Have you wanted the best tasting keto cornbread recipe but couldn’t find it? Once you try this keto cornbread, you will never things about eating the high carb version ever again. With this cornbread recipe, you are able to have the cornbread you love with the carbs. We whipped up a batch of this Quick Keto Chili made in the pressure cooker and it pairs nicely!
Eating Keto is great for your body. It can help you lose weight, get healthy and can create a healthier lifestyle. However, for many, there are certain foods that are a weakness and cornbread, being a classic comfort food, is a hard one to give up. Using almond flour, you can now have your cornbread and stay on track.
Keto Cornbread Recipe Ingredients
- 1 1/2 cup blanched almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon minced garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 4 tablespoons butter, melted
- 1/2 teaspoon cornbread extract (Click here to see it on Amazon – I’ve only found it online)
- 1/2 cup shredded cheddar cheese
Keto Cornbread Recipe Instructions
- Preheat oven to 400°F.
- In a large bowl whisk together flour, baking powder, minced garlic, onion powder and salt.
- Create a well in the center of the dry ingredients and add in eggs, sour cream, butter, cornbread extract and cheddar cheese.
- Stir well until combined.
- Pour cornbread mixture into a greased cast iron skillet. Cook for 20 minutes until top is golden brown and cooked through.
- Serve with chili and enjoy!
Here is a video to show you how we made this amazing Keto Cornbread recipe.
Keto Cornbread Recipe Nutrition Label
Serves 8
Calories 220, Total C 6.1g, Fiber 0.8g, Net C 5.3g, Sugar 0.9g, Fat 12.1g, Protein 7.3g
Here are some of the pictures we took while making this amazing recipe.
Gather the ingredients.
Mix the dry ingredients together, then create a well in the middle.
Add in the rest of the ingredients and mix together.
Next, add the dough to the cast iron skillet.
Bake to perfection.
What to Serve with Keto Cornbread
Cornbread can be a great side dish. It goes so well with many foods. It goes hand and hand with keto chilis, soups, and jambalaya. It also goes with
- Roasted Chicken
- Pulled Pork and beef
- Roasted Vegetables
Variations to Keto Cornbread
If you are looking for easy ways to change this cornbread try:
- Add Bacon
- Greek Yogurt – If you want to add more protein to this recipe swap the sour cream with nonfat plain Greek Yogurt.
Eating Keto can be a challenge when you miss your favorite foods. It doesn’t have to be. I love following the keto lifestyle and I strive to stay on track. Be sure to check more of these keto remake recipes in order to help you stay on track.
Once you find simple ways to stay on track, you can enjoy all of the benefits that Keto has to offer.
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
Get the Keto Starter Guide today!
Ingredients
- 1 1/2 C Blanched Almond Flour
- 1 tbsp baking powder
- 1/4 tsp minced garlic
- 1/4 tsp onion powder
- 1/4 tsp salt
- 2 Large Eggs
- 1/2 c sour cream
- 4 tbsp butter melted
- 1/2 tsp cornbread extract
- 1/2 c shredded cheddar cheese
Instructions
- PREHEAT oven to 400°.
- In a large bowl whisk together flour, baking powder, minced garlic, onion powder and salt.
- Create a well in the center of the dry ingredients and add in eggs, sour cream, butter, cornbread extract and cheddar cheese.
- Stir well until combined.
- Pour cornbread mixture into a greased cast iron skillet. Cook for 20 minutes until top is golden brown and cooked through.
- Serve with chili and enjoy!
I didn’t have any cornbread extract so I went ahead without it. I also added 1/2 cup diced green chilis to it. It was delish!
As good as any non-keto cornbread I have ever had!