Keto Cornbread: Carb Count And Recipe Tips

Cornbread is a delicious side dish, but it's often high in carbs. Luckily, there are several keto-friendly cornbread recipes available that use alternative ingredients to achieve the same great taste with a lower carb count. The number of carbs in keto cornbread can vary depending on the specific recipe and ingredients used, but it typically ranges from 2 to 6 grams of net carbs per serving. Some recipes may use almond flour, coconut flour, or even actual cornmeal to create a tender and fluffy texture while keeping the carb count low. So, if you're following a keto diet and craving some cornbread, these recipes are a great option to satisfy your taste buds without compromising your dietary goals.

Keto cornbread's nutritional value

Keto cornbread is a low-carb alternative to traditional cornbread, typically made without any corn or cornmeal. It is popular among those following a keto diet, which involves minimizing carbohydrate intake and replacing it with fat and protein. Here is a breakdown of the nutritional value of keto cornbread.

Macronutrients

Keto cornbread is characterized by its low carbohydrate content, typically ranging from 2-6 grams of net carbs per serving. Net carbs refer to the total carbohydrate content minus fiber, which is subtracted because it is not digestible. The total carbohydrate content in keto cornbread can be higher, depending on the ingredients used, but it is still significantly lower than traditional cornbread, which contains around 30 grams of total carbs per serving.

In place of corn, keto cornbread often utilizes alternative flours such as almond flour or coconut flour. These flours are not only low in carbs but also gluten-free, making keto cornbread a suitable option for those with gluten intolerance.

The fat content in keto cornbread can vary depending on the ingredients used, but it is generally higher in fat compared to traditional cornbread due to the use of ingredients like butter, eggs, and almond flour.

The protein content in keto cornbread is also dependent on the specific ingredients used. The inclusion of eggs and almond flour can contribute to a higher protein content.

Calories

The number of calories in keto cornbread will differ based on the ingredients and serving size, but it typically ranges from around 150 to 200 calories per serving. This is comparable to traditional cornbread, which contains approximately 200 calories per serving.

Micronutrients and Electrolytes

Keto cornbread can be a good source of certain micronutrients and electrolytes, depending on the specific ingredients used. For example, the use of almond flour can provide a small amount of calcium and iron. Additionally, the inclusion of ingredients like butter or salted butter can contribute to the sodium content.

Add-ins

Keto cornbread recipes often include add-ins such as crumbled bacon, cheddar cheese, jalapeños, or sausage. These add-ins can enhance the flavor and texture of the cornbread while still keeping it within the keto diet parameters.

Sweeteners

Some keto cornbread recipes include sweeteners to replicate the slightly sweet taste of traditional cornbread. Sweeteners like monk fruit, erythritol, or xylitol are commonly used in keto baking as they have little to no impact on blood glucose levels. However, the amount of sweetener used can vary depending on personal preference, and some recipes may omit it altogether.

Storage and Reheating

Keto cornbread can be stored at room temperature for 2-4 days or in the refrigerator for up to a week. For longer storage, it can be frozen for several months. To reheat, it can be warmed in the oven or microwave, and adding a pat of butter on top can help prevent dryness.

How to make keto cornbread

Ingredients:

• Butter
• Coconut flour
• Almond flour
• Sweetener (optional)
• Xanthan gum (optional)
• Eggs
• Cornbread flavouring (optional)
• Bacon (optional)
• Jalapeños (optional)
• Baking powder
• Salt

Method:

• Preheat the oven to 350-375°F.
• Butter a 10-inch ovenproof skillet and place it in the oven to preheat.
• In a large bowl, whisk together the dry ingredients: coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt.
• In a separate bowl, whisk together the wet ingredients: eggs, butter, and cornbread flavouring.
• Stir the wet ingredients into the dry ingredients. If the batter is too thick, add water a tablespoon at a time until you reach the desired consistency.
• Stir in any add-ins, such as bacon and jalapeños.
• Remove the hot skillet from the oven and brush the melted butter around it.
• Spread the batter in the prepared skillet and bake for 20-25 minutes, or until the edges are golden brown and the centre is firm to the touch.
• Remove from the oven and let the cornbread cool before slicing.

