Low Carb Cornbread

A comforting and moist low carb cornbread recipe that brings back nostalgic flavors without the carbs, perfect as a side dish or stand-alone snack.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Bread, Side

Cuisine: American, Southern

Calories: 120

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup Almond Flour A great low-carb alternative that adds a moist texture and nuttiness.
1/2 cup Coconut Flour Absorbent flour that gives structure to your bread.
1 tsp Baking Powder Provides the perfect rise.
1/2 tsp Salt Enhances all the flavors perfectly.

Wet Ingredients

3 Large Eggs Acts as a binder while adding moisture.
1/3 cup Unsweetened Almond Milk Keeps the batter moist without adding sugar.
1/4 cup Melted Butter or Coconut Oil Adds richness; butter preferred for classic taste.

Optional Additions

Your favorite herbs or cheese Customization options like cheddar or rosemary.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk until evenly mixed.
In another bowl, whisk together the eggs, almond milk, and melted butter.
Pour the wet ingredients into the bowl with the dry ingredients, mixing until just combined. A few lumps are okay.
Transfer the batter into the prepared baking dish and spread it out evenly.

Baking

Place in the preheated oven and bake for about 25-30 minutes. It’s done when the top is golden brown and a toothpick comes out clean.
Allow the cornbread to cool for about 10 minutes before slicing. Serve it warm with butter or alongside your favorite soups or chilis.

Notes

Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage. Prepare the batter the night before for a quick bake in the morning. Avoid overmixing and ensure to cool it before slicing to prevent crumbling.