Keto cornbread
Golden, crumbly-edged cornbread baked in a hot cast-iron skillet, made with almond flour and no corn at all. Lightly sweet and a little tangy from sour cream, it is the one to split and butter next to a bowl of chili.
- Time
- 55 min (10 prep + 45 cook)
- Servings
- 10
- Per serving
- 238 kcal
- Protein
- 10 g
Ingredients
- 1 tbsp butter, for the skillet
- 2 cups almond flour, fine, blanched
- 2 tsp baking powder
- 3/4 tsp salt
- 2 tbsp erythritol
- 4 large eggs, room temperature
- 1/4 cup sour cream
- 3/4 cup nonfat Greek yogurt, plain
- 5 tbsp butter, melted
Steps
- Heat the oven to 375°F with a 9 inch cast-iron skillet inside. Add the tablespoon of butter to the hot skillet just before the batter goes in, and swirl it around.
- Whisk the almond flour, baking powder, salt and erythritol together.
- Whisk the eggs, sour cream, yogurt and melted butter together, with 3–4 drops of corn extract if you have it, then stir in the dry ingredients until there are no dry streaks. Pour into the hot skillet; the edges should sizzle.
- Bake 30–35 minutes, until golden brown and a skewer in the middle comes out clean. Cool 10 minutes before cutting into 10 wedges, because almond bread holds together better once it has cooled. Keeps 4 days in the fridge; warm slices in a dry pan or the oven. Freezes 3 months.
Good to know
How do I make it taste more like corn?
Add 3–4 drops of corn extract with the eggs, if you can find it. It gives a noticeable corn flavor, and the bread is still good without it.
Can I use all sour cream?
Yes: use 240 g in all and leave out the yogurt, for a softer, richer crumb at about the same score.
Alternative
Per
- Calories
- 349
- Protein
- (16%)
- 14 g
- Fat
- (74%)
- 29 g
- Carbohydrates
- (9%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 508 mg
More side dishes
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2378 kcal goes into the pot and 757 g of ingredients comes out as about 682 g of food: 349 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.