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Yes, your keto chilineeds keto cornbread with almond flour! My keto friendly cornbread is made with a secret ingredient… it gives it all the flavor of sweet corn – without the carbs and sugar. Can you guess what it is? (Hint: It’s an extract and I’ll tell you about it below.) I always make this low carb cornbread recipe in a cast iron skillet to serve with chili, but really, any soup will do. It takes just 7 ingredients and 5 minutes to prep this almond flour cornbread, so you have no excuse not to serve it with your favorite keto soups. 😉
This keto cornbread recipe came about after some people started saying that they turned my keto blueberry muffins into cornbread with some tweaks. I made it more buttery, more cornbread-y, and moved it over into a large pan, and here we are!
What Is Keto Cornbread?
This keto friendly cornbread is a little different than you might think. It looks like cornbread, it tastes like cornbread, but it doesn’t actually contain any corn!
We’re making low carb cornbread with corn extract to give it that traditional corn flavor, but without adding any carbs.
How To Make Keto Friendly Cornbread
This gluten free keto cornbread recipe is beyond easy. Let me break it down:
- Grease your skillet. I love using my cast iron skillet for this low carb cornbread recipe, but if you don’t have one, you can use a regular 10″ pie or round baking dish. It just browns better with the cast iron.
- Stir together the almond flour cornbread dry ingredients: almond flour, baking powder, sweetener, and sea salt.
- Add wet ingredients: melted butter, almond milk, and eggs.
TIP: If you want to mimic the buttermilk that some traditional cornbread recipes use, you can stir a teaspoon of lemon juice into the almond milk before adding it to the recipe. Let it sit for a few minutes to curdle, then you can add it to the batter. If you do this, also add 1/2 tsp baking soda.
- Add sweet corn extract. When the batter is smooth (it will be thick), stir in the corn extract.
- Transfer batter into skillet. Smooth the top with a spatula.
- Bake until golden brown. It’s done when the top springs back when touched and an inserted toothpick comes out clean.
Is Cornbread Keto Friendly?
This recipe for keto cornbread is obviously keto friendly, but most cornbread recipes would not be keto.
Traditional cornbread is made from flour, sugar, and corn… none of which are keto friendly, so I had to make this version for all of us!
Can You Make Keto Cornbread Muffins?
Absolutely! For keto cornbread muffins, just bake the batter in a parchment lined muffin tin instead of a cast iron pan. The baking time will be shorter, approximately 25-30 minutes.
How To Store Low Carb Cornbread
My gluten free cornbread with almond flour can be stored in the skillet, by simply covering it with plastic wrap or foil.
Alternatively, you can cut into pieces and store them in an airtight container. They will last for 3-4 days at room temperature, or you can refrigerate it for up to a week.
Can You Freeze Low Carb Almond Flour Cornbread?
Yes, you can also freeze this keto cornbread recipe. I recommend cutting the almond flour cornbread into pieces and wrapping in plastic wrap to prevent any freezer burn. The almond flour cornbread will last for 2-3 months in the freezer.
When you’re ready to eat, simply remove from the freezer and thaw until room temperature. You can also heat it up slightly in a warm oven or microwave.
More Keto Bread Recipes
If you like this keto friendly cornbread recipe, you might also like some of my other low carb keto bread recipes. I often hear that bread is one of the foods people miss most when going low carb or keto, so I have a ton of options for you. Here are a few of the most popular recipes:
- Low Carb Bagels – These bagels are made with fathead dough and are one of the most popular recipes on my entire site! Chewy just how they should be!
- Best 90 Second Bread – If you need keto bread and you need it fast, this is the recipe for you.
- 5-Ingredient Paleo Keto Bread – Another super simple keto bread that’s a fan favorite! This one is made with almond flour, coconut flour, baking powder, butter, and egg whites. That’s it!
- Keto Cheddar Bay Biscuits – Yes, just like the addicting ones from a certain seafood restaurant…but without the carbs and refined flour. Serve them with soup, or as a dinner side.
- Low Carb Naan – Your curries need a side of naan and I’ve got the keto version. Also makes a great snack or “breadstick.”
Tools To Make Keto Cornbread:
Click the links below to see the items used to make this recipe.
- Besti Monkfruit Allulose Blend – My monkfruit sweetener with allulose can be replace sugar 1:1, has zero net carbs, and makes this low carb cornbread recipe super moist.
