Keto Cornbread
A corn-free low carb cornbread that is tender, flavorful and it actually tastes like cornbread. For anyone who is missing a good cornbread you are going to love how easy this keto cornbread recipe is.
Servings: 16 slices
Calories: 133kcal
Equipment
Ingredients
- 2 cups almond flour
- ¼ cup sugar-free maple flavored syrup we used Lakanto Maple Flavored Syrup
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon turmeric
- ¼ cup butter melted and cooled
- 3 large eggs room temperature
Instructions
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
- In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
- Add in the melted and cooled butter, sugar-free sweetener and eggs. Mix until the batter is smooth and no lumps remain.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 20 - 22 minutes or until the top starts to darken and the center is set (always start with the lowest time).
- Remove from the oven and let cool completely before cutting.
- Store in an airtight container at room temperature.
Video
Notes
- Spoon almond flour into your measuring cup, don't scoop your measuring cup into your almond flour. Super fine almond flour works best.
- If your batter is really thick, you most likely added too much almond flour. Simple add 2 tablespoon of water to help balance it.
- Make this dairy free buy using a dairy-free butter or oil. Butter and dairy-free butter add to the flavors.
- To make keto cornbread muffins, simply pour batter into prepared muffin pan and bake for around 15 minutes.
- If you like a crispier crust, bake in a greased iron skillet at the same temperature and same amount of time.
Nutrition
Serving: 1 | Calories: 133kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 109mg | Fiber: 2g | Sugar: 2g