I LOVE chili, but I MUST have corn bread with it. Or crackers or something! Well, this cornbread recipe fit the bill perfectly.
OK, OK, you got me. I’ll confess that it’s not real cornbread with the corn meal or anything, but this is a really good approximation. The secret is a corn flavor concentrate that makes these little muffins taste like cornbread. For real! I got the organic extract from Nature’s Flavors. This company also has a great video on the difference between extracts and concentrates and how to cook or bake with them. It was well worth the few minutes to watch as I learned a bit about the whole subject that I did NOT learn from Mom.
On a side note: I also bought an apple concentrate flavor from the same company that I will use in a fool-them apple pie made with chayote instead of apples. It should be really good.
IMPORTANT! For some, just the little bit of alcohol in extracts and concentrates can kick them out of ketosis. So consider that before using extracts if you are determined to stay in ketosis at all times. This company also has a line of extracts and concentrates that are specifically Keto friendly so, check it out.
I had planned on making cheddar jalapeno cornbread, but it turned out that I did not have any jalapenos on hand. To spice up the muffins I added cayenne powder. They turned out great.
As with most Keto bread recipes, this calls for a ton of eggs, but not to worry. This corn bread does not taste “eggy” at all.
Low Carb Keto Cornbread
Don’t forget to take the eggs out of the fridge before you start gathering all of your supplies. This will bring them up to room temp.
- 2 cups almond flour
- 1/2 cup almond meal
- 1-1/2 cup shredded cheddar cheese
- 1/2 cup butter, melted
- 2 tsp corn concentrate flavoring
- 2 tsp baking powder
- 1/2 tsp salt
- 6 eggs at room temperature Optional: any spices that you want to add (I used 2 tsp cayenne powder since I didn’t have any jalapenos)
- Preheat oven to 400 degrees. Prepare muffin tins by spraying with cooking spray. (I use avocado spray.)
- Mix all of the dry ingredients in a large bowl, combining thoroughly.
- Whisk wet ingredients together and add to flour mixture in large bowl. Combine. Don’t worry, there will be little lumps.
- Spoon batter into greased mini muffin tins.
- Bake for 15-18 minutes until golden brown.
- Let cool a bit and then turn out onto a plate.
- Store in an airtight container for a week or refrigerate for two weeks OR freeze for up to six months. (I usually store in a baggie in the fridge since they will all be gone in a week or two anyway.