Keto Cornbread Recipe
Make Keto Cornbread with almond flour in less than 30 minutes with just 6 pantry staple ingredients. Perfect side to soups, chilis and stews.
Servings: 12
Calories: 138kcal
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
- Preheat the oven to 350 degrees
- Add the dry ingredients to a bowl and whisk
- Add the wet ingredients to a bowl and whisk
- Combine the wet and dry ingredients in a bowl. Add the batter to a well-seasoned cast iron skillet
- Bake for 20-25 minutes, or until it is lightly browned on top
Video
Notes
This recipe works best in an 8-10 inch cast iron skillet. If you'd like to use a 12-inch skillet, you should double the batter.
You can also use an 8-9 inch square baking dish. If you do, adjust the baking time to 25-30 minutes.
The sweetener helps the mix turn out similar to Jiffy Cornbread Mix (which also has sugar). If you prefer less sweetness, simply reduce the sweetener. You can then top your keto cornbread with things like keto honey.
Nutrition
Calories: 138kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 58mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 207IU | Calcium: 83mg | Iron: 1mg