The ultimate soup dipper! This Savoury Keto Cornbread is a classic keto staple you’ll want to have in your bookmarks of cooking recipes. My version is light and fluffy and super tasty.
I’ve started with the basic recipe below and added some suggestions for flavour combinations like bacon jalapeño, cheesy cornbread and sweet but feel free to make this your own. Have fun with it, experiment with herbs and chili or sun-dried tomatoes.
What flavour combination are you thinking of?
TOP TIPS FOR THE BEST KETO CORNBREAD
Melt the butter – Make sure the butter is melted and allow it to cool to room temperature before mixing.
Room temperature – Make sure the egg and butter are at room temperature.
Mix all the dry ingredients together first – This will ensure that the xanthan gum and baking powder are evenly distributed throughout the mix which will mean a more even Keto Cornbread.
Almond flour – Choose regular almond flour over super fine. Super fine works but the cornbread mix will be flatter. Don’t expect this dough to rise as much as traditional carb-containing bread but it is delicious, light and fluffy.
FLAVOR OPTIONS
- Bacon Jalapeño – Add 3 to 4 slices of cooked bacon and 1/3 cup chopped green jalapeño chilies.
- Cheese – Add up to 2/3 cup of shredded cheese to the mix. You can also sprinkle some on top if desired. This will make the cornbread a lot denser, though, so you may prefer to just sprinkle some on top.
- Sweet – My Fat For Weightloss erythritol blend, Allulose or Lakanto work best here. Add approximately 1/4 – 1/3 cup to the mix and serve with golden Lakanto maple syrup if you like.
Related Recipes
Keto Cornbread
have in your bookmarks of cooking recipes. My version is light and fluffy and
super tasty.
Ingredients
- 1/2 cup almond flour 50 g
- 1/4 cup coconut flour 30 g
- 1/4 cup flax meal 30 g
- 2 tsp gluten-free baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 4 large eggs room temperature, whisked with a fork
- 1/4 cup butter melted and allowed to cool slightly
- 1.5 tsp apple cider vinegar
- 1 Tbsp butter additional topping
Instructions
- Preheat the oven to 350 F/175 C/155 fan.
- Place the almond flour, coconut flour, flax meal, baking powder, xanthan gum and salt in a mixing bowl and mix until combined.
- Add the eggs, butter, and apple cider vinegar, and whisk with an electric whisk for 2 minutes until slightly fluffy. Add the dry ingredients to the wet and continue to whisk for 1 minute until dough-like, sticky and thick.
- Pour the dough into a greaseproof lined baking tray and bake for about 25 to 30 minutes until golden and you can insert and remove a toothpick without crumbs sticking. Allow to cool completely. It will continue to cook as it cools, so don't be tempted to bake any longer.
- It will be super fluffy when removing from the oven and will sink slightly when cooled but that’s the nature of low carb breads. It will still fluffy and perfectly soft when cooled.
- Store in an airtight container for 3 to 4 days or freeze for up to 2 months.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
TOP TIPS FOR THE BEST KETO CORNBREAD
- Melt the butter - Make sure the butter is melted and allow it to cool to room temperature before mixing.
- Room temperature - Make sure the egg and butter are at room temperature.
- Mix all the dry ingredients together first - This will ensure the xanthan gum and baking powder are evenly distributed throughout the mix which will mean a more even Keto Cornbread.
- Almond flour - Choose regular almond flour over super fine. Super fine works but the cornbread mix will be flatter. Don’t expect this dough to rise as much as traditional carb containing breads but it will still be delicious, light and fluffy.
FLAVOR OPTIONS
- Bacon Jalapeño. Add 3 to 4 slices of cooked bacon and 1/3 cup chopped green jalapeño chilies.
- Cheese - Add up to 2/3 cup of shredded cheese to the mix. You can also sprinkle some on top if desired. This will make the cornbread a lot denser, though, so you may prefer to just sprinkle some on top.
- Sweet - My Fat For Weightloss erythritol blend, Allulose or Lakanto work best here. Add approximately 1/4 - 1/3 cup to the mix and serve with golden Lakanto maple syrup if you like.
Do You Know Your Macros?
Check out my free personalised macro calculator
Leave a Review