Check out this delicious, seasonal, savory pumpkin infused cornbread recipe made from almond flour to fit a keto, low carb, and gluten free! The perfect healthy fall side to every bowl of chili, stew, or even as a simple snack.
We are pro-pumpkin here at Bon Appeteach! While I can say a good sweet treat like these keto pumpkin muffins or my low carb pumpkin pie hit the spot this fall, I am all about the savory pumpkin dishes these days.
In fact, I was inspired to continue on this savory pumpkin flavor trend after making a low carb pumpkin sauce pizza last year that I knew I had to do more! After whipping up a good bowl of turkey chipotle pumpkin chili and having extra pumpkin puree on hand, my brain went straight to cornbread!
This recipe is modeled after my keto cornbread muffins and basic keto cornbread recipe. With a few substitutes in wet ingredients for the pumpkin, I created another great recipe using to pair with all my favorite fall dinners like this Grilled Crispy Maple Pecan BBQ Chicken Thigh or even as a side dish this Thanksgiving.
Grab all the recipe details below for this almond flour pumpkin cornbread and read through on tips and tricks to perfecting the art of keto and gluten free baking. Let’s dive in!
- 9 inch Round Baking Dish (cast iron skillet works great here too)
- Large Mixing Bowl
- Measuring Cups and Spoons
- Rubber Spatula
- Small Pan
Let’s break down the the ingredients in this healthy pumpkin cornbread, the cooking method, and possible substitutes to fit dietary needs. Use the information below to help guide you through this bake and answer common questions.
Almond Flour: Compared to traditional cornbread (which is made of flour and corn meal) this keto friendly version uses almond flour. It’s honestly ideal as a substitute for working with a keto friendly flour here because it creates a very similar texture. I prefer this brand or this brand.
If you want to add additional corn flavor to help make up for the loss of traditional corn flavor, this corn extract is a great way to do so with zero carbs.
Can I sub with coconut flour? Yes, if you have a nut allergy you can sub but it may be a but more dry. To properly sub, cut the amount down to 1/3 of the original to have the proper amount needed for this recipe.
Low Carb Sweetener: A little bit is added to balance out the savory side to this dish!
Pumpkin Puree: Use pure pumpkin puree (not pie filling). Most brands run fairly similar in carb counts, so use what you like!
Eggs: These are essential to adding texture, volume, and biding the dry ingredients together.
Shredded Mozzarella Cheese: I know the addition of adding shredded cheese prevents this recipe from being dairy free, but it is an essential binding agent and helps with the texture. You could try a almond milk cheese or other vegan cheese recipes if needed but I haven’t tried this personally.
Baking Powder: This is a popular leavening agent used in baking that helps the bread rise.
Sea Salt: Adds flavor
Dried Herbs: Add dried thyme or rosemary to this to help amp up the pumpkin flavor and make this savory and delicious.
Browned Butter Another flavor agent, acts as a binder and tenderizer as well to the batter after baking. You could substitute with coconut oil if desired.
How to make keto pumpkin cornbread batter?
I prefer to start with a big bowl that I can add my dry ingredients into first (almond flour, low carb sweetener, baking powder, and the seasonings (salt, herbs, etc.). Mix this all together so its evenly combined.
In a small pan, brown your butter (careful not to burn) until golden and fragrant. Remove from the heat and let it rest for a few minutes to cool. Add the eggs, pumpkin puree, and shredded cheese to the dry ingredients. Fold together with the spatula a few times, then add the cooled butter.
Once everything is nicely mixed, add the mixture to a greased skillet or 9 inch round baking dish (you can also use parchment paper if desired). Add a few sprigs of thyme or rosemary to the top of the batter for a pretty design while baking if desired.
Bake the mixture in a preheat 350 F. degree oven until cooked in the center, about 30 minutes. Remove from the oven and rest 15 minutes before serving warm.
Tips for serving, storing, and pairing this side:
I like to garnish the top with a little more of the herbs, some flaky sea salt, and maybe real or sugar free maple syrup to compliment the savory flavors. I also love pairing it with this easy smoky chipotle compound butter recipe too. Place some on top and let it melt all over for the perfect bite.
Pair this recipe with comfort foods like low carb chili, my favorite flank steak recipe, or with this holiday turkey too. Store the remaining leftovers in an air tight container as needed for 3-5 days. It will store longer in a fridge (about 7 days) and freezes for up to 3 months.
- 3 cups, Almond Flour
- 3/4 cup Pumpkin Puree
- 1/4 cup Low Carb Sweetener
- 1 cup, Shredded Mozzarella
- 3 Eggs
- 2 Tbsp. Butter, melted and lightly browned
- 2 tsp, Baking Powder
- 1 tsp Sea Salt
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- Preheat the oven to 350 F and line a cast iron skillet or round 9 inch pan with parchment paper or spray with non stick spray.
- In a mixing bowl, combine the almond flour, baking powder, and low carb sweetener together. Add in the salt and dried herbs and mix until it's all evenly combined.
- Add in the browned butter, pumpkin puree, 3 eggs, and then the shredded cheese. Fold it together until everything is mixed and pour into the skillet. Spread the mixture out evenly in the pan.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center. Cool a few minutes before serving.