If you are missing cornbread while doing keto, this keto brown butter sage cornbread will be a real treat. The brown butter and crispy sage leaves give this keto cornbread a depth of flavor that is unmatched.
It’s the perfect accompaniment to your keto meals since it has zero corn or cornmeal, yet can fool your taste buds into thinking otherwise!
This low-carb brown butter sage cornbread is delicious and the perfect low-carb alternative to traditional sweet cornbread.
Whether you’re eating gluten-free or just trying to lower your carbs, this faux cornbread will be a treat for your taste buds.
If you love keto cornbread as much as we do, then you have to check out our collection of keto cornbread recipes!
It’s filled with all sorts of low-carb cornbread recipes such as Keto Cuban Cornbread and Keto Sloppy Joe Cornbread Casserole.
Keto Brown Butter Sage Cornbread
The best part about making this keto brown butter sage cornbread is how easy and quick it is, even with the added step of making the sage brown butter. You can enjoy your keto cornbread in just 40 minutes!
If you’re a regular reader here, then you know that I LOVE brown butter and I’ll find any excuse to use it in a recipe. One of my family’s favorite recipes still remains to be my Keto Brown Butter Cake.
The thing about adding brown butter to a recipe is that it adds such a rich and nutty flavor that takes a recipe to the next level!
So of course, I had to try making a low-carb brown butter cornbread! Since I had an abundance of fresh sage in the garden, I decided to toast the sage in brown butter, and the results were WOW!
When my family tried it the first time, I knew I had a winner.
I promise that it’s worth the (very little) extra effort to make the sage brown butter, you won’t regret it!
How To Make Keto Brown Butter Sage Cornbread
The good news is that this recipe is super simple to make, perfect for adding to your meal plan rotation!
When making this brown butter cornbread, you’ll start by melting your butter in a cast-iron skillet and adding in your fresh sage leaves.
Let this cook on medium-high heat until the leaves are crisp and the butter is a golden brown color.
Then, you’ll carefully remove sage leaves and reserve half of them to garnish with at the end. Chop the remaining half to use in the batter.
Next, you want to take your cast iron skillet and swirl the butter around so that it coats the sides. Then, pour the brown butter into a dish and set it aside.
To make the cornbread batter, you’ll simply combine the almond flour, sugar substitute, salt, and baking powder in a medium bowl.
In a separate bowl, combine the heavy cream, sour cream, cornbread extract, and eggs. Add the dry mixture to the wet ingredients and combine well. Make sure to mix this gently; you don’t want to overmix.
Then add your melted butter to the cornbread batter (not the browned butter that was reserved, that’s for the top once baked).
Fold in the chopped, crispy sage leaves gently. Pour the batter into the cast iron skillet and bake for 30 to 35 minutes.
Immediately after taking the cornbread out of the oven, pour the reserved sage brown butter and let it soak in for a few minutes before serving! Top with reserved whole sage leaves, and enjoy!
Ingredients And Tools Needed
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The following are the ingredients you’ll need to make this keto-friendly cornbread. Note that the full printable recipe is at the bottom of the page.
Note that this recipe uses almond flour but if you are needing a coconut flour version, you can use our keto coconut flour cornbread as the base.
- Fresh sage
- Butter, melted
- Almond flour or meal
- Granulated sugar substitute
- Sea salt
- Black pepper
- Baking powder
- Heavy whipping cream
- Sour cream
- OOOFlavors cornbread extract
- Eggs, beaten
Best Keto Cornbread Extract
This “corn” bread, of course, doesn’t actually contain any cornmeal or corn of any kind. Instead, I love to use OOOFlavors cornbread flavored concentrate to really sell the cornbread flavor!
The use of a corn extract is really effective in getting the flavor of cornbread without the use of any corn and that’s crucial anytime you want all the flavor but none of the carbs.
OOOflavors cornbread flavored concentrate has managed to create a cornbread extract that has zero calories, zero sugar, and zero carbs.
Since it’s a concentrated extract, you only need a tiny amount to achieve that corn flavor.
It’s not totally necessary and will still taste great but I highly encourage you to give it a try.
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I encourage you to visit our complete list of keto bread recipes for more delicious options.
Wondering what to serve this cornbread with? How about our keto Cuban picadillo or keto Cuban pork?
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Keto Brown Butter Sage Cornbread
This keto brown butter sage cornbread is a delicious treat. The brown butter and crispy sage leaves give this keto cornbread a depth of flavor that is unmatched.
Ingredients
- 2 cups almond flour or meal
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar substitute
- 1/4 cup heavy whipping cream
- 1 cup sour cream
- 6 drops OOOFlavors cornbread extract
- 4 eggs, room temperature, beaten
- 1/2 cup unsalted butter, melted, plus 4 tablespoons
- 10-12 leaves of fresh sage
Instructions
- Preheat the oven to 375°F.
- Melt the 4 tablespoons of butter in a 10-inch cast-iron skillet. Add the sage leaves and fry the leaves until the leaves are crisp and the butter has browned to a golden color. Carefully, remove the sage leaves and chop 1/2 the leaves to use in the batter and reserve the other half whole as a garnish. Swirl the browned butter in the cast-iron skillet so that it coats all the sides. Pour the remaining melted brown butter into a small dish and reserve to pour over the top of the baked cornbread.
- In a medium bowl, combine the almond flour, sugar substitute, salt, and baking powder and set aside.
- In a large bowl, combine the heavy cream, sour cream, cornbread extract, and eggs. Mix until fully combined. Add the dry ingredients to the wet ingredients and gently stir until fully incorporated. Fold in the ½ cup melted butter, and stir gently until combined. Fold in the reserved chopped sage leaves. Set it aside.
- Add the cornbread batter to the greased skillet. Bake for 30 to 35 minutes.
- Pour the reserved brown butter over the top of the cornbread as soon as it comes out of the oven.
- Garnish with the whole fried sage leaves.
- Store any leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.
Notes
Note that this recipe uses almond flour but if you are needing a coconut flour version, you can use our keto coconut flour cornbread as the base.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 37gSaturated Fat: 18gCholesterol: 132mgSodium: 169mgCarbohydrates: 5.4gNet Carbohydrates: 2.4gFiber: 3gSugar: 1gProtein: 7.3g