More like corn (free) bread right?! Different yes, but expect this grain free and keto cornbread-style quick bread to be lightly sweet, deliciously moist and ridiculously easy to whip up!
Keto Cornbread Style Quickbread
Perhaps a little obvious, but don’t expect this grain free cornbread to taste like corn (because well, no corn!). It’s a little like our keto tortillas, different but they serve the same delicious purpose.
So expect this cornbread to be a little sweet (let’s not get into the eternal cornbread debate here!), nice and moist, and with an awesome crust (!!). A perfect pairing for both sweet and savory alike (ahem, chili pretty pls!).
Fact is, this might be the only bread recipe on the site thus far that gets a nice crust. And while I know that many cornbread recipes barely even brown, I used to whip mine up in a (very!) hot cast iron skillet so the bottom ended up nice and crisp.
I learned this trick from a friend’s grandma (yup, same one who kindly shared all her chili secrets!). Luckily there’s no need to do that here as the crust simply happens.
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).
Whey protein isolate. This one is pretty much a must if you’re baking the bread in a pan (say as opposed to muffins), as it will ensure your bread doesn’t collapse post-bake. Having said that, you can sub it with more almond flour and bake it in a muffin pan (smaller baked goods have don’t require as much structure). Not exactly the same, but works well.
Keep in mind that this ingredient varies tremendously from brand to brand, and I’ve only tried (and super happy!) with Isopure’s Zero Carb Unflavored.
You’ve got good options here. Erythritol (Lakanto is awesome here) and Xylitol (non-corn though to avoid tummy troubles!) are my top choices (no aftertaste at all!). Pyure is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
One Last Thing
Don’t forget to whip up a batch of our heartwarming keto chili! #soulmates
Grain Free & Keto Cornbread-Style Quick Bread
More like corn (free) bread right?! Expect this grain free and keto cornbread-style quick bread to be lightly sweet, deliciously moist and easy-peasy!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Preheat oven to 350°F/180°C. Line a 8x8" baking pan with parchment paper, set aside.
Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
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.
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!).
Transfer the batter into the prepared pan, smoothing out the top with a wet spatula.
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!).
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.
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!).
*How sweet? I like mine very lightly sweetened, so 1/4 cup does it for me. But if you like yours on the sweeter side, even 1/2 cup will work (and the bread will have a tad bit more structure).
If making cornbread muffins, they'll bake in roughly 25-30 mins.
Please note that nutrition facts were estimated per (generous!) slice, assuming a cut up of 9.