Keto Cornbread is a southern family favorite, but I think everyone will enjoy this recipe. This low carb cornbread recipe pairs perfectly with Roasted Chicken.
Before starting keto, I loved making cornbread bites, so it was only natural to find a replacement. If you love this recipe, you can use it in our keto stuffing as well!
Keto Cornbread Recipe
With this recipe, you will make your own keto cornbread mix. You could buy it, but homemade is always better.
Now that I've made cornbread with almond flour I will probably try making coconut flour cornbread next. I like to try both to see which tastes better and offer a good alternative. I'll keep you updated!
Looking for more keto bread inspiration?
Ingredients:
Makes 10 servings
3 Net carbs/serving
2 C. Almond flour
1 tsp. Baking soda
2 tsp. Baking powder
4 Eggs beaten
1 Tbsp. Apple cider vinegar
¼ C. Heavy whipping cream
6 Tbsp. Butter melted
2 Tbsp. Swerve confectioner's sugar substitute (optional for sweeter cornbread)
½ tsp. Salt
Visual Directions:
Keto Cornbread Written Directions:
- Preheat your oven to 350 degrees.
- Mix all of the ingredients except the eggs together in a large mixing bowl, beating on high until well combined. If you want a sweet cornbread to include the Swerve sugar substitute, but omit it if you want a more traditional and non-sweet cornbread.
- Slowly add the beaten eggs into the batter, beating on high to combine well in between.
- Let the cornbread batter sit for several minutes to allow the almond flour to absorb some of the moisture.
- Place the batter into a well-greased cast-iron skillet or another oven-safe baking dish, and bake for 20-25 minutes, or until golden brown on top and cooked through.
- Serve immediately, garnished with freshly chopped herbs if desired, or store uneaten cornbread in an airtight container in the fridge.
Printable Recipe Card:
Keto Cornbread Recipe
This keto cornbread is gluten-free and sugar-free. Perfect low carb cornbread recipe for dieters.
Ingredients
- 2 C. Almond flour
- 1 tsp. Baking soda
- 2 tsp. Baking powder
- 4 Eggs beaten
- 1 Tbsp. Apple cider vinegar
- ¼ C. Heavy whipping cream
- 6 Tbsp. Butter melted
- 2 Tbsp. Swerve confectioner's sugar substitute (optional for sweeter cornbread)
- ½ tsp. Salt
Instructions
1. Preheat your oven to 350 degrees.
2. Mix all of the ingredients except the eggs together in a large mixing bowl, beating on high until well combined. If you want a sweet cornbread to include the Swerve sugar substitute, but omit it if you want a more traditional and non-sweet cornbread.
3. Slowly add the beaten eggs into the batter, beating on high to combine well in between.
4. Let the cornbread batter sit for several minutes to allow the almond flour to absorb some of the moisture.
5. Place the batter into a well-greased cast-iron skillet or another oven-safe baking dish, and bake for 20-25 minutes, or until golden brown on top and cooked through.
6. Serve immediately, garnished with freshly chopped herbs if desired, or store uneaten cornbread in an airtight container in the fridge.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 99mgNet Carbohydrates: 1gFiber: 3gProtein: 7g
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If you are a fan of keto cornbread let us know below!
Tell us how you really feel!