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Keto Cornbread

A low-carb, gluten-free version of traditional cornbread that is moist, crumbly, and packed with flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Breakfast, Side Dish, Snack
Cuisine: Keto
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/4 cup coconut flour This absorbs moisture differently, stick to the quantity specified.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 3 large eggs Lightly beaten.
  • 1/2 cup sour cream or plain Greek yogurt Use full-fat for a tangy flavor.
  • 1/3 cup unsweetened almond milk
  • 1/4 cup melted butter or coconut oil Use coconut oil for dairy-free.
  • 2 tablespoons granular erythritol or preferred keto sweetener Choose a sweetener that fits your taste.
  • 1/2 teaspoon corn extract Optional but highly recommended.
Optional Add-ins
  • 1/2 cup shredded cheddar cheese For added flavor.
  • 1/4 cup chopped jalapeños
  • to taste crumbled bacon For added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until fully combined.
  3. In a separate bowl, lightly beat the eggs, and mix in the sour cream, almond milk, melted butter, sweetener, and corn extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  5. If using, fold in the shredded cheese, jalapeños, or crumbled bacon gently into the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  2. Allow the cornbread to cool in the pan for at least 10 minutes before slicing it into squares.

Notes

Storage: Allow the cornbread to cool completely and store it in an airtight container. It can last for up to 5 days in the fridge or freeze for up to 2 months. For meal prep, consider baking a double batch and freezing half.