Keto Cornbread

Keto Cornbread

The Spruce / Leah Maroney

  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 8 servings

Living the ketogenic lifestyle around the holidays doesn’t have to be difficult or a 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, but the texture is surprisingly similar even without the carbs.

With only a handful of ingredients and one dirty bowl, this recipe is simple to make and yields great results. The instructions are so easy and there aren’t any strange ingredients included—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. Jalapenos, bacon, and cheddar cheese all make terrific add-ins and take this basic recipe to the next level. 

Ingredients

  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/4 cup salted butter (melted)
  • Butter for greasing the skillet

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 325 F.

    ingredients for keto cornbread
    The Spruce / Leah Maroney
  2. 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. 

    mix keto cornbread
    The Spruce / Leah Maroney
  3. Generously grease a 9 or 10-inch cast iron skillet with butter. 

    grease the skillet for keto cornbread
    The Spruce / Leah Maroney
  4. 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. 

    bake keto cornbread
    The Spruce / Leah Maroney
  5. Allow the cornbread to cool for about five minutes and then slice. Serve with butter. 

    keto cornbread
    The Spruce / Leah Maroney

Recipe Variations

  • Jalapeno Keto Cornbread: Add 1/4 cup of diced canned green chiles to the batter and top the cornbread with slices of fresh jalapeno.
  • 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 jalapeno cornbread. 

Tips

  • 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.