25+ Delectable Keto Cornbread Recipes You’ll Crave

Are you on a keto journey and missing the comforting taste of cornbread? Look no further!

Cornbread is a beloved staple that many people crave, but traditional recipes often come packed with carbs.

Fortunately, the keto diet has inspired a wave of innovative recipes that let you indulge in the flavors you love without sacrificing your health goals.

In this article, we present over 25 delicious keto cornbread recipes that are not only low in carbohydrates but also packed with flavor and texture.

From savory cheddar jalapeño to sweet lemon blueberry, there’s a recipe here for every palate and occasion.

Get ready to elevate your meals with these delightful keto cornbreads that will leave you feeling satisfied and guilt-free!

25+ Delectable Keto Cornbread Recipes You’ll Crave

With these 25+ keto cornbread recipes at your fingertips, you can enjoy the comforting taste of cornbread without derailing your low-carb lifestyle.

Whether you prefer savory options to pair with your favorite chili or sweet versions for breakfast or dessert, there’s something here for everyone.

Each recipe showcases the versatility of keto-friendly ingredients, making it easy to whip up a batch that fits your dietary needs.

So, gather your ingredients, preheat your oven, and let’s get baking!

Your taste buds will thank you for these satisfying, delicious, and nutritious keto cornbreads that keep the carbs low and the flavors high.

Savory Cheddar and Jalapeño Keto Cornbread

This savory cheddar and jalapeño cornbread is the perfect accompaniment to your favorite soups and stews. Bursting with flavors from sharp cheddar cheese and spicy jalapeños, this cornbread is moist, fluffy, and incredibly satisfying. Made with almond flour and coconut flour, it is a delightful low-carb alternative to traditional cornbread that everyone will love, whether they’re on a keto diet or not.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1-2 jalapeños, diced (seeds removed for less heat)
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and black pepper.
3. Stir in the shredded cheddar cheese and diced jalapeños until evenly combined.
4. In another bowl, whisk together the eggs, almond milk, and melted butter.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before slicing and serving.

This savory cheddar and jalapeño keto cornbread is not just a side dish; it can also stand alone as a satisfying snack. The combination of gooey cheese and a kick of spice makes this recipe a crowd-pleaser, perfect for family gatherings or casual dinners. Plus, it’s incredibly easy to whip up, so you can indulge in the comforting flavors of cornbread without the carbs. Pair it with a dollop of butter or your favorite keto-friendly spread for an even richer experience!

Sweet Almond Flour Keto Cornbread

If you’re craving something sweeter, this almond flour keto cornbread is the answer! Light and fluffy, this cornbread is subtly sweetened with a hint of vanilla and a touch of erythritol, making it a perfect breakfast treat or a delightful dessert. It’s easy to make and uses simple ingredients, allowing you to satisfy your cornbread cravings without straying from your ketogenic lifestyle.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or an 8×8 inch baking dish.
2. In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract together.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean when inserted.
7. Let it cool for a few minutes before slicing.

This sweet almond flour keto cornbread is perfect for those who want to enjoy a taste of comfort food without the guilt. Whether you serve it warm with butter or as a base for a keto-friendly dessert topped with whipped cream, this recipe is sure to become a staple in your kitchen. Its sweet flavor makes it a delightful addition to breakfast or a lovely treat for any time of day. Plus, it’s low in carbs and full of healthy fats, keeping you in ketosis while indulging in the pleasures of cornbread.

Herb-Infused Garlic Keto Cornbread

For those who enjoy a more aromatic approach, this herb-infused garlic keto cornbread is a game-changer. Infused with fresh herbs like rosemary and thyme, along with the rich flavor of garlic, this cornbread elevates any meal to a gourmet experience. This recipe combines the heartiness of traditional cornbread with the delightful flavors of fresh herbs, making it an excellent choice for any occasion.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a bowl, mix the almond flour, coconut flour, baking powder, salt, garlic powder, rosemary, and thyme until well combined.
3. In another bowl, whisk together the eggs, almond milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until a batter forms.
5. Pour the batter into the prepared baking dish and spread it out evenly.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
7. Let it cool slightly before slicing.

This herb-infused garlic keto cornbread brings a gourmet twist to a classic dish. Its fragrant aroma and rich flavors make it an excellent pairing for roasted meats, soups, or salads. The addition of fresh herbs not only enhances the flavor but also adds a touch of elegance to your meal. Enjoy this cornbread warm with a pat of butter or as part of a keto charcuterie board for a delightful experience. It’s a fantastic way to bring the flavors of the garden to your table while adhering to your low-carb lifestyle.

Keto Cornbread with Bacon and Chives

This keto cornbread is a savory delight, featuring crispy bacon and fresh chives. The combination of smoky bacon and the mild onion flavor from the chives creates a wonderful balance, making it a perfect side for breakfast or any savory dish. This recipe is not only low in carbs but also packed with flavor, making it a satisfying option that can be enjoyed at any meal.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 cup cooked and crumbled bacon
• 1/4 cup chopped fresh chives

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or an 8×8 inch baking dish.
2. In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, combine the eggs, almond milk, and melted butter, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the crumbled bacon and chopped chives.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25-30 minutes or until the top is golden and a toothpick inserted comes out clean.
8. Allow to cool for a few minutes before slicing.

This keto cornbread with bacon and chives is a flavorful and hearty option that brings a satisfying crunch to your meals. It pairs wonderfully with eggs for breakfast or as a side dish for grilled meats and salads. The smoky bacon adds a delightful richness, while the chives provide a fresh kick. Enjoy this versatile cornbread warm or at room temperature, and feel free to experiment with different herbs or spices to make it your own!

Pumpkin Spice Keto Cornbread

For a seasonal twist, this pumpkin spice keto cornbread combines the warmth of pumpkin puree with traditional fall spices. Perfect for autumn gatherings or as a cozy treat on chilly days, this cornbread is not only low in carbs but also high in flavor. The natural sweetness of pumpkin and the aromatic spices create a comforting dish that can be enjoyed as a breakfast item or dessert.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/2 cup pumpkin puree (canned or fresh)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a bowl, mix together the almond flour, coconut flour, baking powder, salt, cinnamon, nutmeg, ginger, and erythritol.
3. In a separate bowl, whisk the eggs, pumpkin puree, almond milk, and melted butter until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared dish and smooth the top.
6. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center.
7. Let it cool for a few minutes before slicing.

This pumpkin spice keto cornbread is a delightful way to enjoy the flavors of fall without the carbs. Its moist texture and rich spices make it a perfect companion to a warm cup of coffee or tea. Serve it as a breakfast treat, a snack, or even as a festive side dish during holiday gatherings. The combination of pumpkin and spices not only satisfies your taste buds but also adds a nutritious element to your meals. Enjoy this comforting cornbread warm or toasted with a bit of butter for an extra special treat!

Spicy Cauliflower Keto Cornbread

This spicy cauliflower keto cornbread is an innovative twist on traditional cornbread, utilizing cauliflower rice for a unique texture and flavor. Packed with nutrients and low in carbs, this recipe is perfect for those looking to add more vegetables to their diet while still enjoying the comfort of cornbread. With a hint of spice from cayenne pepper and the delicious flavor of garlic, this cornbread is sure to impress!

Ingredients:

• 1 cup cauliflower rice (fresh or frozen, thawed and drained)
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 cup shredded cheese (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a mixing bowl, combine the cauliflower rice, almond flour, coconut flour, baking powder, salt, garlic powder, and cayenne pepper.
3. In another bowl, whisk together the eggs, almond milk, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. If using, fold in the shredded cheese.
5. Transfer the batter to the prepared baking dish and spread it evenly.
6. Bake for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
7. Allow to cool for a few minutes before slicing.

This spicy cauliflower keto cornbread is a clever way to incorporate more vegetables into your diet while still enjoying the comforting flavors of cornbread. The addition of cauliflower not only reduces carbs but also adds moisture and nutrition. The spicy kick from the cayenne and the savory garlic flavor make this cornbread an exciting side dish for any meal. Pair it with chili, soups, or your favorite protein for a well-rounded, satisfying dish. Whether you’re looking to impress guests or simply want a nutritious option for yourself, this recipe is a fantastic choice!

Cheddar and Jalapeño Keto Cornbread

This cheddar and jalapeño keto cornbread brings a delightful kick to your table. The sharpness of the cheddar cheese pairs perfectly with the heat of the jalapeños, creating a bold flavor profile that is both comforting and exciting. This cornbread is perfect for serving alongside grilled meats, chili, or as a standalone snack. It’s low in carbs but high in flavor, making it a satisfying choice for any meal.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 cup shredded sharp cheddar cheese
• 1-2 fresh jalapeños, diced (adjust based on heat preference)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25-30 minutes or until the top is golden and a toothpick inserted comes out clean.
8. Let cool for a few minutes before slicing.

