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My easy keto cornbread recipe uses almond flour and turns out tender on the outside yet soft and fluffy in the center. There’s NO actual corn, and each serving has only 2 grams of net carbs.
Craving more keto bread recipes? Try my keto bread, keto garlic bread, keto rolls, or keto cheese bread next
For years, I could never figure out how to replicate the flavor and texture of cornbread while following a keto diet. But you guys, that has since changed.
My low-carb cornbread recipe has all the flavor and texture of traditional cornbread with a southern flare and not a single corn kernel in sight.
Table of Contents
Why I love this recipe
- 6 Ingredients. Count them yourself, and you may find you already have most of them on hand!
- No corn or cornmeal needed. Rather, I use a super secret ingredient to replicate that taste but keep the carbs low.
- Made with almond flour. No grains and no flour means it’s gluten-free, too!
- Make them into muffins or in a skillet. I always take the lazy way out and bake it in a square pan, but this recipe can be made into cornbread muffins or cornbread skillet.
Ingredients needed (and substitutions)
- Almond flour. I strongly recommend using blanched almond flour, not almond meal, which will make for crumbly bread. I also tested this recipe with coconut flour (just in case), but the texture wasn’t as light and fluffy.
- Baking soda. Gives the bread rise and fluffiness.
- Eggs. Use room temperature eggs.
- Butter. Measured in its melted state. I used salted butter, but if you only have unsalted butter, add 1/8 teaspoon of salt. Coconut oil also works.
- Powdered sugar sweetener. Skip the overpriced grocery store stuff and make your own keto powdered sugar.
- Sweet corn extract. My secret ingredient! Adding sweet corn extract gives the cornbread ALL the corn flavor, minus the carbs!
How to make keto cornbread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line an 8×8-inch pan with parchment paper.
Step 2- Make the batter. In a small bowl, combine the flour and baking powder. In a separate bowl, whisk the eggs. Then add the melted butter and powdered sugar and whisk to combine. Gently stir in the dry ingredients until smooth.
Step 3- Bake. Transfer the batter to the prepared baking dish and bake for 25-27 minutes, or until a toothpick comes out clean and the top is golden. Remove from the oven and let cool in the pan before slicing.
Arman’s recipe tips
- Make keto cornbread muffins. Pour the batter into a greased muffin tin and reduce the baking time to 18-20 minutes.
- Or bake it in a skillet. Transfer the batter to a greased cast iron skillet and add another 5 minutes to the baking time.
- Add mix-ins. Change the flavor with chopped bacon, fresh herbs, shredded cheddar cheese, or even diced jalapeños.
Storage instructions
To store: Cornbread should be stored in an airtight container in the refrigerator for up to five days.
To freeze: Wrap individual slices in plastic wrap, store them in a freezer bag, and freeze for up to six months.
Reheating: Microwave individual slices for 15-20 seconds or until warm.
Frequently asked questions
No, I don’t recommend using coconut flour as during recipe testing, it dried out the biscuits completely. You may prefer to make my coconut flour biscuits instead.
What to serve with this recipe
Keto Cornbread
Ingredients
- 1 1/2 cups almond flour blanched almond flour
- 1 1/2 teaspoon baking powder
- 1/3 cup sugar free powdered sugar
- 4 large eggs
- 1/4 cup + 1 tablespoon butter melted
- 1 teaspoon sweetcorn extract
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small bowl, combine your almond flour and baking powder and set aside. In a separate bowl, add your eggs and whisk them together. Add the melted butter and sugar free powdered sugar and whisk until combined. Gently stir through the dry ingredients and mix until fully incorporated and no clumps remain.
- Transfer the batter into the lined baking pan and bake for 25-27 minutes, or until a skewer comes out clean and the tops are golden.
- Remove from the oven and let cool in the pan before slicing and serving.
I added cheddar and dice jalapeño…baked in a black skillet. Yummy!
Very good! I decided to try it in an iron skillet which is a traditional way to cook cornbread in the south and it turned out great! I put the skillet in the oven when preheating and then buttered it before putting the dough in it. Wow! Crisped bottom and sides were just heavenly! Baking time was a little less… check after 20 minutes!
Wait where can I buy sugarfree sugar powder? Are you sure you wrote correctly? Is it from some healthy shop?
I was somewhat skeptical about this recipe as many recipes online are hit or miss, but I was very pleasantly surprised with the simplicity and the delicious results!
I simply mixed all of the dry ingredients in a bag for later use. I used Swerve icing sugar as my powdered sugar type. Followed the other instructions exactly and spread it in a well greased pan. After 26 minutes it came out hot and golden! No sticking to the pan, held together beautifully and was a delicious duo with some homemade chili. Would recommend the recipe for ease of preparation and simple ingredients!
This was so wonderful. I made this for my vegan MIL. I replaced eggs with flax eggs and it turned out great! Possibly better than the real thing. A+++
I only dont understand what is sweetcorn extract. You think It is necessary in this recipe?
I just made this cornbread! THANK YOU! I added a little chopped jalapeno. I think next time I make it I may add a bit more corn flavor but even my husband approved of this recipe!
Thanks again!
It is really good. I have made it twice. The first time as listed and the second time with 2 whole eggs and 2 egg whites to control de saturated fat intake. Also, added 1/4 cup almond milk to make it smoother. Truly delicious!