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In This Post
- Why You’ll Love This Keto Cornbread
- How To Make Keto Cornbread
- Is Cornbread Keto Friendly?
- How To Store Low Carb Cornbread
- More Keto Bread Recipes
- Recipe Reviews
Yes, your keto chili needsthis low carb keto cornbread with almond flour! It looks like cornbread, it tastes like cornbread, but it doesn’t actually contain any corn or cornmeal. And it’s so good that you’ll even find it in my second keto cookbook.
My keto friendly cornbread is made with a secret ingredient… it gives it all the flavor of sweet corn – without the carbs and sugar. Can you guess what it is? (Hint: It’s an extract and I’ll tell you about it below.) I always make this low carb cornbread recipe in a cast iron skillet to serve with chili, but really, any keto soup will do.
Why You’ll Love This Keto Cornbread
- Buttery, moist texture
- Sweet corn flavor
- Easy to make with fast prep
- Just 7 ingredients (plus salt)
- 4g net carbs per serving
- Low carb, gluten-free, and keto friendly
How To Make Keto Cornbread
This section shows how to make low carb cornbread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
This gluten free keto cornbread recipe with almond flour came about after some people started saying that they turned my keto blueberry muffins into cornbread with some tweaks. I made it more buttery, more cornbread-y, and moved it over into a large pan, and here we are!
We’re making low carb cornbread with corn extract (that’s the secret ingredient!) to give it that traditional corn flavor, but without adding any carbs. Let me break it down:
- Grease your skillet. I love using my cast iron skillet for this keto cornbread recipe, but if you don’t have one, you can use a regular 10″ pie or round baking dish. It just browns better with the cast iron.
- Stir together dry ingredients.In a large mixing bowl, whisk together almond flour, baking powder, sweetener, and sea salt.
- Add wet ingredients.Stir in melted butter, almond milk, and eggs.
TIP: If you want to mimic the buttermilk that some traditional cornbread recipes use, you can stir a teaspoon of lemon juice into the almond milk before adding it to the recipe.
Let it sit for a few minutes to curdle, then you can add it to the batter. If you do this, also add 1/2 tsp baking soda.
- Add sweet corn extract. When the batter is smooth (it will be thick), stir in the corn extract.
VARIATION: Make it cheesy!
If you want a cheesy keto cornbread, add 1/4 to 1/2 cup shredded cheddar cheese.
- Transfer batter into skillet. Smooth the top with a spatula.
- Bake until golden brown. It’s done when the top springs back when touched and an inserted toothpick comes out clean.
VARIATION: Make keto cornbread muffins!
Just bake the batter in a parchment lined muffin tin instead of a cast iron pan. The baking time will be shorter, approximately 25-30 minutes.
Is Cornbread Keto Friendly?
Most cornbread recipes would not be suitable for a keto diet. Traditional cornbread is made from flour, sugar, and corn… none of which are keto friendly, so I had to make this keto cornbread as a substitute for all of us!
How To Store Low Carb Cornbread
- Store: You can keep it right in the skillet (simply cover with plastic wrap or foil), or cut into pieces and transfer to an airtight container. Store for 2-3 days at room temperature, or in the fridge for up to 1 week.
- Freeze: To freeze thisketo cornbread recipe, I recommend cutting it into pieces and wrapping in plastic wrap to prevent any freezer burn. It will last for 2-3 months in the freezer. Thaw at room temperature before serving.
- Reheat: You can serve almond flour cornbread at room temperature, or warm it up in the oven or microwave (add a little butter on top to prevent drying out).
More Keto Bread Recipes
If you like thisketo cornbread, you might also like some of my other low carb bread recipes. I often hear that bread is one of the foods people miss most when going low carb or keto, so I have a ton of options for you. Here are a few of the most popular recipes:
- Keto Bagels – These bagels are made with fathead dough and are one of the most popular recipes on my entire site! Chewy just how they should be!
- 90 Second Bread – If you need keto bread and you need it fast, this is the recipe for you.
- 5-Ingredient Keto Bread – Another super simple keto bread that’s a fan favorite! This one is made with almond flour, coconut flour, baking powder, butter, and egg whites. That’s it!
- Keto Cheddar Bay Biscuits – Yes, just like the ones from a certain seafood restaurant…but without the carbs and refined flour. Serve them with soup, or as a dinner side.
- Low Carb Naan – Your curries need a side of naan and I’ve got the keto version. Also makes a great snack or “breadstick.”
- Besti Monkfruit Allulose Blend – My monkfruit sweetener with allulose can be replace sugar 1:1, has zero net carbs, and makes thislow carb cornbread recipe super moist.
- Cast Iron Skillet – This is the cast iron skillet that I have and it’s the perfect size for this recipe. It comes pre-seasoned, too.
- Sweet Corn Extract– This is the secret to keto cornbread! It gives all the flavor of summer sweet corn without the sugar and carbs.
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Recipe Card
Keto Cornbread (Low Carb & Easy!)
This easy low carb keto cornbread is the side your chili and soups need! It has a secret ingredient that makes it taste like the real thing.
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 16 (adjust to scale recipe)
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.
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Recipe Notes
Serving size: 1 slice, or 1/16 entire recipe (it’s very filling, so we cut it into 16 slices)
Note on sweetener options: Other granulated sweeteners may also work, but I recommend the monk fruit allulose blend or pure allulose for more moist, tender cornbread.
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories300
Fat27g
Protein10g
Total Carbs8g
Net Carbs4g
Fiber4g
Sugar1g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Bread
Cuisine:American
Keywords:almond flour cornbread, keto cornbread, keto friendly cornbread, low carb cornbread, low carb cornbread recipe
Calories: 300 kcal
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Low Carb Keto Cornbread