This cheddar and jalapeño keto cornbread is a fantastic addition to any meal, providing a spicy and cheesy experience that is hard to resist. The combination of flavors works well with savory dishes, making it an excellent side for barbecues or family gatherings. Whether you enjoy it fresh out of the oven or toasted with butter, this cornbread is sure to become a favorite in your keto recipe collection. Embrace the bold flavors and enjoy every bite!

Blueberry Almond Keto Cornbread

Indulge your sweet tooth with this blueberry almond keto cornbread that combines the richness of almond flour with the sweetness of blueberries. This delightful treat makes for a perfect breakfast option or a satisfying dessert. Packed with antioxidants from the blueberries and healthy fats from the almond flour, this cornbread is a wholesome choice that feels like a treat without the guilt.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, combine the eggs, almond milk, and melted butter, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the blueberries to prevent them from breaking apart.
6. Pour the batter into the prepared dish and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before slicing.

This blueberry almond keto cornbread is a delightful fusion of sweet and nutty flavors, making it an ideal choice for breakfast or as a light dessert. The juicy blueberries provide bursts of flavor while keeping the cornbread moist and delicious. Serve it warm with a pat of butter or enjoy it on its own for a wholesome treat. This recipe not only satisfies your sweet cravings but also supports your keto lifestyle with its low-carb ingredients. Enjoy this cornbread as a delightful start to your day or as a sweet finish to any meal!

Herb and Garlic Keto Cornbread

This herb and garlic keto cornbread is a savory delight that adds a fragrant touch to your dining experience. Infused with fresh herbs and garlic, this cornbread pairs perfectly with soups, stews, and roasted meats. It’s a versatile side that not only enhances your meal but also adheres to your keto diet, making it a great addition to any low-carb table.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• 1 tablespoon mixed fresh herbs (such as rosemary, thyme, and parsley, chopped)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, and garlic powder.
3. In another bowl, whisk together the eggs, almond milk, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Fold in the chopped fresh herbs until evenly distributed.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
8. Allow to cool for a few minutes before slicing.

This herb and garlic keto cornbread is a wonderful way to elevate your meals with its aromatic flavors and comforting texture. It’s a perfect accompaniment to hearty dishes like chili or stew, and its savory profile makes it an ideal choice for any occasion. Enjoy it warm, spread with a little butter or olive oil, and savor the delicious blend of herbs and garlic. This cornbread not only satisfies your taste buds but also enriches your dining experience with its delightful flavors.

Pumpkin Spice Keto Cornbread

This pumpkin spice keto cornbread is a seasonal favorite that brings the warmth of fall to your table any time of the year. With the rich flavor of pumpkin puree and a blend of warm spices, this cornbread is moist and fragrant. It makes for a perfect side dish for Thanksgiving dinners, family gatherings, or simply a cozy breakfast paired with coffee. This recipe is low in carbs but full of autumnal flavor, ensuring you can indulge without guilt.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, salt, and erythritol.
3. In another bowl, combine the eggs, pumpkin puree, almond milk, and melted butter, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and mix well until fully combined.
5. Pour the batter into the prepared dish and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool for a few minutes before slicing.

This pumpkin spice keto cornbread is a delightful way to enjoy the flavors of fall while sticking to your keto diet. The moist texture and warm spices make it a comforting treat that pairs beautifully with soups, stews, or a hot cup of coffee. Whether you serve it during the holiday season or whenever you crave something cozy, this cornbread will surely impress your family and friends. Enjoy each slice as a guilt-free indulgence that captures the essence of autumn!

Bacon and Chive Keto Cornbread

For those who love savory flavors, this bacon and chive keto cornbread offers a deliciously indulgent option. The combination of crispy bacon bits and fresh chives elevates the traditional cornbread, making it a fantastic side dish or a snack on its own. Perfect for brunch or as an accompaniment to hearty dishes, this recipe is low in carbs but high in flavor, ensuring you don’t miss out on the richness of traditional cornbread.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped fresh chives

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Fold in the crumbled bacon and chopped chives until evenly distributed.
6. Pour the batter into the prepared dish and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool for a few minutes before slicing.

This bacon and chive keto cornbread is a savory treat that combines crispy bacon with the freshness of chives, resulting in a delightful flavor explosion. It’s perfect for brunch alongside eggs or as a complement to your favorite soup or salad. Each slice offers a satisfying crunch and a rich, savory taste that will leave you wanting more. This recipe not only caters to your keto diet but also satisfies your cravings for something indulgent and delicious. Enjoy the mouthwatering flavors with every bite!

