Keto Cornbread
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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 powder. 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 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
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, sweet corn extract 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 and salted, if unsalted, add 1 teaspoon salt.
- 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, sweet corn extract 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 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!
QUESTION –
The recipe calls for Baking powder
The ingredients list section states Baking Soda
Which is correct ?
Hi Anderson, sorry for any confusion but we’ve fixed that typo now. Should be baking powder for this recipe 🙂
Delicious! Slightly sweet when using Swerve brand powdered sugar. You can expect a light fluffy texture.
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!
Mariana,
Could you please post your modified recipe? I would love to try it!
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!
I prepared this recipe a few days ago for the first time. I usually try a new recipe time as written, but I could not do that with this recipe.
The first concern was the lack of seasoning. The amount of flour/baking powder, plus 4 eggs, with no salt listed as an ingredient, shocked me. I added 1 tsp Kosher salt, then added some on top after cooking. Next time I will add 1 1/2 tsp to the initial batter.
I also added onion/garlic powder and black pepper to the initial batter.
I do not like sweet cornbread, so I added no powdered sugar and replaced that in the egg/butter mixture with grated cheddar cheese, onion, and a variety of flavorful peppers.
My usual practice is to stir wet ingredients into dry ingredients, so that is what I did instead of the other way around as the recipe instructions may suggest to some.
Sweetcorn extract is listed as an ingredient (THANK YOU FOR THAT SUGGESTION!), but it is not included in the instructions. I added it to the egg/butter mixture in step 2, which worked out well, although I will use 1.5 tsp in the future.
My entire family liked the texture of the cornbread, and my son even preferred it to standard cornbread.
Thank you for the recipe. It has definitely excited me to build it into our Keto lifestyle.
Hi Kathy- thanks for the feedback, I appreciate it. I do recommend using salted butter and if unsalted, adding one teaspoon of salt to it. You can definitely add more if you like! Those mix-ins sound delicious- I’m so glad you tweaked it to suit your preferences.
Best keto corn bread I’ve ever had and I’ve tried several recipes. I skipped the corn extract and it was still delicious. Most people will not be able to tell this is keto. My whole family loves it! Thank you for this recipe!
Can you please EDIT this recipe to show the addition of the sweetcorn extract? Thanks
Hi Michelle, the sweetcorn extract is added in Step 2 of the method on the recipe card. Hope this helps!
So for me, it tasty way too eggy and I could not taste the sweet corn extract at all. Maybe next time I will omit the sweetener. The texture was perfect though. Definitely one of the better keto cornbread recipes I’ve come across. I made to be used with keto chili.
Hi Sharron- sorry if it tasted too eggy- I do feel like the corn extract definitely masks alot of it. I use the Loraine Oils brand.
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!
Baking Soda or Baking Powder? Soda is mentioned in the intro, but powder is listed in the ingredients list below in actual recipe.
Hi Kristy, this has all been fixed for clarity now! Please let us know if you have any other questions 🙂
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…