Low Carb Keto Cornbread

A slice of easy low carb keto cornbread is the perfect side for your chili and soups. Made with almond flour and ground flaxseed. Just 1.5g net carbs!

Table of Contents

• Why You'll Love It
• Low-Carb Cornbread Ingredients
• How To Make Keto Cornbread
• Storage Tip
• Recipe Variations
• Frequently Asked Questions
• 📖 Recipe
• 💬 Reviews

I always feel that bread tastes better in the Fall than in any other season. I know it sounds odd, but maybe it has to do with all the stews and soups that we are rediscovering as soon as the temperature drops, so if you think about it, it does make (just a bit of) sense.

This recipe is for anyone who might be missing cornbread while eating low-carb. Without using cornmeal or high-carb flour, you can still get the perfect cornbread texture and taste!

As the weather starts to get cooler it's the perfect time explore hearty recipes, and there’s no better bake to delve into than our keto cornbread. With a light crumb and delicate flavor, this low-carb cornbread is the ideal addition to chilis, stews, soups, and casseroles the cold season typically brings. Forget kneading and proving for hours; this keto cornbread recipe can be prepped in just 10 minutes and baked in 30!

Almond and coconut flour alongside ground flaxseed form the base of the bread, keeping things low-carb. By avoiding cornmeal and regular wheat flour, this cornbread has just 1.5g of net carbs per serving. It’s delicious paired with practically any dish you can serve in a bowl, but it’s also scrumptious when sliced thickly and enjoyed with a slathering of quality butter.

All of the ingredients to make the cornbread are familiar, affordable, and common, so you may have every single one at home already! Reinventing recipes to cater to the keto lifestyle doesn’t have to be difficult. In fact, with some basic ingredient swaps, most traditional recipes can be transformed into low-carb delights, just like cornbread.

Low-Carb Cornbread Ingredients

• Almond Flour: Subtly sweet with a dense texture, almond flour plays a key role in forming the base of the cornbread dough. Unlike typical wheat flour, almond flour is gluten-free, so there’s no need to knead (excuse the pun!) or prove the dough to activate the gluten within.
• Ground Flaxseed: Flaxseeds work as a fantastic binding ingredient as once they come into contact with liquid, they swell and adopt a thick texture. They are a vital part of the success of our keto cornbread, as they bind everything together, creating a bread loaf able to be sliced well, confidently holding its texture.
• Coconut Flour: As with almond flour, coconut flour is also gluten-free with a gentle, sweet undertone of flavor. Only a small amount of coconut flour is needed to thicken the mixture and bring a slightly sweet edge, which offsets the saltiness of the cheddar cheese.
• Baking Powder: A key component of making bake rise is using a raising agent, and baking powder is the hero in our recipe. A little baking powder goes a long way, so be sure to only use the recommended amount to dodge the unpleasant, soapy flavor too much baking powder can bring.
• Eggs: Eggs are an integral part of the keto lifestyle for many since they are low-carb, packed with healthy fats, and delicious in both sweet and savory dishes. Our keto cornbread calls for 5 medium-sized eggs, which help to bind the dough and create an appetizing sandy-toned loaf of bread.
• Cheddar Cheese: Cheese and bread have been partners in the kitchen for a long time, but what about incorporating cheese inside the bread dough itself? The result is a beautifully balanced cheesy flavor with each bite that doesn’t overpower the other ingredients but instead brings a deep, rich, savory edge.
• Butter: Butter is the ideal addition of fat to our recipe as it has a magical way of making anything it comes into contact with delectable and rich. If you’d prefer to use a different fat source that’s a little lighter than butter, vegetable oil and ghee can also work well.
• Heavy Cream: Lightening the texture and flavor of the cornbread is heavy cream. Adding a small amount of heavy cream to the dough helps create a softer end texture that’s crumbly but also fluffy once pulled freshly out of the oven.
• Apple Cider Vinegar: Vinegar has a strong, pungent taste, but apple cider vinegar adopts more of a tangy, zingy, fresh flavor that cuts through the richness of the heavy cream and butter. A dash of apple cider vinegar in our cornbread also helps improve the final texture.
• Sea Salt: Seasoning is essential for creating balanced dishes that are full of flavor. Adding a sprinkling of sea salt to the dough enhances the bread and offsets the sweetness of the almond and coconut flour.

How To Make Keto Cornbread

Making keto cornbread is the work of moments, with the oven doing most of the magic in just 30 minutes! An electric whisk will help make things even easier, though it’s not essential to use any additional equipment if you don’t have a mixer to hand. After combining basic ingredients and letting the oven do the hard work, you’ll be left with a keto cornbread loaf that you won’t even know is gluten-free and low in carbs.

1. Prep oven and dish: Preheat the oven to 359°F (180°C) and grease a 10” skillet or 9”x5” baking dish.
2. Combine dry ingredients and cheese: In a medium-sized bowl, combine the almond and coconut flour, ground flaxseeds, baking powder, and a pinch of salt before folding in ¼ cup of the shredded cheddar cheese.

3. Combine wet ingredients: Take a different mixing bowl and beat the eggs with an electric or hand mixer until they are fluffy and pale yellow. Add the butter, heavy cream, and apple cider vinegar into the bowl and briefly whisk again for a few seconds to combine the ingredients.
4. Make the cornbread mixture: Add the flour mixture to the eggs and cream, whisking until everything is well combined. Don’t panic if your dough seems loose and liquid, as it will transform from the heat of the oven.

5. Transfer to the dish and bake: Pour the mixture into the prepared baking dish or skillet, topping it with the remaining cheddar cheese. Pop the dish into the oven and bake for around 30 minutes, until a skewer inserted into the loaf comes out clean.
6. Cool, slice, and serve: Allow the bread to cool fully before removing it from the pan to slice and serve.

Frequently Asked Questions

📖 Recipe