Slice of keto cornbread with jalapenos on a cutting board

Keto Cornbread

This tasty low carb keto cornbread doesn't sacrifice taste or texture and cooks easily in a cast iron skillet. Contains no corn, but you'd never know it.
Course Basics, Side Dish
Cuisine American
Keyword great with chili
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 254kcal
Author Kim Hardesty


  • 1 cup white cheddar cheese (or part skim mozzarella) (4 oz)
  • 2 cups almond flour (6.5 oz)
  • 1/4 cup cream cheese, softened (2 oz)
  • 3 large eggs (cold is fine)
  • 1 tbsp baking powder (or 1 1/2 tsp baking soda)
  • 1/2 tsp sweet corn extract
  • 1/8 tsp salt
  • 1 tbsp butter for the skillet



  • Preheat oven to 350 F degrees and position rack to middle of oven. Butter an 8-inch cast iron skillet. (Can use an 8-inch baking dish, but the cooking time will differ. Watch for over-browning.) Slice the jalapeno into 1/8 inch thick rounds.


  • Put the ingredients for the cornbread into the bowl of a food processor in order. Process the ingredients until the form a sticky dough.
  • Scrape the dough into the prepared skillet and gently spread to edges and top with jalapeno slices.


  • Bake for 25-30 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before running a sharp, thin knife around the edge and slicing to serve.
  • Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or place on a sheet pan and reheat in a 300 F oven until warmed through (about 15 minutes).
  • Serves 8, at 3.2g NET CARBS each.


Calories: 254kcal | Carbohydrates: 5.2g | Protein: 13.7g | Fat: 20.4g | Cholesterol: 125mg | Sodium: 355mg | Fiber: 2g | Sugar: 1g