Keto Skillet Cornbread

November 7, 2019Laura

I’m from the south, so I grew up eating cornbread on a regular basis. My mom makes the best traditional cornbread that I’ve ever had. Realistically, I knew I couldn’t make a keto version of hers, but wanted to play around with ingredients to see what I could come up with. Since I couldn’t use cornmeal, I wasn’t sure if it would even work out. After making a couple of batches, I was pleasantly surprised with the end result. I ended up with a skillet of delicious keto cornbread!

I stuck with basic ingredients for this recipe: almond flour, baking powder, butter, heavy cream, eggs, and salt. I also added in a little garlic powder and a pinch of black pepper for some extra flavor. I did a couple of variations with sour cream, almond milk and played around with the amount of butter I used, but liked this combination best. My mom never added anything extra to her cornbread, so I prefer it plain. Chopped jalapenos, shredded cheddar cheese, chopped green onions or even crumbled bacon would all be great add-ins though.

Cornbread pairs well with soups and stews, especially chili! You can find my Low Carb Chili recipe here. It’s a family favorite!  I also have my meatloaf recipe on the dinner menu this week and will make another pan to serve with that. I added it to my Thanksgiving menu as well. I can’t believe I’m already planning my Thanksgiving menu, this year has flown by!

This skillet cornbread is easy to make and is the perfect comfort food side dish. I hope you give it a try! Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you make this or any of my recipes, I would love it if you tagged me on Instagram so I can see your creations! If you want to get email notifications when I post a new recipe, you can subscribe to my blog at the bottom of this page.

Print Recipe

Keto Skillet Cornbread

  • Prep time: 10 minutes
  • Cook time: 23 minutes
  • Serves: 8 (1 slice serving)
  • Calories 170.6


  • 1 cup superfine almond flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/8 tsp garlic powder, optional
  • Pinch black pepper
  • 4 Tbsp butter, melted & cooled slightly
  • 2 Tbsp heavy cream
  • 2 large eggs


  • 1)

    Preheat oven to 375 degrees F. Place a small, greased cast iron skillet (I used an 8 inch) in oven to get hot.

  • 2)

    Whisk together almond flour, baking powder, salt, garlic powder and black pepper. Add in butter, heavy cream and eggs. Whisk until well combined.

  • 3)

    Pour mixture into hot cast iron skillet and spread across pan with a rubber spatula. Bake for 20-23 minutes, until golden brown on top and around edges. Top of cornbread should rise/spring back up when lightly pressed on. Allow to cool for a few minutes before slicing.


I greased my cast iron skillet with butter.

Nutrition (Per Serving)

Net Carbs1.4g
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