Madeleine Hull
Cornbread is a classic food that is typically high in carbs and therefore not suitable for a keto diet. However, it is possible to make cornbread keto-friendly by substituting cornmeal with almond flour or a combination of coconut and almond flour. These alternatives emulate the texture of traditional cornbread while keeping the carb count low. The addition of sweeteners and extracts can further enhance the flavour and make it taste like the real deal. With these substitutions, keto cornbread can be enjoyed as a delicious and fluffy treat alongside meals such as chilli, soup, or BBQ dishes. It can also be made into muffins or baked in a skillet for a crusty exterior and a soft, tender inside.
| Characteristics | Values |
|---|---|
| Carbohydrate content | 1.4-2.6g net carbs per slice |
| Ingredients | Almond flour, coconut flour, sweet corn extract, eggs, butter, sweetener |
| Add-ins | Bacon, cheddar cheese, jalapeños, herbs |
| Storage | Airtight container, refrigerated for up to 5 days |
| Reheating | Microwave for 5 seconds per square or 15-20 seconds per slice |
| Freezing | Wrapped slices in a freezer bag for up to 6 months |
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What You'll Learn
Cornbread on keto: the ingredients
Cornbread is typically made with cornmeal, which is not keto-friendly due to its high carb content. However, it is possible to make keto-friendly cornbread by substituting cornmeal with alternative ingredients that provide a similar texture and flavour. Here are the ingredients commonly used in keto cornbread:
Almond Flour
Almond flour is a popular substitute for cornmeal in keto cornbread. It has a similar texture to cornmeal and adds a slightly nutty flavour. It is important to use finely ground almond flour, as almond meal can result in crumbly bread. Superfine almond flour is also an option.
Coconut Flour
Coconut flour can also be used in keto cornbread, either on its own or in combination with almond flour. However, some bakers note that coconut flour may result in a drier texture. It is recommended to use a small amount of coconut flour in conjunction with other flours to achieve the desired texture.
Sweeteners
Keto cornbread recipes often include sweeteners to replicate the slightly sweet taste of traditional cornbread. Some popular options include powdered keto-friendly sweeteners such as Swerve, monk fruit allulose blend, pure allulose, or stevia glycerite. These sweeteners can be used in place of sugar or other granulated sweeteners to enhance the flavour and moisture of the cornbread.
Xanthan Gum
Xanthan gum is sometimes added to keto cornbread to help bind the ingredients and improve the texture. It is not essential but can be useful in achieving the desired consistency.
Eggs
Eggs are a common ingredient in keto cornbread, as they are necessary when baking with coconut flour. They help to bind the ingredients and provide structure to the bread.
Butter or Oil
Butter or oil is used in keto cornbread to add moisture and flavour. Salted butter is often preferred, but coconut oil or olive oil can be used as dairy-free alternatives.
Sweet Corn Extract
Sweet corn extract is a secret ingredient used by some bakers to give keto cornbread an authentic corn flavour without the carbs. It adds a distinct corn taste and aroma to the bread.
Add-Ins
Keto cornbread can be customised with various add-ins, such as crumbled bacon, sausage, chopped jalapeños, fresh herbs, or shredded cheddar cheese. These ingredients not only enhance the flavour but also make the cornbread more substantial and versatile.
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How to make keto cornbread
Traditional cornbread is made with cornmeal, which is high in carbohydrates and therefore not suitable for a keto diet. However, it is possible to make keto cornbread by substituting cornmeal with a combination of coconut and almond flour. This alternative still emulates the texture of real cornbread, while keeping the dish low-carb and gluten-free.
To make keto cornbread, you will need the following ingredients:
- Blanched almond flour
- Coconut flour
- Powdered sugar sweetener
- Sweet corn extract
- Eggs
- Butter
- Baking powder
- Xanthan gum
- Salt
- Water
Optional add-ins include:
- Crumbed sausage or bacon
- Chopped jalapeño
- Shredded cheddar cheese
- Fresh herbs
First, preheat your oven to 350°F (180°C) and line an 8x8-inch pan with parchment paper. In a small bowl, combine the almond flour and coconut flour with the baking powder, xanthan gum, and salt. In a separate bowl, whisk the eggs, then add the melted butter and powdered sugar, whisking to combine. Gently stir in the dry ingredients until smooth. If the batter is too thick, add water a tablespoon at a time until it reaches a thick but spreadable consistency.
