For those following a ketogenic diet, traditional cornbread is off-limits due to its high carbohydrate content from cornmeal, all-purpose flour, and sometimes sugar. However, this doesn't mean you have to miss out on this Southern classic. This keto cornbread recipe offers a delicious alternative that captures the essence of cornbread without the carbs. Made primarily with almond flour and without corn extract, this recipe takes only 30 minutes to make and uses just a handful of pantry ingredients.
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Why Choose Keto Cornbread?
Traditional cornbread is a southern classic but is not keto because it contains all-purpose flour, yellow cornmeal and (sometimes) sugar. This keto cornbread allows you to enjoy a similar taste without the carbs. It's a perfect accompaniment to barbecue, chilis, soups, and stews. It also goes so well with keto soups and chili.
Key Ingredients and Their Roles
- Almond Flour: This is the perfect low-carb alternative to traditional cornmeal. It provides a soft, slightly grainy texture similar to cornbread while keeping the recipe keto-friendly. Choose blanched almond flour, which has the brown skins removed before grinding, to achieve the yellow color typical of cornbread.
- Coconut Flour: Coconut flour lets our keto cornbread retain some of that sweeter flavor found in traditional cornbread.
- Keto Sweetener: The sweetener helps the mix turn out similar to Jiffy Cornbread Mix (which also has sugar). If you prefer less sweetness, simply reduce the sweetener. You can use a keto-friendly sweetener like monk fruit, allulose, or your favorite sweetener helps replicate that taste without the extra carbs.
- Eggs: These are essential for binding the ingredients together and providing structure since almond flour lacks gluten. Always use room temperature eggs when baking.
- Butter: Butter adds richness, moisture, and that classic buttery flavor you expect in cornbread. It also helps with browning, giving the cornbread a delicious golden crust. For an even richer taste, use melted butter instead of oil.
- Baking Powder: Baking powder acts as the leavening agent that gives the cornbread a light and fluffy texture.
- Xanthan Gum: This helps hold the bread together a little better after baking. If you prefer, you can skip it. Just let the bread cool completely before slicing!
- Tumeric: Most recipes call for a corn extract. We prefer to keep this recipe totally corn free.
Step-by-Step Instructions
Here's how to make this delightful keto cornbread:
- Preheat the oven: Preheat the oven to 350°F (180°C).
- Combine dry ingredients: In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
- Combine wet ingredients: In a smaller separate bowl, combine the melted butter and eggs. Beat the eggs and mix well.
- Combine wet and dry ingredients: Add the butter and egg mixture to the dry ingredients and stir.
- Prepare the pan: Place a cast iron skillet (I used my favorite cast iron cornbread wedge skillet) on the stove on medium-high heat. Add the 1 tablespoon of butter and ensure the pan is fully greased.
- Add batter to the pan: Adding the cornbread to a hot cast iron skillet will result in cornbread with crispy edges. This is optional, but is the traditional way of making cornbread.
- Bake: Transfer to skillet to the preheated oven. Bake for 20-25 minutes until a toothpick returns clean.
Tips for the Perfect Keto Cornbread
- Use a cast iron skillet: For additional crisping and browning, use a cast iron skillet. This will crisp up and brown the edges, while overall, getting your sweet cornbread to that beautiful, golden brown color. Cast iron holds heat very evenly so it tends to cook the keto cornbread quicker than regular baking dishes.
- Don't over-bake: Make sure you don’t over-bake the bread or it will become dry. Every oven is different and you need to check on it often. Once the edges are golden and the top is just firm to the touch, remove it right away.
- Spoon almond flour: Spoon almond flour into your measuring cup, don't scoop your measuring cup into your almond flour. If your batter is really thick, you most likely added too much almond flour.
- Room temperature eggs: Always use room temperature eggs when baking.
- Hot skillet: Adding the cornbread to a hot cast iron skillet will result in cornbread with crispy edges. This is optional, but is the traditional way of making cornbread.
- Dairy-free option: Make this dairy free buy using a dairy-free butter or oil.
Variations and Add-Ins
- Sweet cornbread: Use your favorite sweetener (sugar substitute) in the batter. The most common keto-friendly sweetener is erythritol or monk fruit.
- Cheddar Jalapeño or Bacon Cheddar: Fold in cheddar cheese and deseeded jalapeños.Stir in the bacon and jalapeno, if using.
- Keto Cornbread Dressing: Add sautéed vegetables, smoked turkey, or sage flavored ground meat (brown the meat in a skillet first) to make stuffing for your Thanksgiving dinner.
- Add some heat: You can turn up the heat by adding 1 or 2 chopped jalapenos. Or add a little tart with ½ cup of dried cranberries. Add some sweet with 1 cup of blueberries. We also like adding ½ cup of chopped crispy bacon.
Serving and Storage Suggestions
- Serving: Drizzle these Southern-Style homemade slices in warm butter. Pair it with smoked turkey wings, baking powder chicken wings, or oven baked BBQ ribs.
- Storage: If you have any leftovers of this keto almond flour cornbread recipe, the best way to store them is in an airtight container for next time (up to 5 days).
- Freezing: You can freeze for a few months . To reheat, warm in the microwave with a damp paper towel over the top.
- Wrap it tightly in plastic wrap or foil, or store in an airtight container. Keep it in a cool, dry place (like a pantry or countertop) for up to 2 days.
- For longer storage, place the cornbread in an airtight container or wrap it in plastic wrap + foil to prevent drying out. The cornbread will last up to 3 months tightly sealed in the freezer.
Can You Make Them Into Muffins?
Yes, muffins will typically need to be baked for 15-20 minutes. Be sure to check in on them and test with a toothpick. Keto Cornbread Muffins: Another good idea is to just pour the batter in a muffin tin or pan.
Read also: Easy Low-Carb Cheese Crackers
Nutritional Information
These keto cornbread recipe has 5.7g of carbs and 3.1g of fiber. That means it has 2.6g net carbs per slice. Nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people.
Common Questions
- Is there a keto substitute for cornmeal? Cornmeal is quite high in carbs and should be avoided on low carb and keto diets. But you can simulate the texture and flavor with a combination of coconut and almond flour. That may seem hard to believe but it works!
- Is cornmeal OK for the keto diet? Cornmeal has carbs and isn't great for ketosis or a ketogenic lifestyle. Almond flour is substituted in this recipe and works great.
- Do You Have to Add Corn Extract? I don't. The cornbread doesn't need it. Feel free to use it if you wish. Some people feel it helps enhance the flavor. I've eaten cornbread all of my life and the corn extract isn't going to give it the cornbread taste. The ingredients used in this recipe, along with the way it's prepped is what give it the classic flavor.
- Can I Add Sweetener? Yes, any zero calorie sweetener will work with this recipe.
- Is Jiffy keto friendly? No, Jiffy Cornbread Mix is not keto-friendly because it contains wheat flour, sugar, and cornmeal, all of which are high in carbs. A single serving can have 20+ grams of net carbs, making it unsuitable for a low-carb or keto diet.
- Can You Substitute Coconut Flour For Almond Flour? Coconut flour and almond flour do not have a 1:1 ratio. Coconut flour is a lot more dry, you will not be able to do a 1:1 swap in this recipe.
Read also: Keto Calorie Counting: A Detailed Guide
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