Preheat the Oven. Preheat your oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients. In a large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
Mix Wet Ingredients. In a separate bowl, whisk together the melted butter, eggs, sour cream, heavy cream, and corn extract until the mixture is smooth and well combined.
Combine Wet and Dry. Pour the wet mixture into the dry mixture and stir until everything is fully incorporated, and there are no lumps.
Pour Into the Pan. Transfer the keto cornbread batter into the prepared baking pan, spreading it out evenly.
Bake. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Let It Cool. Once done, remove the keto cornbread from the oven and let it cool for a few minutes in the pan.
Serve and Enjoy! Slice, serve, and enjoy your Keto Cornbread!