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Grandma Ida Maes Keto Skillet Cornbread – vegetarian recipe
Stav Kogan

Grandma Ida Mae's Keto Skillet Cornbread

This keto-friendly cornbread captures the tender crumb and rich, buttery flavor of the classic Southern staple without the carbs. Perfect for those on a low-carb or ketogenic diet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 serving
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 5 tablespoons (71 g / 2.5 oz) salted butter, divided
  • 3 large eggs
  • ¼ cup (60 ml / 2 fl oz) heavy whipping cream
  • 2 tablespoons (30 ml / 1 fl oz) water
  • 2 cups (224 g / 7.9 oz) finely ground blanched almond flour
  • 2 tablespoons (14 g / 0.49 oz) golden flaxseed meal
  • 2 teaspoons (8 g / 0.28 oz) baking powder
  • ½ teaspoon (3 g / 0.11 oz) salt
  • ½ teaspoon (2.5 ml / 0.1 fl oz) sweet corn extract (optional, but recommended)
  • Pro-Tips for Perfect Keto Cornbread
  • A sizzling hot, buttered skillet is the secret to achieving those perfectly crispy, golden-brown edges. Don't skip preheating it in the oven.
  • For an authentic corn flavor without the carbs, the sweet corn extract is highly recommended. It truly elevates the taste.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices in a skillet with a little butter for best results.

Method
 

  1. Preheat your oven to 375°F / 190°C.
  2. Place 2 tablespoons (30 ml / 1 fl oz) of butter into a 10-inch cast-iron skillet and put it in the preheating oven. This allows the skillet to get hot and the butter to melt, creating an amazing crust.
  3. In a small bowl or saucepan, gently melt the remaining 3 tablespoons (45 ml / 1.5 fl oz) of butter and set aside.
  4. In a medium bowl, whisk together the eggs, heavy cream, water, and the 3 tablespoons (45 ml / 1.5 fl oz) of melted butter until smooth.
  5. In a separate small bowl, combine the almond flour, flaxseed meal, baking powder, and salt.
  6. Whisk to break up any clumps.
  7. Add the dry to the wet and stir until just combined.
  8. Do not overmix. If using, stir in the sweet corn extract.
  9. Carefully remove the hot skillet from the oven.
  10. Pour the cornbread batter into the sizzling butter in the skillet, spreading it evenly.
  11. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  12. Let cool slightly before slicing and serving.
  13. Mix the batter only until the are combined. Overmixing almond flour can result in a dense, heavy cornbread.
  14. Add ½ cup of shredded cheddar and 1-2 diced jalapeños to the batter for a delicious keto jalapeño cheddar version.

Nutrition

Calories: 250kcalCarbohydrates: 6gProtein: 8gFat: 23g

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