- 10-Inch Lodge Cast Iron Skillet – This is the cast iron skillet that I have and I love it! It comes pre-seasoned so that you don’t have to worry about doing that and is the perfect size for a batch of almond flour cornbread.
- Sweet Corn Extract – This is the secret to a cornbread keto friendly recipe! It gives all the flavor of summer sweet corn without the sugar and carbs.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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Low Carb Keto Cornbread Recipe
Easy keto cornbread is the side your chili and soups need! My low carb almond flour cornbread recipe is made with a secret ingredient that makes it taste like the real thing.
Recipe Video
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Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.
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Recipe Notes
Serving size: 1 slice, or 1/16 entire recipe (it's very filling, so we cut it into 16 slices)
Note on sweetener options:Monk fruit erythritol blend or straight erythritol will also work, but I recommend the monk fruit allulose blend or pure allulose for more moist, tender cornbread.
Video Showing How To Make Low Carb Cornbread:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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111 Comments
Julie
This keto cornbread was OUTRAGEOUS!! Absolutely delicious and so easy to make! I had to substitute vanilla extract for the sweet corn ( could not find it) so I was a little worried the taste would be “off”. It was perfect! I also added a little (1/2 -1tsp) of chipotle chili powder to spice it up a bit and it was perfect. Hubby and I Have been on a strict Keto diet for 3 weeks now and we were REALLY missing bread – this was just what we need to satisfiy our cravings!! LOVED IT!!!!
Teresa Browder
Delicious! This recipe is best I’ve had in mimicking a not keto food. Love it!
Fernanda Heckman
This is seriously the most delicious cornbread I have ever had! I cannot believe it is sugar-free and keto friendly. The top had a perfect crumbly crust texture. The inside was a perfect combination of fluffy and moist. My skeptical family was even impressed. I couldn’t locate any corn extract so I used vanilla extract. I didn’t say a word to my family. Everyone just assumed they were eating delicious corn bread, LOL. I’m definitely using this recipe in order to make cakes and cupcakes. This is a game changer! Absolutely delicious!
Larissa Mccann
Hi… I love your recipes. I have a question I’m making this cornbread last minute and do not have corn extract on hand. Will it still taste ok with chili?
Wholesome Yum M
Hi Larissa, Yes, it will still be good! More neutral in flavor, but the texture will still be spot on for chili.
Jenny
I find that even when baking on the center rack of my oven, this cornbread browns too much on top while being underdone in the middle. I have an oven thermometer so I know the temp is right. I know Allulose browns quite quickly, do you think if I cover it it will prevent further browning and allow it to cook through? The taste of the cooked edges is fantastic so I want to get this right. Thanks.
Wholesome Yum M
Hi Jenny, Yes, try covering the top of your cornbread in foil to prevent over-browning.
Amy
Is it really 5 c of flour? That seems like alot?
Wholesome Yum M
Hi Amy, Yes the amounts listed are correct.
Coleen
I can’t wait to try this recipe (must buy the corn flavoring), but just wanted to ask you if you know that when printing this recipe and others, I try to only print 1 page, but page 1 comes out empty. Then I printed “all pages” and got the recipe and then a blank page (with just some website info at the top). Thanks!
Wholesome Yum M
Hi Coleen, I have not seen this happen before. Have you adjusted the scale of the page? It may be just slightly over the limitations of the page, which might create an extra blank sheet.
Lynda
My oh my…so good. Made and used in chicken and dressing. Loved your secret ingredient! I did cut the sweetener down to one tablespoon just our personal tastes. Next time will try cutting extract down to 1/2 tablespoons as it was a little too sweet but still delicious. I told my husband thank God for people like you who know what people like me like but don’t know how to turn into keto. Thank you, you are a food hero. In my two month keto journey so far, l am finding your recipes are quickly becoming my husband’s and mine go to and favorites . I make sure to read the tips, l find them most helpful .
That secret ingredient makes the cornbread and even though a little pricey , worth every penny !
Richard Moore
Hi. How many Stevia in the raw packets would equal .5 cup of monk fruit allulose. thank you
Maya | Wholesome Yum
Hi Richard, You can use the conversion calculator in my keto sweetener guide, but the texture won’t be the same with that sweetener. Monk fruit allulose blend is available here.
