Louisiana Keto Cornbread
TINY KETO CHEF · Breads & Baking
Louisiana Keto Cornbread
A savory, Southern-style keto cornbread designed to deliver true cornbread flavor and texture without being cake-like or overly sweet.
Ingredients
- 3 eggs
- 1/4 cup heavy cream
- 1/3 cup melted butter
- 1 tablespoon sweet corn extract
- 3 cups almond flour
- 1/2 tablespoon baking powder
- 1 tablespoon monk fruit sweetener (granular)
- 1 tablespoon inulin
- 1/2 teaspoon salt
- 1 tablespoon milled golden flaxseed
- 2 tablespoons butter for skillet
Instructions
- Preheat oven to 400°F.
- If using a cast iron skillet, place it in the oven while preparing the batter.
- In a bowl, whisk eggs, heavy cream, melted butter, and sweet corn extract.
- In a separate bowl, combine almond flour, baking powder, monk fruit, inulin, salt, and flaxseed.
- Add wet ingredients to dry and mix until fully combined.
- Remove skillet from oven, add butter, and swirl to coat.
- Pour batter into skillet or prepared pan.
- Bake 35–40 minutes until golden and set.
- Cool slightly before slicing.