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Keto Cornbread

This keto cornbread recipe provides a low-carb twist on the classic, maintaining its delightful taste while adhering to ketogenic principles. With almond flour and other keto-friendly ingredients, it offers a satisfyingly moist and flavorful alternative for those seeking a carb-conscious option. Enjoy the savory goodness of cornbread without compromising your keto lifestyle.
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Prep Time 7 minutes
Cook Time 11 minutes
Total Time 18 minutes
Course Almond Flour, Baking, Bread, Healthy Alternatives, Keto-friendly, Low Carb, Savory, Side Dish
Cuisine Gluten-Free, Keto, Low Carb
Servings 8 slices
Calories 205 kcal

Equipment

  • 1 9" iron skillet

Ingredients
  

  • 1 ½ cups almond flour
  • ¼ teaspoons salt
  • 1 tablespoon baking powder
  • 2 large eggs
  • 2 tablespoons melted butter
  • ½ cup sour cream

Instructions
 

  • Place iron skillet in oven and preheat to 450℉.
  • Mix almond flour, salt, and baking powder together.
  • Mix in eggs, sour cream, and melted butter until batter is pourable.
  • Once oven is preheated, remove iron skillet and pour batter in. It will immediately begin to sizzle. Place iron skillet back into the oven and bake for approximately 10-11 minutes or until brown on top.

Notes

You can also make these in a muffin pan.  However, I prefer an iron skillet, mainly because it gives it the crunchy crumb that our original cornbread has.
Keyword Almond Flour Recipe, Alternative Ingredients, Carb-Conscious, Delicious, Gluten-Free, Healthy Side Dish, Keto Cornbread, Keto-Friendly Comfort Food, Ketogenic Diet, Low Carb Baking, Savory