More like corn (free) bread right?! Different yes, but expect this grain free and keto cornbread quick bread to be deliciously moist, lightlysweet,and ridiculously easy to whip up!
Keto Cornbread Style Quickbread
Deliciously Sweet
Perhaps a little obvious, but don’t expect this grain free cornbread to taste like corn (because well, no corn!). It’s a little like our famous keto tortillas, different but they serve the same delicious purpose!
So expect this cornbread to be a little sweet (let’s not get into the eternal cornbread debate here lol!), nice and moist, and with an awesome crust (!!).
A perfect pairing for both sweet and savory alike (ahem, chili pretty pls!).
Fact is, this might be the only bread recipe on the site thus far that gets a nice crust. And while I know that many cornbread recipes barely even brown, I used to whip mine up in a (very!) hot cast iron skillet so the bottom ended up nice and crisp.
I learned this trick from a friend’s grandma (yup, same one who kindly shared all her chili secrets!). Luckily there’s no need to do that here as the crust simply happens.
The Flours
This keto cornbread uses a mix of super fine almond flour, golden flaxseed meal, whey protein isolate, and a touch of xanthan gum.
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).
Whey protein isolate. This one is pretty much a must if you’re baking the bread in a pan (say as opposed to muffins), as it will ensure your bread doesn’t collapse post-bake. Having said that, you can sub it with more almond flour and bake it in a muffin pan (smaller baked goods have don’t require as much structure). Not exactly the same, but works well.
Keep in mind that this ingredient varies tremendously from brand to brand, and I’ve only tried (and super happy!) with Isopure’s Zero Carb Unflavored. Update: I’ve since tried this grass-fed whey protein isolate and it also works the charm (a bit pricier, but undoubtedly higher quality)!
The Sweetener
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
One Last Thing
Don’t forget to whip up a batch of our heartwarming keto chili! #soulmates
(The Ultimate!) Keto Cornbread
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 144 g almond flour
- 60 g golden flaxseed meal
- 20 g whey protein isolate
- 2 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 3 eggs
- 1/4-1/3 cup allulose erythritol or xylitol, to taste*
- 2 teaspoons apple cider vinegar
- 84 g butter melted & cooled
- 80 g sour cream
Serving suggestions
Instructions
- Preheat oven to 350°F/180°C. Line a 8x8" baking pan with parchment paper, set aside.
- Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
- Add eggs and sweetener to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
- Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!).
- Transfer the batter into the prepared pan, smoothing out the top with a wet spatula.
- Bake for 40-50 minutes, until deep golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as it begins to brown (around min 20 for me). The bread will collapse somewhat while cooling, don't sweat it (simply the fact of life with keto breads!).
- Remove from the pan after 10 minutes and allow to cool completely before digging in. The cooling is no joke for this bread guys, as it truly does continue to cook and set as it cools you'll get a 'wet' texture if you cut beforehand.
- Store in an airtight container for 3-4 days or in the freezer for a couple months. Serve warm with a pat of butter (non negotiable in my book!).
This was nice to pair with the chili. It didn’t exactly taste like cornbread, but it did have a nice texture and buttery flavor. I did not have whey protein, so instead I subbed with half coconut flour and half psyllium husk powder.
Hi Paola. Love your recipes. I’m a girl from the Midwest and cornbread calls to me. I hate to ask for a substitution but I can’t/won’t eat Flax (breast cancer survivor). Does the recipe need it for structure or could I just leave it out or is there a substitution?
Thank you!!
Can’t wait to try all the variations! Great job everyone!
I can’t believe how good this recipe is. I was so skeptical it would taste like cornbread with the ingredients listed, but here I am about to make a second batch in the same day as everyone loved it so much. Thanks for all your hard work, you have made keto delicious and easy for us!
This bread passes with my pickiest kids! Nice texture, could be adapted for other quick breads.
This is delicious! My only issue is when I’m mixing the batter after alternating the dry ingredients with the sour cream. This batter keeps climbing up my beaters onto the mixer and making a mess of itself. Have you tried this in a Kitchen aid stand mixer while using the dough hook? I wonder if this would help?
Is there anything I can sub for the whey protein isolate?
BEST stuff ever! I make them in muffin cups and usually keep a batch in my freezer for soup days. 🙂 My 4yo LOVES them. And I quote, “Mommy, these are the BEST muffins!” 🙂
I’ve used arrowroot powder 1/4c because I was breastfeeding and my little cant do dairy. I haven’t tried pea protien but it might work?.. I could have the little bit of carbs it added.
I used pea protein powder.
I made this tonight with your chili recipe, definitely going on the list of things to make again. The “cornbread” was not dense or rubbery, didn’t taste like almonds too strongly, and most importantly, soaked up some of the chili juices to make for a delicious bowl of gnom-gnom.
