One of the foods that people miss the most when they give up grains to go low carb/ketogenic is bread. I admit it, low-carb breads do have a different texture and taste, but they can be delicious and satisfying too.
I stayed on a keto diet during my whole last pregnancy. Of course, I took prenatal supplements, and I increased by vegetables and protein. My midwife monitored things throughout the pregnancy and never had any concerns. I gained an acceptable amount of weight, our daughter was born healthy, and she has proven to be one smart cookie! 😉
The last half of the pregnancy, I had to be careful how much almond I ate. Call it pregnancy digestion. That ixnayed a lot of recipes, so I had to get creative with a bread recipe and landed on something that we have enjoyed. Friends said the taste and texture reminded them of corn bread, so that’s what we dubbed it.
The base flour in the recipe is coconut, but rather than using a nut flour as usual, it has oat fiber in it. It sounds weird to use anything oat in a low carb recipe because oats are a grain, but I promise it is only the fiber and therefore counts as 0 net carbs (using NuNaturals brand for sure). It’s also nice to give your body a new ingredient to add into your rotation so that you do not overuse the nuts which people tend to be more prone to developing allergies with.
Keto Corn Bread
- 1 cup coconut flour
- 1/4 cup oat fiber
- 1 teaspoon baking soda
- 1/2 teaspoon mineral salt or sea salt
- most corn bread is slightly sweet, so if you want the same flavor, add 1-2 tablespoons of erythritol or a smidge of stevia
- 1/2 cup melted butter (or coconut oil if you are dairy free)
- 1 cup warm water
- 8 eggs (better if they are room temp/ place in a bowl of warm water to warm them quickly)
Preheat oven to 350 degrees with an 8 * 8 pan inside. Blend dry ingredients together. Add wet ingredients and whip until blended well. Allow to sit 5 minutes for liquid to soak into all that fiber. When ready, remove pan from oven, grease and pour batter into it. Level the batter and bake for 35-40 minutes (depends on the oven).
Optional, if you like savory breads you can add 1/2 teaspoon of garlic or onion powder to the dry ingredients. Oregano is good if you are oven or pan frying slices of bread to have with Italian dishes.
I slice my pan of bread into 16 squares, but if you want a bigger serving, 12 squares cut well also. I am listing the macros for both.
Macros for each of 12 pieces: 159.5 calories, fat- 12.5 grams, protein- 5.6 grams, net carbs- 2.4 grams
Macros for each of 16 pieces: 119.6 calories, fat- 9.4 grams, protein- 4.2 grams, net carbs- 1.8
Macros for this recipe were calculated using Cronometer.com