Quick Keto Cornbread Substitute (Gluten Free and Nut Free Options)

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground sunflower seeds

Coconut flour is lower in carbs, while ground sunflower seeds can be more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can enhance flavor.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

sugar substitute

🥗Healthier: stevia

💰Cheaper: monk fruit sweetener

Stevia is often more affordable and natural.

Sift together 50 g of almond flour.

Add 38 g of coconut flour.

Add 25 g of brown sugar substitute.

Add 1 teaspoon of salt.

Add 12 g of baking powder and sift everything together until fully combined and there are no lumps.

Whisk in 3 large room temperature eggs.

Add 123 g of room temperature sour cream or plain yogurt.

Add 1/4 cup of melted and cooled butter.

Add up to 1 teaspoon of sweet corn extract or flavoring and whisk everything together until fully combined and a smooth batter forms.

Spread the batter evenly throughout a lined 8x8 inch cake pan.

Place the pan in your preheated oven.

Bake at 350°F for 20 to 25 minutes or until the bread is golden and a tester comes out clean.

Once the bread is done baking, remove it from the oven; it will still be a little bit soft but will firm up as it cools.

Allow it to cool in the pan for about 10 to 20 minutes or until it's firm.

Once the bread is firm, cut it into your desired size pieces.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens