This has been my go-to “bread” side-dish for years – it goes especially well with chili. Surprisingly similar to real cornbread, it has a pleasingly light and fluffy texture, and a mild flavor. It’s got a decent amount of protein per piece (7 grams = same as a large egg), and is an excellent vehicle for lots of good-for-you pastured butter! 😋 You can also cut it up into cubes and bake them to make croutons, and you can use those croutons as a base for an excellent stuffing (hello, Thanksgiving!)

Because of the inflammatory nature of almonds (they have a high Omega 6:3 ratio of 279:1, where optimal is 1:1 😲), I don’t make this too often, but it does make a really nice occasional low carb treat.

You have 2 options with this recipe – you can make it with Keto honey (or other Keto liquid sweetener) to keep it lower carb, or you can make it Paleo (and not low carb/Keto) by using real honey (don’t use maple syrup – I’ve tried, it’s not good in this 😝).

Dr. Emily's Keto Kornbread

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baked Goods
Keyword: keto, low carb
Servings: 9 pieces
Calories: 137kcal



  • 4 large eggs
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ¼ cup Keto honey (or use regular honey for Paleo = 12g carbs per serving vs 4g in the Keto version)
  • cups almond flour blanched, finely ground


  • Preheat oven to 325°F.
  • Add all ingredients except almond flour to a medium sized glass bowl and whisk well.
  • Add almond flour and whisk until smooth.
  • Pour into a well greased, 8"x8" baking pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center of the bread comes out clean.
  • Let cool for at least 5 minutes before slicing.


Calories: 137kcal | Carbohydrates: 4g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 222mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Calcium: 52mg | Iron: 1mg