Low Carb Cornbread Recipe
Cornbread was always an easy side dish my mom would make to go with soups and chili. This keto version is also very simple to make. Everything is mixed together in one bowl, poured into a baking dish and either microwaved or baked in the oven. You can have keto cornbread in less than 10 minutes!
Low carb cornbread has the flavor and consistency of regular cornbread but without the corn and the carbs. Regular Jiffy cornbread has 18 grams of carbs per serving. This recipe has 2 grams of carbohydrates per serving! Plus, it’s moist and has just as much flavor as cornbread. I love the serve this cornbread on the side with my recipe for Keto Beef Chili
The Corn Flavor in Keto Cornbread
Obviously this recipe does not contain any corn or cornmeal. Both are high in carbs and are not considered keto approved. To get the authentic corn flavor of cornbread, we use a corn flavor extract. I love this Corn Bread Flavor Liquid Concentrate by OOOFlavors. Their flavors are keto friendly and contain zero carbs.
Keto cornbread can be made without the addition of the corn bread flavor extract. It will still tastes delicious; however, if you are really wanting that cornbread flavor, get the corn extract.
Cooking Keto Cornbread in the Microwave or Oven
When I say this low carb cornbread recipe is easy, I mean it! From mixing to baking, you can have it on the table in less than 10 mintues if you cook it in the microwave. In my microwave, it takes about six minutes to cook up. You want the center to be firm and not wobbly when you shake it.
If you don’t like using the microwave or don’t own one, you can bake the keto cornbread in the oven. Cook it in a 350 degree oven for about 14 minutes. It takes a little bit longer but not by much!
Spicy Keto Cornbread
If you are looking for a spicy version of the cornbread, all you need to do is add a little bit of cayenne pepper and/or some blackened seasoning or cajun seasoning. I like to add both. It adds a mild spicy flavor to the low carb bread. You could also add minced pickled jalapenos.
Should it have almond or coconut flour?
This recipe uses almond flour. Did you need to convert it to coconut flour? If so, try using 1/2 cup coconut flour.
This is easy and taste so good. I don’t use the cornbread extract and it taste just like cornbread.
Took it to a chili party, which was a big hit. Nobody could believe that it had no cornmeal.
I thought this recipe was very close to an original cornbread recipe I use to use. Although, the second time I made this cornbread I used only 1 cup of almond flour and 1/3 cup of golden flaxseed meal and personally I thought this change gave it more of a corn meal texture without changing the flavor of your recipe.
This is a great substitute or the old time cornbread.