Low Carb, Keto Cornbread
Our grain-free keto cornbread is low carb and made with no corn! It tastes like the real deal and the texture is perfect! You'll love this fluffy cornbread as muffins or in a cast iron skillet! It uses almond flour, eggs, and butter as its main ingredients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 10 muffins
- 1.25 cups almond flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded cheddar jack
- 4 tablespoons butter melted
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 3 eggs
- 1/4 cup bacon
- 1/4 cup fresh or pickled jalapeños
- 1/2 tbsp Swerve confectioner optional
Start by preheating your oven to 400 degrees. (If you're using a cast iron skillet, place it in the oven while it heats up and remove when the oven hits 40You can also use a greased muffin pan).
Mix the dry ingredients into a large bowl until combined.
Add in the wet ingredients and whisk together. (It's ok if it's a little lumpy).
Add the batter to your skillet or muffin pan.
Whether you're baking a skillet or cornbread muffins, the batter should bake for 13-20 minutes or until it's golden brown.
Store in an airtight container.
It should last about a week (though you'll eat it faster than that!).
For best results with this recipe, I recommend that you measure the dry ingredients by weight.
If you're using a cast iron skillet, don’t leave the bread in the pan for too long as it will continue cooking.
If you make this in a cast iron skillet, cut into 8 to 12 even slices upon cooling.