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(the ultimate!) keto cornbread


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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 9

Cost: $5.62 /serving


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Step 1

Preheat oven to 350°F/180°C. Line a 8x8" baking pan with parchment paper, set aside.

Step 2

Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.

Step 3

Add eggs and sweetener to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.

Step 4

Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!).

Step 5

Transfer the batter into the prepared pan, smoothing out the top with a wet spatula.

Step 6

Bake for 40-50 minutes, until deep golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as it begins to brown (around min 20 for me). The bread will collapse somewhat while cooling, don't sweat it (simply the fact of life with keto breads!).

Step 7

Remove from the pan after 10 minutes and allow to cool completely before digging in. The cooling is no joke for this bread guys, as it truly does continue to cook and set as it cools you'll get a 'wet' texture if you cut beforehand.

Step 8

Store in an airtight container for 3-4 days or in the freezer for a couple months. Serve warm with a pat of butter (non negotiable in my book!).

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