If you think Keto Cornbread sounds like a trick…I understand.
After all, we all know that corn is full of carbohydrates. And, almond flour bread cooked in a skillet doesn’t really have the right flavor to be called “cornbread”.
Sure, it would pass with a lot of (ahem) Keto Imagination. But this recipe has the true flavor of corn and only two net carbs.
The texture is perfect and when it’s baked in a cast iron skillet, the crispy crunch on the bottom of the bread is damn near perfect.
I was so excited about it that I made chili too…of course.
Check it out. At the beginning of my Keto Journey I had no idea how many sneaky carbs were gathering around my chili pot.
I know that Spring is here but chili is kind of a year round thing in the High Rocky Mountains that I call home.
Let’s get started on your Keto Cornbread
- Gather all of your Keto Cornbread ingredients.
It’s a drag to find out that you are missing something once you have started a recipe.
This is also a good time to figure out what fillings, if any that you want to use. Sharp cheddar cheese, ground pepper, jalapenos or crispy chopped bacon are all excellent additions.
I made the recipe as posted on the recipe card with only the addition of jalapenos.
- Before you make this recipe make sure you have the corn extract.
The flavor of this bread is dependent on the corn extract. This company has “sweet corn” extract and the quality is great. It’s not exactly “cheap” but it will last a long time (like most Keto baking ingredients).
While I really like the sweet corn taste, a friend of mine didn’t.
There is another version without the sweet flavor. I haven’t tried it but you can find it here.
I live in the sticks…but even when I have ventured into Denver for shopping, I haven’t seen this stuff on any store shelf.
I ordered mine on Amazon and I got it within two days with Prime. Prime is important in the sticks…
- Use a well seasoned cast iron skillet.
You can always oil it with butter if it looks dry. If you don’t have a skillet don’t worry too much but it seriously add to the “authentic cornbread” taste.
I like this brand but I am going to tell you a secret…If I ever find a well seasoned cast iron skillet at a yard sale, I buy it. These skillets only get better with time.
And, make sure to check out Kitchen Science to learn how to take care of your cast iron. How you care for and store your cast iron actually makes a huge difference in their lifecycle and performance.
- This recipe is versatile too…
You can leave out the sweetener if you don’t want your recipe to be sweet.
You can also leave the cream out and exchange it for a 1/2 cup of sour cream if you like a “sour” flavor.
Or, alternatively, if you like your cornbread dry leave out the cream altogether. Most people don’t like this but my late father in law loved “dry” bread.
In fact, he would often leave bread out to get “stale”…ya just never know. Thought I would throw it out there in case…
- Don’t burn your Keto Cornbread waiting for it to get “brown”.
The raised parts of the batter will brown but almond flour will never turn the “golden” color you saw in your baked goods pre-low-carb.
I baked my bread for about 35 minutes. The toothpick test is always a good idea when baking with almond and coconut flour.
Nut flours turn bitter when burnt.
- Don’t add salt if you are using salted butter.
Unless you really like your bread salty or you are using unsalted butter than you don’t really need anymore salt than is contained in the butter itself.
- Serve the cornbread warm with butter, soup or low carb chili.
This is a fantastic addition to a hearty meal or just as a snack when the Keto Diet has you craving bread.
I know you’re going to love this bread! I have missed the corn flavor since I started Keto but this bread does the trick.
If you have any suggestions for fillings or exchanges other than the ones I posted above I hope you’ll share them with the community in the comments below.
More Low Carb Recipes to Love:
Keto Carb Cornbread Recipe
- 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.
The nutritional information on this site is provided as a courtesy. I use the values from the USDA Food Composition charts. But, I am human so if anything ever looks off to you on this or ANY site, please feel free to make your own calculations.
There are sneaky carbs in chili…
Cheers & Keto On!!!!