Low Carb Corn Bread tastes just like traditional Southern Corn Bread, but without the sugar and starch! This delicious, comfort food can be found in one bowl in a few simple steps.
Traditional southern cornbread got its name because it is made from cornmeal and fresh or frozen corn. Unfortunately, both of these ingredients are relatively high in carbohydrates, which can cause unwanted blood sugar spikes.
But with this low-carb cornbread, you can enjoy a delicious square or slice whenever you want!
Why you should make this recipe
If you’ve been looking for a low-carb cornbread with a nostalgic traditional cornbread flavor – look no further.
The secret to replacing cornmeal is the combination of almond and coconut flour. A mixture of two flours gives us a delicious taste and the right consistency!
You’ll love sharing this convenience food with friends and family, or enjoying it all week as a snack or side dish.
To make this almond flour cornbread even better, the dough is made in one bowl and requires just 5 simple steps. It’s so easy to whip up anytime!
Ingredients
Just a few ingredients are enough to prepare delicious and warm breadcrumbs in no time. Fortunately, this keto cornbread recipe is gluten-free and sugar-free, and has a fairly simple ingredient list.
- Eggs: For best results, use room temperature eggs
- Milk or Cream: Unsweetened almond milk is always a great choice
- unsalted butter: melted
- vinegar: plain white distilled vinegar works, but apple cider vinegar is a better option
- coconut flour
- almond flour: blanched, fine almond flour is ideal
- sea salt
- baking soda: for rice and fluffiness
- grated cheddar cheese: omit the grated cheese in the bags to avoid anti-caking agents
Some recipes use corn extract, but it turns out that this easy keto cornbread is delicious without it.
Step by step instructions
When you need an easy side dish that everyone will love, this recipe is perfect. One bowl also means minimal cleaning!
Only 5 simple steps and 30 minutes to cook this delicious cornbread that no one will ever guess is keto friendly!
Step 1: Preheat oven to 350F (180°C). Grease a 10-inch (25 cm) pan with coconut oil or other healthy oil and set aside.
Step 2: Meanwhile, add all ingredients to a medium sized bowl.
Step 3: Mix the ingredients until well combined and no lumps remain.
Step 4: Pour the cornbread dough into the prepared pan and smooth the surface.
Step 5: Bake for 35-40 minutes until the top is browned and golden. A good rule of thumb to check doneness is to insert a toothpick. If it comes out clean, the cornbread is ready to be taken out of the oven. Finally, remove from the oven and allow to cool for 15-25 minutes before slicing and serving.
Expert advice
- Make sure you mix the dough well so that no lumps remain.
- Do not overheat the corn bread – it will be too dry. Keep an eye on how it bakes in the oven. As soon as it has browned and turned golden, run the toothpick test and remove the cornbread from the oven.
- For this classic presentation, use a 10-inch cast iron pan to bake cornbread.
- Or use a muffin pan to make cornbread muffins instead.
Variations
The combination of low-carb flour with butter and eggs is a fantastic substitute for traditional corn bread. I love serving this comfort food exactly as it is!
However, many people have add-ons that they like to include. You can add them to this recipe if you want. Check out the many ways to make this cornbread as you like:
- Spice up the dough by adding jalapenos, chilli or paprika. I’ve seen many southern cornbreads baked with jalapenos for a tasty little kick.
- Add a few slices of chopped, cooked bacon or even another type of cheese for a delicious version of the classic cornbread.
- Prefer a sweeter cornbread? Some cornbread recipes contain sugar for a sweeter taste. If you like your recipe so much, you can add some low carb sweetener to get the right flavor.
If it contains additional ingredients, I recommend keeping it between 1/2 cup and 1 cup of additives. This amount is enough to add flavor but will not affect the texture of the final product and will ensure it continues to rise perfectly in the oven.
Serving suggestions
Cornbread is wonderful to enjoy, lightly warmed with a piece of butter and drizzled with sugar-free syrup. Traditionally, this classic quick bread is served with chilli or another hearty soup.
However, since this recipe is for 8 servings, you may want to find some extra cornbread.
This is a great thing considering there are some fun ways to use up leftovers creatively!
I like to cut a piece into small squares and then toast them in a pan. This is the perfect low-carb alternative to toast! Additionally, you can also crumble a slice into a pan and toast it to make breadcrumbs.