Tips:

• You can also make keto cornbread muffins by lining a muffin tin with parchment or silicone liners and baking the batter for 20-25 minutes.
• If you don't have a cast iron skillet, you can use any ovenproof skillet or cake pan. A glass or ceramic pie plate will also work, but the bread will take longer to bake.
• Be sure to use an oven mitt when removing the hot pan from the oven to avoid burns.
• Don't over-bake the bread, as it will become dry. Check on it often and remove it from the oven as soon as the edges are golden and the top is firm to the touch.

How to store keto cornbread

There are a few ways to store keto cornbread to ensure it stays fresh. If you plan on eating the cornbread within four days, you can store it in a covered container at room temperature. For longer storage, you can keep the cornbread in the fridge for up to a week.

If you want to store the cornbread for even longer, freezing is a great option. To freeze the cornbread, wrap individual slices in plastic wrap and store them in a freezer bag. Frozen keto cornbread will stay fresh for several months.

When you're ready to enjoy your frozen cornbread, simply thaw it at room temperature or warm it up in the oven or microwave. Adding a little butter on top will help prevent it from drying out.

The best keto cornbread recipe

Ingredients:

• 1 1/2 cups almond flour (blanched)
• 1 1/2 teaspoons baking powder
• 1/3 cup sugar-free powdered sweetener
• 1/4 cup + 1 tablespoon butter (melted)
• 1 teaspoon sweetcorn extract
• 6 large eggs
• 1/4 cup water
• 1/4 cup crumbled bacon (optional)
• 2 medium diced jalapeños (optional)

Method:

• Preheat the oven to 350°F/180°C. Line an 8 x 8-inch pan with parchment paper and set aside.
• In a small bowl, combine the almond flour and baking powder.
• In a separate bowl, whisk the eggs. Then, add the melted butter and sugar-free powdered sweetener. Whisk until combined.
• Gently stir the dry ingredients into the wet mixture until smooth.
• Transfer the batter to the lined baking pan.
• Bake for 25-27 minutes, or until a toothpick/skewer inserted into the centre comes out clean and the top is golden.
• Remove from the oven and let the cornbread cool in the pan before slicing and serving.

Tips:

• For cornbread muffins, pour the batter into a greased muffin tin and reduce the baking time to 18-20 minutes.
• For a skillet version, transfer the batter to a greased cast iron skillet and add 5 minutes to the baking time.
• For a cheesy twist, add 1/4 to 1/2 cup of shredded cheddar cheese.
• For a more authentic cornbread experience, add 1/4 cup of coarse cornmeal to the mixture.
• To store: Keep the cornbread in an airtight container in the refrigerator for up to five days.
• To freeze: Wrap individual slices and store them in a freezer bag for up to six months.
• To reheat: Microwave slices for 15-20 seconds or until warm.

The best keto cornbread ingredients

Almond flour

Almond flour is a popular choice for keto cornbread as it is gluten-free and low in carbs. It gives the bread a tender outside and a soft and fluffy centre. It is important to use blanched almond flour, as almond meal will make the bread crumbly.

Coconut flour

Some keto cornbread recipes use a combination of almond and coconut flour to emulate the texture of real cornbread. However, one source warns that coconut flour can dry out the bread.

Baking soda/powder

Baking soda or baking powder is necessary to give the bread rise and fluffiness.

Eggs

Use room temperature eggs and whisk them before adding other ingredients.

Butter

Butter should be measured in its melted state. Salted butter is preferable, but if you only have unsalted, you can add a pinch of salt. Coconut oil can also be used as a substitute.

Sweetener

Some people are surprised to find sweetener in cornbread, but real cornmeal has a sweetish flavour. Powdered sugar sweetener works well, and you can make your own keto version.

Xanthan gum

This helps hold the bread together after baking.

Cornbread flavouring

You can add cornbread flavouring to enhance the corn taste, but it is not necessary. One source suggests using vanilla extract as a substitute.

Sweet corn extract

This is a secret ingredient that gives the cornbread a traditional corn flavour without adding carbs or sugar.

Add-ins

You can add some extra ingredients to change the flavour of your cornbread, such as chopped bacon, fresh herbs, shredded cheddar cheese, or diced jalapeños.

Frequently asked questions