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.