Quick Keto Coconut Flour “Cornbread”

Quick Keto Coconut Flour “Cornbread”

Quick Keto Cornbread

This recipe is designed to teach everyone how to make quick keto cornbread
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Course: Side Dish
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 16 slices
Calories: 104kcal


  • 120 grams coconut flour (17 TBS)
  • 15 grams baking powder (1 TBS)
  • 1 gram salt (1/4 tsp)
  • 61 grams brown or granulated sweetener of choice, adjust to taste (5TBS) I used brown monkfruit sweetener
  • 4 large eggs, room temperature
  • 1/2 cup butter, melted and cooled
  • 120 grams plain yogurt or sour cream (1/2 cup)
  • 14 grams corn extract or cornbread flavoring, adjust to taste (1 TBS)


  • Preheat oven to 350 degrees. Line an 8×8 inch cake pan with parchment paper. Allow the paper to hang over the sides for easy removal
  • In a large mixing bowl sift or whisk all the dry ingredients together until fully combined and there are no lumps in the dry ingredients
  • Stir the eggs in until combined and all the dry ingredients are moist. Stir in the melted butter until fully combined and smooth. Stir the yogurt and extract in until fully combined and a smooth moist dough has formed
  • Form dough into a ball and massage for 2 minutes to absorb any extra moisture. Place into prepared cake pan and press evenly throughout the pan
  • Pace into preheated oven. Bake at 350 degrees for 30-35 minutes or until golden on top and a tester comes out clean
  • Remove from oven. Allow to cool in pan at least 30 minutes or until firm. Grasp overhanging parchment paper and carefully lift the bread out of the pan. Transfer to a wire rack and allow to cool completely before slicing
  • Once cooled slice and serve. Store leftovers in an airtight container at room temperature up to 3 days


Serving: 1slice | Calories: 104kcal | Carbohydrates: 1.7g | Protein: 2.96g | Fat: 8.05g

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