Transfer the batter to your prepared baking dish and bake for 25-27 minutes, or until a toothpick inserted into the centre comes out clean and the top is golden. For a crustier exterior, you can also bake the cornbread in a cast-iron skillet for 30-32 minutes.
Let the keto cornbread cool completely before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to five days, or freeze individual slices for up to six months.
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Storing keto cornbread
However, if you want to extend the shelf life of your keto cornbread, storing it in the refrigerator is a better option. Place the cornbread in an airtight container and keep it in the fridge for up to five days to a week. This will keep the cornbread fresh and moist for a more extended period.
If you have a large batch of keto cornbread or want to save it for later, freezing is an excellent option. Cut the cornbread into slices and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer bag and store them in the freezer for up to six months. When you're ready to enjoy the cornbread, simply take out the desired number of slices and microwave them for 15 to 20 seconds or until warm.
With these storage methods, you can enjoy freshly baked keto cornbread whenever you crave it!
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Keto cornbread recipes
There are several keto cornbread recipes available that use low-carb substitutes to emulate the texture and flavour of traditional cornbread. Here are some examples:
The Big Man's World ® 6-Ingredient Keto Cornbread
This recipe uses almond flour, baking soda, eggs, butter, powdered sweetener, and sweet corn extract to create a cornbread with only 2 grams of net carbs per serving. It can be baked in a skillet or made into muffins. The recipe recommends blanched almond flour for a lighter and fluffier texture. The full recipe includes step-by-step photos and can be found on The Big Man's World website.
Gnom-gnom Low Carb Cornbread
This recipe uses cornmeal, heavy whipping cream, and apple cider vinegar or buttermilk to create a cornbread with 6g net carbs. It can be baked in a traditional cast iron pan or as muffins. The recipe includes a video guide and can be found on the gnom-gnom website.
All Day I Dream About Food Keto Cornbread
This recipe uses a combination of coconut and almond flour to emulate the texture of cornbread. It includes sweetener to replicate the sweet-ish flavour of cornmeal, although this can be skipped if preferred. Xanthan gum is also included to help hold the bread together, although this can also be omitted. The recipe suggests adding in crumbled sausage or bacon, chopped jalapeño, or cheddar cheese for extra flavour. The full recipe can be found on the All Day I Dream About Food website.
Wholesome Yum Keto Cornbread
This recipe includes a secret ingredient to replicate the taste of cornbread while keeping the carbs low. It recommends using monk fruit allulose blend as a sweetener for a more moist and tender cornbread. The recipe can be found on the Wholesome Yum website.
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Keto cornbread with added ingredients
Traditional cornbread is made with cornmeal, which is high in carbs and not keto-friendly. However, it is possible to make keto cornbread by substituting almond flour or a combination of coconut and almond flour for cornmeal. This gives the bread a similar texture to traditional cornbread while keeping it gluten-free and low-carb.
To make keto cornbread, simply combine the dry ingredients, including the flour, baking powder, sweetener, and sea salt, in a large mixing bowl. Then, stir in the wet ingredients, such as melted butter, almond milk, and eggs. For an extra boost of flavour, you can add in some cornbread flavouring or sweet corn extract. This will give your cornbread that signature corn taste without the extra carbs.
Once your batter is ready, it's time to add in your favourite ingredients to take your keto cornbread to the next level. Here are some mouth-watering suggestions:
- Crumbed bacon and chopped jalapeños for a savoury kick.
- Shredded cheddar cheese for a creamy, sharp flavour.
- Crumbed sausage for a hearty and savoury twist.
- Fresh herbs for a more subtle, natural flavour.
After adding your desired ingredients, simply bake your cornbread in the oven until it's golden and cooked through. Then, enjoy a delicious, keto-friendly treat that satisfies your bread cravings without compromising your diet!
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Frequently asked questions
Yes, you can eat cornbread on keto. However, traditional cornbread contains cornmeal, which is high in carbs and should be avoided on keto diets.
To make keto cornbread, you can substitute cornmeal with almond flour or a combination of coconut and almond flour. You can also add sweeteners such as monk fruit allulose blend or powdered Swerve, and flavourings such as sweet corn extract.
Keto cornbread can be served with butter, chilli, soups, stews, or BBQ dishes such as oven-baked ribs or pulled chicken.
Yes, you can make keto cornbread muffins by pouring the batter into a muffin tin instead of a baking dish.
