Gluten-Free Low-Carb Cornbread
This Keto-Friendly High-Protein Cornbread is a delicious spin on traditional cornbread. Made with almond flour, coconut flour, and naturally sweetened with erythritol and stevia, this recipe is perfect for those following a low-carb, gluten-free, or diabetic-friendly diet. Packed with protein from whey and a subtle sweetness, it’s the perfect side for any meal, without compromising on flavor or dietary goals. Whether you’re enjoying it fresh out of the oven or reheating it for later, this cornbread can satisfy your cravings while keeping you on track.
Ingredients
Instructions
1. Preheat Oven:
Preheat the oven to 350°F (175°C).
2. Prepare Wet Ingredients:
In a blender, puree the drained corn. Add and blend in the eggs, liquid egg whites, water, melted butter, and vanilla extract.
3. Mix Dry Ingredients:
In a separate mixing bowl, combine the almond flour, granulated erythritol, whey protein powder, coconut flour, konjac flour, stevia extract, baking soda, acacia gum, xanthan gum, cream of tartar, and salt.
4. Combine Wet and Dry:
Pour the wet mixture into the bowl with the dry ingredients and mix until fully combined.
5. Pour into Pan:
Grease a 9" x 13" pan and pour the batter into it.
6. Bake:
Bake at 350°F for about 35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Let the cornbread cool before cutting.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Cholesterol 32mg11%
- Sodium 208mg9%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 5g10%
- Sugar Alcohol 2
- Net Carbs 2.5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
