top of page
keto cornbread.PNG

Keto Cornbread


Servings: 8

Calories: 194

Total Fat: 17g

Saturated Fat: 8g

Cholesterol: 102mg

Sodium: 315mg

Total Carbohydrate: 5g

Dietary Fiber: 1g

Total Sugars: 2g

Protein: 5g


  • 1/2 cup almond flour

  • 1/3 cup coconut flour

  • 1/2 to 1 teaspoon kosher salt (or 1/2 teaspoon table salt)

  • 1/2 teaspoon baking soda

  • 3 large eggs

  • 1/2 cup heavy cream

  • 1/4 cup melted salted butter, plus more for the pan


  1. Gather the ingredients. Heat the oven to 325 F.

  2. Add the almond flour, coconut flour, salt, baking soda, eggs, and heavy cream to a mixing bowl. Whisk together until combined. Add in the melted butter and continue to mix together until all the ingredients are incorporated. 

  3. Generously grease a 9 or 10-inch cast iron skillet with butter. 

  4. Pour the batter into the greased skillet. Place it in the preheated oven and bake for 25 to 30 minutes or until golden brown and firm. 

  5. Allow the cornbread to cool for about five minutes and then slice. Serve with butter. 

Original Recipe: The Spruce Eats

bottom of page