KETO CORNBREAD | THE BEST, EASY, LOW CARB CORNBREAD RECIPE FOR KETO

 

If you love a rich, buttery, southern cornbread recipe, then you’re going to love this keto cornbread! It’s got all of the flavors, tastes, and textures, that you’d expect from a classic cornbread recipe, but not all the carbs. Plus, it’s just so easy to make…maybe a little too easy actually!


Prep Time: 10 Minutes

Cook Time: 45 Minutes

Total Time: 55 minutes

Yield: 9 Slices 1x


WATCH RECIPE VIDEO


Credit:- Joe Duff - The Diet Chief



INGREDIENTS

  • 2 Sticks (224g) of salted butter
  • 5 Ounces (145mL) heavy cream
  • 3 Large eggs
  • 2 Egg yolks
  • 3 Tsps (14g) cornbread extract
  • 1 Cup (120g) coconut flour
  • 1 Heaping ¼ Cup (40g) Confectioners Swerve
  • 1 Tsp baking powder





INSTRUCTIONS

  • Preheat oven to 350F.
  • Add all of the wet ingredients into a medium to large-sized bowl.
  • Mix until well combined.
  • Add all of the dry ingredients, and again mix until well combined.
  • Now add a sheet of parchment paper to an 8×8 baking tray, coat it with baking spray, and add the cornbread batter to it.
  • Make sure to evenly distribute the batter around the tray with a spatula, and once it’s evenly distributed, bake in the oven for 45-50 minutes.




  • If the cornbread starts to “brown” too quickly cover it with tin foil for the last 10 or so minutes.
  • Let the cornbread cool down completely in the tray.
  • Serve the day of just around room temp.
  • However, I like to keep my leftovers out overnight uncovered. This gives the cornbread the PERFECT consistency.
  • And it’s actually BEST served the next day.
  • Heat up in the oven if you’d like to serve it hot.



NUTRITION

Serving Size: 1 SliceCalories: 415Fat: 40Carbohydrates: 8Fiber: 5Protein: 5

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