Dee Burr
I made this today. I think this will make a good substitute for the regular cornbread which is not allowed. Texture is great. The flavor could be a tad better. I may use a tad more corn extract, I may have been a little lighthanded since I wasn’t used to it. As a hill country southerner we don’t use sugar in our cornbread, so I left it out. perfect.
I will definitely use it and put it in my go to file.
Good job.
Rachel
Love this recipe! Making it again!
April
I’m allergic to almonds, what could I use instead of almond flour and milk?
Wholesome Yum M
Hi April, I have not tested this, but you may be able to make this recipe with sunflower seed flour and coconut or macadamia nut milk. Please let us know how it turns out if you decide to try it.
Linda Sanders
I made this a week ago. It was really easy. I used 1/2 erythritol instead of what was recommended. It was really good. But a bit too sweet. I made low carb cornbread dressing out of the cornbread, but the sweetness was a bit much. I am making it again, with 1/3 cup sweetener to make my dressing for Thanksgiving. Great recipe!
Mike P
This is a great freakin recipe.
I also did the muffin route….cooked a little less at 400 for 30 minutes.
Full recipe makes about 16 muffins….no butter needed to top them (went with the middle sweetness)
Perfect with the chili….avocado/cheese/sour cream topping…let them cool and they dip well!!!
Patty
Went the muffin route and they were golden on top with the toothpick clean at about 21-22 minutes @ 400 degrees. They smell delicious!
Kimberly
Does this need to be doubled for a 12inch cast iron? I do not own a 10inch and would like to do it in the cast iron, but if not, will do muffins 🙂
Wholesome Yum M
Hi Kimberly, Please change the servings from 16 to 20 and it should work well for a 12 inch cast iron pan.
Lori
I followed this recipe exactly, even the brand of the ingredients. After baking for 30 minutes, I looked in on the progress to find that the cornbread was dark, dark brown. I removed it but soon found out the middle was still “raw” so I lowered the temperature to 350 and baked another 10 minutes. My cornbread looked nothing like the picture in this recipe. The taste was good once you cut away the burned parts. I’ve baked many, many things in my oven without this result so I’m pretty sure it’s not my oven being too hot. Any suggestions?
Wholesome Yum M
Hi Lori, I am sorry this recipe didn’t turn out as expected. It sounds like the cornbread was too close to the heating element in your oven. Try moving your rack farther away from the heating element for your next attempt.
Keto Cat
I just baked it and it was overcooked on the outside and underdone in the center. I put it in the center shelf and cooked it 6 minutes under because it began to burn. If I make it again, I will try baking it at 375 for 35 minutes. What parts were good, were excellent!
Wholesome Yum M
Hi Keto Cat, It sounds like your cornbread was too close to the heating element. For even baking, it’s best to use the center rack.
Rachel
Love this! While the consistency is more cakes, the flavor is there! Easy to make and yummy!
Kim Baker
Really good recipe! I halved your recipe and made it in a 9-inch cast-iron skillet. I also added 1 1/2 teaspoons of flaxseed meal for texture. This will be my “go-to” cornbread recipe. Thanks for a wonderful recipe.
Sandi
Can this recipe be halved? This is just way more than just 1 person can eat. I was reading this and thought I would like to try it, but it’s just too much.
Wholesome Yum M
Hi Sandi, Yes, you can half or quarter this recipe as needed.
Sandi
I did it, I halved the recipe and made 8 muffins. They turned out great, I can’t wait to fix more and have some with soups.
Veronica
I have been asked to make a creole or cajun style cornbread with chili tomorrow night. He sent me a recipe, but it is the opposite of low-carb. Just wondering if I can add jalapeños and bacon and cheese to this recipe.
Wholesome Yum M
Hi Veronica, Yes, absolutely!
Vicky
Awesome!! This was a tester for me. I used the ingredients I had in my cabinet like stevia sweetener and almond extract. It turned out great! I will pick up the recommended ingredients and make it again in the near future. Than you
Yhanique
This recipe is in my monthly baked goods rotation! Honestly, I like it better than normal cornbread. Such a good recipe and my non keto friends and family approve.
Claudia
I was looking forward to making this recipe and it did not disappoint, I have seen other recipes that added xanthan gum and I added 1 tsp to this recipe. I will be making this again, Thank you!!
Tracy
Can I use Splenda instead of Monk?
