Fluffy Keto Cornbread
User Reviews
4.9
Fluffy Keto Cornbread
Description
Fluffy Keto Cornbread relies on almond flour and coarse cornmeal as the base, combined with large eggs, melted butter, and a stevia glycerite sweetener. The inclusion of baking powder ensures rise and lightness. This mix produces a bread with a golden exterior and soft texture inside. Baking times vary slightly depending on the pan size, with a smaller Pyrex dish producing taller cornbread and a standard 8-inch pan yielding a flatter result. The bread cools before slicing for even texture.
The recipe suggests using a rectangular glass container for taller bread and notes that the cornmeal selection affects texture and flavor. The bread stores well refrigerated for up to five days, reheats quickly in a microwave, and freezes successfully, offering flexibility for future meals. Variations in baking pans and cornmeal type can influence the outcome, making some experimentation possible.
Ingredients
- 5 egg large
- ½ teaspoon stevia glycerite equals 2 tablespoons of sugar
- 6 tablespoons butter 3 ounces, melted and slightly cooled, plus more for the pan, salted
- 1 ½ cups almond flour 6 ounces, blanched, finely ground
- ¼ cup cornmeal 1 ounce, gluten-free if needed, coarse
- ⅛ teaspoon salt
- 2 teaspoons baking powder gluten-free if needed
Instructions
- Preheat the oven to 350°F. Line the bottom of a small Pyrex baking dish (see notes below) with parchment paper and grease the bottom and the sides with butter.
- In a medium bowl, whisk the eggs with the stevia and melted butter.
- Whisk in the almond flour, cornmeal, salt, and baking powder. If the batter is very thick and difficult to mix, add 1-2 tablespoons of water.
- Transfer the batter to the prepared pan. Smooth the top out with a rubber spatula.
- Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes.
- Cool the bread for 10 minutes in the pan on a wire rack before slicing and serving.
Notes
- Use a 7x5-inch glass baking dish for taller bread; an 8-inch pan yields flatter results.
- Bake 20 minutes in an 8-inch dish or 25 minutes in a smaller one for best texture.
- Bob's Red Mill coarse cornmeal is recommended for optimal flavor and texture.
- Once cooled, store cornbread in an airtight container in the fridge up to 5 days; reheat in microwave for 5 seconds per square.
- The cornbread freezes well for longer storage.
- This recipe can also be baked in an 8-inch cast-iron skillet, giving a different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12squares
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 171kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Sodium | 201mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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