Easy Keto Cornbread
by KetoFocus.com
4.8 Stars (12 Reviews) 5 Comments
Nutrition Facts
9
Servings
240
Calories
23.2g
Fat
6.5g
Protein
2g
Net Carbs
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A very easy keto bread recipe you can serve as a side to any meal. This keto cornbread is moist, delicious and can be made in the microwave or oven!
Easy Keto Cornbread Ingredients
- 10 tablespoons unsalted butter, melted
- 1 1/3 cup almond flour
- 4 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon corn flavor extract
- 1/2 teaspoon blackened seasoning or cajun seasoning (optional)
- 1/4 teaspoon cayenne pepper (optional)
Easy Keto Cornbread Directions
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Mix all ingredients
Add all ingredients to a medium bowl and mix until combined.
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Pour into dish
Pour into a greased, square 8x8 baking dish.
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Microwave or oven
Microwave for 6-8 minutes (depending on your microwave) until the bread is set and not wobbly in the center. Or bake in a 350 degree oven for 14 minutes or until cornbread has risen and not wobbly in the center.
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.
After trying your wonderful deep dish pizza crust recipe I had to try your cornbread recipe because I wanted to use the lupin flour in it as it has the same, grainy texture as cornmeal. I used 1 cup almond flour and 1/3 lupin flour with this recipe and wow – amazing!!!! Has the look, taste, texture, color and smell of non-keto cornbread. Also, thank you for making this a savory (and even spicy) cornbread, not sweet, this is how cornbread should taste. Thanks for another great recipe!