6-Ingredient Keto Cornbread
A tender, buttery, golden bread that captures nostalgic corn flavor using almond flour and sweetcorn extract. Perfectly low-carb and ready in under 30 minutes.
Ingredients
- 1 1/2 cups blanched almond flour superfine grind
- 1 1/2 tsp baking powder fresh
- 1/3 cup sugar-free powdered sugar erythritol or monk fruit
- 4 large eggs room temperature
- 1/4 cup + 1 tbsp melted butter grass-fed preferred
- 1 tsp sweetcorn extract for authentic aroma
Instructions
- Preheat your oven to 180°C (350°F). Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the almond flour and baking powder, breaking up any clumps.
- In a larger bowl, whisk the four eggs well. Add the melted butter, sweetcorn extract, and sugar-free powdered sugar. Whisk until smooth and pale.
- Pour the dry ingredients into the wet mix. Fold gently with a spatula until just combined; do not over-mix.
- Pour the batter into the lined pan. Bake on the center rack for 25 to 27 minutes until edges are golden and the center is firm.
- Let the bread rest on a wire rack for at least 10 minutes before slicing to allow the almond flour crumb to set.
Notes
For a crispy bottom crust, use a preheated cast-iron skillet. You can also add diced jalapeños and cheddar for a spicy variation.