Mock "Cornbread" Keto Style

When fall rolls along and the colder weather begins, chili starts making its entrance into our weekly food menu. What goes better with chili than cornbread? When going keto, you can no longer make this food item from that little blue carton since corn is off the table. But how can we get a yummy, sweet bread to eat with our chili.

Enter this easy, mock cornbread recipe that I worked to perfect for several months. The way to get the fluffy airy bread texture is to use yeast, yup. If you’ve ever used yeast before it can appear daunting, but I assure you that its sooo easy once you have one or two yeast recipes under your belt.

Yeast and Sugar
You will need to activate your yeast with sugar. Yes sugar. It doesn’t work with any keto sweeteners like Swerve or allulose. It DOES however slightly work with Yacon Syrup but your bread will have a slightly different flavor in the end, not bad, but just different. So back to the sugar. Yes, you will need to use 2 teaspoons of white sugar. Don’t worry because the yeast will consume the sugar and release gas once it “proofs” or activates. This gas is what gives the bread its rise and the delicious air bubbles within the dough. Trust me when I say you can't really replace this, the final product won't really be the same.
 
​Serves:
16
 
Ingredients:
1 1/3 cups lukewarm water (about 100º F)
2-3 teaspoons sugar
2 ¼ teaspoon Instant Yeast
1 cup almond flour
¾ cup whey protein isolate
3 tablespoons coconut flour
2 tablespoons coconut oil
½ teaspoon Xanthan gum
½ teaspoon salt
1 ½ teaspoon baking powder
½ cup Allulose
½ teaspoon turmeric powder
1 tablespoon Yacon Syrup
 
Honey Butter Ingredients:
4 tablespoons butter, softened
1 tablespoon Yacon syrup
 
Directions:

1. Proof your yeast to begin. Pour the sugar into the warm water and add the yeast. 
2. Allow the yeast to proof (bubble and activate. If your yeast mixture is not bubbly by 10 minutes, try to proof a new batch of yeast. Make sure your water is not too hot otherwise you will kill your yeast.)
3. In a separate bowl, add all the dry ingredients and mix with whisk to remove any clumps.
4. Once the yeast is proofed, pour the yeast into the dry ingredients bowl.
5. Add the coconut oil and mix with a wooden spoon for 1-2 minutes.
6. The “dough” should come together (but not like normal bread dough). This keto dough should resemble more like cake batter. That’s ok.
7. Cover the bowl with plastic wrap and allow it to rest and rise for 1-2 hours.
8. After the first rise, mix the dough again—it should have a bunch of air in it.
9. Prep your 8x8 pan by lining it with parchment paper.
10. Pour the dough and smooth it out with a spatula. Cover the dish with a dish towel and allow it to rise for another 30 minutes.
11. Bake in the oven at 400º for 15 minutes. If it is still wet in the center, bake for an additional 2 minutes.
12. Allow it to cool on a wire rack for 15 minutes before cutting.
13. Prep the honey Butter by mixing the ingredients in a small bowl until combined. Serve and enjoy!

 
Net Carbs: 1.75g per serving (1 slice)
Net carb calculations are approximate and depend greatly on the brands and ingredients used. Net carbs are provided to provide a ballpark calculation. Use a carb calculator app to find your exact net carb count.​

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