Keto Cornbread
User Reviews
5.0
24 reviews
Excellent
Keto Cornbread
Report
My low carb take on an American classic - Keto cornbread. Crumbly, rich and buttery, just like a good cornbread should be. I added cheese, jalapeños and bacon to this one for extra flavour because we all love Mexican food, right?
Share:
Ingredients
- 1 cup / 100g ground almonds / coarse almond flour NOT super-fine
- ¼ cup / 25g golden flaxseed meal
- 3 tablespoon whey protein powder unflavoured
- 3 tablespoon coconut flour
- 2 teaspoon baking powder
- ⅓ teaspoon sea salt
- 4 eggs
- ⅓ cup / 65g butter melted
- ⅓ cup / 70g heavy cream
Optional Add-Ins and Toppings
- 4 lices streaky bacon
- 2 jalapeños
- 1 cup shredded cheese I used medium cheddar
Instructions
- Preheat the oven to 350° F / 180C / 160C fan.
- Place the bacon on a greaseproof lined baking tray and bake for 20 minutes until crisp. Flip half way through cooking for even crispness! Allow to cool and chop into small bits.
- In a medium bowl mix all dry ingredients - almond and coconut flour, flaxseed meal, whey protein, baking powder, salt. Optional: add ¼ cup of grated cheese, bacon and jalapenos and stir.
- In a different bowl, beat the eggs with an electric mixer for about 3 minutes until airy and lighter in colour. Add the butter and cream and briefly whisk again until just combined. (Don’t over-whisk or the eggs will deflate!!)
- Add the dry ingredients and fold until fully incorporated.
- Pour the batter into a well-greased 10 inch skillet or 9 x 5 inch casserole dish lined with parchment paper. Optional: top with ¾ cup of cheese.
- Bake for around 30 minutes or until you can insert and remove a skewer without any crumbs sticking and golden on top.
- Allow to cool slightly before removing from the pan. Place on a wire rack to cool before slicing.
Notes
- 6g net carbs per slice with cheese and bacon. 1.4g net carbs and 169kcal per slice without.
- If you're using a cast iron skillet, don’t leave the bread in the pan for too long as it will continue cooking.
- Store in an airtight container in the fridge for up to 4 days. Pre-slice and freeze for up to 3 months.
- For a cheesier bread, add an additional ¼ cup of shredded cheddar to the dough.
- Option to sprinkle the jalapenos and bacon on top as opposed to stirring them directly into the dough. Add the jalapenos at the beginning of baking and the bacon during the last few minutes.
Nutrition Information
Show Details
Calories
211kcal
(11%)
Total Carbohydrates
3.4g
Protein
8.5g
(17%)
Fat
18.5g
(28%)
Saturated Fat
7.8g
(39%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2.3g
Fiber
1.8g
(7%)
Sugar
0.7g
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Total Carbohydrates | 3.4g | 1% |
| Protein | 8.5g | 17% |
| Fat | 18.5g | 28% |
| Saturated Fat | 7.8g | 39% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2.3g | 12% |
| Fiber | 1.8g | 7% |
| Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
