Fluffy Keto Cornbread
This keto cornbread is made with almond flour. It's tender, fluffy, and delicious, with just a hint of sweetness.
Servings 12 squares
Calories 171kcal
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 blanched finely ground 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 and grease the bottom and the sides with butter.
- In a medium bowl, whisk the eggs with the stevia and melted butter.
- Whisk in the almond flour, cornmeal, salt, and baking powder. If the batter is very thick and difficult to mix, add 1-2 tablespoons of water.
- Transfer the batter to the prepared pan. Smooth the top out 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 before slicing and serving.
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, while their medium-grind cornmeal is.
Storage:
Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Warm them up in the microwave for 5 seconds per square. They also freeze well.
Nutrition
Serving: 1square | Calories: 171kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Sodium: 201mg | Fiber: 2g | Sugar: 1g
