Almond Flour Cornbread is the side dish you have been waiting to taste. It’s soft, tender, and packed with delectable flavors that make it completely crave-worthy. Learn how to make this low carb cornbread with just 8 ingredients and a little bit of time. It’s gluten-free, grain-free, low carb, keto friendly, and absolutely delicious.
Bread of any kind is always a huge hit at my house. Whether it’s for breakfast, lunch, or dinner, you can bet that there is someone wanting bread. Obviously, regular traditional bread isn’t low carb. So I made it my mission years ago to create as many low carb bread options as possible.
I love taking regular recipes and putting my own unique keto spin on them. That’s where this low carb cornbread recipe comes into play. It’s simple to make and tastes just as fabulous as the real deal. Only you don’t have to worry about those dreaded carbs getting in the way! We love to eat this almond flour cornbread as a side to many of our dishes. It goes well with soups, casseroles, and even a quick snack. It’s the best comfort food and will please even picky eaters.
This low carb cornbread is actually based on my sour cream vanilla keto cupcakes. I’ve had so many people tell me that they had the moist texture of cornbread that I knew with a little less sweetener and a little corn I could make those into a delicious keto cornbread.
Is Corn Low Carb? Is Corn Keto Friendly?
No and no.
So how can I make a low carb keto cornbread?
The answer lies in using just a small amount of freeze-dried corn to get a sweet corn flavor. Freeze-dried corn has a more potent taste than cornflour or cornmeal. A little goes a long way.
That said if you are doing a very clean keto diet and being fastidious about your ingredients and macros this probably isn’t the recipe for you. If you are doing dirty keto and just keeping your macros under 20 carbs a day you can definitely fit in a piece of this keto cornbread.
How To Make Almond Flour Cornbread
I think you are going to love everything about this yummy keto bread. It’s beyond simple to make gluten free cornbread and even if you are just starting out in the kitchen, you shouldn’t have any trouble. Let’s take a look at the directions.
First Step: Heat the oven to 350 degrees and prepare an 8×8 pan with some non-stick cooking spray or melted butter.
Second Step: Put the ingredients in a medium-sized bowl.
Expert Tip: As long as your butter is soft and your eggs are room temperature you really can just dump the ingredients all in the bowl at the same time.
Third Step: Pour the almond flour cornbread batter into the baking pan—Bake for 25-35 minutes at 350 degrees.
That’s it! Now you can enjoy a slice or two of this sweet cornbread with your favorite meal.
How Do You Know When Cornbread Is Done?
The almond flour cornbread will be a light golden brown color when it’s done. Additionally, you should be able to stick a toothpick in the center, and it will come out clean. The center will also appear to be done and set when it’s finished baking. If it needs a little more baking time, that’s fine, just add a few minutes at a time.
Can I Make This Low Carb Cornbread Into Muffins?
Yes, you can absolutely turn this keto cornbread into muffins. You’ll need to spray your muffin tin or add liners. Divide the batter among the muffins and bake for 15-20 minutes then check them. If they aren’t done, continue baking until they are. Cornbread muffins will cook faster than a regular 8×8 baking pan would.
Can I Replace The Eggs With Something Else?
I haven’t ever tried to replace the eggs in this keto cornbread. I have done some research, and it seems like many people have made keto cornbread with a flax egg as a replacement. The only caution I can give you is that if you want to try it, then the low carb cornbread may not rise as well.
How Long Does Almond Flour Cornbread Last?
After the low carb cornbread has cooled, then you can store it in a container that has a tight-fitting lid. It will last around 4 days and can be kept in the fridge.
Is It Okay To Substitute Coconut Flour For Almond Flour?
While there are many recipes that you can swap coconut flour for the almond flour, this keto cornbread isn’t going to be a good fit. It’s best to stick with just using almond flour. Coconut flour would give you a much drier result, and the cornbread wouldn’t hold together well either. Plus, the texture and flavor would be way off.
Expert Tip: If you have a nut allergy using sunflower seed flour in place of the almond flour would be a better choice than all coconut flour.
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Ingredients
- 1 cup blanched almond flour
- 4 eggs
- 1/4 cup sour cream
- 4 tbsp butter softened
- 1/2 cup freeze-dried corn powder (from about 1 cup of freeze-dried corn)
- 2 tbsp Trim Healthy Mama Gentle Sweet
or my sweetener - 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350. Grease an 8x8 pan with cooking spray or melted butter.
- Stir together all the ingredients until thoroughly combined. Spread batter in prepared pan.
- Bake for 25-30 minutes until firm to the touch and golden brown.
Notes
Nutrition
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