Keto Cornbread
User Reviews
5
Keto Cornbread
Description
In Keto Cornbread, almond and coconut flours form the base for a grain-free loaf enhanced with flaxseed meal and whey protein powder, which contribute texture and structure. Baking powder and a little salt help the bread rise moderately. Eggs are beaten until airy to incorporate air and then gently folded into the dry mix with melted butter and heavy cream, providing richness and moisture.
The option to include ingredients like crisp bacon pieces, sliced jalapeños, and shredded cheddar adds flavor contrast and complexity. The batter is poured into a skillet or casserole dish, optionally topped with cheese, and baked at 350° F until the top is golden and a skewer inserted comes out clean, indicating it is fully cooked.
This cornbread can be served warm as a side for soups or stews or as a standalone snack. The inclusion of jalapeños introduces a mild heat that complements the savory bacon and cheese. Cooling before slicing helps set the crumb, preventing crumbling. It stores well refrigerated and can be sliced and frozen, making it suitable for preparing ahead.
Since the recipe uses a cast iron skillet, it's advised not to leave the bread in the pan too long after baking to avoid continued cooking and over-drying. Adding cheese and bacon either mixed in or on top during baking offers flexibility in flavor intensity and texture.
Ingredients
- 1 cup / 100g ground almonds NOT super-fine, or coarse almond flour
- ¼ cup / 25g golden flaxseed meal
- 3 tablespoon whey protein powder unflavoured
- 3 tablespoon coconut flour
- 2 teaspoon baking powder
- ⅓ teaspoon salt sea salt
- 4 egg
- ⅓ cup / 65g butter melted
- ⅓ cup / 70g heavy cream
Optional Add-Ins and Toppings
- 4 lices streaky bacon
- 2 jalapeños
- 1 cup cheese I used medium cheddar, shredded
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
- To keep the bread moist, remove it from a cast iron skillet shortly after baking to prevent overcooking.
- Store in an airtight container in the refrigerator for up to four days to maintain freshness.
- Pre-slice the bread and freeze it for up to three months for convenient future use.
- For a stronger cheese presence, add an extra ¼ cup of shredded cheddar to the dough.
- If preferred, sprinkle jalapeños and bacon on top during baking instead of mixing them into the batter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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