Keto Cornbread

An easy keto cornbread made with almond flour, eggs, and butter. Its texture is fluffy and moist, and tastes only slightly sweet. Great for low carb and gluten free diets.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 squares
Calories 200 kcal


Optional, For Serving:


  1. Preheat the oven to 350 F. Prepare an 8x8 inch baking dish. Grease its sides, and line the bottom with parchment paper.
  2. In a mixing bowl, add almond flour, sweetener, and baking powder. Whisk until smooth.
  3. In a separate mixing bowl, add eggs, melted butter, and vanilla extract. Use an electric hand mixer or stand mixer to beat until well-mixed, about 30 seconds on low speed.
  4. Add the flour mixture to the egg mixture. Beat until incorporated and smooth, about 30 seconds on low speed. The batter should be thick.

  5. Pour the batter into the pan. Use a spatula to spread the batter to the edges and corners, and smooth the surface. Bake until an inserted toothpick comes out clean, about 25 minutes.
  6. Let the cornbread cool in the pan for 5 minutes, and then slide a knife around the edges to release it. Cut into 9 squares and serve while warm, optionally with sugar-free syrup or slices of butter.

Nutrition Info

This recipe yields 1.5 g net carbs per serving (one 2.7-inch square or 1/9th of the recipe).

Nutrition Facts Per Serving
Calories 200  
Total Fat 18g 28%
   Saturated Fat 5g 26%
   Trans Fat 0g  
Cholesterol 100mg 33%
Sodium 80mg 3%
Total Carb 3.5g 1%
   Dietary Fiber 2g 8%
   Sugars 1g  
Protein 7g  
Vitamin A 7% · Vitamin C 0% · Calcium 5% · Iron 5%