Real Recipes From Real Home Cooks ®

keto kornbread

Recipe by
Paula Todora
Blue Eye, AR

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.

yield 12 if using a 9x13 pan
prep time 5 Min
cook time 20 Min
method Bake

Ingredients For keto kornbread

  • 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.