Keto “Cornbread”

The taste and texture of this keto-friendly “cornbread” is so good, you won’t even miss the corn. It’s so quick and easy, you can whip it up almost any night of the week.

Serves: 12Prep: 10 minutesCook: 40 minutesTotal: 50 minutesDifficulty: Easy

Serves: 12


  • 5 cups almond flour
  • 1 tablespoon baking powder
  • 1⁄2 cup erythritol sweetener
  • 1 teaspoon salt
  • 6 large eggs
  • 1⁄2 cup butter, melted
  • 3⁄4 cup unsweetened almond milk


  • Preheat oven to 400°F. Prepare 9” cast iron skillet with nonstick cooking spray.
  • In large bowl, stir together almond flour, baking powder, erythritol sweetener, salt, eggs, butter and almond milk. Place batter into prepared skillet.
  • Bake 35 to 40 minutes, until toothpick inserted in center comes out clean.