Fluffy Keto Cornbread

Keto cornbread is served on a white plate.

This fluffy keto cornbread is made with almond flour and a small amount of cornmeal for authentic flavor. It's lightly sweet, tender, and perfect as a side for chilis and soups.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Rest time 10

Total Time 50

Servings squares

Calories 171kcal

Author Vered DeLeeuw

Ingredients

5 large eggs
½ teaspoon stevia glycerite equals 2 tablespoons of sugar
6 tablespoons salted butter 3 ounces, melted and slightly cooled, plus more for the pan
1 ½ cups superfine almond flour 6 ounces
¼ cup coarse cornmeal 1 ounce, gluten-free if needed
⅛ teaspoon salt
2 teaspoons baking powder gluten-free if needed

Instructions

Preheat the oven to 350°F. Line the bottom of a small Pyrex baking dish (see notes below) with parchment paper, then grease the bottom and sides with butter.
In a medium bowl, whisk the eggs with the sweetener and melted butter.
5 large eggs, ½ teaspoon stevia glycerite, 6 tablespoons salted butter
Whisk in the almond flour, cornmeal, salt, and baking powder. If the batter is dry and difficult to mix, add a tablespoon of water. I often do. The photo shows you what the batter should look like.
1 ½ cups superfine almond flour, ¼ cup coarse cornmeal, ⅛ teaspoon salt, 2 teaspoons baking powder
Transfer the batter to the prepared pan. Smooth the top with a rubber spatula. Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes.
Cool the bread for 10 minutes in the pan on a wire rack, then slice and serve.

Video

Notes

Recommended Pan

I use a rectangular 7 x 5-inch oven-safe glass food storage container because I like the bread to be tall. Using a standard square 8-inch pan is fine, but then the bread will not be as tall.

You'll need to bake the bread for 20 minutes if using an 8-inch baking dish and for 25 minutes if using a smaller baking dish that produces taller bread.

Approximate nutrition info if using a square baking dish and cutting the bread into 9 squares: Calories 228, Total Fat 20 g, Saturated Fat 6 g, Sodium 268 mg, Carbs 7.0 g, Fiber 3 g, Sugars 1 g, Protein 8 g.

A reader recently emailed me that she successfully baked this bread in an 8-inch cast-iron skillet. So that's an option too.

Recommended Cornmeal

I typically use Bob's Red Mill coarse-grind cornmeal. I believe that with the very little I use here, a coarse grind has the biggest effect in terms of flavor and texture. Note that this cornmeal isn't marked by the company as gluten-free.

Cornmeal is not keto, but in this recipe, we're using just ¼ cup of it divided between 12 servings. Each serving of this bread has 5 grams of carbs and 2 grams of fiber. So, while cornmeal isn't keto, this bread is. If you decide to omit the cornmeal, consider adding a small amount of sweet corn extract (start with ¼ teaspoon).

Cornbread Muffins

This recipe makes 10 muffins. Mix the batter as usual, spoon it into 10 foil-lined, lightly greased muffin cups (they stick to standard paper liners), filling each cup ¾ full, and bake at 350°F until a toothpick comes out clean, about 15-18 minutes.

Seasoning the Bread

Seasonings, especially saltiness and sweetness, are guidelines. Adjust to taste.

Storage

Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Warm them briefly in the microwave before serving. They also freeze well and can be kept in freezer bags for up to three months.

Nutrition