Want yummy cornbread that’s keto? You’re in luck! This is super fast to make, done in under 30 minutes. It’s great if you want something tasty but don’t want lots of carbs. Each piece has just 4 grams! Plus, it’s filled with good fats to keep you full. Let’s get cooking!
Let’s Make Some Yummy Keto Cornbread!
- Almond Flour (2 cups): This is our main guy, it makes the bread part of the cornbread! You want to use the fine kind, not the coarse stuff.
- Sugar-Free Maple Syrup (1/4 cup): I like to use Lakanto because it tastes really good, but use what you have. This adds just a hint of sweetness.
- Baking Powder (1/2 teaspoon): This is what makes it light and fluffy. Don’t skip it!
- Salt (1/4 teaspoon): Just a bit to make all the flavors pop.
- Turmeric (1/2 teaspoon): This is our secret weapon for that pretty yellow color, just like real cornbread.
- Butter, Melted and Cooled (1/4 cup): Use real butter for the best taste, trust me on this. Let it cool down a bit so it doesn’t cook the eggs when you mix them in.
- Eggs, Room Temperature (3 large): Take them out of the fridge early, it helps them mix better.
Time to Get Cooking!
- Heat things up: Set your oven to 350°F (that’s 180°C). Then, rub some butter or oil in a square pan (8 inches by 8 inches is good). This keeps the bread from sticking.
- Mix the dry stuff: In a big bowl, put in the almond flour, baking powder, salt, and turmeric. Mix it all up with a spoon. It’s super easy!
- Add the wet stuff: Now, pour in the melted butter, the sweet stuff (maple syrup), and crack in the eggs. Mix everything really well until it looks smooth and there are no lumps.
- Pan it up: Pour what you mixed into the pan you got ready. Try to spread it out so it’s even.
- Bake it: Put the pan in the oven and let it cook for 20 to 22 minutes. The top should get a bit darker and the middle shouldn’t jiggle. Check it at 20 minutes, ovens can be different.
- Cool it down: Take it out of the oven and let it sit until it’s totally cool. Don’t cut it yet, it needs time to set.
- Keep it fresh: Put any leftovers in a container with a lid so it stays good. You can keep it on the counter.
Mixing It Up
Now for the fun part! Get yourself a big bowl and throw in the almond flour. This is our base, giving that bread-like texture without the carbs. Add in the baking powder and salt – these guys help give your cornbread a bit of lift and a lot of flavor. Don’t forget the turmeric! This is our secret weapon for that sunny yellow color we love.
Melt your butter and let it cool a bit before adding it to the bowl. You don’t want scrambled eggs, right? Toss in your sugar-free syrup and eggs. Mix it all up until everything is smooth and happy. No lumps allowed!
Into the Oven
Pour that beautiful batter into your greased pan and smooth it out. Pop it into your preheated oven and set a timer for 20-22 minutes. Keep an eye on it! We want the top to get a nice golden brown, and the center should be set. Remember, every oven is a bit different, so start with the lower time and check on it.
Cool Down Time
I know it’s hard to wait, but letting your cornbread cool down completely is super important. It helps the texture set just right. Once it’s cool, slice it up and enjoy!
My Favorite Ways to Enjoy Keto Cornbread
This stuff is great on its own, but here’s how I like to jazz it up:
With Chili: This cornbread is the best buddy for a bowl of hearty keto chili. Trust me, it’s a match made in heaven.
Butter and Honey (Sugar-Free, of Course): A slice of warm cornbread with a pat of butter and a drizzle of sugar-free honey is pure comfort food.
Breakfast Sandwiches: Use it as the base for a breakfast sandwich with eggs and bacon. Yum!
Switch it Up!
Feel like changing things up? Go for it! Here are some fun ideas:
Add Some Spice: A pinch of chili powder or some jalapenos can give your cornbread a spicy kick.
Cheesy Goodness: Mix in some shredded cheddar cheese for a cheesy twist.
Herbs and Spices: Try adding herbs like rosemary or thyme for a savory flavor.
Keeping it Fresh
Got leftovers? No problem! Just pop them in an airtight container and keep them at room temp. They’ll stay good for a few days. You can also freeze them if you want to keep them longer. Just wrap them up well, and you’ve got a quick snack ready for whenever you need it.
So there you have it! Easy, tasty Keto Cornbread that’s sure to be a hit. Happy baking, friends!
Keto Cornbread
Equipment
- Baking pan (8″X8″)
Ingredients
Almond flour
- 2 cups Almond flour
- ¼ cup sugar-free maple flavored syrup we used Lakanto Maple Flavored Syrup
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon turmeric
- ¼ cup butter melted and cooled
- 3 large eggs eggs room temperature
Instructions
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
- In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
- Add in the melted and cooled butter, sugar-free sweetener and eggs. Mix until the batter is smooth and no lumps remain.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 20 – 22 minutes or until the top starts to darken and the center is set (always start with the lowest time).
- Remove from the oven and let cool completely before cutting.
- Store in an airtight container at room temperature.