This has been my go-to “bread” side-dish for years – it goes especially well with chili. Surprisingly similar to real cornbread, it has a pleasingly light and fluffy texture, and a mild flavor. It’s got a decent amount of protein per piece (7 grams = same as a large egg), and is an excellent vehicle for lots of good-for-you pastured butter! 😋 You can also cut it up into cubes and bake them to make croutons, and you can use those croutons as a base for an excellent stuffing (hello, Thanksgiving!)
Because of the inflammatory nature of almonds (they have a high Omega 6:3 ratio of 279:1, where optimal is 1:1 😲), I don’t make this too often, but it does make a really nice occasional low carb treat.
You have 2 options with this recipe – you can make it with Keto honey (or other Keto liquid sweetener) to keep it lower carb, or you can make it Paleo (and not low carb/Keto) by using real honey (don’t use maple syrup – I’ve tried, it’s not good in this 😝).
Dr. Emily's Keto Kornbread
- 1 glass bowl
- 1 whisk
- 4 large eggs
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup Keto honey (or use regular honey for Paleo = 12g carbs per serving vs 4g in the Keto version)
- 1½ cups almond flour blanched, finely ground
- Preheat oven to 325°F.
- Add all ingredients except almond flour to a medium sized glass bowl and whisk well.
- Add almond flour and whisk until smooth.
- Pour into a well greased, 8"x8" baking pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center of the bread comes out clean.
- Let cool for at least 5 minutes before slicing.