Keto Cornbread

5 from 1 vote

The corn flavor makes this bread. Feel free to leave out the sweetener if you prefer and unsweetened cornbread or increase it if you like a sweeter bread! I like to serve this with a whipped flavored butter.

Course Side Dish

Cuisine American

Keyword american, bread, corn, dairy-free, holiday, nightshade-free, side, thanksgiving, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 299kcal

Author Jenny Ross

Ingredients

4 large eggs
1/3 cup butter melted, or butter flavored coconut oil for dairy-free
1/4 cup cashew milk or almond milk, unsweetened
1/4 cup monk fruit powdered, or 1/3 cup allulose
1/2 teaspoon salt
2 teaspoons cornbread flavor
2 cups almond flour blanched
2 tablespoons coconut flour
2 teaspoons baking powder
3 tablespoons hemp hearts optional for texture

Get Recipe Ingredients

Instructions

Preheat the oven to 350°F and grease an 8-inch pan with melted butter or coconut oil, if dairy free. Set aside.
Combine all ingredients except hemp hearts in a blender and blend until completely smooth. Stir in hemp hearts, if using and pour into prepared pan, smoothing the top with a spatula.
Bake for about 30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn the bread out to cool completely.

Notes

Protein:Energy Ratio: 0.37

Nutrition