With this keto cornbread recipe, you can enjoy all the flavors and texture of cornbread without kicking yourself out of ketosis!
If you have missed cornbread on the side of your chili keep reading to learn how to make this quick and simple recipe that has only 2.9g net carbs per serving!
In this article you will find:
- Different ways to cook keto cornbread.
- How to store and freeze keto cornbread.
- How to turn keto cornbread into bread crumbs.
- Tasty add-ins for your cornbread.
- Tips for further reducing the net carbs.
Easy Keto Cornbread
Cornbread is a tasty bread traditionally made with cornmeal. It is a tasty side that can be served with chili, pulled pork, and even made into cornbread low-carb and keto stuffing.
However, since cornmeal is moderately high on the glycemic index and high is carbohydrates we will making our cornbread with coconut flour and a little almond flour.
Coconut flour lets our keto cornbread retain some of that sweeter flavor found in traditional cornbread. A little almond flour gives our cornbread that course cornbread texture.
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How To Make Keto Cornbread
To make this keto cornbread you will need to start by mixing your dry and wet ingredients in two separate bowls. While I am a fan of just mixing everything together in one bowl, sometimes that shortcut can change the texture of what you are making.
In the case of this cornbread mixing your dry and wet ingredients separately then combining them together will not only help your cornbread stick together, but it will also result in a fluffy and moist cornbread without eggs clumps.
Once your batter is mixed together you can then cook your cornbread in the oven uncovered at 180C/350F for 20-25 minutes.
Your cornbread can be cooked in a greased square baking pan or a cast-iron skillet.
I love cooking cornbread in a cast-iron skillet because it results in crispy golden edges. Yum!
Note: If you are allergic to nuts or just don't like almond flour you can leave it out completely and still have a great keto cornbread.
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Can I Make Keto Cornbread Muffins?
Your keto cornbread batter can also be baked into cornbread muffins as well. When making keto cornbread muffins be sure to grease each cup in the muffin pan with olive oil to keep the muffins from sticking. You can also use muffin liners if you would like.
Next, fill each muffin ¾ of the way full and make for 12-15 minutes at 180C/350F. Be sure to let the muffins cool for at least 10 minutes before removing them from the pan. You should be able to make about 12 cornbread muffins from this recipe which will make your net carbs per muffin closer to 1.9g net carbs per muffin.
Tasty Keto Cornbread Ad-ins
There are many tasty ways to mix up this cornbread recipe. You can add shredded cheese, chopped peppers, bacon, sweetener, or even corn extract to the batter for an added pop of flavor.
Make your cornbread to match your tastes. Just keep in mind everything you add into your cornbread will increase the carbs so add in moderation.
Many keto cornbread recipes add a few drops of sweet corn extract to their batter to make the batter taste more cornbread made with cornmeal.
Depending on where you live sweet corn extract can be pricey or need to be ordered online. Because of this, I chose to make this recipe without it, but you have access to sweet corn extract feel free to add a few drops to flavor your cornbread.
How Do I Lower The Net Carbs?
Lowering the net carbs per serving for this recipe is easy. The total carbs for an entire batch of keto cornbread are 23.2g net carbs. The smaller you cut your pieces, the fewer net carbs you will have per serving.
If you cut your cornbread into 16 pieces your net carbs per serving drops to about 1.5g net carbs! That is an easy way to cut your carbs in half!
Can I Use Keto Cornbread to Make Bread Crumbs?
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Yes, you can turn this cornbread into bread crumbs! To turn your cornbread into bread crumbs break your cornbread into bite-sized pieces and spread them out on a baking sheet.
Place the cornbread pieces in the oven at 180C/350F for 20-25 minutes or until your cornbread is dry and golden. Let the dried cornbread cool completely then toss the pieces into a food processor blender to break them into bread crumbs. You can also place them in a bag and bread the cornbread into bread crumbs using a rolling pin.
The breadcrumbs should be stored in an airtight container in the refrigerator or freezer. The breadcrumbs will last in the refrigerator for up to 14 days or 3 months in the freezer.
How Do I Store Keto Cornbread?
Do you have leftover cornbread, or do you want to make it ahead of time and reheat it later? Great news! This cornbread is great reheated!
To store your cornbread place it in an airtight container or bag and store it in the refrigerator. Your cornbread will last up to a week in the refrigerator and can be reheated in the oven or microwave.
If you are reheating your keto cornbread in the microwave you will want to reheat each piece separate on a plate for 30-45 seconds. It should heat up quickly.
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Can I Freeze Keto Cornbread?
Yes! If you are wanting to freeze your cornbread I recommend freezing it after it has been sliced into individual pieces. To freeze wrap your cornbread in parchment or wax paper then place it in an airtight freezer-safe container or bag.
Your cornbread will last in the freezer for up to 3 months. Cornbread should be thawed on the counter at room temperate. You can thaw your cornbread one piece at a time or all at once. Enjoy!
Easy Keto Cornbread
Recipe Video (tap to play)
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Ingredients
Dry Ingredients
- 75 g (¾ cup) coconut flour
- 2 tbsp almond meal/flour
- 1 tsp baking powder
- pinch of salt (optional and only if using unsalted butter)
Wet Ingredients
- 4 eggs - medium
- 125 ml (½ cup) heavy cream
- 110 g (½ cup) melted butter 1 stick
Instructions
- Preheat your oven to 180C/350F. Lightly grease a small cast-iron skillet or an 8x8 inch square baking pan with olive oil.
- In a bowl mix together all the dry ingredients for your corn bread. Then mix all the wet ingredients together in a seperate bowl.
- Pour your mixed wet ingredients into the bowl with your dry ingredients. Mix well, your batter will thicken as the batter is mixed.
- Pour the batter into your cast-iron skillet or square baking pan. Spread the batter out evenly.
- Bake the cornbread in the oven for 20-25 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Let the cornbread cool at least 10 minutes before slicing and serving the corn bread.
Notes
- If you prefer, use a damp paper towel to gently pat the top of the cornbread before baking to smooth the top of the cornbread out.
- The cornbread can also be baked in a muffin/cupcake pan. Cornbread muffins should be baked for 12-15 minutes or until a toothpick inserted into the center of one muffin comes out clean.
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Joyful
I look forward to trying this recipe! Just to note that the word ingredients is spelled wrong after the word wet. Thanks a lot for this recipe option!
Libby Jenkinson, MPS
Whoops, I often type too fast. Thank you, I have corrected that now.
Roberta
Wouldn't be possible to use just almond flour, skipping coconut flour, obviously adjusting the amount of eggs consequently (and maybe adding a pinch of xanthan gum if the batter doesn't result thick enought)?
Libby www.ditchthecarbs.com
That would be another recipe entirely. You, unfortunately, can't make a direct substitution for a predominantly coconut flour recipe to almond flour. This Ultimate Guide To Low-Carb Flours may be helpful to read.