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Yes, your keto chili needs keto cornbread with almond flour! 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 soup will do. It takes just 7 ingredients and 5 minutes to prep this almond flour cornbread, so you have no excuse not to serve it with your favorite keto soups. 😉
This keto cornbread recipe 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!
What Is Keto Cornbread?
This keto friendly cornbread is a little different than you might think. It looks like cornbread, it tastes like cornbread, but it doesn’t actually contain any corn!
We’re making low carb cornbread with corn extract to give it that traditional corn flavor, but without adding any carbs.
How To Make Keto Friendly Cornbread
This gluten free keto cornbread recipe is beyond easy. Let me break it down:
- Grease your skillet. I love using my cast iron skillet for this low carb 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 the almond flour cornbread dry ingredients: almond flour, baking powder, sweetener, and sea salt.
- Add wet ingredients: 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.
- 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.
Is Cornbread Keto Friendly?
This recipe for keto cornbread is obviously keto friendly, but most cornbread recipes would not be keto.
Traditional cornbread is made from flour, sugar, and corn… none of which are keto friendly, so I had to make this version for all of us!
Can You Make Keto Cornbread Muffins?
Absolutely! For 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.
How To Store Low Carb Cornbread
My gluten free cornbread with almond flour can be stored in the skillet, by simply covering it with plastic wrap or foil.
Alternatively, you can cut into pieces and store them in an airtight container. They will last for 3-4 days at room temperature, or you can refrigerate it for up to a week.
Can You Freeze Low Carb Almond Flour Cornbread?
Yes, you can also freeze this keto cornbread recipe. I recommend cutting the almond flour cornbread into pieces and wrapping in plastic wrap to prevent any freezer burn. The almond flour cornbread will last for 2-3 months in the freezer.
When you’re ready to eat, simply remove from the freezer and thaw until room temperature. You can also heat it up slightly in a warm oven or microwave.
More Keto Bread Recipes
If you like this keto friendly cornbread recipe, you might also like some of my other low carb keto 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:
- Low Carb 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!
- Best 90 Second Bread – If you need keto bread and you need it fast, this is the recipe for you.
- 5-Ingredient Paleo 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.”
Tools To Make Keto Cornbread
Tap the links below to see the items used to make this recipe.
- Besti Monkfruit Allulose Blend – My monkfruit sweetener with allulose can be replace sugar 1:1, has zero net carbs, and makes this low carb cornbread recipe super moist.
- 10-Inch Lodge Cast Iron Skillet – This is the cast iron skillet that I have and I love it! It comes pre-seasoned so that you don’t have to worry about doing that and is the perfect size for a batch of almond flour cornbread.
- Sweet Corn Extract – This is the secret to a cornbread keto friendly recipe! It gives all the flavor of summer sweet corn without the sugar and carbs.
Low Carb Keto Cornbread Recipe:
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Low Carb Keto Cornbread Recipe
Easy keto cornbread is the side your chili and soups need! My low carb almond flour cornbread recipe is made with a secret ingredient that makes it taste like the real thing.
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Try My New Fluffy, Chewy Keto Bread Mix!
GET KETO BREAD MIXInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
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In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
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Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
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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: Erythritol will also work, but I recommend the monk fruit allulose blend or pure allulose for more moist, tender cornbread.
Video Showing How To Make Low Carb Cornbread:
Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Low Carb Cornbread!
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141 Comments
Peggy grossgardt
Where did you get corn extract please?
Wholesome Yum M
Hi Peggy, The corn extract I used is linked in the post for your convenience. Enjoy!
Margaret
This cornbread is awesome. This is actually my second one and even my hubby enjoyed it! I can’t wait to try other keto recipes.
Yolanda
This cornbread is sooo good! The texture is great, just like regular cornbread. My family didn’t even realize it was keto cornbread. That corn flavor really makes a difference. This is my go to cornbread recipe!
Letha
I tried this today and the flavor and texture were fabulous! However, after 30 mins the top was getting black and the middle was still squishy. I used a 10′ skillet and temp 400. What did I do wrong. Want to try again. The texture of the done part was great.
Wholesome Yum M
Hi Letha, Where in the oven did you bake your cornbread? I like to use the center rack in my oven, but some may need to move it to the bottom rack if it’s browning too quickly. Also, feel free to tent this cornbread if needed.
Evelyn Fetridge
The best keto bread product we have had. Totally satisfied keto Dad! Halve the recipe unless you are feeding an army! Thank you!!!
Susan
I love spoon bread tamale pie. In preparing topping you put milk on stovetop and add butter then add cornmeal slowly. Remove from heat add 2 eggs and cheddar cheese.
