Keto “Cornbread” Recipes


  • ½ cup pecan meal
  • ¼ cup coconut flour
  • 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered Stevia sweetener 
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3 large eggs beaten
  • ½ cup unsweetened cashew milk or almond milk (or heavy organic cream if not dairy-sensitive)
  • ¼ cup (½ stick) unsalted grass-fed organic butter or ghee melted but not hot, plus extra for greasing and serving 
  • 1 teaspoon Lakanto maple syrup (optional) 


  • Preheat the oven to 325°F. Grease a jumbo 6-well muffin pan or standard-size 12-well muffin pan with ghee or butter. 
  • Place the pecan meal, coconut flour, powdered sweetener (if using powdered), baking powder, and salt in a medium-sized bowl and mix well to combine. 
  • Add the eggs, cashew milk, melted butter, liquid sweetener (if using liquid), and syrup, if using, and blend well. 
  • Pour the batter into the greased muffin pan, filling each well about two-thirds full, and bake for 15 to 20 minutes if using a jumbo muffin pan or 12 to 15 minutes if using a regular-size muffin pan, until a toothpick inserted in the center of a muffin comes out clean. 
  • Allow to cool to room temperature before removing from the pan. 
  • Serve with additional butter or ghee. 

Store extras in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

Makes 6 jumbo or 12 regular-size muffins (1 jumbo or 2 regular-size per serving).  

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