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Keto Cornbread

Keto Cornbread

Keto Cornbread

This Keto Cornbread is sure to knock your socks off, it’s a wonderful low carb alternative to the southern classic.

Growing up cornbread was a staple around our house, so much so that we had a cast iron skillet devoted to cornbread.  Nothing else was allowed to be cooked in that skillet, and the bottom of it was slicker than owl snot (I love southern colloquialisms).  We ate cornbread on the side of so many dishes, but it was most commonly served with soup beans and collard greens, which is about as stereotypical a southern meal as they come.

If you’ve been following Cast Iron Keto on social media, you may have seen the news that my grandmother passed away in the middle of August.  She made the best cornbread, and she also had the best adages and colloquialisms.  She worked as a nurse for over 50 years and at the funeral home one of the doctors she worked with had a list of these "Roxie-isms" he had typed up and printed out.  Some off these are a little... colorful, so as my Nana would say "Pardon my French", but I thought I would take this opportunity to share a few of my favorites:

  • I believe in cussing when you’re mad and scratching when you’re itching

  • I’m as cold as a well diggers butt crack in January

  • I was as nervous as a long tail cat in a room full of rocking chairs

  • He was shaking like a dog shittin’ a peach seed

  • What do you know? I know 100lbs of flour will make a damn big biscuit.

  • Never kick a fresh turd on a warm day

  • I’ve ate so much cheese, I’ll have to board my butt up to keep the rats out.

  • If a frog had wings, he wouldn’t bump his ass every time he jumped

  • I’m as hungry as a woodpecker in a steel mill

I’d love to hear your favorite southern (or not so southern) saying in the comment section below

Anyway, about the cornbread... I took the liberty to add some jalapeños to mine, but it is just as good without them if you’re in the mood for something a little milder.  If you want a killer comfort meal it pairs great with these pork belly collard greens, keto fried chicken, or this keto version of mashed potatoes and gravy. Let’s get to some common questions:

Do I have to use a cast iron skillet for this Low Carb Cornbread?

Nope, obviously a cast iron skillet is the classic way to cook cornbread and it yields a crusty bottom but you can use any baking dish you have. Just make sure it’s roughly the same size.

Can I use a corn flavoring in this Keto Cornbread?

Yes! This one is our favorite.

Why do you call it cornbread if there’s no corn in it?

Well, because no one searches for keto bread that tastes like cornbread. We have to name things what people are likely to search for so that the recipe can actually be found and made by all of you.

Can I add in fillings to this low carb Keto Cornbread?

YES! This may be the best part of making this “cornbread” recipe. Here’s a few ideas:

  • bacon + cheese + jalapenos

  • blackberry + sage

  • breakfast sausage + cheese

  • green chile + cheese

  • roasted garlic + fresh herbs

  • maple extract + bacon

What is the nutritional information for this Keto Cornbread recipe?

As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size / yield at the top of the recipe card. You should always double check your specific ingredients as different brand's ingredients may have different values.

Keto Cornbread


Serves: 16

Keto Cornbread

Use this Keto Cornbread to soak up chili, eat as a side, or simply as a snack. You can make it with out without fillings, jalapeno bacon cheddar is a personal favorite.
prep time: 5 Mcook time: 30 Mtotal time: 35 M


  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup butter, melted
Optional Fillings:
  • 2 jalapeños, thinly sliced
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese


How to cook Keto Cornbread

  1. Preheat the oven to 325° F.
  2. In a medium bowl mix together all of the ingredients except the jalapeños (if not using toppings/fillings simply omit them).
  3. Pour the batter into a 10.5" well seasoned cast iron skillet and top with jalapeños, bake for 25-30 minutes. Cool 5 minutes before cutting and serving.



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