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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.
Excellent recipe. I made today to go with some party ribs. I followed recipe exactly, but did add some chopped jalapeno pepper and shredded cheese. I can understand all the 5 star ratings … will definitely be making again.
Wow, great recipe! I made it to go with your chili recipe (also delicious!). I will be making this often. Thanks!
Made this last night and it was the star in my cornbread chicken stuffing today for Thanksgiving!
I did cut the sugar to 1/4 cup and the sweet corn extract to 1/2 teaspoon.
Thank you, Arman for always having something yummy to make!
Excellent recipe! I will definitely make again.
I’m from the South and love Southern cornbread. I don’t like sweet cornbread, so I omitted the sugar substitute from the recipe. The only change I will make in the future is to reduce the sweet corn extract by half. Otherwise, this is a great recipe!
I’ve tried several different keto “corn” bread recipes and this is the only recipe I will ever need again! It so good! Thank you for sharing the recipe!
Yummy, I’ve made this corn bread and it’s great… We would like to make this more breakfast friendly, LoL… Do you think we could add some fresh blueberries??? Thanks for All Your Great Great Recipes… Cheryl…
Loved it!! Tasted like cornbread to me and I didn’t even use the sweet corn extract.
I’ve made this twice now, and it just keeps getting better and better! My boyfriend, who hates regular corn bread, LOVES this!!! It really is that good, and I usually make it with keto chili or a keto soup. It is seriously THAT GOOD!!! I will make it again tonight to go with a keto jalapeno popper recipe! Thank you so much for all you do for the low carb community, Arman!! You are a treasure 🙂
You are so welcome, Sheri!
So happy to find this, I’ve been craving bread. This cornbread is a fine texture but it was way too sweet. I think I would use maybe a tbsp of sweetner and 1/2 tsp corn extract and then add some diced green chilies and some cheese over the top. At least that is what I plan to do on my next batch.
I did have a little leftover slice today and put pimento spread on it – yummy yummy. Thank you for putting this out!
SO yummy. I skipped the corn extract and powdered sugar though and added 1/3 cup of Lakonta Monk Fruit Sweetened Maple flavored syrup and 1/2 tsp. Turmeric to make it yellow. Divine! Thanks for the great recipe.
This was exceptional cornbread! I did not have the extract and it was great! Thanks!
I made nine corn muffins and they were delicious!!! Beautiful golden brown! Baked 15 minutes. Took pictures don’t know how to upload to you. Love this recipe!!!!
Very good!!
Oh my goodness. This was on point. I’ll be making this again. Thanks for the recipe.
This recipe needs salt, about 1/2 teaspoon if using salted butter and maybe 3/4 teaspoon if using unsalted. We also found 1/3 cup powdered Swerve was too sweet, more like cake. I think 4 tablespoons or even 3 might be better depending on if you like the cornbread subtly sweet or not very sweet. A full teaspoon of Kitgen brand sweetcorn extract was little powerful for us, so perhaps 3/4 tsp if you prefer. Otherwise, this recipe was about as good as keto texture can be for cornbread, and it browned nicely. I could not tell a visible or textural difference right next to regular cornbread, and it cut and served well dipped in soup. I would highly recommend, and have tried other keto cornbread recipes for comparison that definitely did not turn out well.