Another option is to use cornbread to create a tasty low carb stuffing. It’s great to serve around Thanksgiving, and you can even use it to stuff a turkey!
Storage and reheating instructions
Leftovers can be stored in an airtight container and will stay fresh for up to 5 days at room temperature.
This recipe is great to make over the weekend, so you have a tasty snack or side dish to enjoy all week long!
Additionally, cornbread can also be frozen for up to 3 months. To freeze keto cornbread, I recommend wrapping individual portions in cling film to avoid freezer burn, and storing them in freezer bags or freezer containers. Cornbread defrosts quickly at room temperature.
If you like your cornbread warm, warm it up slightly in the microwave or convection toaster for a few minutes. It will be as tasty as straight from the oven!
Nutrition tips
Have you ever wondered how many carbs are in a small piece of cornbread made with cornmeal?
There can be as much as 30 grams of carbohydrates in a typical dry mix serving! So while it may seem tempting to eat just one piece, even a small piece can have an undesirable effect on your blood sugar levels.
That’s why I recommend this low-carb version of traditional cornbread. With around 14 total carbs and 4 grams of fiber, each slice gives you 10 net carbs. That’s quite a big improvement!
Frequently asked questions
There are quite a few healthy alternatives to cornmeal, but not all of them are low carb. For diabetic-friendly cornbread, a healthy alternative is a combination of almond flour and coconut flour.
Traditional cornbread raises blood sugar levels due to the carbohydrates in the corn-based ingredients and common sweeteners such as sugar. However, this recipe is great for those looking for a low carb lifestyle because carbs are low.
Other Healthy Low Carb Recipes
Looking for more tasty, low-carb recipe ideas that everyone will enjoy? Here are some of my favorites that I know you’ll enjoy:
You can also check out this roundup of healthy low carb dinner recipes for even more great inspiration!
Once you’ve made this dish, don’t forget to let me know how you liked it and rate the recipe in the comments below!
recipe card
Low Carb Corn Bread
Easy Low-Carb Cornbread tastes just like traditional southern cornbread, but without the sugar and starch! This delicious, comfort food can be found in one bowl in just a few steps.
Portions:8 portions
Instructions
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Preheat oven to 350F (180°C). Grease a 10-inch (25 cm) skillet and set aside.
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Add all ingredients to a medium sized mixing bowl.
6 large eggs, 1 cup of milk or cream, ⅓ cup unsalted butter, 1 teaspoon of vinegar, ½ cup of coconut flour, 1 cup of almond flour, 1 teaspoon of sea salt, 1 teaspoon of baking soda, 1 cup cheddar cheese, grated
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Stir the ingredients until well combined and no lumps remain.
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Put the corn dough on the prepared baking sheet and smooth the top of the dough.
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Bake for 35-40 minutes, until the top is browned and golden and a toothpick inserted comes out clean. Remove from oven and allow to cool 15-25 minutes before slicing and serving.
Notes to the recipe
Variations: You can add other ingredients, but limit yourself to 1 cup of additives to make sure it doesn’t affect the texture of the final product. Some ideas are jalapenos, chili or hot peppers. Or boiled and chopped bacon for a more savory cornbread. Or add a low carb sweetener for a sweeter bread.
Serving suggestions: Best served warm with a hearty soup like chili. But you can cut them into small pieces and fry them in a pan for a low carb alternative to croutons. Or crumble cornbread into low-carb breadcrumbs. Alternatively, you can use cornbread to make a tasty low carb stuffing.
Storage: Leftovers can be stored in an airtight container and will stay fresh for up to 5 days. You can also freeze individual portions wrapped tightly in cling film to avoid freezer burn and store in freezer bags for up to 3 months.
Nutritional information per serving
Nutrition Facts
Low Carb Corn Bread
Amount per serving
Calories 332
212 calories from fat
% Daily Value*
Fat 23.6g36%
Saturated Fat 10.4g52%
trans fats 0g
polyunsaturated fats 1g
monounsaturated fats 3.3g
cholesterol 174.8 mg58%
Sodium 370.5 mg15%
Potassium 286.5 mg8%
Carbohydrates 14.3g5%
Fiber 4g16%
Sugar 7.7g9%
Protein 16.5g33%
Net carbs 10.3g
* Daily percentages are based on a 2000 calorie diet.
#Carb #Corn #Bread
