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! Quite a lot of bacon, actually. Because, well, why not?
How to Make Low Carb Cornbread with Bacon
Add almond flour, baking powder, and granular low-carb sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC) to a large bowl and stir well to combine. Add some beaten eggs and cooled melted butter.
Add some chopped cooked bacon, salt and black pepper. Mix well.
Spoon the mixture into a loaf pan lined with baking parchment (the overhang makes it really easy to remove after baking!).
Bake in a preheated oven for 18-20 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, melted and cooled
- 1 cup almond flour
- 2 tbs Lakanto, or similar sweetener
- 1 tsp baking powder
- 3 eggs, beaten
- 8 slices bacon, cooked and chopped
- salt and black pepper
- Preheat the oven to 375F. Line a loaf pan with baking parchment.
- In a large bowl, mix together the almond flour, sweetener and baking powder.
- Add the beaten eggs, melted butter, bacon, salt and pepper. Stir well.
- Spoon into the loaf pan and bake for 18-20 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 (quarter of whole recipe - two squares)
Nutrition InformationYield 4 Serving Size 2 Squares
Amount Per Serving Calories 440Total Fat 40gSaturated Fat 11gCholesterol 167mgSodium 340mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 1gProtein 15g
Inspired by this recipe on food.com
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