Almond Flour Corn Bread

Low carb cornbread slices stacked on white plate, chili in bakcground.

Almond flour corn bread is a simple and delcious addition to any meal! Great with soups, chili or even part of your holiday meal. Naturally gluten free, grain free, paleo, low carb and can be made vegan and keto friendly!

Course Side Dish

Cuisine American

Keyword almond flour corn bread, gluten free corn bread with almond flour, low carb cornbread

Prep Time 5

Cook Time 30

Resting Time 10

Total Time 45

Servings slices

Calories 157kcal

Author Samantha Rowland

Cost $4.42 Recipe/$0.37 Serving

Ingredients

3 tbsp. ground flax $0.21
6 tbsp. water $0.00
1/2 cup dairy free milk $0.29
1 tbsp apple cider vinegar $0,06
1.5 tbsp honey $0.41
2 tbsp olive oil $0.22
2 cups almond flour $2.93
2 tbsp. tapioca flour (or arrowroot or cornstarch) $0.16
1 tsp baking powder $0.06
1 tsp baking soda $0,05
1/2 tsp sea salt $0.03

Instructions

Preheat the oven to 375F.
In a large bowl combine the wet ingredients: ground flax, water, dairy free milk, apple cider vinegar, olive oil and honey. Stir well to combine.
To the wet ingredients, add the dry ingredients: almond flour, tapioca flour, baking powder, baking soda, salt. Stir well to ensure all the dry ingredients are well combined with the wet.
Add a piece of parchment to the baking dish, spray it with non-stick (avocado oil, olive oil spray).
Spoon the batter into the baking dish, making sure you evenly distribute it and that it's flattened out before baking.
Bake in 375F oven for 30 minutes (28 minutes if you use a 8X8 pan).
Remove from the oven, allow to cool 10 minutes before removing from the baking dish and slicing.

Notes

Top tips

I used a 5 X 9 baking dish to get thick pieces, but also tested this in an 8 X 8 glass pan. You will want to cut the cooking time to 28 minutes for the 8 x 8 pan to account for the batter not being as thick.
Personally I love the flavor from the honey in this recipe. To make this lower in carbs, use your favorite low carb liquid sweetener. Make this vegan by using maple syrup instead of honey.
Be sure to let the cornbread rest at least 10 minutes before slicing so the bread has a chance to set up. There are no eggs so the cornbread is fragile in the beginning.
Reheat this almond flour cornbread in the oven or toaster oven (or even the air fryer) instead of using the microwave or eating it cold. Trust me the best part of this recipe is the crunchy outside and the moist, tender center and you only get that crispy outer exterior by reheating it in the oven/toaster oven.
Be sure you have fresh baking powder and baking soda to ensure the most lift of the corn bread. Expired or old baking powder or baking soda can cause the corn bread not to rise appropriately and be dense.

Other ingredients you can add:

Drained green chilis
Crushed red pepper flakes
Drained pickled jalapenos

How to make this taste more like traditional corn bread:

Corn extract (I haven't tried this but it's recommended by many keto bloggers)
Freeze dried corn powder (get this from putting freeze dried corn in the food processor and blending to a powder). You will want at least ¼ cup of this powder.
Replace up to 1/2 cup of almond flour with gluten free corn meal if you can tolerate corn.

If you can tolerate butter or ghee, I would highly recommend using that in place of the olive oil (and spreading more on top when it’s hot).

Can you make this nut free?

Yes! You can make your own sunflower seed flour by blending roasted sunflower seeds in a high speed blender or food processor until they resemble fine grains of sand (don’t take it too far or you will have sunbutter).

You cannot use coconut flour in place of almond flour.

Storing leftovers

Fridge: Store leftover low carb cornbread in the fridge for up to 5 days in a well sealed container. You can leave it on the counter for about 24 hours but I would recommend storing in the fridge long term.
Freezer: Freeze individual slices by wrapping them in plastic wrap then storing them in a freezer safe bag or container. The plastic wrap can help keep the cornbread from getting freezer burn. Freeze for 2-3 months (be sure to label your cornbread with the date and use by date). Defrost on the counter or in the microwave.
Reheat: As I mentioned before, this gluten free corn bread with almond flour is best reheated in an oven, toaster oven or air fryer to ensure the outside gets crispy and the inside stays tender and moist. The crust is really one of the best parts of this, so don’t skip reheating it this way!

Nutrition