29+ Irresistible Keto Cornbread Recipes for Every Meal

Craving cornbread but sticking to your keto goals?

You’re in luck. Whether you love your cornbread sweet, savory, cheesy, or spiced, there’s a keto-friendly way to enjoy it.

Traditional cornbread is made with cornmeal and flour—both high in carbs—but with a little creativity and low-carb alternatives like almond flour, coconut flour, and cauliflower, you can still indulge in that warm, comforting slice without guilt.

In this roundup of 29+ keto cornbread recipes, you’ll find everything from buttery skillet versions and jalapeño cheddar twists to sweet breakfast-friendly bakes and dessert-inspired creations.

Whether you’re planning a holiday feast, a weeknight dinner, or just need a quick low-carb snack, there’s a keto cornbread recipe here for every craving and occasion.

29+ Irresistible Keto Cornbread Recipes for Every Meal

Who says you have to give up your favorites on keto?

With these 29+ keto cornbread recipes, you can enjoy the texture and taste you love while keeping your carbs in check.

From hearty, cheesy options to sweet nutty loaves, the variety means you’ll never get bored—or miss the real thing.

Try a few different styles to see which you like best. Some are perfect for dunking in soup, others are stars at brunch, and a few could even double as dessert.

Keep this list bookmarked—you’ll want to come back the next time you’re craving something warm, golden, and delicious from your oven.

Keto Cornbread with Almond Flour

A soft, moist, and flavorful keto cornbread made with almond flour, perfect for those on a low-carb or gluten-free diet.

This recipe substitutes traditional cornmeal with almond flour and adds a few simple ingredients to mimic the texture and taste of cornbread.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 2 tablespoons erythritol (or sweetener of your choice)
• 1/2 teaspoon ground turmeric (for yellow color)
• 1/4 teaspoon garlic powder (optional, for extra flavor)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, turmeric, and garlic powder.
3. In another bowl, beat the eggs and then add the melted butter, almond milk, and erythritol. Mix until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until well incorporated.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
7. Let the cornbread cool for 10 minutes before slicing.

This keto cornbread recipe gives you a tasty, low-carb alternative to traditional cornbread. It’s a perfect addition to any meal, especially if you’re craving something warm and comforting.

The use of almond flour gives the bread a nice density, while the turmeric adds an authentic yellow color that’s usually associated with classic cornbread. It’s moist, slightly sweet, and pairs beautifully with soups, stews, or grilled meats.

Cheddar Jalapeño Keto Cornbread

For those who like a bit of heat in their cornbread, this cheddar jalapeño keto cornbread recipe is the ideal choice.

With sharp cheddar cheese and spicy jalapeños, this cornbread offers a flavorful kick without all the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup grated cheddar cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, melted
• 2 tablespoons erythritol (or your preferred sweetener)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped jalapeños (fresh or pickled)
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and erythritol.
3. In a separate bowl, whisk the eggs, then add the melted butter and almond milk. Mix until smooth.
4. Stir in the grated cheddar cheese and chopped jalapeños to the wet ingredients.
5. Add the wet mixture to the dry ingredients and stir until fully combined.
6. Pour the batter into the greased baking dish and smooth the top.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Allow the cornbread to cool for about 10 minutes before cutting into squares.

The combination of cheddar cheese and jalapeños makes this cornbread a crowd-pleaser, particularly for people who enjoy spicy foods. The cheese adds richness, while the jalapeños bring in a zesty punch.

This cornbread recipe is wonderfully moist and has a savory profile that pairs well with chili, barbecued meats, or any other dish that could use a little extra flavor. Plus, it’s entirely keto-friendly and low-carb, making it a great option for anyone following a ketogenic diet.

Sweet Keto Cornbread with Sour Cream

If you’re craving a slightly sweeter keto cornbread, this recipe with a touch of sour cream provides a delightful balance of savory and sweet flavors.

The addition of sour cream makes the bread even more moist and gives it a slight tang.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup sour cream
• 1/4 cup unsweetened almond milk
• 4 large eggs
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs, then add the melted butter, sour cream, almond milk, erythritol, and vanilla extract. Mix until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until well combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean.
7. Let the cornbread cool for 10 minutes before slicing and serving.

This sweet keto cornbread is perfect if you’re looking for a low-carb treat that still feels like a comforting, hearty side dish. The sour cream creates a moist and tender crumb, while the sweetness of the erythritol and the vanilla enhances the flavor without spiking your blood sugar.

