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Keto Sweet Potato Cornbread
Alice

Keto Sweet Potato Cornbread Recipe

This Keto Sweet Potato Cornbread is soft, golden, and subtly sweet with only 4g net carbs per slice. It’s the perfect comfort food side for chili, grilled meats, or even breakfast. A healthy, low-carb twist on a Southern classic!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Course: Side Dish, Snack
Cuisine: (Southern-inspired, keto twist), American, Keto
Calories: 160
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1 tbsp baking powder
  • ½ cup sweet potato purée
  • 4 large eggs
  • ¼ cup melted butter or coconut oil
  • ½ cup unsweetened almond milk
  • 2 tbsp erythritol or monk fruit sweetener
  • ½ tsp salt
  • Optional: shredded cheese jalapeños

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
  2. In a bowl, whisk almond flour, coconut flour, baking powder, sweetener, and salt.
  3. In another bowl, whisk eggs, melted butter, almond milk, and sweet potato purée.
  4. Fold wet mixture into dry mixture with a spatula until thick and smooth.
  5. Pour batter into the dish, smooth the top, and bake 30–35 minutes until golden and set.
  6. Cool for 15 minutes before slicing. Serve warm or store for later.