This article may contain links from our affiliate partners. Please read how we make money!
A dish native to America, cornbread has become a popular foodstuff around the globe. Its light, grainy texture can be sweet or plain and possesses a unique flavor that makes it perfect to be served as a side with soups, chilis, pork roast crackling or garlic herb butter roast chicken.
Cornbread achieves its crunchy, buttery crust by pouring batter into a sizzling hot skillet, cooking it until you get that thick, dark-yellow crisp at the edges. However, not everyone has access to a cast-iron skillet commonly used for cornbread, so a baking dish or, as we mention later, a muffin tin will do the trick.
Cornbread is traditionally made with, you guessed it, corn! Along with flour, butter, buttermilk and eggs, cornmeal is a key component of cornbread, with many people mixing the ratio between the cornbread and the flour to achieve textures that range from light and cakey to a much denser, corn-heavy consistency.
However, cornmeal is very high in carbohydrates, which obviously runs counter to the keto philosophy. Let’s delve a little into the keto diet before looking at how our keto cornbread bends itself around the very definition of cornbread!
Low Carb Keto Cornbread Recipe
The Keto Philosophy
The keto diet is all the rage in healthy-eating circles, its key principle being to minimize carbs and increase your intake of high-fat and moderate-protein foods, supplemented by various fibers. This causes the body to switch into producing ketones in the liver from the fat you eat and the fat in your body.
In short, the ketogenic diet has been proven to be the very best in fat-stripping diets and has gathered thousands of advocates in the healthy-eating industry. However, it requires precision monitoring of carbs, fats and proteins, meaning that one single high-carb meal can send your macros spinning out of control!
Is Keto Cornbread Actually Cornbread?
Okay, you’ve rumbled us. Technically, keto cornbread doesn’t actually contain any corn! That’s right, you heard. But don’t worry, we’ll allow you a second or two to process that information.
Rather than using the traditional cornmeal, keto cornbread is made from almond flour, coconut flour and baking powder, mixed together to create almond cornflour! Clever, huh?
This customized keto cornbread recipe was developed from modifying the recipe for keto blueberry muffins.
Almond cornflour is much lower in carbohydrates that regular cornflour, bringing it comfortably within the boundaries of the ketogenic diet. Add a little dose of sweet corn extract and your keto cornbread will have that extra corniness that will make it completely indistinguishable from the traditional all-American cornbread we know and love.
This keto cornbread will be the perfect accompaniment to your keto-friendly chili or soup. But before we delve into the ingredients and instructions, there are a few key things to bear in mind before you fry up your skillet and start mixing your batter.
A Few Things To Bear In Mind
The Right Ingredients
Make sure that you have all the ingredients before beginning. There’s nothing worse than getting halfway through baking something before realizing you’ve overlooked a small but crucial item!
This is also a good time to consider what extras you might want to add, if any. Grate a few tablespoons of cheddar cheese, grind some black pepper, slice some jalapenos or chop some bacon so that it’s ready to add to your batter when the time is right.
This recipe hinges on the sweet corn extract, so make sure that you have that handy. Also, don’t skimp on the quality of this ingredient as it will really make a difference to the quality of the final product. Luckily, corn extract is made to last and will be sitting in your cupboard even after repeated uses!
Some people might not enjoy the synthetic flavor of the corn extract, and it is possible to have the keto cornbread without this addition. Try both and see which one suits you best!
Textures And Flavours
If you prefer a sour flavor to your cornbread, then simply replace the cream with a half cup of sour cream. If you prefer the dryer cornbread we mentioned above, then you can leave out the cream entirely! That’s the wonderful thing about cornbread - it’s an extremely versatile dish.
Different Skillets Have Different Skills
A well-seasoned skillet is best for cornbread, keto or not, infusing it to create that authentic cornbread taste.
Browning And Burning
Keep a close eye on the keto cornbread when it’s cooking, as it might burn whilst you wait for it to get that classic golden brown texture.
