Yes, you can enjoy cornbread on the ketogenic diet! Made with almond flour, it is tender and fluffy, very tasty, with a touch of sweetness.
I was not sure how to make this recipe. At first, I thought I would only use almond flour. Finally, I settled on a small amount of cornmeal to make the experience as authentic as possible.
I think it was the right decision. This wonderful keto cornbread has officially joined my arsenal of “never feel deprived of the ketogenic diet!” recipes. It’s one of those favorite foods that you think you’ll have to cut out when you start low carb. But it turns out that it really isn’t.
KETO SUBSTITUTES THAT TASTE GOOD
After my husband and I transitioned to a low-carb diet, one of my missions in life was to make sure that we will never feel deprived. I knew it was the only way to ensure that the low-carb way of eating became a way of life for us rather than a temporary diet.
Over the years, I’ve developed many low-carb and ketogenic alternatives to high-carb treats. Here are some of the keto recipes that I make regularly, recipes that make us feel like we really don’t miss a thing by following a low carb diet:
Banana bread
Zucchini Lasagna
There are many more! These are just some examples. And this wonderful bread is another. It’s soft and fluffy, and the combination of the almond flour and the very little cornmeal I use in this recipe makes it taste almost like real cornbread (albeit with a less pronounced corn flavor).
INGREDIENTS
You will only need a few simple ingredients to make this tasty keto cornbread. The exact measurements are included in the recipe card below. Here is an overview of what you will need:
Eggs – I use large eggs in most of my recipes.
Sweetener: I use stevia glycerite. You can probably replace it with a granulated sweetener, although I haven’t tried it.
Melted butter – European butter tastes great!
Almond flour: I use bleached and finely ground almond flour. I don’t recommend using coarse almond flour. There is a difference.
Coarse Cornmeal: Only ¼ cup (use gluten-free if necessary).
Kosher Salt: If you use fine salt, you may want to reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Baking Powder: Gluten-free if needed, and make sure it’s fresh.
HOW TO MAKE A KETO CORNBREAD
Is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Mix the ingredients. Just mix everything by hand, in the order listed.
Add water if necessary. Add a little water if the batter is stubbornly thick and difficult to mix.
Transfer to a baking dish. Pour into a greased baking dish lined with parchment paper.
To bake. Bake the bread for 20-25 minutes at 350 ° F.
IS CORNMEAL KETO?
It’s not. It is high in carbohydrates. But I tend to look at the macros of the final product rather than insisting that every ingredient is strictly keto. This is why I usually use whole milk in my recipes, for example.
I would never advise anyone on the keto diet to drink glasses of milk. But ½ cup of pasta divided into 10 servings is fine with me.
And the same goes for cornmeal – ¼ cup divided into 12 servings is acceptable in my opinion.
WHAT TYPE OF CORNMEAL TO USE
I use Bob’s Red Mill coarse cornmeal. In my opinion, with the little I use here, coarse grinding has the most effective in terms of flavor and texture.
I don’t know if this particular brand is gluten-free so if you need this recipe to be gluten-free please check.
WHAT PAN TO USE
I like to use a small baking dish because then the keto cornbread is good and tall. So I use a 5X7 inch rectangular glass food storage plate. It’s marked oven safe and I bake with it often.
But you can absolutely use a standard 8-inch square baking dish. The bread just won’t be that tall, but it won’t be flat either. Just don’t use anything bigger than that, or the bread will be too flat.
If you use a smaller rectangular pan, you will probably need to bake the bread for about 25 minutes. If you use a larger skillet, 20 minutes should do it.
HOW MANY SLICES ARE IN THIS KETO CORNBREAD?
That depends on the pan you use. When I use a rectangular skillet, I cut the bread into 12 squares, as shown in the video below. When I use a square skillet, I cut it into nine squares.
CAN I USE A SWEETENER OTHER THAN STEVIA?
Yes. You can use 2 tablespoons of any granulated sweetener. You can probably use 2 tablespoons of liquid sweetener as well, but I haven’t tried that.
DOES IT HAVE THE REAL FLAVOR?
No, it is not. Made with almond flour and just a pinch of cornmeal, it can’t be exactly like the real thing. But it’s delicious, and it’s a great substitute for those who can’t eat the real thing.
HOW TO SERVE KETO CORNBREAD
It is such a versatile bread that I use it for many different things. Here are some ideas:
It’s so good with chili (try my beanless chili recipe! It’s great).
It’s the perfect addition to your Thanksgiving table – serve with salty soft butter.
I love sweet butter for breakfast with my coffee! My kids like to sprinkle it with a little honey. Sometimes I use unsweetened honey.
It pairs well with barbecue dishes, like these baked ribs.
And it is a great accompaniment to rich soups: try it with this meat soup with vegetables.
WHAT TO DO WITH THE LEFT?
Once it’s completely cold, I store the leftover keto cornbread in the fridge, in an airtight container, for up to 5 days. Heat them in the microwave – 5 seconds per square. They also freeze well.
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