Low Carb Cornbread (with actual cornmeal!)
This easy low carb cornbread combines cornmeal with keto-friendly ingredients for a delicious side perfect with chili or buttered on its own.
Ingredients
dry ingredients
- 120 g cornmeal (medium grind)
- 96 g almond flour
- 30 g golden flaxseed meal
- 20 g whey protein isolate
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
wet ingredients
- 135 g heavy whipping cream (at room temp or use buttermilk, skip vinegar)
- 1 tablespoon apple cider vinegar
- 4 eggs eggs (at room temp)
- 0.25 cup allulose (or erythritol/xylitol, to taste)
- 84 g butter (melted & cooled)
additional
main
- my famous keto chili my famous keto chili
Instructions
- Mix cornmeal, cream, and vinegar; let rest 20 minutes.
- Preheat oven to 350°F (180°C). Prepare muffin tray or cast iron pan.
- Combine dry ingredients; whisk thoroughly. Whisk eggs, sweetener, and butter until airy, then add dry mixture and cornmeal mix.
- Divide batter into pan, smooth top, and bake 24-27 minutes until golden and toothpick comes out clean.
- Cool 10 minutes, then serve warm with butter or alongside chili.
Notes
For best texture, cool cornbread completely before serving. Store in airtight container for 3-4 days or freeze for longer.