Keto Mock Cornbread


Keto Mock Cornbread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Bread
Cuisine: Keto
Servings: 12 servings
  • 2 cups almond or nut flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, ghee, or coconut oil melted
  • 1/2 cup sour cream or creme fraiche
  • 4 eggs
  1. Preheat oven to 350° F. and generously grease a cast iron skillet or casserole dish (9" works best-mine was bigger so its a bit thinner than I like). Preheat the pan, in the oven, while preparing the batter.

  2. Sift or mix dry ingredients in mixer bowl

  3. Add sour cream and melted butter, and mix until blended

  4. Add eggs and mix on high until batter is smooth

  5. Spread batter evenly in pan

  6. Bake 20-25 mins, until toothpick comes out clean and top is golden.

Recipe Notes

This is a great base for a cornbread stuffing or eaten on its own. Macros are based on each slice of "cornbread"

total fat 19.1 g

net carbs 1.7 g

protein 4.3 g