Wholesome Yum M
HI Tracy, I don’t recommend using artificial sweeteners, I prefer using natural sweeteners like Besti Monk Fruit Allulose Blend. However, if that is what you have on hand, the recipe will work.
Katie
Could I use heavy cream or half & half in place of almond milk?
Wholesome Yum M
Hi Katie, Yes that will work fine. Using heavy cream or half & half will change the macros, but the recipe will work with either substitution.
Crysti
First, I really love this recipe. It’s worth the cost of the corn extract. Second, my husband likes it really sweet, and I find it to be more like a delicious cake. I made it into muffins, and it made 16 that I baked for 22 minutes. Thanks for the delicious recipe!
Natasha
Can I cut the recipe down and cook it in a waffle maker? There are only 3 of us, we will each only probably have one mini waffle, and I know the leftovers wont get eaten if I make the whole skillet. Do you know if anyone has done it in a waffle iron or even as muffins?
Wholesome Yum M
Hi Natasha, Yes, you can half this recipe and it will still turn out great! This recipe will work baked in muffin tins, but I have not tried making it in a waffle maker. Please let us know how it works out if you decide to try it.
Amy Thompson
OK, this sounds a bit promising. Now, can it be done and still taste “corny” without the added sweetener, and only the sweet corn extract? My family prefers Mexican loaded cornbread (which has bacon bits, jalapenos, shredded cheese, cottage cheese, sour cream (in place of part of the milk or buttermilk in normal cornbread. I guess we would have to forego the actual corn nibblets normally put into in the batter…), but is not very good made with sweetened cornbread recipes. Have you done it with less or no sweetener before?
Wholesome Yum M
Hi Amy, This is a great question! Corn has a lot of natural sugars in it. The extract will give you the flavor of sweet corn, but not any actual sweetness that you would get from using real corn. Because of this, I recommend using the sweetener in this recipe. The recipe is intended to mimic traditional cornbread, not sweet cornbread. Enjoy!
Joey
I love the keto popcorn (that extract is amazing!) and blueberry muffins, so I’m looking forward to trying this one out.
Any hints on altering the recipe to switch out the almond milk for buttermilk? Can I do it 1:1?
Wholesome Yum M
Hi Joey, Using buttermilk will significantly change the carb count. If you would like to use buttermilk anyway, I would try 1/3 cup buttermilk and 1/3 cup almond milk in the recipe. This will give you the familiar buttermilk flavors while retaining the same lightness and texture. Enjoy!
CB
I used Amoretti corn extract as recommended and had great results. The extract is a bit pricey, but I’ll buy it again when needed. I followed the recipe exactly with tasty, cornbread results. I’m keto and gluten free and this works in great. I’ll definitely make this again!
Ashleypmo
Topped the leftovers with unsweetened coconut milk and a few blueberries— it’s like shortcake, or tres leches!!! So good!
Terry Lawrence
I typically do not like sweetened cornbread… as Mark Lowry says, “Don’t put sugar in the cornbread, that’s corn cake! Put the sugar in the tea, where it belongs! LOL
My question is, if I leave out the sweetener, will that mess with the texture or the way the cornbread turns out in any way?
Wholesome Yum M
Hi Terry, The recipe will work without the sweetener, but it may be a bit bland without it. In traditional cornbread, you have the natural sweetness from the corn, but this recipe doesn’t contain any actual corn so that element would be missing. For the best flavor, I think it would be best to add at least some of the sweetener listed in the recipe.
Dominic Brunetti
Oh, wow was this unexpectedly good! Made 8 muffins out of this recipe, and they were delicious with some Keto Chicken chili. Another winner and I’m so glad to be able to bake my old favorites, just a little differently. My waist agrees (down from 240 to 200 in 6 months on keto!). 20 pounds to go, but it’s not a struggle because of recipes like this! Thank you (again)! 🙂
Val
If I just use Allulose for this recipe, do I have to adjust the amount? Thanks.
Wholesome Yum M
Hi Val, Yes, Increase the amount of allulose by 1.5 Tablespoons.
Beverly Campora
Best corn bread ever… finally one that actually has a texture and taste to satisfy!! Thank you!!
Rebecca
I have made this twice and love it! It doesnt have the gritty feel of cornmeal which I am completelty fine with. I have a picture of this one because I went out and bought a cast iron pan just for this cornbread.