This recipe works great as a side for more savory meals or as a standalone snack, especially when paired with a cup of coffee or tea. The combination of flavors provides a rich, comforting experience that’s sure to satisfy any cornbread craving.

Savory Bacon and Herb Keto Cornbread

This savory keto cornbread incorporates crispy bacon and a medley of fresh herbs, offering a rich, smoky flavor perfect for any low-carb meal.

It’s a fantastic addition to a keto dinner, providing a hearty texture without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1/4 cup cooked bacon, crumbled
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped thyme
• 1 tablespoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, Parmesan cheese, garlic powder, onion powder, salt, pepper, and baking powder.
3. In a separate bowl, whisk the eggs, then add the melted butter and almond milk. Mix until smooth.
4. Stir in the crumbled bacon and fresh herbs to the wet ingredients.
5. Pour the wet mixture into the dry ingredients and mix until fully combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
8. Let the cornbread cool for 10 minutes before slicing.

This savory keto cornbread is a delightful twist on the classic recipe. The crispy bacon adds a smokey richness, while the fresh herbs elevate the flavor to a whole new level. It’s the perfect side dish for your keto dinners, complementing everything from roasted meats to fresh salads.

The addition of Parmesan cheese gives the cornbread a subtle cheesy undertone, making it even more irresistible. Ideal for any occasion, it offers a hearty, satisfying flavor without all the carbs.

Coconut Flour Keto Cornbread

If you’re looking for a lighter, slightly sweeter cornbread without almond flour, this coconut flour-based keto cornbread is a great option.

With a delicate crumb and a hint of sweetness, it’s a versatile recipe that works for breakfast or as a side dish.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, mix together the coconut flour, almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, erythritol, and vanilla extract. Mix until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until everything is well incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean.
7. Let the cornbread cool for 10 minutes before cutting.

This coconut flour-based keto cornbread is lighter than the traditional versions, yet still incredibly satisfying. The coconut flour provides a subtle sweetness and a soft texture, while the almond flour adds structure and moisture.

This cornbread is great for anyone looking to reduce almond flour intake but still enjoy a delicious, low-carb bread. It’s perfect for pairing with savory dishes or enjoyed on its own with a cup of tea or coffee.

Keto Cornbread Muffins with Cinnamon Butter

These keto cornbread muffins are the perfect individual-sized treat for a keto-friendly breakfast or snack.

Topped with homemade cinnamon butter, they offer a sweet and spiced flavor that’s both comforting and satisfying.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 2 tablespoons erythritol (or sweetener of your choice)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup softened butter (for the cinnamon butter)
• 1 tablespoon erythritol (for the cinnamon butter)
• 1/4 teaspoon ground cinnamon (for the cinnamon butter)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs and then add the melted butter, almond milk, erythritol, and vanilla extract. Mix until smooth.
4. Combine the wet and dry ingredients, stirring until well combined.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick comes out clean.
7. While the muffins are baking, make the cinnamon butter by mixing the softened butter with erythritol and ground cinnamon until smooth.
8. Allow the muffins to cool for 10 minutes before serving with the cinnamon butter.

These keto cornbread muffins are the perfect balance of sweet and savory. The cinnamon butter takes them to the next level, adding a warm, comforting flavor that’s perfect for breakfast or as a snack.

They’re soft, moist, and packed with flavor, making them a favorite among those on a low-carb or keto diet. Enjoy them fresh from the oven with a dollop of cinnamon butter for the ultimate keto treat.

Keto Jalapeño Cheddar Cornbread

For those who love a spicy kick, this jalapeño cheddar keto cornbread is an exciting twist on the classic recipe.

The sharp cheddar and spicy jalapeños bring bold flavors, while still being low-carb and perfect for any keto meal.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tablespoons erythritol (or sweetener of your choice)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup diced jalapeños (fresh or pickled)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

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, shredded cheddar cheese, baking powder, salt, garlic powder, and black pepper.
3. In another bowl, whisk the eggs, then add the melted butter, almond milk, and erythritol. Mix until smooth.
4. Fold the diced jalapeños into the wet ingredients.
5. Pour the wet mixture into the dry ingredients and stir until everything is well combined.
6. Pour the batter into the greased pan and spread it evenly.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Allow the cornbread to cool for about 10 minutes before cutting.

This keto jalapeño cheddar cornbread is bold, flavorful, and has just the right amount of heat from the jalapeños. The cheese adds richness, and the almond flour ensures it remains moist without the carbs.

