As a Southerner, I find it surprisingly easy to eat low carb. Most of our best recipes involve meat and fresh veggies anyway, and it’s easy to switch out potatoes for say, okra and tomatoes, roasted asparagus, or fresh green beans and still have a wonderful meal.
But there are some things you just find yourself longing for from time to time and wishing there were a keto option available. That is where this “corn”bread comes in. As you can imagine, there is no corn. For that matter, there is no flour either. The substitute for both of those in this Keto Cornbread is keto friendly almond meal. it is amazing how well the almond meal mimics the grit of corn meal. Does this taste exactly like cornbread? Nope. If you want something exactly like cornbread, you need to make cornbread. This has a similar grit to cornbread but like most keto breads it is decidedly more eggy in texture. Will it hit the spot if you’ve been keto for a while and just dying for something akin to cornbread without going off plan? Absolutely. I suggest making up a batch of my Zippy Beef Stew, using low carb veggies, and serving this alongside it.
You’ll need: Butter, heavy cream, eggs, almond meal, salt, and baking soda.
Almond meal is pretty easy to find nowadays. I get it at Walmart and Kroger on the baking aisle.
Melt butter and place in medium bowl. Add heavy cream to cool the butter a bit (this will prevent your eggs from cooking when we add them).
Add all other ingredients and stir until well incorporated.
Pour batter into greased 8×8 baking dish.
Bake at 350 for thirty – 40 minutes or until browned on top and set in center.
Note: Keto Cornbread can be a little persnickety with baking time so I encourage you to err on the side of baking a little more rather than baking a little less. It is difficult to overbake this but easy to underbake.
Allow to cool completely.
I cut keto cornbread into nine pieces. It freezes well so if you’re the only one on keto in your family, you could make a pan and then freeze individual squares in the freezer.
Enjoy a little taste of the old days without going off plan!
- 1/2 cup butter, melted
- 2 cups heavy cream
- 3 eggs
- 1 cup almond meal*
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Place melted butter in medium bowl. Add heavy cream and stir. Add all other ingredients in order and stir until well incorporated.
- Pour batter into greased 8x8 baking dish and bake at 350 for 30-40 minutes or fully browned on top and set in center. Allow to cool completely.Note: This dish is a little persnickety with baking time so I encourage you to err on the side of baking a little more rather than baking a little less. It is difficult to overbake this but easy to underbake.
Guess what is coming up next?Yum