The BEST Keto Cornbread Recipe – Quick, Easy & Delicious


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In this video, Denise is in the kitchen making these Ketogenic cornbread muffins. They are seriously delicious and low carb.

Almond Flour (Super Fine), 2 cups
Flax Meal, 3 tablespoons
Sour Cream, ½ cup
Egg, 4 large
Butter, 4 tablespoons, melted
Himalayan Pink Salt, ½ teaspoon
Baking Powder (Aluminum Free), ½ tablespoon
4 tablespoons sweetener – Monk Fruit or Swerve

1. Preheat oven to 350 degrees

2. Using butter, grease a 12-muffin pan

3. In a large bowl, use a whisk to mix/blend all the dry ingredients – almond flour, flax meal, pink Himalayan salt, baking powder, sweetener

4. Stir/mix all the wet ingredients – sour cream, eggs, and melted butter and stir until well mixed

5. Use a ¼ measuring cup to scoop mixture and pour in each cup of muffin pan. Mixture is enough for 9 muffins

6. Bake for 35 minutes or until golden brown

7. Let cool for 5 minutes and remove from pan

8. Serve hot and enjoy

Nutrition Facts Per Muffin
22 grams of fat
4 grams net carbs
9 grams protein

Denise King is an author and Certified Keto Coach. She is committed to sharing the truth about how to improve your health and lose weight through Healthy Keto and Intermittent Fasting. After her own battle with weight and high blood pressure, she was able to finally shed close to 100 pounds, many inches and remove the need for blood pressure medication.

This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. Addmore LLC, Keto With Denise and Denise King are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.





  1. I made these muffins and was so happy to find a Keto recipe that I really like. I was on Keto for 1 year 2 years ago and this is the best recipe I’ve tasted. Now my collards, cabbage and turnips will have a replacement for rice and traditional cornbread. Thanks for sharing this recipe.

  2. Well today is Thanksgiving and I tried your keto cornbread recipe to make my dressing. All I can say is this is my go to recipe from now on! My dressing came out AMAZING!!!! This recipe is the closest I’ve ever used to regular cornbread and it held together very well! I can have some delicious dressing back in my life now! Thank you so much. Happy Thanksgiving to you and your family ❤️❤️❤️

  3. Delicious! With a little ghee and cinnamon yumm I’m paleo but I saw this recipe and by all the reviews and your baking techniques I had to try it! You don’t even miss the corn and the texture is perfect and buttery I used my homemade ghee in replace of butter but I followed your recipe I will make this again ! Thanks 😊

  4. Just made them like 15 minutes ago and hunny!!! Yes these are good. The only thing I would change is the 1/2 teaspoon of salt. They were in need of more salt so I recommend anyone making this to do a full teaspoon of salt if you can. And cook them until they are the same color as hers. Thats when they are truly done. Some butter on top makes this prefect. I’ve eaten 3 already😂

  5. OK….OK…OK listen EVERYBODY! If you love cornbread, and if you are from the south trying this Keto thing. THEN YOU MUST…I SAID MUST TRY this recipe. EXACTLY like she makes it if possible. I have thrown out or wasted BAGS of almond flour looking for ANY recipe that would quench that pinch. Will it taste exactly like cornbread? No because it's not, no more than "riced" cauliflower tastes like my Mommas wonderful long grain rice, but if made right it does the trick, if what it accompanies is tasty, you forget your not eating real rice. WELL LET ME TELL YOU. Warm one of these babies up, slather a little butter, and slap ya Mamma it's so good. You will feel like your eating CORNBREAD! I am from South Carolina, and this is one of the things I just could not get over not having cornbread. Not having corn is bad enough, but no cornbread, that was almost too much for me. I barely make greens because if your from South Cakilacky then this it is a MUST! I have tried ALL of you tubes "best cornbread " and it ALL turned out to be CRAP, EGGY, NO TASTE, TEXTURE ALL OFF, JUST CRAP including some so called most made by someone named chick flick or something using pork rinds. Pure crap, I couldn't pretend I was even eating straw. That particular one pisses me off because I went out and brought these special little cast iron mini pans I didn't need, just to make sure I was following directions exactly. I aught to send her the bill….anyways being from the south, real cornbread is NOT sweet. So any self respecting True Southerner should omit, however I was born in New Jersey, and raised in SC, and I had a lovely mother (respectable born and bred Southerner thank you very much) that just got us you know…hence I grew up on sweet cornbread. So I am DELIGHTED with this recipe. If you change the recipe, then DO NOT REVIEW BADLY. (1 star, but I changed about every ingredient except the color of the bowl….such a pet peeve of mine) Thank you so much for sharing this awesome recipe that WILL BE A STAPLE in my home! I have self started Keto, and have lost about 20 lbs, in 2 months. I have 20 more to go to reach my goal weight and to hopefully reverse pre- diabetes, so I won't even eat this every day, but when I need that cornbread fix. This is it! Because I feel I can use the extra support and guidance, I am not only a new subbie, but will purchase one of your plans. If nothing but to have access to hopefully other wonderful recipes. I am a Southerner who can cook, but now I have to venture into more KETO cooking, so I can sure use the inspiration. THANK YOU SO MUCH!!!…By the way though, your muffin pan must be huge. Using a 1/4 cup, I yielded 11 muffins in a standard muffin pan