Gluten Free and Keto Cornbread

This gluten free and keto cornbread is delicious to eat on its own with butter, or dunk it in soup, or to make my gluten free savory stuffing!

What makes this gluten free cornbread keto?

Truthfully, there is no corn in this cornbread! However, it tastes like cornbread to me and it works perfectly for my gluten free savory stuffing recipe! We also like to pair it with soup or have it as a breakfast with butter and keto syrup!

I can remember my Mom making cornbread for breakfast with lots of butter, syrup, or honey. So yummy! This grain free version takes me back to those mornings! My favorite was a mixture of all three- butter, syrup on some, and honey on some. It was even better if you microwaved it after adding the toppings to create a crusty sugary edge….. my things have changed in the way I eat since then lol!

Since there is no corn in this cornbread, I use lower carb ingredients to make it keto friendly

​

@gggf.me Gluten free and Keto Cornbread! Perfect for low carb stuffing for Thanksgiving □ #keto #ketocornbread #glutenfree #glutenfreeketo #glutenfreelowcarb #lowcarb #cornbread #ketogenicdiet #cooking ♬ GOOD VIBES - Ellen Once Again

What do I need to make this gluten free and keto cornbread?

​You will need the following ingredients to make this cornbread:

Almond flour
Baking Powder
Eggs
Butter
Swerve or your favorite Keto sweetener

I have seen other recipes that use Artificial Corn Flavoring, but I don’t think it needs it and it sounds gross to me.

I like to make it in a baking dish but you could also make it as mini muffins or regular sized muffins.

​
Pin this now and make it later!

If you like this recipe you might also like:

Gluten Free Keto Savory Stuffing

Gluten Free Thanksgiving Sides

Gluten Free and Keto Clam Chowder

Gluten Free Keto Cornbread
This gluten free keto cornbread is super easy to make! It is a great low carb option!

INGREDIENTS  

• 3 Cups Almond Flour
• 2 TSP Baking Powder
• 1/2 Cup Swerve or Keto sweetner of your choice
• 1/2 Cup Butter
• 8 Eggs

INSTRUCTIONS 

• Preheat the oven to 350 degrees.
• If you are using a 81/2 x 11 inch pan, muffin pan or mini muffin pan, grease it with butter or spray oil and set it to the side.
• Combine the dry ingredients in one bowl.
• Crack eggs and beat them.
• Mix eggs and melted butter together. Be sure your butter isn't too hot or it will cook the eggs.
• Mix the wet ingredients into the dry ones.
• Stir to combine.
• Scoop the batter into muffin tins or pour it into the baking dish.
• Bake it for about 20 minutes or until it's cooked and slightly browned.
• Serve with more butter, with soup, in cornbread stuffing or however you like to eat it!
• Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle