---
title: "Keto-Style Cornbread"
yield: "8 servings"
recipe_id: "f2ddbf79-00af-4311-8d05-e3fb6c9efe6b"
---

# Keto-Style Cornbread

A low-carb cornbread-style side that works especially well with smoked pork ribs. This version skips traditional cornmeal to keep the carbs as low as possible, while using almond flour, butter, and optional corn flavoring to mimic classic cornbread.

8 servings

## Ingredients

### Ingredients

- - 2 cups finely ground almond flour
- - 2 teaspoons baking powder
- - 1/2 teaspoon salt
- - 3 large eggs
- - 1/3 cup unsalted butter, melted
- - 1/3 cup heavy whipping cream
- - 2 tablespoons sour cream
- - 1 to 2 tablespoons keto-friendly sweetener, such as allulose or monk fruit blend
- - 1/2 teaspoon vanilla extract
- - 1/2 to 1 teaspoon corn extract or cornbread flavoring, optional but recommended
- - 1/2 cup shredded cheddar cheese, optional
- - 1 tablespoon butter for greasing the pan

### Optional Add-Ins

- - 1/2 cup shredded sharp cheddar
- - 1 diced jalapeño
- - 1/2 teaspoon garlic powder
- - 1/2 teaspoon smoked paprika
- - 2 tablespoons chopped cooked bacon

## Instructions

1. Preheat the oven to **350°F**.
2. Grease an **8-inch square baking dish** or an **8- to 9-inch cast-iron skillet** generously with butter.
3. In a medium bowl, whisk together the almond flour, baking powder, salt, and keto sweetener.
4. In a separate bowl, whisk the eggs until smooth.
5. Add the melted butter, heavy whipping cream, sour cream, vanilla, and optional corn extract to the eggs. Whisk until combined.
6. Pour the wet ingredients into the dry ingredients and stir just until a thick batter forms.
7. Fold in the shredded cheddar if using.
8. Spread the batter evenly into the prepared pan or skillet.
9. Bake for **22 to 28 minutes**, or until the top is golden and a toothpick inserted near the center comes out mostly clean.
10. Let the cornbread rest for **10 minutes** before slicing. Serve warm with butter.
11. Brush the top with melted butter immediately after baking

## Notes

- For ribs, I would make it slightly savory:
- Use only 1 tablespoon sweetener
- Add the optional cheddar
- Bake it in a cast-iron skillet if available
- That gives you a rich, buttery cornbread-style side without making the whole plate overly sweet.
- For a little more flavor without adding many carbs:
- Traditional cornmeal is fairly high in carbohydrates, so this recipe intentionally does not use it.
- If you want the strongest traditional cornbread flavor while keeping carbs low, use a small amount of corn extract or cornbread flavoring. It adds the aroma and flavor of corn without adding meaningful carbohydrates.
- If you do not have corn extract, the recipe will still work; it will taste more like a buttery, slightly sweet almond-flour quick bread.