No need to miss out on that characteristic buttery, nutty goodness! This Keto Cornbread Recipe is made with almond flour and perfect with chili, soups, and stews.
I love cornbread. What would a bowl of chili be without a thick, hearty slice of that golden, slightly sweet bread on the side? Not to mention the holidays. Just imagine the Thanksgiving table without cornbread! It’s a staple I grew up with, and I wasn’t about to let a low-carb lifestyle mess with tradition.
Traditional cornbread, you see, is made from cornmeal, which is not keto-friendly. It also contains sugar, making it very high in carbs and definitely not suitable for a keto diet. So, I set out on a mission to find the perfect low-carb cornbread replica.
Well, it turns out the best substitute for cornmeal is almond flour. It has a nutty flavor and a similar grainy texture. Since starting my quest, I’ve tried a few grain-free cornbread recipes, but none of them truly satisfied my craving or came close to the real deal. Until I found this recipe. It has that characteristic buttery, textured crumb and melt-in-the-mouth goodness of the cornbread I so much love. Plus, it’s enhanced with shredded cheddar. Bam! Just one bite and I was convinced—and I promise, you will be, too.
Now I have the perfect cornbread to enjoy this fall with soups, chilis, casseroles, and more. Is it Thanksgiving yet?
Switch it up!
Once you’ve mastered this basic recipe, you might want to play around with a few add-ins to switch up the flavor. I love spice, so one of my go-to additions is finely chopped jalapeños, but you could also try stirring in chopped sun-dried tomatoes, green onions, chives, crumbled bacon, or diced bell peppers.
Craving something a little sweeter? Blueberries or cranberries are delicious and turn this recipe into a perfect option for breakfast or brunch. In fact, why not transform it into a batch of gorgeous breakfast muffins? Just follow the same recipe, divide the batter over eight holes of a muffin tin, and bake at the same temperature for 13 to 15 minutes until golden brown.
How do I store leftovers?
You can store your keto cornbread in an airtight container for up to 3 days at room temperature or 1 week in the fridge. It can also be frozen for 3 months. In that case, double-wrap it in plastic wrap and transfer it to a large Ziploc bag or freezer-safe container. Thaw it in the fridge overnight. You can reheat the cornbread in the oven for approximately 10 minutes at 350°F.
Similar recipes to try
If you thought you had to give up cornbread, think again! This recipe proves it, but so does this Keto Buttermilk Cornbread, which has a delightful tang and subtle spice (courtesy of jalapeño). We’ve even got a totally craveworthy Southern Keto Cornbread Dressing you’ll definitely want to keep in mind this holiday season. Both recipes are amazing with this rich and hearty Keto Vegan Chili Recipe.
Keto Cornbread Recipe
Ingredients
- 1 1/4 cups almond flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 3 eggs lightly whisked
- 4 tablespoons butter melted and cooled
- 3/4 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. If using a cast-iron skillet, place the well seasoned skillet in the oven while it heats up and remove when the oven is at temperature. If making muffins, line a muffin pan with 8 liners or spray with cooking spray.
- Combine the almond flour, baking powder, and salt in a large bowl.
- Add the eggs and melted butter to the bowl and whisk until combined. It is okay if there are lumps.
- Stir in the shredded cheddar.
- Add the batter to either the hot skillet or divide it over the muffin tin.
- For skillet cornbread, bake for 15 to 20 minutes, or until golden brown. For muffins, bake for 13 to 15 minutes, or until golden brown.
- Allow to cool slightly before serving.
Good evening!
I made this cornbread today and I love it! Also, can you add monkfruit for sweetener?
So happy you love it, you certainly can add monkfruit, let me know how it tastes
Excellent cornbread. I drizzled some organic light agave on top. Amazingly delicious! Thank you.
You are welcome Sheila!
I made your Cornbread as muffins….wow. They were delicious!! Highly recommend this recipe!!! Thank you for your excellent recipes. Huge fan!!!!!!
So glad to hear! Thanks for reading.
I was so hungry for some collard green and cornbread but couldn’t bring myself to use the Jiffy I would normally use. Then I stumbled upon this recipe and it was heaven!!! I am making more as I write this review and so looking forward to my fresh hot cornbread! I did make one minor addition, I added some Asiago cheese as well…..
So glad to hear you enjoyed this recipe!
I wanted to like this so bad. I had to doubled the recipe and maybe that’s where I messed up. It was thicker than regular corn bread batter and it tasted really eggy.
It looked amazing.
Where did I go wrong? Maybe one less egg next time?
Hi Renee, It sounds like doubling the eggs may have made it too dense and eggy. You can try using one less egg next time or adjusting the dry ingredients slightly to balance the texture. Please keep me posted if you try it again.