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Savory Keto Pumpkin Cornbread Recipe in a cast iron skillet
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Savory Keto Pumpkin Cornbread Recipe

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 432kcal
Author Bon Appeteach

Ingredients

  • 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

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.

Nutrition

Serving: 1g | Calories: 432kcal | Carbohydrates: 5g | Protein: 66g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 498mg | Potassium: 1046mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4068IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg