The Ultimate Keto Cornbread Recipe
A gloriously golden, tender, and slightly sweet keto cornbread made with almond flour. The perfect low-carb comfort food for hearty stews and barbecues.
Ingredients
Dry Ingredients
- 1.5 cups Almond Flour Superfine blanched is highly recommended for best texture.
- 0.5 cup Powdered Sweetener Use 1/3 cup if you prefer a milder sweetness level.
- 1 tbsp Baking Powder Check expiration dates for optimal rising power.
Wet Ingredients
- 1 tsp Vanilla Extract Adds depth and enhances the perceived sweet flavor.
- 4 large Eggs Room temperature eggs will incorporate much easier.
- 4 tbsp Butter, Melted Allow it to cool slightly before adding to eggs.
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, whisk together the almond flour, powdered sweetener, and baking powder until all clumps are broken up.
- In a second mixing bowl, vigorously whisk the eggs until combined. While whisking continuously, slowly pour in the vanilla extract and slightly cooled melted butter.
- Slowly pour the wet egg mixture into the bowl of dry ingredients. Using a rubber spatula, gently fold the ingredients together just until the dry pockets of flour disappear. Do not overmix.
- Pour the batter into a lightly greased cast-iron skillet (or an 8-inch square baking pan). Use your spatula to spread it evenly.
- Bake on the center rack for 15 to 20 minutes, or until the top is light golden-brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before slicing.
Notes
Always ensure your eggs are at room temperature before you begin so the melted butter doesn't seize. For best results, lightly fluff your almond flour with a spoon before measuring to avoid dense bread.