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Keto cornbread that is just as good as the real thing, but grain free! At only 1NC per serving, your soup and chili won't be lonely this fall!

Keto Cornbread Recipe

Paola Westbeek PhotoPaola Westbeek
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.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sides
Cuisine American
Servings 8
Calories 217 kcal

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.

Video

Nutrition

Calories: 217kcalCarbohydrates: 4gProtein: 8gFat: 20gSaturated Fat: 7gSodium: 205mgFiber: 2g
Keyword keto cornbread
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