It’s a fantastic option for any keto meal, whether as a side to a bowl of chili, a hearty soup, or served with grilled meats. The spiciness from the jalapeños and the savory cheddar flavor make each bite both satisfying and exciting.

Keto Cornbread with Zucchini and Cheddar

This keto cornbread is a unique variation that combines zucchini and sharp cheddar cheese for added moisture and flavor.

The zucchini keeps the bread soft and tender, while the cheese gives it a rich, savory taste.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup shredded cheddar cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and black pepper.
3. In another bowl, beat the eggs, then add the melted butter, almond milk, and grated zucchini. Mix well.
4. Stir in the shredded cheddar cheese.
5. Add the wet ingredients to the dry ingredients and stir until fully incorporated.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
8. Let the cornbread cool for 10 minutes before slicing and serving.

This keto cornbread with zucchini is a fantastic way to add extra veggies to your meal while keeping it low-carb. The zucchini provides moisture, ensuring the cornbread remains soft and tender, while the cheddar cheese gives it a rich, savory flavor.

This recipe is great for a side dish or a snack, and it pairs wonderfully with salads, soups, and keto-friendly stews. Plus, it’s a great way to use up any extra zucchini from your garden or local farmer’s market.

Keto Cornbread with Pumpkin Spice

This fall-inspired keto cornbread is packed with warm spices and a slight sweetness, making it a perfect treat for the cooler months.

The pumpkin puree provides both flavor and moisture, while the cinnamon, nutmeg, and cloves bring out that comforting fall essence.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 tablespoon erythritol (or sweetener of your choice)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, beat the eggs, then add the melted butter, almond milk, erythritol, and pumpkin puree. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
7. Allow the cornbread to cool for 10 minutes before slicing.

This keto cornbread with pumpkin spice offers a cozy, fall-inspired flavor that’s perfect for Thanksgiving, Halloween, or any chilly day.

The pumpkin puree keeps the cornbread moist, while the cinnamon, nutmeg, and cloves create a warm, aromatic experience. It’s slightly sweet but still low-carb, making it a great addition to any keto-friendly meal. Enjoy it on its own or as a side to your favorite savory dishes.

Keto Cornbread with Cream Cheese and Garlic

This rich and savory keto cornbread features a delightful cream cheese addition, providing both moisture and a slight tang.

The garlic adds an extra layer of flavor, making it a perfect pairing for a wide range of dishes.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 4 ounces cream cheese, softened
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.
3. In a separate bowl, beat the eggs, then add the softened cream cheese, melted butter, and almond milk. Mix until smooth and creamy.
4. Combine the wet ingredients with the dry ingredients and stir until fully incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for 10 minutes before slicing.

This creamy and savory keto cornbread is a delicious twist on the classic. The cream cheese adds moisture, while the garlic and onion powder bring depth to the flavor. It’s a fantastic side dish for meals like roasted chicken, grilled steak, or a hearty vegetable soup.

The combination of textures makes this cornbread incredibly satisfying while keeping it keto-friendly. It’s the perfect accompaniment to savory meals and is sure to impress your guests!

Keto Pumpkin Cornbread with Walnuts

This pumpkin cornbread has a delightful nutty crunch from walnuts, along with a hint of sweetness from the pumpkin.

The spices make it cozy and warming, and the walnuts add texture that makes every bite special.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup chopped walnuts
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon erythritol (or sweetener of your choice)
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, then add the pumpkin puree, melted butter, almond milk, and erythritol. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 10 minutes before cutting and serving.

This keto pumpkin cornbread with walnuts is perfect for autumn or anytime you crave a sweet, nutty bread that fits your keto lifestyle. The pumpkin adds both moisture and a subtle sweetness, while the walnuts contribute a satisfying crunch.

The warm spices—cinnamon and nutmeg—enhance the bread’s flavor, making it a cozy treat. Enjoy it as a side to your favorite keto chili or as a snack with a cup of coffee or tea. It’s a healthy yet indulgent option that will leave you satisfied.

Keto Cornbread with Bacon and Cheddar

This savory keto cornbread combines crispy bacon and sharp cheddar cheese for a rich and flavorful treat.

It’s the ideal complement to a hearty meal, offering both comfort and taste while keeping your carb count low.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, black pepper, and garlic powder.
3. In another bowl, whisk the eggs, then add the melted butter, almond milk, and shredded cheddar cheese. Mix until smooth.
4. Stir in the crumbled bacon, ensuring it’s evenly distributed throughout the batter.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool for 10 minutes before slicing and serving.

