Low Carb Keto “Cornbread”

25 comments

almond flour "corn" bread low carb

This “corn” bread has no corn, but is still amazingly good alongside chili or soup (and it's yellow)! And at only .6 net carbs per serving (that is a POINT 6, less than 1 gram!) it won't have a large impact to your carb count for the day. The green onions provides a great flavor and some moisture, but chives would also be good!


4.9 from 13 reviews
Low Carb Keto "Cornbread"
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This “corn” bread has no corn, but is still amazingly good alongside chili or soup! You can also add a ½ cup of grated cheddar to the mix - but please note it will add slightly to the carb count
Ingredients
  • 1 cup almond flour
  • 1-2 green onions, chopped
  • ¾ tsp. baking powder
  • ½ tsp. salt
  • 2 large eggs
  • 2 tbsp. butter
  • ¼ cup full fat sour cream
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, mix the sour cream, softened butter, eggs and green onions.
  3. Add the almond flour, baking powder and salt and mix again.
  4. Pour into a greased 8” pyrex dish / baking pan and bake for 20 minutes or until the edges and top are slightly browned
Notes
Net carbs = .6 for ⅙ of the recipe (less than 1 gram)!
Nutrition Information
Serving size: ⅙ of pan Calories: 193 Fat: 16.3 Saturated fat: 5 Carbohydrates: 2.8 Sugar: 1 Sodium: 102 Fiber: 2.1 Protein: 6.5 Cholesterol: 87.2

Photo courtesy of ginnerobot on Flickr.

 
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
 

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{ 22 comments… read them below or add one }

1 Heather November 5, 2013 at 8:14 pm

I just made this with some Keto chili. It was soooo good. Put a bunch of butter on top. Discovering almond flour saved me on this diet. I’ve been on it 4 days now and I’ve dropped 5lbs so far. I’m really excited I found your blog. 🙂

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2 win January 19, 2014 at 10:01 pm

Just made these and they were lovely I would recommend them to my friends, first rate 5***** for sure

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3 Leanne April 25, 2014 at 1:06 pm

Wondering if I could substitute coconut flour? 😀

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4 Karen April 25, 2014 at 3:16 pm

Do you have a substitution for the sour cream? I am dairy sensitive. It’s interesting, but after subscribing to a number of keto bloggers, I find they use lot of dairy, especially cheese in their recipes. Would be nice if they posted alternatives to this.

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5 Brittany September 28, 2014 at 10:04 am

Does this taste eggy? I’m having trouble finding a good low carb bread recipe that doesn’t taste like an omelette! I don’t expect it to taste exactly like the regular stuff but the last few I have tried are not even close!

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6 CB April 19, 2015 at 12:38 pm

this definitely does not taste eggy. It does get quite as high as a “regular” recipe but it is a great taste and easy to make.

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7 Hope October 2, 2014 at 9:46 am

Does it have the grainy texture like full carb cornbread? I want to use these to make my dressing with this thanksgiving, but I really need that texture to make it work.

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8 Brittany October 2, 2014 at 3:20 pm

How much is a serving? Your recipe doesn’t say at the bottom. I’m guessing 1/9?

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9 GiGi October 24, 2014 at 7:39 pm

Made these tonight and they are delicious! Will definitely make these again & again.

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10 Heifzilla December 28, 2014 at 3:25 pm

I made this and it was very good. However, according to My Fitness Pal, each piece was 2 net carbs, and I got 8 pieces from the recipe. The almond flour I used alone is 12g net for 1 cup, so I guess it depends on the brand you use.

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11 CD March 16, 2017 at 7:28 am

I came here to say the same thing; I’ve tried to find a brand of almond flour with fewer than 12 net carbs per cup, and I haven’t found any. Still not overly carb-y, especially relative to standard cornbread, but that could easily mislead people who aren’t double-checking the macros for themselves.

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12 Marie Seibel January 4, 2015 at 7:56 am

I’ve made these a couple of times. This morning I baked them in my hamburger bun pans and they were great. I particularly love the texture. In the next few days I’m going to try adding some LC sweetener and vanilla and see if I can come up with a cake. I also have powdered Swerve and will make a bit of icing – maybe with a bit of cocoa. May also use this to make some apple cider baked donuts – using SF powdered cider mix and cinnamon. I’ll let you know how it turns out.

