Keto Cornbread
A delicious low-carb cornbread recipe that satisfies cravings while keeping your carb count low, perfect for pairing with chili or stews.
Ingredients
Dry Ingredients
- 1.25 cups almond flour Almond meal is fine too
- 0.25 cup coconut flour This gives it 'cornbread' texture
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons granular erythritol Optional—skip if you like it savory
Wet Ingredients
- 0.25 cup butter, melted Or coconut oil
- 2 large eggs Room temperature preferred
- 0.5 cup unsweetened almond milk Or any unsweetened milk alternative
Instructions
Preparation
- Preheat oven to 350°F.
- In a mixing bowl, combine all ingredients and stir until barely mixed; do not over-mix.
- Pour into a greased 8x8 baking dish or cast iron skillet.
- Smooth the top with a spatula and bake for about 25-28 minutes.
- Check doneness by poking the center with a toothpick; it should come out clean.
- Let it cool before serving to avoid burning your tongue.
Notes
For a savory twist, add jalapenos or bacon bits. This cornbread stays moist longer, especially the next day.