This bacon and cheddar keto cornbread is an excellent choice for those who love savory dishes with rich, smoky flavors. The bacon adds a crispy texture and savory depth, while the cheddar provides a creamy, melty richness.

This recipe is perfect for pairing with soups, stews, or grilled meats. It’s a comforting, low-carb bread that satisfies your craving for both savory and cheesy flavors, making it a wonderful addition to your keto meal rotation.

Keto Cheddar Jalapeño Cornbread Bites

These mini-sized cheddar jalapeño cornbread bites are packed with bold flavors, perfect for a keto-friendly appetizer or snack.

The heat from the jalapeños balances beautifully with the richness of sharp cheddar, offering a satisfying bite without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tablespoons erythritol (or your preferred sweetener)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup diced jalapeños (fresh or pickled)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin (or line with paper liners).
2. In a large bowl, combine the almond flour, coconut flour, baking powder, salt, black pepper, and garlic powder.
3. In another bowl, beat the eggs, then add the melted butter, almond milk, erythritol, and shredded cheddar cheese. Mix until smooth.
4. Stir in the diced jalapeños.
5. Add the wet ingredients to the dry ingredients and mix until fully combined.
6. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
7. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean.
8. Allow the bites to cool for a few minutes before serving.

These keto cheddar jalapeño cornbread bites are perfect for those who want a low-carb snack with a spicy kick. The rich cheddar cheese adds a savory depth, while the jalapeños bring the perfect amount of heat.

These little bites make a great party snack or a satisfying addition to a keto meal. Whether you serve them as a side or enjoy them as a snack, these bites are full of flavor and a true crowd-pleaser.

Keto Almond Flour Cornbread with Sausage and Spinach

This hearty keto cornbread is loaded with sausage and spinach, offering a nutritious and filling dish that can stand as a meal on its own.

The savory combination of sausage and spinach makes this cornbread both satisfying and full of flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup cooked sausage, crumbled (use your favorite low-carb sausage)
• 1 cup fresh spinach, chopped
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, black pepper, and garlic powder.
3. In another bowl, whisk the eggs, then add the melted butter, almond milk, and cooked sausage. Mix until combined.
4. Stir in the chopped spinach and shredded mozzarella cheese (if using).
5. Pour the wet ingredients into the dry ingredients and stir until well 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 comes out clean.
8. Allow the cornbread to cool for about 10 minutes before cutting and serving.

This keto almond flour cornbread with sausage and spinach is a savory, filling option that’s perfect for breakfast or lunch.

The sausage provides a rich, flavorful base, while the spinach adds a fresh, nutritious touch. This cornbread is great for meal prep and makes a perfect pairing with a keto-friendly salad or side. It’s hearty and satisfying while still being low-carb, making it a fantastic option for those on a keto diet.

Keto Lemon and Poppy Seed Cornbread

For a fresh, citrusy twist on traditional cornbread, this keto-friendly lemon and poppy seed version delivers a burst of bright flavor.

It’s light, moist, and just sweet enough to be the perfect side for brunch or as a delightful snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon poppy seeds
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tablespoons erythritol (or your preferred sweetener)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 2 tablespoons lemon juice (freshly squeezed)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the almond flour, coconut flour, poppy seeds, baking powder, and salt.
3. In another bowl, beat the eggs, then add the melted butter, almond milk, erythritol, lemon zest, and lemon juice. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared pan and spread it 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. Allow the cornbread to cool for 10 minutes before slicing and serving.

This keto lemon and poppy seed cornbread offers a refreshing twist on the classic recipe. The bright lemon flavor adds a zesty lift, while the poppy seeds provide a light crunch that enhances the texture.

This cornbread pairs perfectly with a fresh salad, roasted vegetables, or as a sweet treat on its own. It’s a fantastic option for anyone looking to enjoy a low-carb bread with a burst of citrusy flavor, making it ideal for brunch or as an afternoon snack.

Keto Cheddar Bacon Jalapeño Cornbread Skillet

This keto cornbread skillet combines crispy bacon, spicy jalapeños, and sharp cheddar cheese, all baked to golden perfection in a cast-iron skillet.

It’s rich, savory, and slightly spicy, making it a perfect side for a variety of meals or even a standalone snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup diced jalapeños (fresh or pickled)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, black pepper, and garlic powder.
3. In another bowl, whisk the eggs, then add the melted butter, almond milk, and shredded cheddar cheese. Mix well.
4. Stir in the crumbled bacon and diced jalapeños.
5. Add the wet ingredients to the dry ingredients and stir until everything is fully combined.
6. Pour the batter into the prepared skillet and spread it out evenly.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for a few minutes before serving.