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13 Recee June 16, 2015 at 10:19 am

I just made this with turnip & kale greens. This was perfect! I added a teaspoon of Truvia & pieces of Jalepeno & a handful of shredded cheddar cheese.

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14 Rance April 27, 2016 at 2:46 pm

I plan to make it tonight just like you said with the Jalepeno, a lil bit pf sweetner, and some cheese. Having it with collard greens and stuffed meatloaf. Thanks!!

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15 Dearel Friend July 26, 2015 at 11:13 am

Wanted to thank you for this recipe and let you know I tweaked it a bit, taking cues from some other low carb muffin recipes on the net. I added a fresh chopped up jalapeño chile, a table spoon of cheddar cheese and a quarter cup of soy grits. The low carb soy grits only added a carb or so to each serving and added a little more cornbread type graininess that really enhanced both flavor and texture. (Down 40 lbs in 9 weeks on my Induction I diet!)

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16 Sarah January 8, 2016 at 5:31 am

I made a batch of these to go with soup last night for dinner. They are very easy to make, bake quickly and taste great. We don’t normally eat “bready” things so these were a nice addition to the meal.

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17 Wenchypoo January 18, 2016 at 5:20 am

I made a recipe of your cornbread just yesterday (1/17/2016), but made some changes for what I had on hand: substituted the white and light green part of a leek for the green onions, and Mexican crema for the sour cream (Hubby hates sour cream). Then I combined the cooked recipe with a stuffing recipe *using your cornbread as the bread cubes in the stuffing).

OMG, OMG, OMG! Not only was it absolutely delicious, but it broke through Hubby’s lack of ketone production, and kept his blood sugar in the 70’s all day long. It has been a 20-year battle to keep him off insulin, and he hasn’t produced decent ketones since we started measuring some months ago, but ow he’s in the Ketone Club with .7 instead of a .1 or .2 reading. I think it was the combination of all the fats in both recipes–coconut oil doesn’t do anything for him except create diarrhea.

I’m going to play around with different meats (from the stuffing recipe), and try using actual green onions in your recipe, and see what those do for him. I’m just along for the taste ride! 🙂

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18 NewtoKeto October 29, 2016 at 1:20 pm

This recipe may have single handedly saved me today. I switched my diet to Keto about 8 weeks ago and have been 100% faithful. I have eaten some just terrible recipes and a few good ones since converting. This recipe was “bread” – like without tasting mostly of eggs. This is definitely a 5 star recipe and I can’t wait to make more of your recipes. I am happy that I stumbled upon your blog today. Thank you

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19 KELLY November 3, 2016 at 9:51 am

THIS LOOKS SO GOOD!, LOVE YOUR RECIPES!, BUT I HAVEN’T BEEN GETTING YOUR BLOG/NEWSLETTER IN A LONG TIME, SORRY, COULDN’T FIND A CONTACT INFO.

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20 Shaunda December 6, 2016 at 5:00 pm

I’ve made other recipes and this is by far the best! Bread is one thing I miss on keto from time to time and this certainly saves the day. This makes a batch of six muffins for me and I’m able to have them throughout the week with meals. It’s a game changer for sure! Love them fresh out of the oven with butter 🙂

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21 Sue and Tony January 15, 2017 at 1:30 pm

Just made this. Used 2 green onions and 1/2 cup of cheddar cheese. Didn’t tell my husband I was making it but when he ate it he said, “wow, this is great…. almost tastes like corn bread”….. well good! Next time I will put in a couple of T. of really small diced jalapeno pepper. And the next time after the next time I’ll put a couple of cloves of garlic with the butter and melt it…. this would make really good garlic bread!

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22 Dairy Free February 23, 2017 at 10:27 am

Subbed Quarter cup full fat cream from the top of coconut milk can and half to three quarter Tablespoon apple cider vinegar for the sour cream.
Thank you, this is the first time in a long time that Ive eaten something that not only tasted like a really real biscuit but was delicious also. I truthfully had a hard time sharing these with my saltine cracker eating family when I made this with some whole 30 chili. And so easy to make its awesome. I will at least double the recipe from now on.

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