Keto Cornbread (Edit recipe)

Of course this isn’t REAL cornbread, at least not in the sense that it has any actual corn in it. But it sure tastes like it! I know it’s hard to believe but trust me on this. If you loved real cornbread back in the day but want a healthier, low carb option, this is the recipe for you. And check out my new video to see how easy it is to make!

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	154
Fat:	13 g
Carbohydrates:	7 g
Protein:	7 g
Cholesterol:	24 g
Sodium:	276 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 12

Ingredients

1 Tbsp Unsalted Butter
3/4 cup Coconut Flour
1/2 cup Almond Meal/Flour, (Bob's Red Mill)
1/4 cup Swerve Granular (sugar substitute)
1 Tbsp Baking Powder
1/2 tsp Xanthan Gum, (optional)
1/2 tsp Sea Salt
6 Eggs, room temperature
1/2 cup Unsalted Butter, melted
1/4 tsp Cornbread flavoring, OR vanilla
1/4 to 1/2 cup Water
4 Bacon, Slices, cooked and crumbled (optional)
2 Jalapeño, diced (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375F, and add 1 tbsp butter to the pan. Place the pan in the oven as it preheats.
In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in the eggs, butter, and cornbread flavoring. Stir in 1/4 cup of the water. If the batter is still overly thick, stir in more water, a tablespoon at a time.
Stir in the bacon and jalapeno, if using.
Remove the hot skillet from an oven (don't forget to wear an oven mitt!) and brush the melted butter around the skillet.
Spread the batter in prepared skillet and bake 20 to 25 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.