Keto Cornbread Or Muffins With Almond And Coconut Flour
This Low-Carb Keto Cornbread Recipe can be made savory or sweet and almost cake-like. Eat it plain, as a dessert with butter and sugar-free maple syrup, or use it to make a killer stuffing!
Preheat oven to 350 degrees. Lightly grease a 10-inch cast-iron skillet or line a muffin tin with paper cups. *Note-This recipe makes 14 muffins but can be cut in half to make 7.
In a large bowl, whisk together the dry ingredients including the blanched almond flour, coconut flour, baking powder, sea salt, and sweetener. Break up any clumps with your fingers.
In a separate bowl, combine the avocado oil, eggs, and non-dairy milk.
Pour the wet ingredients into the dry and mix well.
Pour the batter into the greased cast-iron skillet and bake 30 - 35 minutes, or until the top is browned and the center feels set and firm to the touch. For muffins, bake 20-25 minutes
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Notes
For nut-free: Omit the blanched almond flour and use 1 cup + 2 tablespoon coconut flour. Then, increase the eggs to 8. The rest of the recipe stays the same. This version has a bit of a sweeter taste with more of a cake-like texture.
A word of caution: not all coconut flour is the same! Some are much more absorbent than others. I recommend using Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, ensure it has a soft and fluffy texture, not gritty or grainy. However, I cannot guarantee the results if you use another brand.
For the sweetener, I like to use a monk fruit/allulose sweetener blend, allulose (not quite as sweet as the other sweeteners), or xylitol because it makes the crumb extra soft and has ZERO aftertaste! However, any low-carb white granulated sweetener will work.If using an erythritol-based sweetener, the crumb may turn out a bit drier, so I recommend using ½ cup of non-dairy milk.
I prefer my cornbread fairly sweet, so I always use ½ cup of sweetener but feel free to reduce or omit the sweetener. If you omit the sweetener, you can taste the coconut flour more.
Be careful if you use xylitol - it is toxic to dogs!
If using this recipe to make dressing or stuffing, I recommend omitting or only adding a tablespoon or two of sweetener. I also recommend an erythritol-based sweetener (if using a sweetener) so it will dry out and crisp up for the dressing.
Leftovers can be stored loosely covered at room temperature for 3 to 4 days or refrigerated for up to a week. They can also be tightly wrapped with plastic wrap, placed in a freezer-safe baggie, and frozen for 2 to 3 months. Thaw at room temperature when ready to eat.