Keto Kornbread

Paula Todora


12 squares=2.5 net g carbs each
Due to the sour cream, it's very moist. The fresh jalapenos just make it, but if you want it milder, use diced green chilis, drained-1 small can.
You can also add extra butter to the top before baking or extra cheese.
It's great with chili, and it's even good the next couple of days-refrigerate any leftovers in a ziplock bag and microwave on a damp paper towel when ready to eat.


☆☆☆☆☆ 0 votes

12 if using a 9x13 pan
5 Min
20 Min


  • 2 c
    almond flour
  • 2 c
    shredded cheddar cheese
  • 2
    fresh jalapenos, seeded & minced
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 3
  • 1/2 c
    full fat sour cream
  • 1/4 c
    melted butter

How to Make Keto Kornbread


  1. Preheat oven to 350.
    Spray a 9x13-inch baking dish with nonstick cooking spray. (Use an 8x8 or 9x9 for thicker cornbread or a cast iron skillet, just adjust the cooking time)
  2. Mix all ingredients by hand until combined and pour into prepared baking dish or skillet.
  3. Bake 25-30 minutes, or until lightly browned around the sides and cooked through. Test with a toothpick in the middle if you need to. Make sure it comes out clean.
  4. Cut into 12 squares and serve with butter.

Printable Recipe Card

About Keto Kornbread

Course/Dish: Savory Breads
Main Ingredient: Non-Edible or Other
Regional Style: Southern
Dietary Needs: Low Carb Keto
Other Tag: Quick & Easy

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