Keto cornbread

Keto cornbread

Although cornbread is a somewhat regional dish, it’s universally loved. Having a delicious keto option is truly a treat. This version has a crisp crust, and a soft, but coarse crumb.

Keto cornbread

Although cornbread is a somewhat regional dish, it’s universally loved. Having a delicious keto option is truly a treat. This version has a crisp crust, and a soft, but coarse crumb.
USMetric
8 servingservings

Ingredients

  • ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
  • 13 cup (1¼ oz.) 80 ml (35 g) oat fiber
  • 13 cup (115 oz.) 80 ml (33 g) whey protein isolate (unflavored)
  • 1½ tsp 1½ tsp baking powder
  • ¼ tsp ¼ tsp salt
  • 4 oz. 110 g butter, melted
  • 13 cup 80 ml bacon fat or coconut oil, melted
  • ¼ cup 60 ml water
  • 4 4 eggeggs
  • ¼ tsp ¼ tsp corn extract (optional)
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat oven to 350°F (175°C). Place a greased 10" (25 cm) cast-iron skillet in the oven to heat while you make the cornbread.
  2. Combine all dry ingredients in a bowl.
  3. Add the melted butter, bacon fat, eggs, and water. Beat with a hand mixer. Stir in the corn extract.
  4. Pour the cornbread mixture into the hot cast iron skillet and bake for about 18 to 20 minutes or until lightly browned and firm to the touch.

Tips

The corn extract is optional, but provides a more authentic, corn-like flavor. If you don’t have a cast iron skillet, a pie tin or small oven-proof skillet will work.

Whey protein isolate has casein and lactose removed and is not the same as whey protein, which can be highly insulinogenic. Please check the ingredients on whey protein isolate to make sure there are no added sweeteners.

Oat fiber is the pure insoluble fiber from the outer husk of the oat. Because it is not digestible, it does not impact blood glucose.

Storing

You can store this bread in the refrigerator for up to 5 days. I you want to freeze it, you can do so for up to 3 months. We recommend slicing it first and placing parchment paper in between for easy access to the right amount.

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What did you think? Please share your thoughts in the comment section below!

29 comments

  1. 1 comment removed
  2. Yvonne
    What brand of corn extract was used in this recipe
    Reply: #4
  3. Yvonne
    Where do i purchase oat fiber
    Reply: #5
  4. Kristin Parker Team Diet Doctor

    What brand of corn extract was used in this recipe

    Amoretti sweet corn extract.

  5. Kristin Parker Team Diet Doctor

    Where do i purchase oat fiber

    Netrition.com or Amazon.com - it tends to not be widely available in grocery stores. Look for Lifesource or Trim Healthy Mama as they are more mild in flavor.

  6. Nilima
    Is oat fiber grain/gluten free? Is their an alternative ingredient to this?
    Reply: #7
  7. Kristin Parker Team Diet Doctor
    Trim Healthy Mama brand is certified gluten free. There is no great substitute for oat fiber as it gives a good texture and adds bulk without adding any carbs.
  8. Marilyn
    I looked on amazon, $35.00 for 2 oz. of corn flavoring. Is it really that good? Do you use it for anything else? I love and miss cornbread.
  9. Danny
    :( I had really high hopes for this. It ended up tasting like an omelet. And the texture was nothing near the texture of cornbread.
    Reply: #10
  10. Danny
    Update:. Apparently I didn't wait long enough for it to set. I had some this morning and it was PERFECT! Could have used a tad more corn extract but that's a matter of personal taste.
  11. Susan Goode
    Instead of the pricey corn extract, I used what I had. Buttered Popcorn flavor from LorAnn Oils. Tasted good to me. The Amoretti might have been better, but man! Whew at the price.
  12. Anita
    I'm getting ready to make the cornbread and my skillet is hot. I don't add any grease to my skillet? Right?
    Reply: #13
  13. Kristin Parker Team Diet Doctor
    The first step does call for the skillet to be greased.
  14. Faye
    Great recipe!!
  15. Ruthann
    this is fabulous! While the corn extract is pricey it's worth it, especially since you use such a small amount. I figure at least 25 skillet's worth in a bottle and it makes a difference. Be careful what brand of Oat Fiber you use. I attempted to cheap out on this ingredient the first time and it was beyond nasty! Lifesource brand was light and fluffy and helped to give this an almost true cornbread texture. Will be making this again and again. Thank you Kristie for bringing back one of my favorite foods to the Keto world!
  16. Mary Jo
    Is there a substitute for whey protein isolate? I don't use that so it only comes in large containers and is very pricey.
    Reply: #17
  17. Kristin Parker Team Diet Doctor
    There is not a good substitute for the whey protein isolate. You can get Isopure unflavored in smaller 1lb packages from Amazon.
  18. Ledia
    i love every kristie recipe except this one. i just made three cornbread versions including this one. for this one i bought oat fiber and isopure to make this and this is just horrendous in every way. i prefer both the simple almond flour or coconut flour ones any day. i do love the corn extract tho and that makes
    those better.
  19. Angelica
    Salvado de Avena es lo mismo que la fibra de avena ?
  20. 1 comment removed
  21. Lois A.
    I accidentally rated it 1 star, but I love this recipe! It's the closest thing I've found to real cornbread, especially in texture. Definitely 5 stars!
  22. K Ray
    This cornbread is so yummy, thank you Kristie. I can't wait to share this and your chili with my coworkers. I might try it with cheese and jalapenos if I do will I need to change any of the ingredients?
  23. Danna
    This will be my go-to "cornbread" recipe forever! I use my cast iron skillet so it gets a nice crust, the texture is amazing, and it's refreshing to have a consistently good Keto bread recipe that is nut free. I used this as the base for Thanksgiving "cornbread" dressing last year, and it turned out great. (The quality of ingredients does matter, as others have said. Lifesource oat fiber is a must, as other brands can have a nasty smell and texture that affects the final product. Isopure is the only whey protein brand I've used, at I get great results so I'm sticking with that, too. I get them on Amazon, but I've heard others have found good prices on other websites.)
  24. Jennifer
    Unfortunately I really didn’t care for this recipe. I made it exactly as written, including the corn extract, and using the brands recommended in the comments. Even with the corn extract, I felt it wasn’t anything like the texture or flavor of cornbread. It needs a bit more coconut flour to replicate the gritty corn texture, but then the mixture would require additional liquid. The DD coconut flour bread is actually more cornbread-like than this recipe.
    Reply: #25
  25. Kerry Merritt Team Diet Doctor