I did end up having to use some collagen peptide protein powder because the only whey I had on hand was vanilla flavored (not making that mistake again…). It still turned out great. I will try with whey powder next time to see the difference.
can you cut it into cubes and toast it to make corn bread dresing ( stuffing) ?
Yes!
Could white egg powder substitute whey? And instead of sour cream may it work coconut cream+ACV? I’d like to try this recipe but need it to be dairy-free… Thank you!
She says in the blog post that you can just use more almond flour in place of the whey protein.
Hey Paola , thx for sharing this awesome recipe !
It’s so yummy 😉😋
My pleasure Tanja! xo!
This cornbread recipe is so goooood! Mines turned out crispy on the outside and great cornbread consistency on the inside. I had to stop myself from eating. Very flavorful and very delicious. It was slightly sweet like Jiffy cornbread but tastes better. This will be a definite staple (in Keto land a good recipe is everything). I can wait to try the 90 second bread recipe.
If I wanted to add corn bread flavoring, how much would I add?😊
I’m honestly not sure as it’s not an extract I use
You go, Girl! This “cornbread” is the best “KETO” bread ever!!! Easy to make. Had everything on hand. Didn’t make any substitutions. I baked it in my toaster oven and it was done in 30 minutes, nicely browned, bouncing back, pick inserted in center came out clean — and best of all, it smelled like CORNBREAD!! I couldn’t believe my nose, so I asked my spouse what his nose detected, and he agreed with me. Texture is delightful — not at all dry like some recipes made with nut flours. I’ve already made “YESSSSS” notes on the printed recipe and put it in my “KETO Go-To” notebook. Thanks so much for doing the work on this one!
Could you please give us the ingredient list without the measurement in grams. This looks delicious!
Below ‘metric’ is an option for US cups
All I have is whey protein powder … can I use that instead of the isolate?
You’re amazing!!! I recently discovered I’m allergic to almonds, UGH. How can I substitute coconut flour in your almond flour recipes? Please, I’m in serious need, as this affects our family of 5. They LOVE gnom gnom. Thank you so much for your time and guidance.
How much corn bread flavoring would I add?
I can’t use xanthan gum or any gums. Do you think subbing psyllium husks would do any good for the structure? Or what subs do you recommend for the x-gum?
Is the apple cider vinegar really necessary…am not a fan of ACV.
You don’t taste it, its for a chemical reaction (you can use other vinegars too, such as white or rice ;)!) xo!
Curious what the purpose of ACV is since there is no baking soda for it to react with.
Can I make a few substitutions to make this non sweet Jalapeño corn bread? I do not like the taste of sweet cornbread.
I have corn bread flavoring. How much would I add to this?
You can buy a cornbread flavoring now, I’ll be adding this to mine.
I’ve made this at least 6 times and I love it! The first time I forgot the baking powder and I used brown flax seed. It still turned out great. I have tried it both with golden and brown flax and find I like the brown better for some reason. However, my absolute favorite thing is adding banana extract (1 to 1.5 tsp) after everything is mixed. If I add it before mixing it tends to dry things out. This is my new “banana bread” (especially good with unsalted butter on top and bits of dark chocolate). I wasn’t sure if I should add my vinegar to my egg/sweetener mix and then add the butter…but now I add the vinegar to the butter and then add them to the whipped egg/sweetener mix together. It tends to make the mixture moist. I also put the tinfoil on top at 20 minutes regardless of color. My bread is always golden and perfect. I love your recipes but this one is my favorite so far. Thank you!
Regarding regrinding the Golden Flaxmeal do I measure the amount first and THEN GRIND? or do I use regrinded in the amount needed. No one has every said or commented on that. I love you website and love all your recipes that I have tried. Thanks for all your hard work.
if you do it by weight, it shouldn’t matter
It’s the same amount – I measure 60 grams, then grind. I’ve remeasured after grinding and it’s still 60 grams, but sometimes you have to make sure you get everything out of the grinder or it will be 59 grams – hope that helps!
Delicious! The texture is perfect. This time I added some dried, powdered chamomile (contents of one tea bag) to the recipe in the wet phase, and it gave it a great corn-like flavour (since I’ve always found chamomile tea reminds me of Sweet Corn). Fabulous recipe! Thank you.
Wow! What a great idea! I’d never made that association before- but chamomile really is reminiscent of corn in flavor. Thanks!
Great idea, thanks for the input!!!!
Greetings Paola! I adore you and your recipes. You are amazing. I make a hush puppy version of almond flour cornbread. You just add 1/2-1 cup of grated cheddar cheese and finely hand diced sweet or white onion (the tiny dice let’s the onion cook. I do not and cannot add any gums, but for structure I do add 1 envelope plain gelatin, 1 tsp cream of tartar, 1/8 tap ginger powder and finally 1 Tbsp warm water plus 1 tsp flaxmeal/mix it & let this sit 5 mins. Take care.