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prep time
15 min
cook time
30 min
ready time
45 min
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.
Net Carbs
2.4 g
Fiber
3.4 g
Total Carbs
9.8 g
Protein
4.6 g
Fats
8.3 g
120 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut Flour
1 cup
Coarse Kosher Salt by Morton
¼ tsp
Baking Powder
1 teaspoon
Baking Soda
1 teaspoon
Butter
4 tablespoon
The Ultimate Icing Sugar Replacement by Swerve
⅓ cup
Raw Egg
6 large
Coconut Milk, Plain Or Original, Unsweetened, Fortified
1-¼ cup
Recipe Steps
steps 5
45 min
Step 1
Preheat the oven to 350 F. Combine the coconut flour, kosher salt, baking powder, baking soda and sweetener together in a medium bowl. Be sure to use the confectioner’s sugar sweetener as it dissolves better. Add the butter and crumble it into the dry mix until there are pea sized lumps. You can use a fork for this or a pastry cutter. You can use non-dairy fat as long as it is solid like coconut oil or ghee, so store it in the fridge before using.Step 2
Add the eggs and mix well with a spatula until smooth.Step 3
Add the coconut milk and stir well with a spatula.Step 4
Pour batter into an 8” x 8” pan that has been sprayed with nonstick cooking spray. Bake for 30-35 minutes or until the bread is baked through and lightly browned in spots on top.Step 5
Cool completely before attempting to cut into it.
Comments
cla3sipp a month ago
I haven't eaten this yet but def plan on trying it!! I'm on here to tell yall they have cornbread flavoring on Amazon you can purchase. A few drops of that in this and I bet it's super yummy!!
Catpack 3 years ago
Super delicious and helped add to the meal.
ExcellentArugula507412 3 years ago
Loved the taste but mine came one out overly moist like bread pudding. Should I decrease amount of coconut milk? By how much ?
Gwen 3 years ago
Agreed would make a great bread pudding
FabulousRadish574906 4 years ago
Recipe was easy and tasted fine. The bottom half of the cornbread was a pale bluish color, so what caused this? The almond milk I used instead of coconut milk?
Momma 4 years ago
We enjoyed this. Tastes like cornbread! Thank you!
MirthfulAvocado118943 4 years ago
Has an oddly shrimps taste? Plus too many eggs