LOW CARB KETO 2.0 PLUS CORNBREAD
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We have gone out of our way to create better side dishes and snacks, as well as bread and other foods we know people miss and crave when trying to maintain a keto lifestyle.
This cornbread is one of those research has turned up a better way to make. You can fully enjoy this cornbread because it is low carb, keto friendly and tastes great, while even looking like corn bread. I dress mine up even more by mixing keto honey in my batter and then slathering keto honey on top and down into slits on each slice. I love sweet tasting corn bread.
Low Carb Keto 2.0 Plus Cornbread Tastes good and is good for you due to a few key factors:
1. Ingredient choices:
Low-Carb Flours:
Recipes often use a mix of almond flour and coconut flour, which are significantly lower in carbs than traditional cornmeal.
Cornmeal Substitute:
Baby corn is sometimes used to provide that “corny flavor” with fewer calories and lower starch content than regular sweet corn. Some recipes also use corn extract to get the flavor, as does this recipe, without the carbs.
Sweetener Alternatives:
Using sugar substitutes like Swerve helps to replicate the slight sweetness of cornbread without the added sugar and carb content of traditional recipes.
Healthy Fats:
Fiber-Rich:
Ingredients like almond flour, coconut flour, and flaxmeal are rich in fiber, which aids digestion and can help lower cholesterol levels.
2. Nutritional Advantages:
Lower Net Carbs:
By replacing high-carb ingredients with low-carb alternatives, these cornbread recipes have a reduced net carb count, making them suitable for a ketogenic or low-carb diet.
Higher Fiber Content:
The use of low-carb flours increases the fiber content, which offers various health benefits, including improved digestion and potential weight management support.
Potential Health Benefits:
Low-carb diets, including Keto 2.0, may positively impact blood sugar levels, weight management, and potentially even support mental clarity and mood.
3. Flavor Enhancement:
Cornbread Flavoring:
Some recipes specifically call for cornbread flavoring to impart that authentic taste without relying on cornmeal.
Buttery Richness:
The use of butter provides a classic and satisfying buttery taste that enhances the overall flavor profile.
Optional Add-ins:
You can further enhance the taste by adding ingredients like bacon, jalapeños, or cheese, which add savory notes and exciting textures.
In summary:
Low Carb Keto 2.0 Plus Cornbread achieves both a delicious taste and positive health benefits by strategically selecting low-carb, fiber-rich, and flavorful ingredients to emulate the traditional cornbread experience while adhering to keto and low-carb dietary principles.
LOW CARB KETO 2.0 PLUS CORNBREAD
Equipment
- Caste Iron Skillet
Ingredients
- 3 1/4 cups almond flour fine grain
- 7 tablespoons Whey Protein Isolate Unflavored Powder
- 1/2 cup swerve or lakanto see sweetener notes below granular
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup heavy cream
- 3 eggs
- 2 teaspoons corn extract
Instructions
- Prep.
- Preheat oven to 375 F.
- Place cast iron in the oven for 10 minutes.
- Then grease the cast iron with oil.
- Mix.
- Combine dry ingredients in a large bowl.
- Warm heavy cream (1/2 cup) in the microwave for 30 seconds.
- Pour heavy cream over the top of your dry ingredients, along with the eggs (3) and corn extract (2 teaspoons). Stir to combine.
- Bake.
- Pour batter into the warmed cast iron skillet, and bake in the preheated oven for 30 minutes.
- You’ll know the cornbread is done once the top is golden and it begins to crack. And there it is, low carb CORNBREAD! You made from scratch!!
Notes
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it’s 70% as sweet as sugar, so you may need to add more to taste.
