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.
Love your recipes a lot
Fast and easy to prepare. The baking had taken a little longer because of the addition of ‘grated’ baby corn. Texture was awesome and the taste was flavorful. Hubby snuck an extra slice! 😊
I was skeptical but I’m a believer now. I think next time I’ll add a little more flavoring. But even without the extra flavoring, this keto cornbread is really, really good.
Hello Victoria I was curious how much more would you add to make it even better… I am planning on making this for the first time and want it to be perfect
Taste is an individual thing. Make it the way the recipe says and then you can decide from there if you would like it different.
This recipe is AMAZING!!! I had my doubts but it really does taste like cornbread. Definitely making again.
love it!
It doesn’t say when to add the corn flavoring.
It doesn’t say when to add corn flavoring.
Hi Donna, this is written in step 2 of the recipe card at the bottom of the post. Let me know if you have any trouble!
I assume you add the sweetcorn extract to the melted butter mix.
That’s correct Michael!
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!
Is this a typo? You listed baking soda under “ingredients needed” and baking powder in the actual recipe. I am going to default to the baking soda due to the rising aspect of the cornbread.
Hi Gigi, thanks for spotting this. I’ll get that fixed up. Baking powder was the correct ingredient, as listed in the recipe card. Hopefully you still got a little rise from the soda but if you’re looking for some extra fluffiness, give the baking powder a try 🙂
Wait where can I buy sugarfree sugar powder? Are you sure you wrote correctly? Is it from some healthy shop?
Walmart has sugar free powdered (confectioners) sugar.
Most grocery stores have a section for the sweeteners. Swerve, Allulose and Monk sugar are what I use.
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?
You can find the corn extract online if not in your grocery store.. I’m making it for the first time now but think the extract will make it taste like the real thing since you can’t use cornmeal
yes it is necessary. It’s pretty expensive, $20 or so. I ordered mine through Walmart.
The sweetcorn extract is what makes it taste like, well, cornbread instead of just bread.
Just look at the big A online store for sweet corn extract. This is a great recipe and one of the few keto recipes that really mimics the original!
At what point is the sweet corn extract added? It’s not mentioned in the actual instructions. Thanks!
Hi Karen, this goes in with Step 2 🙂 Hope this helps!