Keto Southern Style “Corn” Bread

Yields: 18 Servings

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!

Ingredients

0/10 Ingredients
Adjust Servings
  • Optional Toppings

Instructions

0/4 Instructions
  • Preheat the oven to 325° F. Grease a 9-inch square glass/ceramic/silicone baking dish with butter. If using a metal pan line with parchment paper.
  • In a medium bowl whisk together until combined all of the ingredients except for the optional toppings
  • 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.
  • The cornbread is done when it is browned on top and toothpick comes out clean. Allow to sit for a few minutes before cutting and serving.