50+ Irresistible Friday Keto Cornbread Recipes for Your Dinner

If you’re following a keto diet and missing the comfort of traditional cornbread, you’re in for a treat.

Cornbread is a popular side dish in many meals, but the high carb content often makes it off-limits for those on a keto or low-carb lifestyle.

Luckily, with the right substitutions, you can still enjoy all the warm, fluffy goodness of cornbread without breaking your carb count.

In this blog post, we’re bringing you 50+ Friday Keto Cornbread Recipes that will keep your meals exciting while staying perfectly within your keto-friendly guidelines.

From savory options packed with cheese and jalapeños to sweeter versions made with almond flour or coconut flour, these keto cornbread recipes are the ideal low-carb treat.

hether you’re serving it with chili, barbecue, or just as a snack, these recipes will ensure that your Fridays are filled with delicious, guilt-free cornbread.

50+ Irresistible Friday Keto Cornbread Recipes for Your Dinner

With these 50+ Friday Keto Cornbread Recipes, you now have endless options to enjoy cornbread without the carbs.

These recipes offer the perfect balance of flavor, texture, and versatility for anyone on a keto diet.

Whether you’re craving something cheesy and spicy or a more subtle, mild option, there’s a keto-friendly cornbread recipe here for everyone.

So, make your Fridays extra special by incorporating one (or more) of these amazing recipes into your meal plan.

Enjoy the comforting taste of cornbread with all the benefits of staying on track with your keto lifestyle!

Friday Keto Cornbread with Almond Flour

This Keto cornbread recipe uses almond flour to create a moist, fluffy, and low-carb bread that mimics the traditional cornbread texture and flavor without the carbs. It’s perfect for a weekend meal or paired with your favorite keto chili or soup. With only a handful of ingredients, it’s a quick and easy bread alternative for anyone following a low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan with olive oil or line it with parchment paper.
2. In a medium-sized bowl, combine the almond flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted butter, and almond milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
5. If using, fold in the shredded cheddar cheese.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool for a few minutes before slicing and serving.

This Keto cornbread is an excellent choice for those looking for a bread substitute on a low-carb diet. It’s a versatile side dish that pairs well with a variety of dishes, from stews to grilled meats. The almond flour gives it a light, slightly nutty flavor, while the addition of cheddar cheese offers a savory twist. Serve this cornbread at your next meal for a satisfying, keto-friendly treat.

Cheesy Jalapeño Keto Cornbread

For those who enjoy a spicy kick, this Cheesy Jalapeño Keto Cornbread brings the perfect balance of heat and flavor while staying low-carb. The combination of almond flour and coconut flour gives the cornbread a slightly grainy, traditional texture, while jalapeños add a zesty flavor. This cornbread is a great option to serve with any keto-friendly soup or as a stand-alone snack.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup shredded sharp cheddar cheese
• 2 jalapeños, finely chopped
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish or muffin tin with olive oil.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, salt, and garlic powder.
3. In a separate bowl, whisk together the melted butter, eggs, and almond milk until well-combined.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the shredded cheese and chopped jalapeños.
6. Pour the batter into the greased baking dish or divide it among the muffin tin cups.
7. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for a few minutes before serving.

This Cheesy Jalapeño Keto Cornbread brings a savory and spicy twist to the traditional cornbread recipe. The mixture of almond and coconut flours provides the ideal texture, while the cheese and jalapeños deliver a deliciously bold flavor. It’s a great option for those looking to add some spice to their keto meal plan, whether you’re serving it with soup, salad, or grilled meats. Enjoy a slice of this cheesy, low-carb delight!

Keto Cornbread with Flaxseed Meal

Flaxseed meal is a great addition to any keto recipe, as it’s high in fiber and low in carbs. This Keto Cornbread with Flaxseed Meal is a hearty and healthy alternative to traditional cornbread. The flaxseed provides a subtle, nutty flavor that pairs well with the rich butter and savory ingredients, making it a great side dish for any keto-friendly meal.

Ingredients:

• 1 cup almond flour
• 1/4 cup flaxseed meal
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup sour cream
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with olive oil or line it with parchment paper.
2. In a large bowl, combine the almond flour, flaxseed meal, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, almond milk, and sour cream.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

This Keto Cornbread with Flaxseed Meal is a nutrient-packed bread option for anyone on a low-carb or keto diet. The flaxseed meal adds a subtle nuttiness and a boost of fiber, making it a filling and healthy choice. Its rich texture and mild flavor make it the perfect complement to hearty dishes like chili or roasted meats. Whether you’re looking for a savory side dish or a quick snack, this flaxseed cornbread will keep you satisfied without the carbs.

