Delicious Low Carb Cornbread

"This is my very favorite low carb recipe! It's so easy to prepare, and it's done in only 2 minutes in the microwave. The best part is that it only amounts to 1 carb per slice!!! There isn't a trace of corn in the recipe, but try it; it really does taste like cornbread!"
 
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photo by truebrit photo by truebrit
photo by truebrit
photo by truebrit photo by truebrit
Ready In:
5mins
Ingredients:
5
Serves:
8
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ingredients

  • 3 12 ounces ground almonds or 3 1/2 ounces almond flour
  • 1 ounce melted butter
  • 2 large eggs
  • 12 teaspoon baking powder
  • 14 teaspoon salt
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directions

  • In a small bowl, mix wet ingredients, then work in the dry ingredients.
  • Pour into a greased microwave-safe container (about 6-inch square, or thereabouts).
  • Microwave for 2 minutes at power level 8.
  • Cut into 8 slices, about 1 carb per slice.
  • Serve with butter.

Questions & Replies

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Reviews

  1. I made this almond flour "cornbread" with about a 1/4 cup of corn off the cob (put in a food processor) and 2 packets of Splenda. I baked it at 350 for 18 minutes, put it in a greased 6" pan. It is cornbread. I know if added about 12 grams of carbs to the entire recipe...but if you want cornbread that is low carb..this is it.
     
  2. Ok. my mom and I are doing a low carb diet, and We were having chili, and you cant have chili without cornbread, and so we looked up a low carb cormbread recipe. It didnt really taste like cornbread, but it was still good! we did french toast with it too! and it was great, sooo, Great Job! :D
     
  3. I thought this was quick and easy. Not really sure it tasted like cornbread but did have the consistancy of it. I had to cook it for 3 1/2 min in my microwave on high to make sure it was done. Nice "bread fix" thanks!
     
  4. This was easy to make and really took the edge off. You need the chew factor of carbs. Also made you feel full afterwards. Down side is that Almond Flour is not cheap, so this is a treat. I used egg beaters in place of the eggs and it still tasted great. My husband loved it and me for finding the recipe so he could have guilt free bread. Thanks for sharing getting ready to make in right now...Only takes a couple of minutes.
     
  5. I must be the only one who didn't like this. It tasted nothing like cornbread to me. I would rather splurge and eat 1 piece of regular cornbread than the whole pan of this. After 1 bite, it went into the trash.
     
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Tweaks

  1. In order to prevent cooking the eggs before you add to the mix, be sure to allow the melted bitter to cool for a few minutes.
     
  2. I followed the recipe and added packs is Splenda, added from meal and vanilla. I baked it at 375. It actually tasted like corn bread! Thanks for the recipe!
     
  3. Baked it rather than microwaving
     
  4. Baked at 375 until dry all the way through in a buttered cast iron pan. Turned out once it had cooled a bit. Perfect.
     
  5. The two tricks that have helped me make this more like cornbread are 1) bake it in the over. It will taste spongy in the microwave because of how the eggs cook. Think microwave scrambled eggs. 2) If you can, grind your own almond meal, or buy almond meal instead of almond flour to make this. It's a bit more coarse and will remind you more of the texture of cornbread that way. Sure, the taste isn't exactly like cornbread, but if I could eat corn I wouldn't be making this, so I don't expect it to.
     

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