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5 from 5 votes

Low Carb & Keto Cornbread

This Keto Cornbread is super fluffy, tender, and moist. It has the right amount of sweetness, making it fantastic for dipping into chili, soups or stews or top with butter and have it as a quick snack. At only 1g net carbs per serving, this almond flour cornbread is super soft in the middle with buttery and crunchy edges.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bread
Cuisine: American
Keyword: cornbread
Servings: 16 servings
Calories: 109kcal
Author: Ioana Borcea from LowCarbSpark.com
Cost: $5-$6

Ingredients

Instructions

  • Preheat the oven to 350°F / 175°C. Line an 8x8 inch baking dish with parchment paper. Set aside.
  • In a large mixing bowl, add four eggs, melted butter, sweetener and whisk well.
  • Stir in the almond flour, baking powder until there are no visible lumps and the batter is slightly thick.
  • Transfer the mixture into the prepared pan. Evenly spread the batter and smooth using a silicone spatula.
  • Bake in the preheated oven for about 25-30 minutes until the edges look golden brownies and a toothpick comes out clean.
  • Allow the cornbread to cool in the pan for a few minutes and then slice it into 16 pieces. Enjoy warm topped with butter!

Notes

If you prefer a cheesy bread add about ¼ cup of shredded cheese to the batter and top it with some extra cheese too.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 16mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Calcium: 29mg | Iron: 1mg | Net Carbs: 1g