I add just a bit of cornmeal to the mixture for that authentic flavor that we all love. Even with the cornmeal, a serving has just 3 grams of net carbs. This wonderful bread is tender and fluffy, and the combination of almond flour and just a bit of cornmeal makes it taste almost like true cornbread, albeit with a less pronounced corn flavor.
Ingredients
You’ll only need a few simple ingredients to make this tasty keto cornbread. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: I think it was the right call. This wonderful cornbread has officially joined my arsenal of “never feel deprived on the keto diet” recipes. It’s one of those beloved foods that you think you’ll just have to give up, but as it turns out, you actually don’t.
Eggs: I use large eggs in most of my recipes, this one included.Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener.Melted butter: European butter tastes great, but any butter will work.Almond flour: I use blanched and finely ground almond flour. I don’t recommend using a coarse almond meal in this recipe.Coarse cornmeal: Only ¼ cup (use gluten-free if needed).Kosher salt: If using fine salt, you might want to reduce the amount you use, or the bread could end up too salty.Baking powder: Gluten-free if needed, and please make sure it’s fresh and not expired.
Instructions
Making this keto cornbread is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Mix the ingredients. Simply mix everything together by hand, in the order listed.Add water if needed. Add a little water if the batter is stubbornly thick and difficult to mix.Transfer to baking dish. Pour the mixture into a parchment-lined and greased baking dish.Bake. Bake the bread for 20-25 minutes in a 350°F oven.
Expert tips
What pan to use:
I like to use a small baking dish because then the bread is nice and tall. So I use a rectangular 5X7-inch glass food storage dish. It’s marked as oven-safe and I bake with it often. But you can absolutely use a standard square 8-inch baking dish. The bread will simply not be as tall, but it won’t be flat either. Just don’t use anything bigger than that, or the bread will be too flat. If you use a smaller rectangular pan, you’ll probably need to bake the bread for about 25 minutes. If you use a larger pan, 20 minutes should do it. A reader has recently emailed me to say that she successfully baked this bread in an 8-inch cast-iron skillet. So that’s an option too.
Recommended cornmeal:
I use Bob’s Red Mill coarse cornmeal. It’s my opinion that with the very little I use here, a coarse grind has the biggest effect in terms of flavor and texture.I don’t know if this particular brand is gluten-free, so if you need this recipe to be gluten-free, please verify.
Frequently asked questions
Variations
Here are a few tasty variations on the basic recipe:
Add ¼ cup of bacon bits and ¼ cup of finely chopped scallions. Omit the sweetener.Omit the sweetener. and add ¼ cup of grated sharp cheddar and 2 tablespoons of chopped jalapenos (careful when you handle the jalapenos, wear gloves).This bread is also good with herbs. Omit the sweetener and add two teaspoons of mixed spices and herbs, such as garlic powder, thyme, sage, and oregano.
Serving suggestions
This is such a versatile bread. I use it for many different things. Here are a few ideas:
This bread is really good with chili (try my no-bean chili recipe! It’s excellent).It is the perfect addition to your Thanksgiving table - serve it with soft salted butter.I love it with sweet butter for breakfast with my coffee! My kids like to drizzle it with just a little honey. I sometimes use sugar-free honey.It goes well with bbq dishes, such as these oven-baked ribs.And it’s a great side for rich soups - try it with this vegetable beef soup.
Storing leftovers
Once completely cool, I keep the leftovers in the fridge, in an airtight container, for up to 5 days. I warm them up in the microwave - 5 seconds per square. They also freeze well.
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Recipe card
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