Keto Cornbread Recipe – Southern Plate
How To Make Keto Cornbread
This keto Cornbread recipe tastes fantastic.
With only 3 net carbs per slice it is a great addition to your eating plan y’all.
Southern meals aren’t often thought of as low carb or keto, but this keto cornbread is both.
Switching to low carb and keto
People don’t often think of Southern food as low carb or keto if you stick to protein and fresh veggies this fits the bill. It’s easy to switch out potatoes for say, okra and tomatoes, roasted asparagus, or fresh green beans and still have a wonderful meal.
But there are some things you just find yourself longing for from time to time and wishing there were a keto option available. That is where this “corn”bread comes in. As you can imagine, there is no corn. For that matter, there is no flour either. The substitute for both of those in this Keto Cornbread is keto friendly almond meal/flour. It is amazing how well this ingredient mimics the grit of corn meal.
Does this taste exactly like cornbread?
Nope. If you want something exactly like cornbread, you need to make cornbread. This has a similar grit to cornbread but like most keto breads it is decidedly more eggy in texture. Will it hit the spot if you’ve been keto for a while and just dying for something akin to cornbread without going off plan? Absolutely. I suggest making up a batch of my Zippy Beef Stew, using low carb veggies, and serving this keto cornbread alongside it.
- Melt butter and place in medium bowl.
- Add heavy cream to cool the butter a bit (this will prevent your eggs from cooking when we add them).
- Add all other ingredients and stir until well incorporated.
- Pour batter into greased baking dish.
- Bake at 350 for thirty – 40 minutes or until browned on top and set in center.
- Oooh yummy!!!
I cut keto cornbread into 12 pieces pieces. It freezes well so if you’re the only one on keto in your family, you could make a pan and then freeze individual squares in the freezer.
Enjoy a little taste of the old days without going off plan!
Ingredients
- 1/2 cup butter Melted
- 2 cups heavy cream
- 3 eggs
- 1 cup almond flour or almond meal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Place melted butter in medium bowl. Add heavy cream and stir. Add all other ingredients in order and stir until well incorporated.
- Pour batter into greased 8x8 baking dish and bake at 350 for 30-40 minutes or fully browned on top and set in center. Allow to cool completely.Note: This dish is a little persnickety with baking time so I encourage you to err on the side of baking a little more rather than baking a little less. It is difficult to overbake this but easy to underbake.Â
Notes
Nutrition
Guess what is coming up next?
Click here to get my recipe for Southern Style Keto Cornbread Dressing!
This cornbread looks yummy and healtlhy! Thanks for sharing the recipe.
You are welcome. I hope you love it 🙂
You are welcome Arthur, and so appreciate your comments. I can’t wait for you to try it.
HELP!!! Looking for your crockpot dressing recipe without buns. I make it every year after making your Dixie cornbread. The link takes me to grandmas crockpot dressing with buns. Should I just do that?? I LOVED the other one and I think I am supposed to make 2 skillets of Dixie cornbread or 1 9×13 of cornbread? HELP!! Your dressing is my staple at Thanksgiving! It is amazing!
So. First I have to say that the flavor of this was delicious. The crusty top was divine. However, I was wondering if I needed to use more almond flour as the batter itself was very liquidy. Even after baking for more than an hour and letting it settle and cool, it was very eggy (which I expected) but also quite wet. I was able to break it into pieces and cook it in the oven to make dressing and for that purpose it worked great. I followed the recipe as u posted it so I’m not sure what went wrong or if the inside is supposed to be eggy and moist and less dry. I’ve made lots of keto baked goods and never had one like this before. Nonetheless the stuffing turned out great!