|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 3g||10%|
|Total Sugars 2g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Living the ketogenic lifestyle around the holidays doesn’t have to be difficult or involve tons of sacrifice. Use this cornbread recipe as a tasty side dish for your Thanksgiving turkey or Christmas ham, or use it as the base for a keto-friendly stuffing. This recipe is so quick and easy, you can even whip it up on a regular weeknight.
This keto-friendly recipe will satisfy all of your classic cornbread cravings without weighing you down. Almond and coconut flours are substituted for the traditional cornmeal and wheat flours, which are not permitted flours on the keto diet. But the texture is surprisingly similar, even without the wheat and carbs.
With only a handful of ingredients and one bowl, this recipe is simple to make and yields great results. The instructions are easy and there aren’t any hard to get ingredients required—you can find the coconut and almond flours at most grocery stores.
You can easily make this cornbread ahead of time and freeze it until you are ready to eat. Serve it with a generous helping of butter. Jalapeños, bacon, and cheddar cheese all make terrific add-ins and take this basic recipe to the next level—and they keep the recipe keto-friendly, too.
Click Play to See This Yummy and Simple Keto Cornbread Come Together
"The cornbread is thin in a 10-inch skillet. For thicker pieces, try an 8 or 9-inch skillet or 7 to 8-inch round cake pan. I also doubled the recipe and baked it in a 9-inch square cake pan. It does have some coconut flavor, but the texture makes it a good, keto-friendly substitute for cornbread." —Diana Rattray
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
Steps to Make It
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.
- Jalapeño Keto Cornbread: Add 1/4 cup of diced canned green chiles to the batter and top the cornbread with slices of fresh jalapeño.
- Bacon Keto Cornbread: Add a 1/2 cup cooked crumbled bacon to the batter. Top the cornbread with more crumbled bacon.
- Cheesy Keto Cornbread: Add 1/3 cup shredded cheddar or Mexican-blend cheese to the batter. You can add more shredded cheese to the top of the cornbread as well.
- Try combining all three variations to make a flavorful cheesy bacon and jalapeño cornbread.
- Lighten the texture a bit with beaten egg whites. Separate the eggs and beat the egg whites to stiff peaks. Set the beaten whites aside. Whisk the egg yolks with the cream and add to the dry ingredients; stir to blend and then stir in the melted butter. Fold the egg whites in, spread in the pan, and bake as directed.
- Sweet Cornbread: Add 3 to 4 tablespoons of powdered erythritol.
How to Store and Freeze Keto Cornbread
Like traditional cornbread, which tends to dry out quickly, this has a short shelf life. Keep it tightly wrapped and in the fridge for a couple of days. Reheat it in a low oven (or on a hot skillet, with a little butter) for several minutes.
You can also freeze it, along as it's well wrapped and in a zip-close plastic freezer bag, for about a month.
Can I Substitute Table Salt for Kosher Salt?
You can use regular table salt, but you won't need as much, and it can depend on the brand of kosher salt. In general, for 1 teaspoon of kosher salt, use about 1/2 teaspoon of table salt.
Which is Better, Coconut Flour or Almond Flour?
In this case, for this cornmeal, you need both, and you can't substitute one for the other with these flours like you might be able to for recipes calling for nondairy milk. Almond flour and coconut flour behave differently as nut-based flours, and you need the combination of proteins and fats, along with the eggs, that they provide, for this recipe to work right.