Quick and Easy Keto Cornbread Update (Nut Free and Gluten Free)

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground sunflower seeds

Coconut flour is lower in carbs, while sunflower seeds are often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often more affordable.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy, while processed cheese can be cheaper.

sweetener

🥗Healthier: stevia

💰Cheaper: sugar

Stevia is a natural sweetener with no calories, while sugar is a common, inexpensive option.

Preheat the oven to 350°F (175°C).

Line an 8 by 8 inch cake pan with parchment paper, allowing the paper to hang over the sides.

In a small food processor, blend 50 g of canned baby corn for about 30 seconds until mushy and almost smooth.

In a large mixing bowl, combine 84 g of coconut flour, 14 g of baking powder, and 1/2 teaspoon of salt, sifting until fully combined with no lumps.

Add 4 large room temperature eggs, 1/4 cup of melted butter, 60 g of room temperature sour cream, and 60 g of keto maple syrup to the dry ingredients.

Add the corn puree and 1 tablespoon of cornbread extract to the bowl, stirring until a thick batter forms.

Spread the batter evenly in the prepared cake pan, smoothing the top.

Use a butter knife to pull the batter slightly away from the edges of the pan if desired.

Bake in the preheated oven for 25 to 30 minutes until golden and a tester comes out clean.

Remove from the oven and allow to cool in the pan for about 30 minutes until firm.

Lift the cornbread out of the pan using the overhanging parchment paper and transfer to a wire rack.

Allow the cornbread to cool completely before slicing into desired pieces.

Optionally, microwave slices for 10-15 seconds to heat and top with butter before serving.

Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens