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:

• 1/2 cup Almond Flour
• 1/3 cup Coconut Flour
• 3 Eggs
• 1/2 cup Heavy Cream
• 1/4 cup Salted Butter (melted)
• 1/2 tsp Baking Soda
• 1 tsp 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!