Go Back
–+ servings

Keto Cornbread

This cozy keto cornbread has a tender, classic texture that makes every slice satisfying. It is low carb and keto friendly for easy everyday meals.
Keto Cornbread
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Side Dish
Cuisine American
Servings 8 slices
Calories 316 kcal
Print Recipe Pin Recipe

Ingredients
  

  • 1 1/2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp Baking Soda
  • 4 large Eggs
  • 1/3 cup Butter, Melted
  • 1/3 cup Sour Cream
  • 2 tbsp Erythritol
  • 1/2 cup Shredded Cheddar
  • 1/4 cup Unsweetened Almond Milk

Equipment

  • 8-inch cast iron skillet or square baking pan

Instructions
 

  • Preheat the oven to 350 F and grease an 8 inch cast iron skillet or square baking pan. In a large bowl whisk the almond flour, coconut flour, baking powder, salt, and baking soda.
  • In a separate bowl beat the eggs, melted butter, sour cream, erythritol, and almond milk until smooth.
  • Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the shredded cheddar for extra moisture and savory depth.
  • Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before slicing. The texture should be moist, tender, and lightly crumbly like classic cornbread.

Nutrition

Serving: 1servingCalories: 316kcalCarbohydrates: 10gProtein: 10gFat: 26g
Keyword cheddar, gluten free, keto cornbread, low carb
Tried this recipe?Let us know how it was!