Keto Cornbread
You don’t need to miss out on your favorite comfort foods while eating keto. This keto cornbread is moist, fluffy, and everything you need to satisfy a craving for the real thing. I make it with almond flour and monk fruit, so it stays low-carb but still tastes just like classic cornbread.
Servings: 9 servings
Equipment
- 1 8x8 baking dish
Ingredients
- 4 eggs swap with flax eggs for a dairy-free keto option
- ⅛ cup sour cream sub with Greek yogurt
- ¼ cup monk fruit sweetener can use erythritol or stevia blends
- 2 cups almond flour
- 1½ tsp baking powder ensure gluten-free certified
- ½ tsp salt
- ⅓ cup butter melted, substitute ghee or coconut oil for dairy-free
- 1 tsp sweet corn extract optional
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8x8 baking dish with butter and set aside.
- In a large bowl, whisk together your egg and sour cream. Once combined, add your monk fruit sweetener and mix.
- Then, add in your almond flour, baking powder, and salt, and mix until the flour is mostly mixed in. Add in your butter and sweet corn extract and mix until combined. Do not overmix.
- Transfer your batter to the greased baking dish and bake in the oven for 22-25 minutes, until a toothpick inserted in the middle of your cornbread comes out clean.
- Remove from the oven and allow it to cool before slicing and serving.
Notes
- To double the recipe: Bake in a 9x13 pan for 30–35 minutes.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 5g | Protein: 7.5g | Fat: 20.8g | Saturated Fat: 6.1g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 9.57g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 267mg | Potassium: 187mg | Fiber: 2.24g | Sugar: 1.22g | Vitamin A: 348IU | Vitamin C: 0.03mg | Calcium: 75mg | Iron: 1.2mg