A delicious, healthy keto cornbread made with almond and coconut flour that is just as good as the real thing!
Sometimes you have to have bread.
A generous, delicious and filling slice of bread.
And there’s nothing stopping you with this low carb, one bowl cornbread!
The smell of homemade cornbread will fill your kitchen, there’s only one bowl and one baking pan needed making the clean-up a breeze and there’s no kneading required, making this the most effortless keto bread recipe ever!
It’s amazing for slicing to make toast, sandwiches, or French toasts, or to serve with soups, stews or diced and toasted to make croutons for salads.
Low Carb Keto Cornbread
For our low carb cornbread you'll only need:
- ½ cup Almond Flour
- ⅓ cup Coconut Flour
- 3 Eggs
- ½ cup Heavy Cream
- ¼ cup Salted Butter (melted)
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
First you'll want to preheat your oven to 390°F / 200°C and grab a 9 to 10-inch baking pan.
Grease your baking pan with a teaspoon of butter.
Next, whisk all your ingredients together in a bowl with your hands until the mixture becomes a batter.
Pour the batter into your baking pan and then bake for around 25 minutes until golden brown.
Allow your cornbread to reach room temperature before you serve, enjoy!
Ingredients
- ½ cup Almond Flour
- ⅓ cup Coconut Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 3 Eggs
- ½ cup Heavy Cream
- ¼ cup Salted Butter melted
Instructions
- Preheat the oven to 390°F / 200°C and grease 9 or 10-inch baking pan with a teaspoon of the butter.
- Whisk all the ingredients together in a mixing bowl to get a batter. Pour into the prepared baking pan and bake in the preheated oven for about 25 minutes until golden brown.
- Allow to reach room temperature, slice and serve.
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Tanya
Made this recipe tonight to have with chili. We loved this cornbread. It’s super easy to put together and throw in the oven. It’s also pretty when it’s done cooking.
Jennifer
Hey Tanya, so glad you and your family enjoyed it!