The Best Keto Cornbread


Ok so when I say the best, I mean the best keto cornbread. I would not steer you wrong. The secret? It’s love, no haha but kind of. All jokes aside, this is THE BEST. I baked this one in too big of a pan, if you want a thicker slice I’d definitely bake in a smaller pan, but somehow I am missing my brownie tin… Anyhoo.

It’s the first day of October! Yay, my favorite season and here is one of my favorite recipes. I absolutely adore all fall, family gathering recipes. Today I’m sharing this recipe for whatever you need. I’ve been eating it alongside my meals since it’s just 1 net carb a piece. (I ate 4 one night and it was glorious).

Ok I’ll shut up, here’s the recipe.

Best Keto Cornbread

PREP TIME: 10 minutes

COOK TIME: 30 minutes



1 cup almond flour
1/4 cup Allulose
2 tsp baking powder
1/2 tsp pink Himalayan salt
2 eggs
1/4 cup butter, melted
1/4 cup heavy cream
1/4 teaspoon Amoretti Sweet Corn Extract
Salt + butter to taste


(2 pieces per serving)
2g Net Carbs
9g Total Carbs
2g Fiber
17g Fat
5g Protein


  1. Preheat your oven to 350Β°F and prep and measure all your ingredients.
  2. Whisk all of your dry ingredients together in a bowl.
  3. Add all the wet ingredients (except heavy cream) to the dry mixture. Whisk together. Add cream and whisk until mixed,
  4. Butter an 8×8 baking pan or use an ungreased small cast iron pan. Pour mixture in.
  5. Bake for 30 – 35 minutes or until top is a rich golden brown. Use a toothpick to test doneness.
  6. Remove from oven top with butter and course salt. Let cool for 5 minutes before cutting into 16 pieces. Enjoy!

Watch the Reel!
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