Keto Southern Style “Corn” Bread

Yep, we know corn is not keto-friendly! But this is a great substitute for cornbread but without the corn!

Made with a combination of almond and coconut flour, eggs, butter, and cream, this takes 5 minutes to whip up and within half an hour you can serve it on the side of any meal!


1/10 Ingredients

Adjust Servings 18

  • 1 cup Almond flour 
  • .5 cups Coconut flour ( )
  • 1.5 tsp Salt 
  • 1 tsp Baking soda 
  • 6  Large eggs 
  • 1 cup Heavy cream ( )
  • .5 cups Melted Butter (Plus extra butter for greasing the pan)
  • 4  slices crumbled, cooked Bacon 
  • .5  cups Shredded cheddar cheese 
  • 2  jalapenos  (sliced thin)


1/4 Instructions

  • Step 1 Preheat the oven to 325° F. Grease a 9-inch square glass/ceramic/silicone baking dish with butter. If using a metal pan line it with parchment paper.
  • Step 2 In a medium bowl whisk together until combined all of the ingredients except for the optional toppings
  • Step 3 Pour the batter into your greased pan. Top with optional toppings, if you wish. Bake for 30-35 minutes. If you are using a metal pan it will take a bit longer.
  • Step 4 The cornbread is done when it is browned on top and the toothpick comes out clean. Allow sitting for a few minutes before cutting and serving.

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