I’ve given an all-American favourite a low carb makeover – try this fluffy and moist Keto cornbread! It’s perfect for dunking into soup or mopping up gravy and works as a quick snack if you’re on the go. I love a bit of Mexican flavour, so I’ve added cheese, bacon and jalapeños. But the recipe works just as well without – you’re the boss! 
Cornbread is one of the cornerstones of American cuisine, and I came to love it when I was living in the US as a teenager. I always preferred the savoury over the sweet version and adored its moist, crumbly butteriness.
Can I have cornflour on Keto?
Here’s the crux. Cornmeal will kick you out of ketosis instantly. Even if you’re not doing Keto, it’s a high carb food. Cornflour and cornmeal – ground dried maize – contain 79g carbohydrates per 100g and very little fibre. Add the fact that corn is often genetically modified and can contain mycotoxins (a fungus), the thought of “real” cornbread might become a little less appealing.
That’s why I want to share this Keto cornbread with you today. It’s a gluten free “no corn cornbread” – basically, you’re getting the cornbread texture and feel without the drawbacks.
I’ve used ground almonds (equivalent to almond meal or coarse almond flour in the US) as opposed to fine almond flour. Its texture is closer to the rustic feel of cornmeal. Obviously, almond meal does not taste EXACTLY like cornmeal. But this bread is soft and fluffy, with a moist, buttery crumb – a really good substitution!
How to make Keto cornbread – step by step:
1.) Combine the dry ingredients in a bowl. Then grill the bacon until crisp.
TIP: For a cheesier bread, add an additional 1/4 cup of shredded cheddar.
2.) Whisk the eggs until they are frothy and have doubled in size. Then add the cream, melted butter and apple cider vinegar (if using) and blend briefly.
TIP: Don’t over-whisk when adding the butter and cream to the eggs or they will deflate and the bread will be a little denser.
3.) Combine the egg mixture with the dry ingredients and stir with a fork or spatula. The dough will thicken quickly. Last, fold in the bacon pieces and jalapeños.
4.) Transfer into a WELL-GREASED cast iron skillet or 9 x 5 inch casserole dish (lined with parchment) and bake for circa 30 minutes.
Tips and tricks for your “no-corn” Keto cornbread:
The recipe is very versatile. You can add the cheese, bacon and jalapeños on top of the cornbread instead of stirring them into the dough. Purists can leave them out altogether and even add a tablespoon of erythritol if you’re after a sweet cornbread.
The apple cider vinegar helps give the cornbread a better rise – but it’s optional – leave it out if you don’t have it.
This recipe high in fibre (= grrrreat for your digestion) because of the flax. I chose golden flaxmeal as opposed to brown flaxmeal. The taste is similar, but I wanted the end result to look like “proper” cornbread. If you cannot source ground flaxseed, you can blitz whole golden flaxseeds in a food processor and make your own flaxmeal.
The whey protein powder helps with the crumb structure. If you don’t have whey, you can replace it with more almond meal / ground almonds (and if available, use 1/2 tsp of xanthan gum as well).
Top Tip: If you live in the US, check out this zero carb corn extract on Amazon. It’s got some good reviews and would add that extra corn flavour!
Don’t have a cast iron skillet? No problem! I’ve made this recipe using a 9 x 5 inch pyrex casserole dish. Line the dish with parchment paper to prevent the bread from sticking. You could even make cornbread muffins using a muffin pan.
Love Mexican? Then you’ll love these recipes:
- Crispy Low Carb Keto Taco Shells
- Keto Low Carb Tortilla Chips
- Keto Turkey Chili
- Sugar Free Mexican Chocolate Fudgesicles
Tried this recipe? Give it a star rating below!
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Keto Cornbread
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Ingredients
- 1 cup / 100g almond meal / ground almonds / coarse almond flour NOT super-fine
- 1/4 cup / 25g golden flaxseed meal
- 3 tbsp whey protein powder unflavoured
- 3 tbsp coconut flour
- 2 tsp baking powder
- 1/3 tsp sea salt optional
- 4 eggs
- 1/3 cup / 65g butter melted
- 1/3 cup / 70g heavy / double cream
- 1.5 tsp apple cider vinegar optional
- 4 slices streaky bacon
- 2 jalapenos
- 3/4 cup plus 1/4 cup shredded cheese I used medium cheddar
Instructions
- Preheat the oven to 350° F / 180C / 160C fan.