    Unfortunately I really didn’t care for this recipe. I made it exactly as written, including the corn extract, and using the brands recommended in the comments. Even with the corn extract, I felt it wasn’t anything like the texture or flavor of cornbread. It needs a bit more coconut flour to replicate the gritty corn texture, but then the mixture would require additional liquid. The DD coconut flour bread is actually more cornbread-like than this recipe.

    Thanks for your feedback!

  26. Scott
    This was pretty good. I didn't have any bacon fat on hand so I used coconut oil. I didn't necessarily care for the slight coconut smell and taste but it was tolerable so I would say Kristi hit it out of the park on this recipe. I will be using bacon fat next time though. I liked how the finished product didn't come across as "heavy" in its texture. It really did look a whole lot like grandma's cornbread! I made keto cornbread last Christmas and it wasn't as good as this. I look forward to using this recipe in December!
    Reply: #27
  27. Crystal Pullen Team Diet Doctor

    This was pretty good. I didn't have any bacon fat on hand so I used coconut oil. I didn't necessarily care for the slight coconut smell and taste but it was tolerable so I would say Kristi hit it out of the park on this recipe. I will be using bacon fat next time though. I liked how the finished product didn't come across as "heavy" in its texture. It really did look a whole lot like grandma's cornbread! I made keto cornbread last Christmas and it wasn't as good as this. I look forward to using this recipe in December!

    Thank you for your feedback on this recipe. My family loves it as well and I loved using my cast iron skillet to make something as traditional as cornbread!

  28. isydora
    Great recipe, but I didn’t like the Buttered Popcorn flavor from LorAnn Oils. I also used a bit more, which was a big mistake, since the taste is quite artificial. Still, the cornbread is really good, easy to make, and I’ll be making it again.
  29. LINDA
    I have a recipe for a quick and easy chicken tamales, but it calls for 2 cups of self rising yellow cornmeal mix. Do you have something that would be more keto friendly that I could substitute for this?

    Love this cornbread recipe and thought perhaps you would know if there was something I could use in the recipe I have.

  30. LINDA
    update to looking for a substitute for cornmeal mix. Could I just use the dry ingredients listed in this recipe and Then after I mix it with the other recipe I would use the corn extract. The tamale recipe I have used 2 cups added to chicken, some vegies and 2 cups of salsa. Would I need 2 cups of your cornbread dry mix or would it need to be adjusted?
    Reply: #31
  31. Kristin Parker Team Diet Doctor

    update to looking for a substitute for cornmeal mix. Could I just use the dry ingredients listed in this recipe and Then after I mix it with the other recipe I would use the corn extract. The tamale recipe I have used 2 cups added to chicken, some vegies and 2 cups of salsa. Would I need 2 cups of your cornbread dry mix or would it need to be adjusted?

    We have not tested using these ingredients as a cornmeal mix.

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