Keto Low Carb Cornbread
Keto Low Carb Cornbread, who knew it was a thing!? Well it is and here recipe and our thoughts on making it. This is a great addition to your list of keto recipes. We paired our with Keto Low Carb Chili but this versatile recipe can be used by itself, as a side dish or even as part of stuffing for your holiday bird. This really is a delicious recipe and we hope that it becomes one of your favorites. Enjoy!
Do you want to fill your kitchen with the heavenly smell of fresh baked cornbread in under half an hour? Did you assume when starting this lifestyle you wouldn’t be able to have anything even like this? Then I have the perfect recipe you’ve been searching for. This cornbread is super moist, buttery,with a fluffy center, crispy golden edges, and the exact crumb of traditional carbs cornbread.
Made from scratch in a cast iron skillet with ingredients you most likely already have. You will fall in love with cornbread all over again.
Even as a carb eater a good cornbread recipe is very hard to find. Some can be too dry, to dense, or bland without any flavor. What you do want is a buttery golden bread with the right balance of flavor.
If you don’t have a cast-iron skillet, a baking dish or even a pie dish will work. Just make sure that it is liberally greased.
What is corn bread, what does it taste like?
Originally, cornbread was a native American dish… It’s a light crumbly bread they can be sweet or plain and it has a distinct almost grainy texture and a flavor that makes it perfect to be served as a side dish.
And while this is “corn“ bread… There’s no actual corn in it. I actually like it with a lighter texture, almost cake like instead of the corn meal creating a dense result… But almond flour does a good job of mimicking the texture.
So how was the corn flavor achieved? We used a highly concentrated flavoring, this one in sweet corn flavor. This extract captures the wonder and flavor of fresh-shucked corn without any of the carbs. You can add a little bit or a lot and it helps to enhance the flavor and aroma. We found it to be quite subtle ,in the amount that we used, and if you did not have corn extract….This bread is still delightful.
I really wanted thick slices of buttery corn bread served on the side when I made sweeties low-carb chili… And this moist texture and crunchy crusted bread was a real winner! If you have not tried our chili, these two are the perfect marriage!
Why is this the best keto cornbread?
- Easy to make
- No mixer required
- Sweet corn flavor
- Crispy crunchy edges
- Moist, not too crumbly
- Extra buttery
FOLLOW-UP TASTE TEST by C.J.
I was pleasantly surprised at how well this cornbread turned out. I was most impressed with the texture that was achieved using the almond flour. There are various versions of this recipe all over the internet and Pinterest. Some use straight almond flours and others use a combination of both almond flour and coconut flour. I’ve also seen versions online with the addition of cheese, and jalapeno peppers so it’s very versatile. Sarah’s test batch was good, but I felt needed more of the corn extract, but that truly is a personal preference. Honestly we’ve been on keto so long that I’ve forgotten what some foods taste like. If you like a sweeter cornbread then of course you can experiment with the amount of sweetener you use. We used “allulose” which is a newer sweetener that has been shown to not have effects on your insulin levels, it also seems to be a bit milder in the sweetness level when used in products. As far as macros go and using Allulose we treat it just like we would sugar alcohols and subtract the carbs. This cornbread was delicious we ended up giving a good portion away to our keto family members. Our daughter Izzy also enjoyed it and ate several pieces with butter. It held up well over a several day period, but just like most keto products I would image it would go bad/get old quicker than standard cornbread because it doesn’t have any preservatives in it. This should also freeze well, but we haven’t tried it because we ate all of ours over a 3 day period.
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Keto Low Carb Cornbread
- 5 cups almond flour
- 1 TB baking powder
- 1/3 cup allulose sweetener
- 1/2 tsp. salt
- 2/3 cup butter melted
- 6 eggs
- 2/3 cup almond milk plain
- 2 tsp. corn extract
- Preheat oven to 400°
- Liberally grease a cast iron skillet or 8 inch baking dish with butter.
- In a large bowl, combine dry ingredients. Whisking to combine.
- Add wet ingredients. Stir until well combined and thoroughly moistened.
- Pour into skillet or baking dish. Bake 20 to 30 minutes until a knife inserted comes out clean.
- Remove from oven! Remember that your Cast Iron Skillet handle is HOT!
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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Thanks for this recipe .
Your welcome 🙏🏽