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Keto Cornbread
5 from 24 votes

Keto Cornbread

Keto Cornbread uses ground almonds, flaxseed meal, coconut flour, and whey protein to create a low-carb bread with a crispy crust and a moist interior. Optional additions like cooked bacon, jalapeños, and cheddar cheese add savory and spicy layers, making it versatile for pairing with soups or as a snack. The batter's gentle folding and baking in a greased skillet produce a golden top and tender crumb that holds together well despite the absence of traditional cornmeal.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12
Calories: 211 kcal
Course: Side Dish
Cuisine: American, Mexican

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

    Cup of Yum
  1. Preheat the oven to 350° F / 180C / 160C fan.  
  2. 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.  
  3. 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. 
  4. 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!!) 
  5. Add the dry ingredients and fold until fully incorporated. 
  6. 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.  
  7. Bake for around 30 minutes or until you can insert and remove a skewer without any crumbs sticking and golden on top. 
  8. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 211

% 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.