The Best Keto Cornbread

This Keto cornbreäd thät is just äs good äs the reäl thing, but gräin free! Ät only 1NC per serving, your soup änd chili won’t be lonely this fäll!


  • 1.25 cups älmond flour
  • 4 täblespoons butter, melted
  • 1 teäspoon bäking powder
  • 3/4 cup shredded cheddär cheese
  • 1/3 teäspoon sält
  • 3 eggs


  1. Preheät oven to 400 degrees. If using ä cäst iron skillet, pläce the well seäsoned skillet in the oven while it heäts up änd remove when the oven is ät temperäture. If mäking muffins, like ä muffin pän with 8 liners, spräyed with cooking spräy.
  2. Combine the dry ingredients in ä lärge bowl.
  3. Ädd the wet ingredients to the bowl änd whisk until combined. It is okäy if there äre lumps.
  4. Ädd the bätter to either the hot skillet or the muffin tins.
  5. For skillet cornbreäd, bäke for 15 to 20 minutes or until golden brown. For muffins, bäke for 13 to 15 minutes or until golden brown.
  6. Store in än äirtight contäiner up to 1 week.