(The Ultimate!) Keto Cornbread

Keto cornbread style quick bread with a pat of butter

(The Ultimate!) Keto Cornbread

More like corn (free) bread right?! Different yes, but expect this grain free and keto cornbread quick bread to be deliciously moist, lightly sweet, and ridiculously easy to whip up!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Bread, Side Dish

Cuisine American

Keyword grain free cornbread, keto cornbread

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 232kcal

Ingredients

144 g almond flour
60 g golden flaxseed meal
20 g whey protein isolate
2 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon kosher salt
3 eggs
1/4-1/3 cup allulose erythritol or xylitol, to taste*
2 teaspoons apple cider vinegar
84 g butter melted & cooled
80 g sour cream

Serving suggestions

our famous keto chili

Metric - US Cups

Instructions

Preheat oven to 350°F/180°C. Line a 8x8" baking pan with parchment paper, set aside.
Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
Add eggs and sweetener to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!).
Transfer the batter into the prepared pan, smoothing out the top with a wet spatula.
Bake for 40-50 minutes, until deep golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as it begins to brown (around min 20 for me). The bread will collapse somewhat while cooling, don't sweat it (simply the fact of life with keto breads!).
Remove from the pan after 10 minutes and allow to cool completely before digging in. The cooling is no joke for this bread guys, as it truly does continue to cook and set as it cools you'll get a 'wet' texture if you cut beforehand.
Store in an airtight container for 3-4 days or in the freezer for a couple months. Serve warm with a pat of butter (non negotiable in my book!).

Notes

*How sweet? I like mine very lightly sweetened, so 1/4 cup does it for me (even if using allulose, which is 30% less sweet). But if you like yours on the sweeter side, even 1/2 cup will work (and the bread will have a tad bit more structure).

If making cornbread muffins, they'll bake in roughly 25-30 mins.

Please note that nutrition facts were estimated per (generous!) slice, assuming a cut up of 9.

Nutrition

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