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.
Preheat the oven to 350°F (175°C).
In a blender, puree the drained corn. Add and blend in the eggs, liquid egg whites, water, melted butter, and vanilla extract.
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.
Pour the wet mixture into the bowl with the dry ingredients and mix until fully combined.
Grease a 9" x 13" pan and pour the batter into it.
Bake at 350°F for about 35 minutes or until a toothpick inserted into the center comes out clean.
Let the cornbread cool before cutting.
Servings 24
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.