Brown Butter Cornbread with Bacon (Keto, Gluten Free)
Looking for your new favorite side? This Keto Brown Butter Cornbread Recipe with Bacon will totally fulfill that cornbread craving with just a fraction of the carbs. Our recipe is totally gluten free, but it does contain some real corn! Don't worry, even with the corn added, it's only 2 net carbs per serving. This rich and delicious cornbread replacement will become a family favorite.
Servings: 16 servings
Calories: 313kcal
Ingredients
- 20 ounces Kiolbassa Smoked Meats Hickory Smoked Bacon, crumbled and divided (reserve some of the fat rendered from cooking)
- 8 tablespoons unsalted butter, browned and cooled
- 1.5 cups almond flour
- ½ cup coconut flour
- ⅓ cup sugar replacement of choice (optional and to taste)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon xanthan gum (optional, to hold the bread's shape)
- 4 whole eggs
- 1 cup whole kernel corn, drained (no sugar added)
- ½ cup water, added slowly (may need to add up to 1 cup, but add slowly)
Instructions
- Preheat the oven to 375°F, and add your bacon pieces to parchment lined baking sheets. Bake until the bacon is nice and crispy, about 20 minutes. Set aside to cool. Once cooled, crumble the bacon into small pieces and reserve some of the fat to grease the skillet later.
- Prepare your browned butter. Cut your butter into evenly sized chunks and heat over medium-low heat until browned and bubbly. Set aside and transfer to a bowl immediately to cool.
- In a large bowl, combine your almond flour, coconut flour, baking powder, salt, optional sweetener of choice and optional xanthan gum. Once the butter is cooled, add it along with your eggs, and whole kernel corn to the mix.
- Mix everything together, adding between ½ cup water and 1 cup slowly until the batter is easier to mix. It should be thick but still spreadable, then stir in your bacon crumbles, reserving some for the top.
- Warm your skillet up over medium heat, and add some of the reserved bacon grease to your skillet once it’s very hot. Spoon in the batter, using the rubber spatula to smooth the top. Top with remaining bacon crumbles.
- Bake at 375°F for 20-25 minutes, or when the top of your cornbread is golden brown and a toothpick comes out clean. Allow to cool for about 15 minutes or so before digging in.
Notes
- Reheat on the stovetop, or the microwave. Store in an airtight container for best results.
- Make sure the browned butter and bacon are completely cooled before adding them to the batter, or else you will scramble your eggs.
- Add water slowly and as needed. The mixture should be thick. You could also add some heavy cream for an even richer cornbread.
- Sweetener is optional, we prefer a sweet cornbread, but add only if you prefer that too.
Nutrition
Calories: 313kcal | Carbohydrates: 6g | Protein: 6g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 509mg | Potassium: 85mg | Fiber: 3g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg