Keto Cornbread

The perfect little side for a cozy bowl of chili! 🌽🧈

Cornbread has always been one of those comfort foods I love having alongside a warm meal, so I wanted a keto version that still had that soft, tender texture and lightly sweet flavor. This one turned out beautifully, especially with those golden, buttery edges. 🤎

It’s fluffy in the middle with just the right amount of sweetness and only 1g net carbs per serving. Warm it up, add a little butter, and you’ve got a low-carb side that pairs beautifully with chili, soups, or stews.

Yield: 16 pieces

Ingredients

• 1½ cups almond flour (168 g)
• ⅓ cup granulated keto sweetener (about 64 g), such as erythritol, allulose, monk fruit, or a monk fruit-erythritol blend
• 4 large eggs (200 g), room temperature
• ⅓ cup unsalted butter (76 g), melted
• 1 tsp baking powder (4 g)
• 1 tsp corn extract (5 ml)

Directions

1. Preheat the oven to 350°F (175°C). Line an 8 × 8-inch (20 × 20 cm) baking dish with parchment paper.
2. In a large bowl, whisk together the eggs, melted butter, and sweetener until well combined.
3. Add the almond flour and baking powder. Stir until the batter is smooth and no visible lumps remain.
4. Stir in the corn extract until evenly incorporated.
5. Transfer the batter to the prepared baking dish and spread it into an even layer with a spatula.
6. Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for a few minutes, then cut into 16 pieces. Serve warm with butter, if desired.

Optional Cheesy Variation

For a cheesy version, fold ¼ cup shredded cheese (28 g) into the batter and sprinkle a little extra cheese over the top before baking.

Macros

Per piece.

• Calories: 109 kcal
• Fat: 10 g
• Protein: 4 g
• Total Carbs: 2 g
• Fiber: 1 g
• Net Carbs: 1 g