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Keto Almond Flour Cornbread – vegetarian recipe
Stav Kogan

Keto Almond Flour 'Cornbread'

A moist, tender, and savory-sweet keto cornbread made with almond flour. The perfect low-carb side dish to complement any meal, especially chili, without derailing your progress.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 serving
Calories: 173
Ingredients Method Nutrition

Ingredients
  

  • One of the hardest parts of sticking to a keto lifestyle is missing out on those classic, carby comfort foods. And what's a bowl of chili without a warm, crumbly slice of cornbread? If you've been searching for a way to bring this Southern staple back to your table without derailing your progress, you've found it! This almond flour 'cornbread' is moist, tender, and has that perfect savory-sweet flavor you love. It's the ultimate low-carb side dish that will have everyone asking for the recipe.
  • 2 cups (224 g / 7.9 oz) Almond Flour
  • ¼ cup (50 g / 1.76 oz) Granulated Sweetener
  • 1 tsp (6 g / 0.21 oz) Salt
  • 4 tsp (16 g / 0.56 oz) Baking Powder
  • 2 large Eggs
  • ½ cup (120 ml / 4.1 fl oz) Unsweetened Vanilla Almond Milk
  • ⅓ cup (75 g / 2.65 oz) Coconut Oil, melted
  • 15 oz (425 g) can Baby Corn, drained and chopped (optional for texture)
  • For a savory kick, fold in ½ cup of shredded cheddar cheese and 1-2 chopped jalapeños into the batter.
  • To achieve a richer, golden-brown top, place the pan under the broiler for 1-2 minutes after baking, watching carefully to prevent burning.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • For a more authentic cornbread flavor, try adding a few drops of corn bread extract to the wet .

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. Grease and line an 8x8 inch baking pan.
  3. In a large bowl, whisk together the almond flour, sweetener, salt, and baking powder.
  4. In a separate medium bowl, whisk the eggs until smooth.
  5. Stir in the unsweetened vanilla almond milk and melted coconut oil.
  6. Pour the wet into the dry and mix until just combined.
  7. Do not overmix. If using, gently fold in the chopped baby corn.
  8. Spread the batter evenly into your prepared baking pan.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Let the cornbread cool in the pan for at least 15 minutes before slicing and serving.

Nutrition

Calories: 173kcalCarbohydrates: 5gProtein: 4.5gFat: 18g

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