Keto Cornbread

Keto Cornbread

Decided to make some cornbread to go along with chili, just kind of threw together from what I already had in the kitchen


-1 cup almond flour

-2 oz cream cheese

-2 tbsp melted butter

-2 oz shredded cheese (since I just used what I had, it ended up being Colby jack and a little mozzarella for me, lol)

-3 eggs -2 tbsp sweetener (I used monk fruit) -1/2 tsp salt -1/2 tsp baking soda


  1. Preheat oven to 350F. Spray baking dish with non-stick spray.

  2. In one medium microwave-safe bowl, add cheese and cream cheese together and microwave for 45 seconds. Mix and microwave for another 30-45 seconds. Add melted butter.

  3. In another bowl, separate egg whites. Mix until soft to medium peaks. Gradually add in sweetener, mixing in between.

  4. Add almond flour to the bowl containing cheese/butter and mix well until somewhat dough-like. here I added two of the yolks in, but the resulting taste did come out slightly eggy, so either just add one or not at all

  5. Gradually fold in dough to egg white mixture. Add salt and baking soda. Mix until smooth.

  6. Spread mix onto baking dish and bake for 15-20 min until golden brown!

Info: I cut the result 4×4, making 16 servings. Per serving: 77 calories, 6.4g fat, 1.7 total carbs, 0.8g fiber, 3.8g protein

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