Carl’s Amazing Keto Corn Bread
Miss corn bread much? I did. This is a basic almond flour bread made with baking powder, but with a twist. The secret to this amazing facsimile of corn bread is the use of a couple key ingredients that fool the senses: taste, smell, and sight.
Let’s start with flavor. I found this amazing “corn bread” flavoring online that has zero carbs but brings that buttery sweet corn essence that you get when you break open a piece of corn bread right out of the oven.
Secondly, I use Allulose as the sweetener. There is no chemical aftertaste, and it does absolutely nothing to my blood sugar.
Finally, corn bread is yellow. I add a drop of yellow food coloring to complete the illusion. You won’t believe it!
Photos will follow soon.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 2 cups almond flour extra fine
- .5 cup allulose or other sweetener
- 1 tsp Salt
- 3.5 tsp Baking Powder
- 1 cup heavy cream
- 1/3 cup avocado oil
- 1 egg
- 16 drops corn bread flavoring (see link above)
- 1 drop yellow food coloring
Ingredients
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Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan, a cast iron pan, or a cupcake pan.
- Mix wet ingredients and dry ingredients in separate bowls.
- Combine all ingredients and mix thoroughly.
- Pour batter into pan(s) and cook for 20-25 minutes or until golden brown on top.
Some people use chopped up baby corn as an ingredient to add more of a corn flavor and texture…
…and carbs.
Not nearly as much as regular corn…