Keto Cornbread with Coconut Flour

This Keto Cornbread with Coconut Flour is a gluten-free, low-carb alternative to traditional cornbread. The coconut flour gives the bread a slightly sweet flavor and a light, airy texture. Combined with butter, eggs, and unsweetened almond milk, this cornbread is not only delicious but also incredibly easy to make. It’s an excellent option for a keto-friendly side dish or snack, perfect for any meal, from breakfast to dinner.

Ingredients:

• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp honey (optional, for a slightly sweet flavor)
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a small baking dish or muffin tin with olive oil.
2. In a large bowl, whisk together the coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs, then add the melted butter, almond milk, and honey (if using).
4. Add the wet ingredients to the dry ingredients and stir until a thick batter forms.
5. Pour the batter into the greased baking dish or muffin tin, smoothing the top with a spatula.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before serving.

This Keto Cornbread with Coconut Flour is the perfect option for anyone looking for a low-carb, gluten-free bread substitute. The coconut flour gives it a slightly sweet taste that complements savory dishes well. Its moist, airy texture makes it a great choice for pairing with soups, stews, or even a hearty keto chili. Enjoy a slice of this delicious cornbread as a satisfying addition to your keto meal plan.

Keto Cornbread with Cream Cheese

This Keto Cornbread with Cream Cheese is a rich and decadent low-carb bread that incorporates the creamy goodness of cream cheese for a moist texture and a subtle tang. The bread is made with almond flour and baking powder, making it light and fluffy while staying true to the keto principles. It’s perfect for those looking for a comforting bread option without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cream cheese, softened
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with olive oil.
2. In a large bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, beat the cream cheese until smooth, then add the eggs, melted butter, and almond milk, whisking until the mixture is fully combined.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the greased pan and spread evenly.
6. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

This Keto Cornbread with Cream Cheese is a wonderfully moist and flavorful low-carb bread that can be served alongside any keto-friendly meal. The cream cheese gives it a rich, soft texture, while the almond flour ensures it stays light and fluffy. Whether you enjoy it with a bowl of soup, as a side to your main dish, or even as a standalone snack, this cornbread is a true keto delight that will satisfy your cravings without breaking your diet.

Keto Jalapeño Cheddar Cornbread

For those who enjoy a bit of spice, this Keto Jalapeño Cheddar Cornbread offers a perfect blend of savory, cheesy goodness with a spicy kick from fresh jalapeños. The combination of almond flour and coconut flour gives it the right texture while keeping it low-carb. It’s an ideal accompaniment to any keto meal, particularly spicy dishes like chili, or as a snack on its own.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup shredded sharp cheddar cheese
• 2 jalapeños, finely chopped
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish or muffin tin with olive oil.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter, and almond milk together.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the shredded cheddar cheese and chopped jalapeños.
6. Pour the batter into the greased baking dish or muffin tin and smooth the top.
7. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool slightly before serving.

This Keto Jalapeño Cheddar Cornbread combines the rich flavors of cheese and the heat from jalapeños to create a low-carb bread that’s bursting with flavor. The almond and coconut flour provide the right texture while keeping the recipe keto-friendly. Serve it alongside your favorite keto chili, stew, or grilled meats, or enjoy it as a savory snack. It’s a great way to add a little extra spice and flavor to your keto meal plan.

Keto Skillet Cornbread with Bacon

This Keto Skillet Cornbread with Bacon is a savory twist on traditional cornbread. The crispy, smoky bacon adds a rich, meaty flavor that pairs perfectly with the buttery, moist cornbread base made with almond flour. The skillet baking method ensures a crispy, golden crust while keeping the inside light and fluffy. It’s the ideal side dish for keto-friendly soups, stews, or even as a snack on its own.

Ingredients:

• 1 1/2 cups almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup cooked bacon, crumbled
• 1 tbsp olive oil for greasing
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a cast-iron skillet or baking pan with olive oil.
2. In a large bowl, mix together the almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the crumbled bacon and chives, if using.
6. Pour the batter into the prepared skillet, spreading it evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for a few minutes before slicing and serving.

This Keto Skillet Cornbread with Bacon is a flavorful, savory option for anyone on a low-carb diet. The crispy bacon adds a smoky depth of flavor that makes this cornbread stand out, while the almond flour ensures it stays light and keto-friendly. The skillet method provides a deliciously crispy crust, making it a perfect side dish for hearty meals like keto chili or soups. Enjoy a slice of this bacon-infused cornbread at your next meal for an extra burst of flavor.