Michelle
Every recipe I’ve ever tried to make with almond flour always comes out to look like the item but taste just like almonds. Can someone tell me if this “cornbread” actually just taste like almonds? I need a recipe for cornbread but I’m leery of cooking with almond flour.
Wholesome Yum M
Hi Michelle, This cornbread recipe has corn flavoring, so you can’t taste the almonds in it.
Sheila Torres Rodriguez
Hi. I made this and for some reason it didn’t cook all the way through. It was raw in the middle and brown outside. The only thing I did differently, was the sweetener (I used swerve instead of allulose). Any recommendations or suggestions on what can I improve?
Wholesome Yum M
Hi Sheila, You didn’t pre-heat your skillet, right? That would cause this problem. Otherwise, your oven might run a little hot, try turning the temp down to 375 degrees F and bake as written in the recipe. It may need to bake a bit longer due to the lower heat, so be sure to do the toothpick test before removing it from the oven.
Ivory
Can I MAKE sweet corn extract like I make other extracts? Have you any idea?
Wholesome Yum M
Hi Ivory, This is a great question, but unfortunately I don’t know how corn extract is made.
Rebecca
I was worried this was going to be dry and/or eggy. It’s neither. It’s absolutely amazing! I’ve “cheated” before to make cornbread, and now I wonder why! This is SO good.
Victoria
Hi
I bought a different brand of corn extract which has the same ingredients. However for five cups of flour they recommend 9-10 drops of extract and your recipe calls for a Tablespoon!
How much of theirs should I use? The product I bought was from Sweet Life Flavor Co.
Victoria
Wholesome Yum M
Hi Victoria, Unfortunately, I am not familiar with that brand of flavoring. Adding up all the ingredients, you will be closer to 8 cups of cornbread batter, so I would follow the dosage instructions for 8 cups instead of 5. Please let us know how it turns out and if you’ll need to adjust the amount of flavoring for the next cornbread recipe!
YUKA
Hi! I love your recipes so much, and have been enjoying making your awesome menus! Thank you so much for giving away this amazing information! I hated cooking so badly before, but started receiving so much compliment since I’ve started cooking your meals! It gave me a lot of confidence in cooking, and it came to the point where I kind of like cooking, and I can see I’ll be In love it soon !! So thank you so much for that !!:):) You are my inspiration, and I love your recipes so very much !!:):)
I’d love to make this cornbread sometime soon, and I was wondering if I could use almond flour for this recipe 🙂 or would it be too dry if I use it, you think? ❤️
Thank you!!!!:)
Wholesome Yum M
Hi Yuka, This cornbread does use almond flour. I hope you love the recipe!
Zandra Peterson
Hi! I don’t like sweet cornbread. Can I leave out the sweetener? Or is it integral to the texture? Thank you for all the great tips and Keto recipes. Have a blessed day. Also I don’t use Allulose. Would plain Monkfruit suffice?
Wholesome Yum M
Hi Zandra, I wouldn’t omit the sweetener altogether, but you can cut the amount down to a 2-3 Tablespoons if you’d prefer. Remember you are not getting any sweetness from corn in this recipe, so even if you aren’t one to sweeten your cornbread, you will still want a small amount to compensate for the natural sugars from the corn. Enjoy!
Michelle
Has anybody tried subbing coconut milk for the almond milk?
Wholesome Yum M
Hi Michelle, That will work just fine.
Janice
Hi! Is 5 cups of almond flour the correct measurement?
Wholesome Yum M
Hi Janice, Yes this is correct. This recipe makes one 10″ skillet of cornbread.
Janice
Ok I must have done something wrong . The top got burnt because the inside was so wet still ? So I just cut the top of it off! Still came out really good ! My 6 year old son even loved it!!!
Ani Shirvanian
I am excited to try this — but I can’t seem to find the video? I’m having the same issue with your other posts as well. it says “click photo below” and then it says “see video above” but I don’t see the video!
Wholesome Yum M
Hi Ani, You may need to turn off your browser’s ‘Reader Mode’ to be able to see the videos.
Michelle
I didn’t see the amount for the ingredients for the Keto cornbread
Wholesome Yum M
Hi Michelle, You may need to turn off your browser’s ‘Reading Mode’ to be able to view the recipe card.
