grain-free keto cornbread


Eating ketogenically usually means no bread. This bread is SO GOOD and SQUISHY and BREADY. Now you make some. That is all.

Keto Cornbread


  • 2 cups almond flour
  • 2 tbsp golden flax seed meal
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tbsp melted Kerrygold or other grass-fed butter
  • 2 dropperfuls (40 drops) stevia glycerite
  • 5 eggs
  • 2 tbsp apple cider vinegar


  • Large mixing bowl
  • Hand mixer
  • 9″ round, glass pie dish or something similar


  1. Preheat oven to 350°F
  2. Grease your glass pie dish and set aside.
  3. In a large mixing bowl, hand-mix almond flour, flax meal, salt, and baking soda until well mixed.
  4. Add butter, stevia, and eggs and mix very well.
  5. Add the vinegar and mix completely.
  6. Scrape into greased pie dish and place in hot oven.
  7. Bake for 30 mins or until toothpick comes out clean.
  8. Let cool for about 10 mins and serve!

Yield 6 servings (no judgement if you eat more)

Nutrition per serving:

  • Total Carbs: 3 g
  • Fiber: 2 g
  • Fat: 12 g
  • Protein: 8 g
  • Kcal: 140

Side note: that’s lamb and cranberry sauce in the picture… in case you wondered.