Description
Super simple and amazingly authentic Keto Vegan Cornbread. Perfect on the side or underneath our delicious Keto Vegan Chili. (Recipe Here) This low carb treat is made with blanched almond flour and a surprising twist that brings the whole recipe together and will make. you swear you just ate full carb cornbread! Read on!
Ingredients
- 5 cups Blanched Almond Flour
- 1 tbsp Baking Powder
- 1/3 cup Stevia or Monk Fruit Allulose blend ((See Notes for Sweetness guide))
- 1 tsp Himalayan Pink salt
- 10 TBSP Miyoko’s European Style Cultured Vegan Butter, Unsalted ((melted))
- 1 TBSP Avocado Oil for greasing the pan
- 2/3 cup Unsweetened Soy Milk ((See notes for soy alternatives))
- 1 tsp of lemon juice ((See Buttermilk notes))
- 18 TBSP JUST™ Egg
- 1 tbsp Sweet corn extract
Instructions
- Preheat the oven to 400°F (204°C). Grease a 10-inch cast iron skillet with Avocado Oil.
- In a large mixing bowl, mix blanched almond flour, baking powder, choice of sweetener, and Himalayan salt.
- Stir in the melted butter, almond milk and JUST™ Egg, until smooth. Stir in the sweet corn extract.
- Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.
Notes
SWEETNESS GUIDE:
When using Monk Fruit or Stevia Allulose Blend, use this as your sweetness guide.
- Lightly Sweet – use 1/3 cup
- Sweeter – use 1/2 cup
- Extra Sweet – use 2/3 cup
SOY ALTERNATIVES:
If you have allergies, you may wish to try some other plant-based milk alternatives.
- We use Organic Westsoy Unsweetened Soy Milk because of its high protein and very low carb content with no other added ingredients.
- However, if you have a soy allergy, you may use plain unsweetened almond milk.
- If you have a nut allergy you may use unsweetened oat, rice, or hemp. Let us know if you use one of others and the results that you get!
BUTTERMILK:
We love buttermilk biscuits, cornbread, pancakes etc. Here is the way you can mimic it and keep it vegan and keto!
- Add the lemon juice to the plant-based milk a few minutes before you mix the milk into the recipe.
- This will allow the milk to curdle a bit and give that tangy goodness you crave in Buttermilk Cornbread!
CORNBREAD MUFFINS:
Want smaller servings? Or crave a good hot muffin with keto apple butter? Try this!
- Place cupcake liners in a muffin tin.
- Fill 2/3 of each cupcake liner with Keto Vegan Cornbread batter
- Bake for 25-30 min at 400°
- Prep Time: 5
- Cook Time: 35
- Category: Bread
- Method: Oven
- Cuisine: Southern
Keywords: Keto Vegan Buttermilk Cornbread, Cornbread, Keto, Vegan, Buttermilk Cornbread
