Keto Cornbread

Add the almond flour, coconut flour, salt, baking soda, eggs, and heavy cream to a mixing bowl. Whisk together until combined. Add in the melted butter and continue to mix together until all the ingredients are incorporated.

Generously grease a 9 or 10-inch cast iron skillet with butter.

Pour the batter into the greased skillet. Place it in the preheated oven and bake for 25 to 30 minutes or until golden brown and firm.

Allow the cornbread to cool for about five minutes and then slice. Serve with butter.

Tips
Make sure to heavily grease your cast-iron skillet. This helps create a nice crust and adds more flavor while preventing the bread from sticking.
Use this cornbread as a base for a keto cornbread stuffing or dressing.
You can also bake this recipe in muffin tins. Just make sure to grease the wells of the muffin tin with butter or use cupcake liners.
Recipe Variations
Jalapeño Keto Cornbread: Add 1/4 cup of diced canned green chiles to the batter and top the cornbread with slices of fresh jalapeño.
Bacon Keto Cornbread: Add a 1/2 cup cooked crumbled bacon to the batter. Top the cornbread with more crumbled bacon.
Cheesy Keto Cornbread: Add 1/3 cup shredded cheddar or Mexican-blend cheese to the batter. You can add more shredded cheese to the top of the cornbread as well.
Try combining all three variations to make a flavorful cheesy bacon and jalapeño cornbread.
Lighten the texture a bit with beaten egg whites. Separate the eggs and beat the egg whites to stiff peaks. Set the beaten whites aside. Whisk the egg yolks with the cream and add to the dry ingredients; stir to blend and then stir in the melted butter. Fold the egg whites in, spread in the pan, and bake as directed.
Sweet Cornbread: Add 3 to 4 tablespoons of powdered erythritol.