Delicious Keto Cornbread (Golden & Flavorful!)
Enjoy the comforting taste of cornbread without the carbs with this Delicious Keto Cornbread! Made with a blend of almond and coconut flours, this golden-hued bread is moist, tender, and infused with classic cornbread flavor, thanks to a clever secret ingredient. Perfect as a side for chili, stews, or simply with butter, this delightful addition to your health journey is sure to become a favorite here in beautiful Puerto Vallarta!
Yields: 16 servings Prep time: 20 minutes Cook time: 40-45 minutes
Ingredients:
- 1 cup blanched almond flour
- ½ cup coconut flour
- 2 tablespoons baking powder
- ½ teaspoon turmeric (for color)
- 4 tablespoons granulated Swerve (or your preferred granular erythritol blend)
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 10 – 14 drops cornbread flavoring (food-grade flavoring extract)
- 1 cup (2 sticks) butter, melted
- ½ cup heavy whipping cream (HWC)
- ½ cup full-fat sour cream
Equipment:
- 9×9 inch glass baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Food processor
- Spatula
- Aluminum foil
- Wire cooling rack
Instructions:
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C).
- Butter a 9×9 inch glass baking pan generously.
- Cut a piece of parchment paper to the size of the bottom of the pan and place it in the bottom, smoothing it out. The butter will help hold it in place.
- Mix Dry Ingredients: In a large bowl, whisk together the blanched almond flour, coconut flour, baking powder, turmeric, and granulated Swerve. Whisk very well to ensure no lumps remain in the flours.
- Prepare Wet Ingredients (Food Processor): In a food processor, combine the shredded mozzarella cheese, eggs, cornbread flavoring, and the melted butter.
- Blend until the mixture is completely liquified and smooth.
- Combine & Form Dough: Pour the liquified wet ingredients from the food processor into the bowl with the dry ingredients.
- Stir well with a spatula until a thick, cohesive dough forms. It will be quite thick.
- Add Cream & Sour Cream: Stir in the heavy whipping cream and sour cream, folding gently until they are well blended into the dough. The dough will become softer but still thick.
- Bake: Pour the batter into the prepared 9×9 inch pan and smooth out the top with a spatula.
- Place in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the pan from the oven. Cover the cornbread loosely with aluminum foil to prevent the top from getting too brown.
- Continue baking for another 10 – 15 minutes (total baking time 40-45 minutes). Test the center with a toothpick – it should come out dry and clean when fully cooked.
- Cool & Serve: Remove the pan from the oven and place it on a wire cooling rack. Allow the cornbread to cool for at least 1 hour before attempting to remove it from the pan. This is crucial for it to set properly.
- Once cooled, lift the cornbread out of the pan using the parchment paper, slice into 16 servings, and enjoy!
Tips for Success:
- Cornbread Flavoring: This extract is key to achieving that authentic cornbread taste without actual corn. Find it online or in specialty baking stores.
- Mozzarella in Food Processor: Blending the mozzarella into the wet ingredients helps it melt seamlessly and contribute to the “corny” texture and color without adding actual corn.
- Don’t Skimp on Buttering the Pan: Generous buttering helps prevent sticking and adds flavor.
- Cooling Time: Allowing the cornbread to cool completely is vital. Like many keto baked goods, it needs time to set and firm up properly for the best texture and to prevent crumbling.
- Swerve Granulated: While other granular erythritol blends can work, Swerve is known for its good texture and minimal aftertaste.
- Turmeric: The turmeric is solely for color, giving it that classic yellow cornbread look. It won’t affect the taste in this small amount.
- Storage: Store leftover cornbread in an airtight container at room temperature for a couple of days, or in the refrigerator for up to a week. It also freezes well.
Recipe Analysis & Dietary Classification:
This Keto Cornbread is a delightful addition to your health journey!
- Low-Carb: Yes, by using almond and coconut flours and erythritol-based sweetener.
- High Fat: Yes, from the butter, mozzarella, heavy whipping cream, and sour cream.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
Read on how to prepare keto pralines.
