I add just a bit of cornmeal to the mixture for that authentic flavor we all love. Even with the cornmeal, a serving has just 3 grams of net carbs. This keto cornbread is tender and fluffy. The combination of almond flour and a small amount of cornmeal makes it taste almost like true cornbread, albeit with a less pronounced corn flavor. The small amount of cornmeal I add makes the experience as authentic as possible. This bread has officially joined my arsenal of “never feel deprived on the keto diet” recipes. It’s one of those beloved foods that you think you’ll just have to give up, but as it turns out, you actually don’t.
Ingredients
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener. Melted butter: European butter tastes great, but any butter will work. Almond flour: I use blanched and finely ground almond flour. I don’t recommend using a coarse almond meal in this recipe. Coarse cornmeal: Only ¼ cup (use gluten-free if needed). Kosher salt: I use Diamond Crystal Kosher Salt. Baking powder: Gluten-free if needed, and please make sure it’s fresh and not expired.
Whisk the eggs with stevia and melted butter. Whisk in the almond flour, cornmeal, salt, and baking powder. Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes in the pan on a wire rack before slicing and serving. You can use a standard square 8-inch baking dish. The bread will not be as tall, but it won’t be flat either. But don’t use anything bigger than that, or the bread will be too flat. If you use a smaller rectangular pan, you’ll need to bake the bread for about 25 minutes. If you use a larger pan, 20 minutes should do it. A reader recently emailed me that she successfully baked this bread in an 8-inch cast-iron skillet. So that’s an option too.
Recommended Cornmeal
I typically use Bob’s Red Mill coarse-grind cornmeal. I believe that with the very little I use here, a coarse grind has the biggest effect in terms of flavor and texture. Note that this cornmeal isn’t marked by the company as gluten-free, while their medium-grind cornmeal is.
It’s great with chili (try my no-bean chili recipe! It’s excellent). It’s the perfect addition to your Thanksgiving table - serve it with soft salted butter. I love it with sweet butter for breakfast. My kids like to drizzle it with just a little honey. I sometimes use sugar-free honey. It goes well with BBQ dishes, such as these oven-baked ribs. And it’s an excellent side for rich soups - try it with this vegetable beef soup.
