Keto Cornbread | How To Make Sweet and Moist Low Carb Southern Cornbread Keto

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: sunflower seed flour

Ground flaxseed is low in carbs and high in fiber.

coconut flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Oat flour is more affordable and can be used in similar quantities.

sweetener

🥗Healthier: stevia

💰Cheaper: sugar

Stevia is a zero-calorie sweetener.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Mozzarella is often less expensive.

Preheat the oven to 350°F (175°C).

Slice 2 sticks (226 grams) of salted butter and melt in the microwave for about 45 seconds.

In a medium-sized bowl, add the melted butter, 2/3 cup (160 milliliters) of heavy cream, 3 large eggs, and 2 egg yolks.

Add 3 teaspoons (14 grams) of cornbread extract to the wet ingredients and whisk until well combined.

In another bowl, combine 1 cup (120 grams) of coconut flour, heaping 1/4 cup (40 grams) of confectioner's swerve, and a heaping teaspoon of baking powder.

Mix the dry ingredients together until combined.

Add the dry ingredients to the wet ingredients and mix with a spatula until well combined.

Prepare an 8x8 baking tray by adding a little water to help the parchment paper stay in place, then coat the tray with baking spray.

Spread the cornbread batter evenly in the prepared baking tray.

Bake the cornbread for about 45 to 50 minutes until done.

Let the cornbread cool to room temperature in the tray, preferably overnight uncovered before slicing into 9 pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens