Keto Corn Bread

A buttery, golden keto “corn bread” that mimics the flavor and crumb of the classic—without cornmeal.Low in net carbs, high in satisfaction, and endlessly customizable.

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Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings: 1 per person

Course: Snack

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

1½ cups (150 g) almond flour
2 tbsp (14 g) coconut flour
2 tsp baking powder (aluminum-free)
½ tsp fine sea salt
2 tbsp granulated erythritol or allulose (optional, to taste)
4 large eggs, room temperature
4 tbsp (56 g) melted butter (or ghee/coconut oil)
½ cup (120 ml) heavy cream (or unsweetened almond milk for lighter version)
1 tsp apple cider vinegar
½ tsp corn extract (optional, for classic aroma)
½ cup shredded cheddar
2 tbsp jalapeños (diced)
2 tbsp scallions (sliced)

Equipment

1 8–9 inch cast‑iron skillet or 8-inch square baking pan (silicone or lined)
1 Mixing bowl + whisk/spatula
1 Measuring cups/spoons (or a kitchen scale)
1 Cooling rack
1 Knife for slicing

Method

Preheat & prep pan: Preheat oven to 180°C / 350°F. Grease (or line with parchment) skillet or baking pan.
Whisk: coconut and almond flours, baking powder, salt, sweetener together in a bowl.
Whisk the wets: In a bowl, whisk the eggs, melted butter, cream, vinegar and corn extract until well combined.
Fold the wet: ingredients into the dry until just combined; do not overmix. Stir in any optional mix-ins.
Bake: Evenly spread batter into pan. Bake 18–22 minutes or until top is golden and a toothpick inserted in middle comes out clean.
Rest & slice: Cool 10 minutes on a wire rack to set the crumb. Cut into 8 pieces and serve warm.

Notes

It keeps the cake from crumbling and makes it much easier to slice.
Add 1 additional tbsp melted butter if you’re using almond milk instead of cream for richness.
For enhanced “cornbread” fragrance, add a drop of corn extract with a pinch of nutritional yeast.
Lightly toasted leftovers will also refresh texture.