This keto cornbread is a low carb take on the classic southern cornbread! Tender on the outside, soft and fluffy on the inside, it’s perfect to enjoy sweet or savory- it’s made with ZERO corn! 3 grams net carbs per serve.
Low Carb Cornbread
Whenever the holiday season rolls around, I always prepare myself for an onslaught of comfort food. From Thanksgiving and up until the lead up to Christmas day, I feel most of the time is spent eating.
One of my favorite foods to enjoy during the holiday season is the classic southern cornbread. There is something so delicious about a warm piece of cornbread with either some honey or butter melted over it. Since traditional cornbread is not keto friendly, I had my mindset on trying a keto version of it.
Traditional cornbread is, as the name suggests, made of corn/cornmeal. The carbs in the traditional recipe is astronomical! As neither of those is low carb or grain-free, I had to make it a little different.
This version uses low carb flours and NO cornflour or cornmeal, but you’d never be able to tell. It’s golden and tender on top, yet buttery and fluffy inside. A secret ingredient gives it a lovely sweet corn flavor, without any sweet corn at all!
I served this to some friends recently when I made a huge pot of chili, and NO ONE believed me when I said it was low carb and healthy- they thought it was a real deal cornbread!
Ingredients to make healthy cornbread
- Almond Flour– You must use blanched almond flour, not almond meal. Almond meal will yield a darker cornbread, and also be dense instead of fluffy.
- Coconut Flour– Sift your coconut flour carefully, to ensure there are no clumps throughout.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol can be used. If you’d prefer sweeter cornbread, double the amount used.
- Baking powder– Gives the cornbread some rise and fluffiness.
- Salt– A must to balance out the sweetness.
- Eggs– Use room temperature eggs.
- Grapeseed oil– One of the better oils to use, that works well for baking. Avocado oil or refined coconut oil can also be used.
- Sweet corn extract– Optional, but gives the authentic cornbread flavor.
- Milk of choice– I used unsweetened almond milk, but any milk of choice can be used.
How do you make keto cornbread
Cover an 11 x 7-inch baking pan with parchment paper, and gently grease it. In a mixing bowl, whisk together your dry ingredients and mix well. In a separate bowl, whisk together your wet ingredients very well, until smooth and combined. Slowly add the dry ingredients into the wet, and fold through, until combined.
Transfer your cornbread batter into the greased pan. Bake for 35-40 minutes, or until golden on top and a skewer comes out clean. Allow the cornbread to cool in the pan for 20 minutes, before carefully removing and letting cool on a cooling rack.
Can I make keto cornbread muffins?
If you’d like to make this as cornbread muffins, simply distribute the batter amongst 10-12 greased muffin liners in a muffin tin. Bake for around 25 minutes, or until golden on top and the tops bounce back slightly when touched.
Let the muffins cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Tips to make the best low carb cornbread
- Be sure your almond flour and coconut flour are both very fine in texture. Different brands of both these low carb flours have different textures. The coarser and grittier the texture is, the less fluffy the cornbread will be. I use Bob’s Red Mill Coconut flour and blanched almond flour.
- The corn extract is optional, but I recommend it if you’d prefer an authentic cornbread flavor. The extract has zero calories and zero carbs, so no need to worry about any additional net carbs!
- For savory cornbread, feel free to add some mixed herbs or dried herbs to the batter.
- Leave 1-2 inches of parchment paper overhanging off all the sides of the pan, for easy removal.
How to store cornbread
- To store: Cornbread should be stored in the refrigerator, covered, for up to 5 days. Any longer, and you risk the cornbread going rancid and drying out.
- To freeze: Place cornbread in a freezer friendly container and store in the freezer for up to 6 months.
- To reheat: Cornbread is best served warm. Reheat in the microwave for 30 seconds or in a preheated oven for 4-5 minutes.
More savory keto recipes to try
- 2 cups almond flour blanched almond flour
- 3/4 cup coconut flour
- 2 tbsp granulated sweetener of choice monk fruit sweetener or erythritol
- 1 tsp salt
- 2 tbsp baking powder
- 6 large eggs
- 1/4 cup grapeseed oil can use coconut oil or avocado oil
- 2/3 cup milk of choice I used unsweetened almond milk
- 1 tsp sweetcorn extract optional
- Preheat the oven to 180C/350F. Line an 11 x 7-inch baking pan with parchment paper and lightly grease the insides.
- In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, mix together your wet ingredients. Gently add the dry ingredients into the wet and mix until fully combined.
- Transfer the batter into the lined baking pan and bake for 35-40 minutes, or until a skewer comes out clean and the tops are golden.
- Remove from the oven and let cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.