Nut flours such as almond cornflour will also turn very bitter when burnt.
In the case of keto cornbread, the rest of the batter will turn brown, although the almond cornbread will never attain that golden brown texture. Another reason to keep watch of your cornbread, taking it out every 10 minutes to check on it.
Some people leave their keto cornbread to bake for 35 minutes, especially if they are trying to achieve that dry consistency with a crunchy edge.
The Toothpick Method
To test if your keto cornbread is the right consistency, insert a toothpick at around the 20 minute mark. If it comes out completely clean, then your cornbread is ready to eat!
Too Much Salt
Make sure not to add salt when you are using salted butter, otherwise you might have cornbread that leaves an extremely distinctive taste in the mouth!
Serve your keto cornbread with a range of keto-friendly soups or a keto chili. This recipe serves 8 people, so get a large pot and cook a delicious, low-carb feast for the whole family or a few close friends.
Alternatively, you might want to enjoy a sweeter keto cornbread all on its own! To do this, add sugar to your batter, although make sure the measurements lie well within your daily keto allowance!
Okay, now we’ve got a few of the do’s and don’t out of the way for our keto cornbread, let’s move onto the main event… the recipe itself!
Easy Keto Cornbread Recipe
Cook time: 30 minutes
Cooling time: 5 minutes
Total time: 40 minutes
Serves: 8 people
Equipment: Large mixing bowl, 10 inch cast iron frying pan, rubber spatula
1/2 Cup Almond Flour
1/4 Cup Coconut flour
1 tsp baking powder
3 Eggs (large)
1/2 cup Heavy Whipping Cream
1/4 Cup Salted Cream Butter. If you are using unsalted butter then make sure to add 1/2 tsp salt to your mixture.
1 tsp Erythritol
1/2 tsp Sweet Corn Extract
Crumbled crispy bacon mixed into the batter
jalapeno slices on top of the batter
cheddar cheese 1/2 cup mixed into the batter
ground pepper mixed into the batter or sprinkled on top
Preheat oven to 325F
Mix all ingredients together in a mixing bowl. If using optional toppings, add those as desired.
Pour into a well seasoned 10 inch cast iron skillet. Bake for 30 minutes or until toothpick comes out clean.
Let cool for 5 minutes and slice like a pie into 8 pieces and serve with butter.
As you can see below, the metrics for the keto-friendly cornbread conform perfectly to the ketogenic specifications, with low carbs and calories, moderate protein levels and a high percentage of fat. In short, this bread will not put a dent in your ketogenic diet.
Net Carbs: 2g
Fat Ratio per Serving: 79.56%
Protein Ratio per Serving: 8.84%
Carb Ratio per Serving: 4.42%
A Few Final Questions
Is Cornbread Generally Keto?
Most cornbread is fashioned out of flour, sugar and corn which are all very high in carbohydrates, so generally it is not that good for a strict keto diet.
How Can I Store My Keto Cornbread?
You can simply keep your keto cornbread in the skillet, wrap it in cling film or cover it with tinfoil and store it in a warm, dry place.
You can also cut your cornbread into slices and store them in airtight containers. Keto cornbread will usually stay fresh for 3-4 days after baking.
Can I Freeze Keto Cornbread?
Yes, keto cornbread can be easily frozen by cutting it into slices and wrapping it in clingfilm to avoid freezer burn. Keto cornbread will last around 2-3 months in the freezer.
When you are ready to devour your keto cornbread, just unwrap and allow to thaw at room temperature for a few hours. However, if you’re in a rush, defrost the cornbread in the microwave and reheat for that toasty cornbread texture!
Can I Make Keto Cornbread Muffins?
You certainly can, and a lot of people prefer to! All you need to do is use a parchment-lined muffin tin rather than a skillet, allowing for a slightly faster baking time of 25-30 minutes. We recommend adding a low-carb sweetener such as stevia for that quintessential sweet muffin experience!