Chocolate Chip Keto Cornbread

This chocolate chip keto cornbread is a sweet twist on the traditional recipe, perfect for satisfying your sweet tooth without derailing your keto diet. The rich chocolate chips create a delightful contrast against the cornbread’s subtle sweetness, making it an excellent choice for breakfast, dessert, or an afternoon snack. Easy to make and incredibly delicious, this cornbread is sure to please both kids and adults alike.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, combine the eggs, almond milk, and melted butter, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined.
5. Gently fold in the sugar-free chocolate chips.
6. Pour the batter into the prepared dish and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before slicing.

This chocolate chip keto cornbread is a delightful way to enjoy a sweet treat without compromising your low-carb lifestyle. The combination of almond and coconut flours creates a fluffy texture, while the chocolate chips add just the right amount of sweetness. Enjoy this cornbread warm, drizzled with a little butter, or as a stand-alone snack. It’s a delicious option that proves you can have your cornbread and eat it too, all while sticking to your keto goals. Indulge in this guilt-free treat and savor the satisfying flavors with every bite!

Cheddar Jalapeño Keto Cornbread

This cheddar jalapeño keto cornbread combines the richness of sharp cheddar cheese with the spicy kick of jalapeños for a cornbread that’s anything but ordinary. Perfect as a side for chili or barbecue, this cornbread is easy to make and will impress your guests with its savory flavor. Plus, it’s a great way to add some heat to your meal while staying low-carb, making it a favorite for those who enjoy a little spice in their life.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 cup shredded sharp cheddar cheese
• 1-2 jalapeños, finely diced (adjust based on spice preference)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, combine the eggs, almond milk, and melted butter, whisking until smooth.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Fold in the cheddar cheese and diced jalapeños, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared dish and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for a few minutes before slicing.

This cheddar jalapeño keto cornbread is a perfect balance of savory and spicy, making it an excellent addition to any meal. The sharpness of the cheddar complements the heat of the jalapeños, creating a delightful flavor profile that pairs wonderfully with soups, stews, or grilled meats. Whether you’re hosting a gathering or simply enjoying a cozy night in, this cornbread will be a hit at the table. Enjoy the burst of flavor and the satisfying texture with every bite!

Herb and Garlic Keto Cornbread

This herb and garlic keto cornbread offers a fragrant and savory twist to the classic recipe, making it an excellent choice for those who enjoy aromatic flavors. Infused with garlic and a medley of herbs, this cornbread is perfect for pairing with your favorite Italian dishes or serving alongside a hearty salad. It’s a low-carb option that doesn’t skimp on taste, ensuring you can enjoy all the flavors you love without the extra carbs.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 cloves garlic, minced
• 1 tablespoon dried Italian herbs (such as oregano, basil, and thyme)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, combine the eggs, almond milk, melted butter, minced garlic, and dried herbs, mixing until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. If using, fold in the Parmesan cheese.
5. Pour the batter into the prepared dish and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool for a few minutes before slicing.

This herb and garlic keto cornbread brings a delightful fragrance and flavor to your table, enhancing any meal with its aromatic profile. The combination of garlic and herbs makes it a perfect accompaniment to Italian dishes, grilled meats, or as a standalone snack. Each slice is packed with flavor, ensuring you won’t feel like you’re missing out on anything while adhering to your low-carb diet. Enjoy this delicious cornbread as a versatile option that complements a variety of dishes!

Lemon Blueberry Keto Cornbread

This lemon blueberry keto cornbread is a refreshing and vibrant option that brightens up your meal. The zesty lemon combined with juicy blueberries creates a deliciously sweet and tart flavor profile, making it a great choice for breakfast, brunch, or dessert. It’s a low-carb way to enjoy the delightful flavors of summer, ensuring you can indulge without straying from your dietary goals.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or a loaf pan.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, combine the eggs, almond milk, melted butter, and lemon zest, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared dish and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool for a few minutes before slicing.

This lemon blueberry keto cornbread is a delightful and refreshing treat that adds a burst of flavor to your day. The tangy lemon and sweet blueberries create a perfect harmony, making it ideal for breakfast or as a light dessert. Enjoy it warm with a pat of butter or on its own, and savor the refreshing flavors that remind you of summer. This recipe not only fits into your keto lifestyle but also provides a delicious way to enjoy the fruits of the season without the carbs. Indulge in this sweet and tangy delight with each satisfying slice!

Note: More recipes are coming soon!