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Low Carb Cornbread

A delicious low carb alternative to traditional cornbread, made with almond and coconut flours for a healthy twist on a classic comfort food.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Breakfast, Side
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Use a high-quality almond flour for the best results.
  • 1/4 cup coconut flour If you don’t have coconut flour, substitute with an extra 1/2 cup of almond flour.
  • 1/2 teaspoon baking soda Key leavening agent for the cornbread.
  • 1/4 teaspoon salt Enhances the flavors.
Wet Ingredients
  • 3 large eggs Ensure they are at room temperature.
  • 1/4 cup unsweetened almond milk Can be replaced with other non-dairy milks.
  • 1/4 cup melted butter Real butter works best; coconut oil can be used instead.
  • 1 tablespoon honey Optional for sweetness; can be omitted for strict low carb.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Whisk to ensure even distribution.
  3. In another bowl, whisk together the eggs, almond milk, and melted butter (and honey if using).
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  5. Pour the batter into the prepared baking dish and spread evenly.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out clean from the center.
  2. Allow to cool slightly before serving to enhance flavor and aid slicing.

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 2 months. Feel free to add in jalapeños, cheese, or herbs for variations.