Keto Breakfast KETO DIET

EASY KETO CORNBREAD

EASY KETO CORNBREAD. Tender, flavorful and it actually tastes like cornbread.

You’re going to love how easy and delightful this keto cornbread recipe is for anyone who is missing a good cornbread .

For the perfect meal, serve this keto cornbread with Keto Chili. You’ll want to make my Keto Stuffing if you are looking for more keto side dishes .

On the keto diet if you thought you’d never be able to have cornbread , you might want to make this keto cornbread recipe.

The combination of flavors from the turmeric, butter, sugar-free sweetener and almond flour are incredible.

Actually tastes a lot like cornbread, this low carb cornbread .

The butter adds the sweet cornbread flavor and the texture.

CAN I USE AN EGG REPLACER?

Because of the amount of eggs that it calls for, I haven’t tried using an egg replacer in this keto cornbread recipe .

On similar recipes that chia egg and flax egg worked well, I have had others comment , but they didn’t rise as much.

HOW TO STORE KETO CORNBREAD

In an airtight container at room temperature for up to three days, you can store this keto cornbread . For up to a week, you can also store this low carb cornbread in an airtight container in the refrigerator .

CAN I FREEZE KETO CORNBREAD

Yes, you can freeze this . Just note that in the freezer, it tends to dry out .

Warm in the microwave with a damp paper towel over the top, to reheat. Into the low carb cornbread, this will help add moisture back .

INGREDIENTS

  • 2 cups almond flour
  • (we like the Lakanto Maple Flavored Syrup)¼ cup sugar-free sweetener
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon turmeric
  • ¼ cup butter, melted and cooled
  • 3 large eggs, room temperature

INSTRUCTIONS

  1. Preheat oven to 350°F . An baking pan(8″X8″), grease ; Put it aside.
  2. Mix the almond flour, sugar-free sweetener, baking soda, salt, and turmeric in a large mixing bowl.
  3. Add in the eggs and butter, and mix until no lumps remain and the batter is smooth.
  4. Into your prepared pan, pour the batter and smooth the top.
  5. Until the top starts to darken and the center is set, bake for 20 – 22 minutes (always start with the lowest time).
  6. From the oven, remove and before cutting, let cool completely .
  7. At room temperature, store in an airtight container .

NUTRITION INFORMATION:

YIELD: 16
SERVING SIZE: 1
Amount Per Serving:
CALORIES: 133
TOTAL FAT: 11g
SATURATED FAT: 3g
TRANS FAT: 0g
UNSATURATED FAT: 8g
CHOLESTEROL: 43mg
SODIUM: 109mg
CARBOHYDRATES: 4g
NET CARBOHYDRATES: 2g
FIBER: 2g
SUGAR: 2g
PROTEIN: 4g

Leave a Comment