This keto cheddar bacon jalapeño cornbread skillet is the perfect blend of savory, spicy, and cheesy flavors. The bacon provides a crispy texture, while the cheddar cheese and jalapeños bring a deliciously bold taste.

This cornbread makes a great side dish for a hearty meal or a snack that will satisfy your cravings. It’s easy to make and full of flavor, making it a must-try for any keto enthusiast.

Keto Blue Cheese and Herb Cornbread

For a more sophisticated twist on the traditional cornbread, this keto version features crumbled blue cheese and fresh herbs.

The rich blue cheese flavor adds depth, and the herbs give it a fragrant touch, perfect for those who enjoy bold, savory flavors.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup crumbled blue cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped (or other fresh herbs like rosemary or oregano)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and black pepper.
3. In another bowl, beat the eggs, then add the melted butter, almond milk, and crumbled blue cheese. Mix until smooth.
4. Stir in the chopped thyme or other fresh herbs.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Pour the batter into the prepared pan and spread it evenly.
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 about 10 minutes before slicing and serving.

This keto blue cheese and herb cornbread is a deliciously savory and aromatic twist on the classic. The blue cheese brings a rich, tangy flavor, while the fresh herbs provide a fragrant and earthy quality. This recipe is perfect for pairing with a steak, salad, or roasted meats.

It also works well as a sophisticated addition to a keto-friendly brunch or dinner. The unique combination of flavors makes this cornbread stand out and is sure to be a hit with anyone who loves bold cheeses.

Keto Coconut Flour Cornbread with Cinnamon and Walnuts

This keto coconut flour cornbread is a nutty, cinnamon-spiced delight that’s perfect for those with a sweet tooth, but who want to stay low-carb.

The walnuts add crunch, while the cinnamon gives it a cozy, warming flavor, making it perfect for breakfast or a snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup chopped walnuts
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tablespoons erythritol (or preferred sweetener)
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, salt, and erythritol.
3. In another bowl, whisk the eggs, then add the melted butter, almond milk, and vanilla extract. Mix until smooth.
4. Stir in the chopped walnuts.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Pour the batter into the prepared pan and smooth it out evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 10 minutes before slicing.

This keto coconut flour cornbread with cinnamon and walnuts is perfect for anyone craving a low-carb, sweet and nutty treat. The cinnamon creates a warm, comforting flavor, while the walnuts add a satisfying crunch.

This cornbread is ideal for breakfast, paired with a cup of coffee, or enjoyed as a snack throughout the day. It’s easy to make and delivers a satisfying and delicious experience without the carbs, making it a fantastic addition to your keto meal plan.

Keto Buttermilk Cornbread with Herb Butter

This keto buttermilk cornbread is soft, moist, and slightly tangy, thanks to the buttermilk substitute.

Paired with a rich herb butter, this cornbread is a perfect side dish for any keto meal and brings a comforting, indulgent twist to the table.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened almond milk
• 2 tablespoons apple cider vinegar (to mimic buttermilk)
• 1/4 cup melted butter
• 2 large eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the herb butter:

• 1/4 cup unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a small bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes to curdle and create a buttermilk substitute.
3. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.
4. In another bowl, whisk the eggs, then add the melted butter and the buttermilk mixture. Mix until smooth.
5. Add the wet ingredients to the dry ingredients and stir until fully combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. While the cornbread is baking, prepare the herb butter by mixing the softened butter with the chopped parsley, thyme, and garlic powder.
9. Once the cornbread is baked and cooled slightly, spread the herb butter on top and serve.

This keto buttermilk cornbread with herb butter is perfect for any special occasion or as a comforting side. The buttermilk provides a rich, tangy flavor, while the herb butter adds an aromatic finish. It pairs wonderfully with grilled meats, soups, or a fresh salad.

This recipe delivers a perfect balance of flavors and textures, with the softness of the cornbread and the richness of the herb butter making it an irresistible keto treat.

Keto Cheesy Cauliflower Cornbread

This cheesy cauliflower cornbread is a great alternative to traditional cornbread, offering a lower-carb option while still delivering on flavor.

The cauliflower adds moisture and a subtle vegetable flavor, while the cheddar cheese gives it a rich and savory taste.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup cauliflower rice (fresh or frozen)
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a skillet, cook the cauliflower rice over medium heat until it’s softened and any excess moisture evaporates, about 5-7 minutes. Let it cool slightly.
3. In a large bowl, combine the almond flour, coconut flour, baking powder, salt, black pepper, and garlic powder.
4. In a separate bowl, whisk the eggs, then add the melted butter, almond milk, and shredded cheddar cheese. Mix until smooth.
5. Add the cooked cauliflower rice to the wet ingredients and mix to combine.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 10 minutes before slicing and serving.

