Few things can pair well with brisket, eggs, bacon, and honey (amongst other things) – but cornbread fits the bill! Unfortunately, the name itself tells us it consists of corn… and bread. Two things that not going to bode well on a low-carb, keto, or gluten-free diet. Except… we can make cornbread that’s absolutely delicious and you’d never know the difference. The one ingredient that makes “bread” not taste like bread is the one that puts the ‘bread’ in cornbread: almond flour.
Why not use corn in the recipe?
There’s no real corn in this recipe because although corn itself IS gluten-free, it is not low-carb or keto friendly. Fortunately, we can get the same texture of cornbread with almond flour. The semi-dry, sort of grainy texture that’s not great for bread imitations, makes almond flour THE ideal flour for cornbread. Lucky us!
Sweet Corn Extract?
Yup! This is what is going to take our ‘cornbread’ from feeling like cornbread to tasting like cornbread. I did the gamut of quantities to get the right amount of corn flavor and it seemed like 2 tsp of the Amoretti Sweet Corn Extract was the sweet spot. The downside? This stuff is expensive! It costs a little more than $20 USD for a 2 ounce bottle – ouch. If you use the recommended 2 tsp, you can get 6 cornbread batches out of the bottle. However, if you use 1.5 tsp for a hint of corn flavor, you can stretch the bottle to 8 batches. It’s expensive – but I found it’s a great tool for my sanity (as it really DOES taste and feel like cornbread).
Just keep in mind that the corn extract is OPTIONAL! Your cornbread will still be delicious with some butter, but simply won’t have that oh so comforting corn taste!
Is this cornbread sweet?
This recipe is not sweet at all! It has just enough allulose to give it a hint of sweetness. You could also use erythitrol, but I’m just a big fan of allulose. One thing to keep in mind: do not skip the sweetener! It helps retain moisture in the cornbread – otherwise the cornbread will turn out more like a scone: dry and crumbly. However, if you want a sweeter cornbread, add about 75 grams of your sweetener of choice instead of 50g!
Can I make these into muffins?
Absolutely – this recipe works really well as muffins! Just set the initial cooking time to 20 minutes and add 5 minutes at a time – they will cook faster!
Cornbread, Low-Carb Keto, Gluten-Free
Delicious, moist, and incredibly easy to make! No one will know the difference!
Ingredients
- 168g almond flour
- 14g coconut flour
- 10 tbsp (50g) allulose
- 6 tbsp butter
- 5 pinches salt (4g)
- 3 eggs
- ⅓ cup heavy cream
- 1 tsp baking powder
- 2 tsp corn extract (optional)
Hardware
Instructions
- Preheat oven to 350°F/177°C
- Place the butter into the skillet and place the skillet into the heating oven. You can also use a microwave to melt the butter, but this is more energy efficient and is better later in the process.
- In a bowl, mix the almond flour, coconut flour, baking powder, allulose, and salt.
- In the same bowl (or a separate bowl) add the eggs, cream, corn extract, and mix well.
- Remove the skillet from the oven and swirl the melted butter around the skillet. This is the equivalent of greasing the pan!
- Slowly pour in the hot butter into the other ingredients while mixing.
- Mix the dry and wet ingredients well and then pour the batter into the skillet.
- Cook in the oven for 25-30 minutes or until the top is starting to brown. If cooking muffins, 20-25 minutes should suffice.
- Enjoy!
Notes
- If you use an aluminum pan, make sure to grease the pan before adding the batter.
- You can also use a muffin tin - these will cook faster so set a timer for 20 minutes and adjust accordingly.
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Nutrition Information
Serving Size 1 sliceAmount Per Serving Calories 269Total Fat 24.2gCarbohydrates 6.2gNet Carbohydrates 3.3gFiber 2.9gProtein 7g
From a humble suthern gurl. We don’t melt the butter in the oven to saver energy. A cast iron skillet needs to be supper hot with fat so that the cornbread can obtain that extra crunch of crispiness on the outside.
Thing is, with the lack of flour – that crisp is difficult to get :/
Made this tonight and it came out great, will make it again. Thanks for a wonderful recipe and I love the measurement in grams. Wish I could post pictures.
Awesome! There’s always social media you can post to and tag me! (@blacktiekitchen across all of them!)
I’m a hillbilly and grew up on cornbread. Made this tonight and tasted perfect. Can finally enjoy a taste from my youth.
Awesome!
I love your videos. You could boil water and I would fix myself a cup of herbal tea and watch. I’m curious, though…do you also do the British accent voice-over?
That’s simply the Narrator!