Keto Cornbread

Keto CornBread
This keto cornbread is a low carb take on the classic southern cornbread! Tender on the outside, soft and fluffy on the inside, it’s perfect to enjoy sweet or savory- it’s made with ZERO corn!
Prep:5 mins
Cook:30 mins
Total:35 mins
Servings:8 servings
Nutrition Facts (per serving)
187 Calories
17g Fat
5g Carbs
5g Protein


  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 to 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup melted salted butter, plus more for the pan


  • Gather the ingredients. Heat the oven to 325 F.
  • Add the almond flour, coconut flour, salt, baking soda, eggs, and heavy cream to a mixing bowl. Whisk together until combined. Add in the melted butter and continue to mix together until all the ingredients are incorporated.
  • Generously grease a 9 or 10-inch cast iron skillet with butter.
  • Pour the batter into the greased skillet. Place it in the preheated oven and bake for 25 to 30 minutes or until golden brown and firm.
  • Allow the cornbread to cool for about five minutes and then slice. Serve with butter.


  • Make sure to heavily grease your cast-iron skillet. This helps create a nice crust and adds more flavor while preventing the bread from sticking.
  • Use this cornbread as a base for a keto cornbread stuffing or dressing.
  • You can also bake this recipe in muffin tins. Just make sure to grease the wells of the muffin tin with butter or use cupcake liners.

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