Craving that classic cornbread comfort without the carb overload? Prepare to be amazed by this game-changing keto cornbread recipe that delivers all the flavor and texture you love, without derailing your low-carb lifestyle! This miraculous bread alternative is so delicious, you won't believe it's actually healthy and diet-friendly. Whether you're a strict keto follower or just looking to reduce your carb intake, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8x8 inch baking pan by greasing it thoroughly with butter or lining with parchment paper to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, erythritol, baking powder, and salt. Whisk these ingredients together until well incorporated and no lumps remain.
- In a separate medium bowl, crack the eggs and whisk them until they are well beaten. Add the unsweetened almond milk and melted butter to the eggs, mixing thoroughly to create a smooth liquid mixture.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently but consistently until a uniform batter forms, ensuring all ingredients are completely combined with no dry pockets.
- Transfer the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top. Ensure the batter is distributed uniformly for consistent baking.
- Place the pan in the preheated oven and bake for 22-25 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cornbread cool in the pan for 10-15 minutes. This resting period helps the bread set and makes it easier to cut into clean squares.
- Once cooled, cut into 8 equal pieces. Serve warm with a pat of butter or as a side dish to your favorite keto-friendly meal.
Tips
- Use fresh, high-quality almond and coconut flour for the best texture and flavor.
- Make sure all ingredients are at room temperature to ensure smooth mixing.
- Don't overmix the batter - this can lead to dense, tough cornbread.
- For extra moisture, you can add a tablespoon of sour cream to the wet ingredients.
- Allow the cornbread to cool completely before cutting for clean, neat slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a flavor boost, try adding some chopped jalapeños or herbs to the batter.
- If the top browns too quickly, cover with aluminum foil during the last 10 minutes of baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 6g
Protein: 8g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 110mg