Keto Sweet Cornbread with Erythritol

For those who enjoy a touch of sweetness in their cornbread, this Keto Sweet Cornbread with Erythritol offers a delightful sugar-free treat. The erythritol provides the sweet flavor without adding any carbs, while the almond flour keeps it light and moist. This cornbread is perfect for pairing with keto-friendly barbecues, as a side dish to your favorite meal, or even as a snack with a cup of coffee.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or another keto-friendly sweetener)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan with olive oil.
2. In a large bowl, mix together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until the batter is fully combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving.

This Keto Sweet Cornbread with Erythritol is the perfect choice for those craving a sweeter, low-carb version of traditional cornbread. The erythritol adds just the right amount of sweetness without impacting your carb count. The almond flour ensures a moist and tender texture, making it a delightful treat for any keto meal. Whether you’re enjoying it with your favorite keto barbecue or as a quick snack, this sweet cornbread will satisfy your cravings while keeping your diet on track.

Keto Cornbread Muffins with Zucchini

These Keto Cornbread Muffins with Zucchini are a healthy and low-carb alternative to traditional cornbread muffins. The addition of zucchini provides moisture and a subtle veggie flavor while keeping the carbs low. The almond flour-based recipe creates a fluffy, tender muffin with the perfect balance of savory and sweet flavors. These muffins are a great on-the-go breakfast option, snack, or a side dish for your keto meals.

Ingredients:

• 1 1/2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 small zucchini, grated
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or line with paper liners.
2. In a large bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter, and almond milk together until smooth.
4. Stir in the grated zucchini and cheddar cheese, if using.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool slightly before serving.

These Keto Cornbread Muffins with Zucchini are a great way to enjoy a savory, low-carb snack while sneaking in some extra vegetables. The zucchini adds moisture and a subtle flavor that complements the almond flour base, while the cheddar cheese gives the muffins a rich, savory taste. They’re the perfect accompaniment to your keto meals or can be enjoyed on their own as a satisfying snack. Whether you’re looking for a quick breakfast or a hearty side dish, these muffins are sure to please.

Keto Cornbread with Almond Butter

This Keto Cornbread with Almond Butter brings together the rich, nutty flavor of almond butter and the light texture of almond flour to create a moist, low-carb cornbread. The almond butter adds a unique depth of flavor while also helping to keep the cornbread soft and rich. This recipe is perfect for those following a keto diet and looking for a filling, delicious bread alternative to serve with their meals or enjoy as a snack.

Ingredients:

• 1 1/2 cups almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted almond butter
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking pan with olive oil or line it with parchment paper.
2. In a large bowl, mix together almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond butter, melted butter, and almond milk until smooth and well-combined.
4. Add the wet ingredients to the dry ingredients and stir until everything is fully incorporated.
5. Pour the batter into the greased pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

This Keto Cornbread with Almond Butter is a flavorful, nutty variation of classic cornbread that stays true to keto principles. The almond butter provides moisture and a creamy texture while enhancing the overall taste of the cornbread. Perfect as a side dish for a hearty meal or a snack to enjoy anytime, this low-carb cornbread will satisfy your cravings without compromising your keto diet.

Keto Cheddar Jalapeño Cornbread

This Keto Cheddar Jalapeño Cornbread is a spicy, cheesy variation of classic cornbread made entirely keto-friendly. The combination of sharp cheddar cheese and fresh jalapeños delivers a deliciously savory cornbread with a bit of heat. The almond flour base ensures that this cornbread is light, fluffy, and low in carbs, making it an ideal side dish for your favorite keto meals, such as chili or grilled meats.

Ingredients:

• 1 1/2 cups almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup sharp cheddar cheese, shredded
• 2 fresh jalapeños, finely chopped
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with olive oil.
2. In a large bowl, combine the almond flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted butter, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Stir in the shredded cheddar cheese and chopped jalapeños.
6. Pour the batter into the greased pan and spread it evenly with a spatula.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for a few minutes before slicing and serving.

This Keto Cheddar Jalapeño Cornbread is the perfect balance of cheesy goodness and spicy kick. The almond flour keeps the texture light while maintaining a rich, savory flavor. It’s a great side dish to serve with keto chili, soups, or grilled meats, and the jalapeños add just enough heat to elevate the flavor profile. This spicy, cheesy cornbread will surely become a staple in your keto kitchen.

Keto Cornbread with Flaxseed Meal

This Keto Cornbread with Flaxseed Meal is a nutritious, fiber-rich option that combines the benefits of flaxseed with the classic taste of cornbread. The flaxseed meal helps keep the cornbread moist and adds a mild nutty flavor while also enhancing the texture. This low-carb cornbread is the perfect accompaniment to any keto meal, and the flaxseed boosts its health benefits, making it a great option for those on a low-carb or high-fiber diet.

Ingredients:

• 1 cup almond flour
• 1/2 cup flaxseed meal
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a small baking dish with olive oil or line with parchment paper.
2. In a large bowl, mix together the almond flour, flaxseed meal, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted butter, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the greased baking dish and spread it evenly with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before slicing and serving.

This Keto Cornbread with Flaxseed Meal is a healthy, fiber-packed version of traditional cornbread. The flaxseed meal adds both flavor and nutritional benefits, making this recipe a great choice for anyone on a low-carb or keto diet. Its moist texture and slightly nutty taste make it a fantastic side dish for your favorite keto meals, and it’s a great way to increase your fiber intake while still enjoying a delicious treat.

Keto Coconut Flour Cornbread

This Keto Coconut Flour Cornbread offers a tropical twist on traditional cornbread. Coconut flour provides a unique texture, and it absorbs moisture to create a slightly denser, yet soft and moist, bread. The mild coconut flavor pairs beautifully with the buttery richness of the cornbread. With its low-carb and gluten-free ingredients, this cornbread is perfect for a keto diet and works well as a side dish for meats, salads, or soups.

Ingredients:

• 1/2 cup coconut flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish or muffin tin with olive oil.
2. In a large bowl, whisk together the coconut flour, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, and melted butter until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined. The batter will be thick.
5. Pour the batter into the prepared dish and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving.

This Keto Coconut Flour Cornbread offers a deliciously rich, slightly sweet alternative to traditional cornbread. Coconut flour helps create a denser, moist texture, and the almond milk and butter contribute to the flavor. Whether served alongside a savory dish or enjoyed on its own, this keto-friendly cornbread provides a unique and flavorful bread option that fits perfectly into a low-carb diet.

Keto Jalapeño Cheddar Cornbread with Almond Flour

Spicy and cheesy, this Keto Jalapeño Cheddar Cornbread with Almond Flour is perfect for those who enjoy a bit of heat in their bread. Almond flour provides the low-carb base, while sharp cheddar cheese and fresh jalapeños add bold flavors to every bite. This cornbread is ideal as a side dish for keto-friendly chili, soups, or barbecues, offering both flavor and texture while keeping the carbs low.

Ingredients:

• 1 1/2 cups almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sharp cheddar cheese, shredded
• 2 fresh jalapeños, finely chopped
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking pan or muffin tin with olive oil.
2. In a large bowl, combine the almond flour, baking powder, salt, cheddar cheese, and chopped jalapeños.
3. In a separate bowl, whisk the eggs, almond milk, and melted butter until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Pour the batter into the greased pan and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

This Keto Jalapeño Cheddar Cornbread is the perfect blend of spicy, cheesy goodness and low-carb nutrition. The sharp cheddar cheese and fresh jalapeños bring vibrant flavors to this cornbread, while the almond flour ensures it remains light and keto-friendly. It’s a delicious side dish for your favorite keto meals, or enjoy it on its own for a tasty snack.

Keto Cornbread with Pumpkin Puree

This Keto Cornbread with Pumpkin Puree adds a seasonal, sweet twist to the traditional cornbread. The pumpkin puree provides moisture and a hint of natural sweetness, while keeping the cornbread soft and tender. Almond flour serves as the base, making it low-carb and keto-friendly. It’s perfect for fall gatherings, holiday meals, or any time you want a flavorful, moist cornbread that won’t derail your keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup pumpkin puree
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tbsp olive oil for greasing
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking pan with olive oil or line it with parchment paper.
2. In a large bowl, mix the almond flour, baking powder, salt, and cinnamon (if using).
3. In another bowl, whisk the eggs, pumpkin puree, almond milk, and melted butter until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Pour the batter into the greased pan and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

This Keto Cornbread with Pumpkin Puree offers a rich, moist cornbread with a subtle sweetness and seasonal flavor. The almond flour and pumpkin puree work together to create a soft, tender bread that is perfect for a keto diet. Whether served as a side dish during the holidays or enjoyed as a savory snack, this pumpkin cornbread is a flavorful and healthy alternative to traditional cornbread recipes.

Note: More recipes are coming soon!