This cheesy cauliflower cornbread is a delicious, low-carb alternative that’s both filling and satisfying. The cauliflower provides moisture while keeping the bread light, and the cheddar cheese adds a delicious richness.

It’s the perfect accompaniment to soups, salads, or grilled meats, making it a versatile addition to your keto diet. If you’re craving cornbread but want to keep things keto, this cauliflower-based version offers all the flavor with far fewer carbs.

Keto Chocolate Chip Cornbread

If you’re craving a sweet twist on cornbread, this keto chocolate chip cornbread is the perfect solution.

With a balance of sweetness and the occasional melt of a chocolate chip, it’s a wonderful snack or dessert that satisfies your sweet tooth while remaining low-carb.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, then add the melted butter, almond milk, and vanilla extract. Mix until smooth.
4. Stir in the chocolate chips, making sure they are evenly distributed throughout the batter.
5. Add the wet ingredients to the dry ingredients and stir until fully combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool for 10 minutes before slicing and serving.

This keto chocolate chip cornbread is a fun and indulgent twist on traditional cornbread. The chocolate chips add a burst of sweetness, while the almond and coconut flours keep it low-carb.

This recipe is perfect for those with a sweet tooth who still want to stay keto-friendly. It makes a delicious snack, dessert, or even a sweet breakfast option.

Keto Garlic Parmesan Cornbread

This savory keto garlic parmesan cornbread combines the rich flavors of garlic and parmesan cheese for a truly indulgent and low-carb treat.

It’s a perfect side dish that pairs beautifully with any protein or salad, offering a savory alternative to traditional cornbread.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup grated parmesan cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the almond flour, coconut flour, parmesan cheese, baking powder, salt, garlic powder, and black pepper.
3. In another bowl, beat the eggs, then add the melted butter and almond milk. Mix well until smooth.
4. Combine the wet and dry ingredients and stir until everything is fully incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for 10 minutes before slicing. Optionally, garnish with fresh parsley before serving.

This keto garlic parmesan cornbread is a savory, cheesy delight that will elevate any meal. The garlic and parmesan bring a bold, rich flavor that pairs wonderfully with roasted meats, soups, or salads.

It’s an excellent way to enjoy cornbread without the carbs, making it a perfect addition to your keto-friendly meal rotation.

Keto Spicy Mexican Cornbread

This keto spicy Mexican cornbread is a bold and flavorful dish with a kick!

Packed with jalapeños, cheddar cheese, and a hint of cumin, it’s the perfect side dish to serve with your favorite Mexican-inspired meals, like tacos, fajitas, or chili.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 cup diced jalapeños (fresh or pickled)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, salt, cumin, chili powder, and black pepper.
3. In another bowl, whisk the eggs, then add the melted butter and almond milk. Mix until smooth.
4. Stir in the shredded cheddar cheese and diced jalapeños.
5. Add the wet ingredients to the dry ingredients and stir until fully combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 10 minutes before slicing and serving.

This keto spicy Mexican cornbread is bursting with flavor and heat. The jalapeños give it a delightful spice, while the cheddar cheese adds creaminess and richness. It’s a great accompaniment to any Mexican dish or can be enjoyed on its own as a flavorful snack.

Whether you serve it with chili, fajitas, or just a simple salad, this cornbread will surely become a favorite in your keto meal plan.

Keto Maple Pecan Cornbread

This keto maple pecan cornbread is a sweet, nutty treat that brings together the warmth of maple flavor with the crunch of pecans.

Perfect for breakfast, dessert, or a sweet snack, this cornbread satisfies your cravings without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup chopped pecans
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tablespoons maple-flavored syrup (sugar-free)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon erythritol (or preferred sweetener)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, then add the melted butter, almond milk, maple syrup, and vanilla extract. Mix until smooth.
4. Stir in the chopped pecans.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 10 minutes before slicing and serving.

This keto maple pecan cornbread is a deliciously sweet option for anyone on a low-carb diet. The maple syrup flavor provides a cozy, comforting taste, while the pecans add a satisfying crunch.

It’s perfect for a sweet breakfast, paired with coffee or tea, or as a treat after dinner. This recipe brings the warmth of traditional cornbread with a delightful keto-friendly twist.