Keto Cornbread

My easy keto cornbread recipe uses almond flour and turns out tender on the outside yet soft and fluffy in the center. There’s NO actual corn, and each serving has only 2 grams of net carbs.

Course Appetizer

Cuisine American

Prep Time 2

Cook Time 25

Total Time 27

Servings servings

Calories 147kcal

Author Arman Liew

Ingredients

1 1/2 cups almond flour blanched almond flour
1 1/2 teaspoon baking powder
1/3 cup sugar free powdered sugar
4 large eggs
1/4 cup + 1 tablespoon butter melted
1 teaspoon sweetcorn extract

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a small bowl, combine your almond flour and baking powder and set aside. In a separate bowl, add your eggs and whisk them together. Add the melted butter and sugar free powdered sugar and whisk until combined. Gently stir through the dry ingredients and mix until fully incorporated and no clumps remain.
Transfer the batter into the lined baking pan and bake for 25-27 minutes, or until a skewer comes out clean and the tops are golden.
Remove from the oven and let cool in the pan before slicing and serving.

Notes

TO STORE: Cornbread should be stored in an airtight container in the refrigerator for up to five days.

TO FREEZE: Wrap individual slices in plastic wrap, store them in a freezer bag, and freeze for up to six months.

TO REHEAT: Microwave individual slices for 15-20 seconds or until warm.

Recipe loosely adapted from here.

Nutrition