Keto Cornbread

You no longer have to miss out on cornbread with this low carb alternative! Coconut flour is blended with butter, eggs, and milk to make a luscious “cornbread” batter, baked to golden brown perfection. The result is a light, fluffy bread sturdy enough to hold up to a slather of softened, salted butter or sugar-free jam. You will love eating this alongside other Thanksgiving Keto recipes. The high fiber content of this cornbread will keep you full and satisfied.

What kind of sweetener should I use?

Use powdered erythritol (also known as confectioner’s sugar sweetener) for this recipe as it dissolves and disperses better in the batter.

Why is the butter cut into the dry mix?

This will help the entire bread stay light, fluffy, and tender. This is the same method used for biscuits and similar doughs that contain gluten but works well for low carb and paleo bread applications.

What can I substitute for the butter?

Ghee or coconut oil would be an excellent substitute for the butter if you are cutting out dairy, but it needs to be in solid form for the final bread to stay tender and light.

Serving suggestions

You can serve this cornbread with Keto Thanksgiving side dishes like this Low Carb Ultimate Green Bean Casserole https://www.carbmanager.com/recipe/low-carb-ultimate-green-bean-casserole.