Keto Cornbread

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

1. Why I love this recipe
2. Ingredients needed (and substitutions)
3. How to make keto cornbread
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. What to serve with this recipe
8. Keto Cornbread (Recipe Card)

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

What to serve with this recipe

• Keto fried chicken
• Keto chili
• Keto broccoli cheese soup
• Keto beef stew