Keto Southern Fried Cornbread

If you live in the south, I assume at some time you have had Fried Cornbread. If you haven’t, why not? And if you are doing keto, you need some Keto Southern Fried Cornbread for sure!

Most of the time I had rather have it fried than baked in the oven.

Either way you like it, if you are doing keto you are probably missing it. Well, now you can have your Keto Southern Fried Cornbread! It pairs up great with soup, chili or just side bread with any meal, and it’s so easy.

You will need a suitable skillet to fry it in. I use cast iron, but you can use whatever you like. You will also need a bit of oil for the frying. You pick whatever oil you like. It does need to have a low smoke point, such as avocado or olive oil, both of which are keto friendly. But, hey, this is a non-judgement site, so you use what works for you.

You will need 2 med/large mixing bowls, one for wet and one for dry.

Start by melting 3 Tablespoons of butter and having that ready. You also need to have 3 large eggs at room temp.

Here’s you a tip for room temp eggs. It seems I almost never have eggs at room temp when I am ready to cook. So, before I start mixing up my ingredients, I put hot tap water in a suitable bowl and add the eggs in this to start un-chilling them. Usually by the time I actually need them in the recipe, they are right at perfect. Why do this?? If you have melted butter and you add cold eggs, it makes your butter chunk up. The same for cream cheese. You need to have them at room temp to prevent this.

Now, grab your first mixing bowl and let’s add the dry ingredients. I add all of my dry ingredients to my sifter and sift them together. You will need to add 2 cups finely ground blanched almond flour, 3 Tablespoons ground flaxseed, 2 teaspoons baking powder and 1/2 teaspoon salt. I use the pink (Himalayan) salt just because it has more nutrients, but you can use regular if you choose.

Sift all of this together into your mixing bowl, or if you don’t have a sifter just give it a good whisk to blend.

Now we will add the wet ingredients to your second mixing bowl. We will add the 3 Tablespoons of melted butter, the 3 eggs at room temp, 1/4 cup heavy whipping cream and 1/4 cup of water. Whisk all of this together until well blended.

Now stir your dry ingredients into your wet ingredients and blend well.

If it seems too thick for you just add a bit more water, 1 Tablespoon at a time until you reach your desired thickness.

On med-high heat, get your skillet hot with just a bit of oil in it. Once hot, add just about 1/4 cup per pone. This may brown quicker than you are use to with regular corn bread. Just make sure you watch it and flip it often to prevent burning.

Continue until all batter is used.

If you have any keto cornbread left, you can store them in a storage bag or a container in your fridge.

Enjoy!!

This site uses affiliate links to help support itself. This is at no increased cost to you.