This low carb cornbread doesn’t contain any corn – but it is a good alternative to a traditional recipe – AND it has added bacon!
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This cornbread recipe isn’t very traditional due to the absence of corn! The replacement is almond flour, which adds to the texture and slight sweetness. This is definitely worth trying – plus I’ve added bacon!
Melt the butter in a small microwave-proof bowl and leave to cool.
Add almond flour, baking powder, and granulated Splenda (or whichever low-carb sweetener you prefer) to a large bowl and whisk well to combine.
In a separate bowl, beat some eggs and add the cooled melted butter. Add the two mixtures together with some chopped cooked bacon, salt and black pepper. Mix well. Spoon the mixture into a loaf pan lined with baking parchment. Bake in a preheated oven for 20 minutes or until cooked through.
Let cool slightly then remove from the pan and cut into eight squares. Serve while still warm with a little butter too, if you like!
Low Carb Cornbread with Bacon - a #lowcarb alternative to the traditional recipe Click To Tweet
- 2 tbs unsalted butter
- 1 cup almond flour
- 2 tbs granulated Splenda or preferred low carb sweetener
- ½ tsp baking powder
- 3 eggs
- 8 slices of cooked bacon chopped
- Preheat the oven to 375F.
- Melt the butter in a small microwave safe bowl. Let cool.
- In a large bowl, mix together the almond flour, sweetener and baking powder.
- In a separate bowl, beat the eggs then add the cooled butter.
- Add the two mixtures together plus the bacon. Stir well. Spoon into a loaf pan lined with baking parchment.
- Bake for 20 minutes or until cooked through.
- Let cool for a few minutes then place on a chopping board and cut into 8 squares. Serve warm, with butter if desired.
5g net carbs per serving
Inspired by this recipe on food.com
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