Keto Cornbread
Made with almond flour, eggs, butter, and a keto-friendly sweetener, this keto cornbread bakes up golden, tender, and surprisingly close to the real thing, with only around 3-4 grams of net carbs per slice.
Equipment
- 8x8-inch baking pan - or cast iron skillet
- Oven
- Large mixing bowl
- Whisk
- Silicone spatula - or wooden spoon
- Parchment paper
- Measuring cups and spoons
- Oven thermometer - recommended for accurate baking temperature
- Cooling rack
Ingredients
- 2 cups superfine blanched almond flour - 192g
- 2 teaspoons baking powder - ensure fresh
- 0.25 teaspoon salt
- 3 tablespoons granulated monk fruit sweetener - or erythritol
- 3 large eggs - room temperature
- 0.33 cup unsalted butter - 75g, melted and slightly cooled
- 0.33 cup sour cream - 80ml, full-fat; or unsweetened almond milk
- 0.5 teaspoon sweet corn extract - optional but recommended
- 0.5 cup shredded cheddar cheese - 56g, optional for savory version
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or coconut oil and line with parchment paper. If using a cast iron skillet, place it in the oven to preheat.
- In a large bowl, whisk together the almond flour, baking powder, salt, and monk fruit sweetener until evenly combined.
- In a separate bowl, whisk the eggs, melted butter, sour cream, and corn extract until smooth and fully combined.
- Pour the wet mixture into the dry ingredients and fold together with a spatula until just combined and no dry streaks remain. Fold in cheddar cheese if using. Do not over-mix.
- Transfer the batter to the prepared pan, spreading it into an even layer with the spatula.
- Bake on the center rack for 22-28 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 10-15 minutes before slicing into 9 squares. Serve warm with butter.
Notes
- Use superfine blanched almond flour, not almond meal, for the best texture. Almond meal produces a grainier, more crumbly result.
- Room temperature eggs are essential. Cold eggs will cause the melted butter to seize, creating an uneven batter.
- Don't skip the corn extract if you want authentic flavor. It bridges the flavor gap between almond flour bread and traditional cornbread.
- Check your baking powder freshness by mixing 1 teaspoon into 1/2 cup of hot water. If it bubbles vigorously, it's fresh.
- Over-mixing develops egg proteins and leads to a tougher, denser texture. Mix until just combined.
- Allow the cornbread to cool completely before slicing for clean, neat pieces.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze individual slices wrapped in plastic for up to 3 months. Reheat in the oven at 300°F (150°C) for 5-7 minutes.
- To make dairy-free: replace butter with refined coconut oil and use unsweetened almond milk instead of sour cream.