- Place the bacon on a greaseproof lined baking tray and bake for 20 minutes until crisp. Flip half way through cooking for even crispness! Allow to cool and chop into small bits.
- In a medium bowl mix all dry ingredients - almond and coconut flour, flaxseed meal, whey protein, baking powder, salt. Last, add 1/4 cup of grated cheese, bacon and jalapenos and stir.
- In a different bowl, beat the eggs with an electric mixer for about 3 minutes until airy and lighter in colour. Add the butter, cream and apple cider vinegar and briefly whisk again until just combined. (Don’t over-whisk!!)
- Add the dry ingredients and fold until fully incorporated.
- Pour the batter into a well-greased 10 inch skillet or 9 x 5 inch casserole dish and top with 3/4 cup of cheese.
- Bake for circa 30 minutes until you can insert and remove a skewer without any crumbs sticking and golden on top.
- Allow to cool slightly before removing from the pan. Place on a wire rack to cool before slicing.
Video
Notes
Nutrition
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Bracha Yarden says
Can’t get whey powder where I live (only whey, which we don’t use because of lactose intolerance). Can I/do I need to substitute it with something else? What do you suggest?
Katrin Nürnberger says
I would just replace with more almond flour 🙂
Ali says
Any substitute for whey powder?
Katrin says
You can probably replace it with more almond flour.
Dee says
This recipe looks yummy! Have you ever or would you suggest that this can be baked as muffins?? Can’t wait for your reply please.
Katrin says
I haven’t tried it, but it would definitely work as muffins. I’d go for 180 celsius / 356 Fahrenheit for about 18-25 minutes, depending on size. They’re done when browned and a knife comes out clean – place aluminium foil on top if necessary to prevent them from going too dark.
Rowena Ferrer says
Can you use cornmeal instead of whey powder?
Katrin says
You could definitely try that!
Jennifer says
Can’t have coconut flour …….. would you replace the coconut flour with more almond flour and would the quantity be like for like or more?
Katrin says
Hi Jennifer, you can use double the amount of almond flour in place of the coconut flour. Coconut flour absorbs way more liquid than almond flour.
Sophie says
Love this recipe! It’s crumbly and cheesy, just the way I like it. I topped it with more chilli because I like a bit of spice!
Katrin says
That sounds yum!
Fiona says
Finding it hard to locate unflavoured whey protein powder, it all seems to be vanilla/strawberry/chocolate. Can you recommend one please (UK)?
Katrin says
Sure! I got mine on Ocado, the brand is called Pulsin.
Lori says
What is double cream? And could I use all flax and coconut flour instead of the almond flour ?
Katrin says
Double cream is what we call heavy cream over here in the UK. If you wanted to replace the almond flour with coconut flour I recommend you use only half the amount stated as coconut flour absorbs more liquid 🙂
Wanda says
Oh Katrin this recipe is something to drool over. All I need is the the double cream to make it.
Can I use natural plain yoghurt in place of it? if so, I can go ahead and make it now.
Your recipes are something else, they never fail
Katrin says
Hi Wanda, I’ve made almond flour cakes with yoghurt before, so I would say that using yoghurt instead of the cream should work just as well. 🙂
Janie says
This recipe sounds really good, I just have one question. What is streaky bacon and where can I get it? I want to make it but don’t want to mess it up with regular bacon.
Katrin says
Hi Janie, its the bacon strips you can see in the video. But to be honest, any grilled and then cut up bacon pieces should work 🙂
Connie Caraway says
While this might resemble cornbread, a true southerner knows that you cannot have cornbread without corn meal
Katrin says
Hi Connie, of course, it will always be exactly what it is – a substitution. Not saying you need to give up “real” cornbread for life 🙂
Valerie Collins says
Lady, you are absolutely amazing!
Katrin says
Haha, THANK YOU!!!!