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–+ servings

Keto Buttermilk Cornbread

Avatar photoSharon Best
This beginner-friendly recipe delivers authentic Southern flavor sans the carbo-load in just over half an hour!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Breads & Muffins
Cuisine American
Servings 8
Calories 201 kcal

Ingredients
  

  • 1 tablespoon butter
  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup full-fat buttermilk
  • 2 green onions diced
  • 1 jalapeño diced and deseeded

Instructions
 

  • Preheat oven to 400°F. Put the tablespoon of butter in a small cast-iron skillet and place it in the oven to preheat while you mix the cornbread.
  • In a medium mixing bowl, whisk together the almond flour, baking powder, and salt until combined.
  • Add the egg and buttermilk to the bowl and whisk until combined.
  • Fold in the diced green onions and jalapeño.
  • Carefully remove the hot skillet from the oven. Transfer the batter to the hot skillet. Use a knife or offset spatula to smooth the top.
  • Bake until the edges and top are a deep golden color, the center is no longer jiggly, and a knife inserted in the center comes out clean or mostly clean, about 20 minutes.
  • Remove from oven and let the cornbread rest at room temp for 10 minutes before slicing. Serve warm.

Nutrition

Serving: 1gCalories: 201kcalCarbohydrates: 7.1gProtein: 7.2gFat: 16.3gFiber: 3.1g
Keyword grain free cornbread, keto buttermilk, keto buttermilk cornbread, low carb buttermilk cornbread
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