Cornbread Casserole with Ground Venison - Keto, Low Carb & Gluten Free

This low carb and keto friendly Cornbread Casserole made with ground venison is comfort food at its best! Savory and spicy ground meat filling topped with cheddar cheese low carb cornbread…TO DIE FOR! This dish is so quick, easy and delicious, it’s bound to become a regular on your weeknight meal rotation!  Only 8 net carbs per serving!

Course Main Course
Keyword cornbread casserole, ground venison, keto, low carb, Tex-Mex
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 590 kcal


  • 2 Tbsp. butter, olive oil, bacon fat or lard
  • 1/2 onion, diced
  • 1 bell pepper, seeded and diced
  • 2 pounds ground venison or ground meat of choice
  • 1 Tbsp + 1 tsp. chili powder
  • 3 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1 Tbsp. kosher salt
  • 1 14.5 oz can diced tomatoes
  • 2 1/2 Tbsp. tomato paste
  • 1 1/2 cups grated cheddar cheese

For the Cornbread Topping

  • 1 cup almond flour
  • 2 ½ Tbsp. coconut flour
  • ½ tsp. pink Himalayan salt
  • 2 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. granulated garlic
  • ¼ tsp. onion powder
  • 1 tsp. Lakanto Monk Fruit Sweetener
  • 5 eggs
  • 2 Tbsp. sour cream
  • 5 Tbsp. butter melted
  • 2 green onions sliced
  • 4 oz. sharp cheddar cheese shredded (about 1 cup)
  • 1 jalapeno (optional) diced and roasted or sauteed and cooled


  1. Preheat oven to 350 degrees.  Grease or spray a 9x9 pan or casserole and set aside.

To Make the Filling

  1. In a large skillet over medium high heat, add the oil or butter, onions and bell pepper.  Saute onions and bell for 3-4 minutes.  Add the ground venison or meat that your using and cook till golden brown.  Add the next six ingredient and stir to combine.  Bring to simmer and cook for 5 minutes.  Pour filling into the prepared pan.  Top with 1 1/2 cup of shredded cheddar cheese. 

  2. To Prepare the Cornbread Topping:

  3. Combine the first eight ingredients in a medium mixing bowl and stir to combine. Add the eggs, sour cream and melted butter and whisk till thoroughly incorporated. Fold in the sliced green onions, cheddar and cooled jalapeno if using. 

  4. Spoon the batter on top of the meat filling and spread evenly to the edges. Bake for 30 -35 minutes, until golden brown.  Serve warm with extra cheese and sour cream!

Recipe Notes

Nutrition Facts listed are for a casserole the yields 8 servings.  The recipe serves 6-10 depending on portion size.