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.
Course Side Dish
Cuisine American
Keyword Keto Pumpkin Cornbread Recipe
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 432kcal
Author Bon Appeteach
Ingredients
3cupsAlmond Flour
3/4cupPumpkin Puree
1/4cupLow Carb Sweetener
1cupShredded Mozzarella
3Eggs
2Tbsp.Buttermelted and lightly browned
2tspBaking Powder
1tspSea Salt
1tspDried Thyme
1tspDried Rosemary
Instructions
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.