut Butter Chili
Helpful Hints:
*If you don’t have sweet corn extract, you can substitute with butter extract.
*You can serve this cornbread warm or at room temperature.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***You can and should💖 treat yourself often to your favorite keto comfort food dishes***
Easy Sweet Keto Cornbread
This easy sweet keto cornbread is perfectly sweet and perfectly delicious. If you don’t tell them, no one would ever guess this is a low carb dish!
Ingredients
- 1½ cups almond flour
- ⅓ cup powdered sugar substitute (Swerve)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- 4 tablespoons butter, melted
- 1 teaspoon sweet corn extract
- 1 teaspoon vanilla
Instructions
1. Preheat oven to 350 degrees.
2. Line an 8x8 inch square baking 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, sweet corn extract, and vanilla. Stir until all ingredients are combined.
6. Pour mixture into prepared baking pan. Bake for 25- 28 minutes, or until toothpick comes out clean.
Notes
If you don't have sweet corn extract, you can substitute with butter extract.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 87mgSodium: 244mgCarbohydrates: 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.
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