Keto Cornbread Recipe
This easy keto cornbread recipe creates a moist, buttery, and slightly sweet cornbread using almond flour. It comes together in about 30 minutes, resulting in a tender bake with a classic golden top and a soft crumb.
Equipment
- Cast iron skillet
Ingredients
Dry Ingredients
- 1 ½ cups Almond Flour I'm using superfine blanched
- ½ cup Powdered Sweetener I like my cornbread to be sweet, but you could use 1/3 cup of sweetener if you wish
- 1 tbsp baking powder
Wet Ingredients
- 1 tsp Vanilla Extract
- 4 large Eggs
- 4 tbsp Butter Melted
Instructions
- Heat the oven to 350 °F. The pan and oven should be fully hot before the batter goes in so the cornbread starts baking right away.
- Whisk the almond flour, powdered sweetener, and baking powder together in a mixing bowl. This helps distribute the leavening evenly and prevents pockets of sweetener in the finished bread.
- In a separate bowl, whisk the vanilla extract, eggs, and melted butter until smooth. The mixture should look glossy and well blended, with no streaks of egg left behind.
- Pour the wet mixture into the dry ingredients and stir just until a batter forms, then spread it into a well-seasoned cast iron skillet. The batter will be thick, almost like a scoopable dough, and that thickness is exactly what you want.
- Bake for 20 to 25 minutes until the top is lightly browned. It’s done when the top is golden and the edges are just starting to pull away from the skillet.
Notes
Crust Tip: For the best crisp, golden edges, preheat your cast iron skillet in the oven while it heats up.
Texture Tip: Let the cornbread cool in the pan for at least 10-15 minutes before slicing. This helps the structure set and prevents it from crumbling.
Storage: Once cooled, store slices in an airtight container in the refrigerator to keep the crumb moist and fresh.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Nutrition Facts
Keto Cornbread Recipe
Amount per Serving
Calories
138
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Cholesterol
72
mg
24
%
Sodium
58
mg
3
%
Potassium
150
mg
4
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
3
IU
0
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!