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!
Can’t wait for the Keto Cornbread Dressing recipe! Do you think this recipe will substitute for the cornbread in cornbread dressing?
I’ll have to try this one. The almond flour should give it the perfect texture. I actually have a bottle of cornbread flavoring I’ve been intending to try so this would be a good time to use it.
I can’t wait to hear what you think Pam!!
Hi Christy! I just recently ordered some corn bread extract. It’s supposed to give you the real corn flavor when making corn bread. I am going to try your recipe but add in the extract and see how it goes. Thank you!! Looking forward to the stuffing recipe
I’m going to make this with coconut flour in lieu of the almond flour. I will let you know how it turned out. We are on a low carb diet and the 2 times we used almond flour were not encouraging.
Thanks, I will be interested to hear how it turns out using the coconut flour.
Is there a reason why the “cornbread” has to cool completely before cutting? I miss having a piece of hot cornbread with butter melting on it. After it has cooled and cut, does it reheat well-maybe that is the way to enjoy this hot? Thanks for all your recipes-low carb or not. I love reading your posts about family, food, religion – all of it!
Hey Vickie! It is just easier to handle then. It will be very eggy compared to real cornbread. However, I immediately envisioned what you were saying because I always did the same thing and I know that if it falls apart a bit that isn’t gonna be an issue for you with that warm bread and butter so you go right ahead!!! Boy did you bring back a delicious memory! Thank you so much for being here and for your encouragement! It is greatly appreciated 🙂
I love keto cornbread and add a little Amoretti sweet corn extract which does amp up the flavor. My picky hubby even likes it.
Great idea Joanne!! Thanks for sharing!!
Thank you Christy. As soon as I get my almond meal I plan to make this.
I can’t wait to hear what you think Cassie!!!