Keto cornbread that is just as good as the real thing, but grain free! At only 1nc per serving, your soup and chili won’t be lonely this fall!
When I originally wrote this post, I was a baby blogger. Only a month or two into this crazy keto journey. As I’ve evolved as a blogger, I’ve also evolved as a cook and photographer. After all, we first eat with our eyes.
This recipe was originally written for keto cornbread muffins, and it still is to a degree, but I thought it would be fun to show you how else you can make this delectable low carb cornbread!
Every true southerner loves cornbread! And most southerners have a preferred style of cornbread. Some folks like it dry and crumbly. Others like it moist. (I’m sorrrrrry for that word but sometimes you just gotta) I love my cornbread slightly sweet and cake-y!
Since corn is obviously NOT part of a ketogenic diet, I’ve been on the search for the perfect low carb replica.
I’ve tried a couple of other grain free cornbread recipes but none of them really satisfied the craving. So, I experimented on my own and finally nailed one down that will be perfect this fall with soups, chilis, and bacon and eggs.
These muffins are hearty enough to withstand a bowl of chilly and soft enough to use as for breakfast sandwich. In other words, they are GOOD!
These keto cornbread muffins are also VERY easy to make and don’t require any weird ingredients! You can play with this recipe and add in your favorite mix-ins. I’ve seen people add jalapeños, cheese, garlic, and ranch mix. There’s a reason these muffins went viral on Instagram! Just sayin’…
I’ve recently come to baking LOVE this cornbread in a piping hot cast iron skillet. The cast iron skillet gives you the best crispy bottom. I use a small skillet, about 6 inches in diameter, when I bake my bread.
If you don’t have a cast iron skillet, you can still make these as muffins (or in an 8″x8″ square dish). You’ll bake at the same temperature of 400 degrees but the secret (or maybe it’s not a secret) is to heat your cast iron skillet up in the oven as the oven comes to temperature. Pull it out when the oven is hot, add a pat of butter, your batter, and bake until golden brown. Mine takes about 20 minutes.
Shoot, you could probably even fry them up like hot cakes! Now that’s real Southern! No matter how you make ’em, I know you’re going to just love ’em!
- 1.25 cups almond flour
- 3/4 cup shredded cheddar cheese
- 4 tablespoons butter, melted
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 3 eggs
- Preheat oven to 400 degrees. If using a cast iron skillet, place the well seasoned skillet in the oven while it heats up and remove when the oven is at temperature. If making muffins, like a muffin pan with 8 liners, sprayed with cooking spray.
- Combine the dry ingredients in a large bowl.
- Add the wet ingredients to the bowl and whisk until combined. It is okay if there are lumps.
- Add the batter to either the hot skillet or the muffin tins.
- For skillet cornbread, bake for 15 to 20 minutes or until golden brown. For muffins, bake for 13 to 15 minutes or until golden brown.
- Store in an airtight container up to 1 week.
If you make this in a cast iron skillet, cut into 8 to 12 even slices upon cooling. The macros would be adjusted for 8 slices as follows: 224 cal | 20g F | 3.6g C | 1.9g Fi | 8.7g P
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 150 Total Fat: 13.4g Carbohydrates: 2.4g Fiber: 1.3g Protein: 5.8g