Debra Dusseault
This cornbread came out fantastic! It was easy to put together. It honestly doesn’t need any butter or cream cheese added to it as a topping. It taste delicious without any added topping. Thank you, love your recipes!
Rebecca Ormsby
This recipe was fantastic! My husband and I very much enjoyed this cornbread. I made it to go alongside our keto chili with bacon. I felt as though I were eating the real thing except without the grit of cornmeal. Thank you for sharing this recipe! I will definetly make this again!
Pam Greer
This is perfect for my daughter who loves cornbread and is eating a keto diet!! I didn’t even know there was such a thing as corn extract!
Veena Azmanov
Love the awesome ingredients used to making this delicious Keto Cornbread. I love such healthy option any day.
Romina
This is a great recipe. looks and tastes amazing.
Farah
Looks absolutely delicious can’t wait to try it! So golden brown and fluffy can’t believe it’s healthy!
Irina
Made it last night! This cornbread recipe is the best I have ever tried (and I tried a lot!). Easy and delicious!
Kara Harris
I want to make this cornbread and ordered some Amoretti flavoring off Amazon. I thought I was getting THREE bottles for the price I paid for one! Is a tablespoon accurate for this product too?
Wholesome Yum M
Hi Kara, Corn extract is a little pricy, but it makes a huge difference in the final product! Yes, the amount listed is accurate. Enjoy!
Van
Does this cornbread taste sweet if using 1/3 cup allulose blend? I prefer cornbread that is not sweet tasting. Thanks.
Maya | Wholesome Yum
Hi Van, It’s moderately sweet. You can cut the sweetener to 2-3 tbsp if you don’t want it sweet. I wouldn’t cut it out altogether.
Joy
Hi, Which extract do you use.. I am in Canada and the Amoretti extract on Amazon is unavailable/sold out. I have searched online and can not find it in Canada. I am wondering if an Italian store would sell it. If you could help me find it, that would be greatly appreciated. Thank you
Wholesome Yum M
Hi Joy, Amoretti was used in this recipe, but I’m sure any corn or sweet corn extract you can find will work well.
Danielle
Hi! Is there anything you can sub the eggs with?
Wholesome Yum M
Hi Danielle, You may be able to use flax eggs, however, I have not personally tested this and can’t guarantee the results. Please let me know how it turns out if you decide to try it.
Belen
Making this now… I see some comments about the extract being sold out on Amazon, and wanted to share that you can buy directly on the manufacturer’s website. It’s where I got mine 🙂
Patricia Claytor
I have never heard of Sweet corn extract , Where can I buy it ?
Wholesome Yum M
Hi Patricia, I got mine here.
Dianne Ball
I don’t have a cast iron skillet. What can I use instead?
Wholesome Yum M
Hi Dianne, You can bake this in a 9″ cake pan or 9×9″ baking dish for roughly the same amount of time. Start checking around 30 in for doneness.
Janice
I like the keto recipes; however I can’t afford nor can I find locally the special ingredients of some of your recipes. I suggest you make the recipes more simple for those of us that don’t have the money to spend.
Wholesome Yum M
Hi Janice, There are many simple ingredient recipes on the blog. I’d suggest checking out the ‘Dinners’ and ‘Side Dishes’ sections of my blog to find what you are looking for. Best wishes!
Alicia stout
Love keto
Shannon
What can you use if you’re allergic to almonds?
Wholesome Yum A
Hi Shannon, you may be able to use sunflower seed flour, but the flavor will definitely be different.
Marti Buurkarl
So, now that you sell sweeteners, we get no other options? What if I don’t have monk fruit/allulose blend?
Wholesome Yum M
Hi Marti, In the recipe notes there are alternatives for other sweeteners. Monk Fruit Erythritol Blend or Erythritol work fine in this recipe too.
Alisha Rodrigues
Loving that golden brown Keto bread recipe and also all the other keto-friendly recipes you’ve shared in here. Gonna try it soon
Alice | SkinnySpatula
I love to make chili but cornbread has eluded me so far. I’m going to try your recipe and see how it goes.
Amy
What a great idea, I can’t believe this is low carb!
Michelle
I love how quick and easy this is to make, and it tasted delicious! It was so good with soup, everyone loved it!
Veena Azmanov
Such an awesome and healthy option to eating this delicious cornbread. Made with all the amazing combination of healthy ingredients. Thanks. Your recipe is good..