Could this recipe be mixed up w/cheddar and put on top of other ingredients and baked?
From other comments may need to cover in foil.
Wholesome Yum M
Hi Susan, I have not experimented with this, but this recipe should hold up well with the addition of cheese.
Lisa Johnson
Wonder recipe, only need 5 eggs
Tamara Nute
I made 1/2 batch and didnt have almond milk so I used Fairlife. It tasted great. I got compliments on it. My friend said she thought I used corn meal. Great recipe. Next time I might try the buttermilk trick. Also posted in a couple of my keto groups.
Stephanie
Do you think heavy cream could be used instead of almond milk? I have everything else I need!
Wholesome Yum M
Hi Stephanie, Yes that will work fine. Using heavy cream will change the macros, but the recipe will work with this substitution.
Nicole
This is an amazing recipe! Even the non-keto eaters loved it
Nicole
Am I correct… this would take 2 full bags of almond flour to get to 5 cups?
Maya | Wholesome Yum
Hi Nicole, It depends on the size of the bags, but a pound of almond flour is about close to 4 cups. Hope this helps!
Eliana
This is WAY TOO MUCH. If you have a family of 20 or 30, then it’s just about right. But for a small family, this will make about four large pie plates. Who makes four plates of something at the same time? These amounts need to be altered and reduced to be reasonable and logical. As it stands, not logical or reasonable.
Wholesome Yum M
Hi Eliana, This recipe makes enough batter for one 10-inch cast iron skillet. It is scaled to make 16 servings. If you would like to cut the recipe in half, feel free to do so and use a smaller skillet.
Nicole
Well isn’t it nice that Maya gives us the option to adjust serving sizes!? Thanks for another delicious recipe Maya!
Hazel
The bread looks and smells wonderful. If it taste as good (I haven’t tried it yet) this will be 5 stars or more.
DJ
I made muffins, baked at 400 for 25 minutes, turned out awesome. I didn’t have corn extract so I used Vanilla. These came out browned and omg tasted just like cornbread.
Roderic
I made this last night and adjusted the servings to 5. i used vanilla extract as one commenter suggested and it was fantastic. The amounts are odd numbers when adjusting the servings to five so i just rounded up on wet ingredients and down on dry ingredients as i always find almond flour recipes to be too dry. I’ll admit that i like a sweet corn bread so i did 1/4 cup instead of 1/10th cup and it hit the spot.
Parris
Thank you for the recipe. I bought all exact ingredients you have listed here and followed the instructions. The actual taste of this cornbread was fantastic. I had one lil issue. Hopefully u can help. I baked at 400, but removed after 30 minutes because it was getting beyond golden brown and I didn’t want it to be burnt. Let it cool and cut. Was delicious around the edges but the center was a bit undercooked. I’m no baker, but I’m thinking maybe next time 350 degrees with an extra 10 minutes or no? Where did I go wrong? I even used a 10″ cast iron pan as instructed. As I said the taste is perfection, I would love to get this right the next time. Thanks.
Wholesome Yum M
Hi Parris, Your cornbread was underdone. Try moving the cornbread down to a rack further from the heating element next time you make it.
Julie
This keto cornbread was OUTRAGEOUS!! Absolutely delicious and so easy to make! I had to substitute vanilla extract for the sweet corn ( could not find it) so I was a little worried the taste would be “off”. It was perfect! I also added a little (1/2 -1tsp) of chipotle chili powder to spice it up a bit and it was perfect. Hubby and I Have been on a strict Keto diet for 3 weeks now and we were REALLY missing bread – this was just what we need to satisfiy our cravings!! LOVED IT!!!!
Teresa Browder
Delicious! This recipe is best I’ve had in mimicking a not keto food. Love it!
Fernanda Heckman
This is seriously the most delicious cornbread I have ever had! I cannot believe it is sugar-free and keto friendly. The top had a perfect crumbly crust texture. The inside was a perfect combination of fluffy and moist. My skeptical family was even impressed. I couldn’t locate any corn extract so I used vanilla extract. I didn’t say a word to my family. Everyone just assumed they were eating delicious corn bread, LOL. I’m definitely using this recipe in order to make cakes and cupcakes. This is a game changer! Absolutely delicious!
Larissa Mccann
Hi… I love your recipes. I have a question I’m making this cornbread last minute and do not have corn extract on hand. Will it still taste ok with chili?
Wholesome Yum M
Hi Larissa, Yes, it will still be good! More neutral in flavor, but the texture will still be spot on for chili.
Jenny
I find that even when baking on the center rack of my oven, this cornbread browns too much on top while being underdone in the middle. I have an oven thermometer so I know the temp is right. I know Allulose browns quite quickly, do you think if I cover it it will prevent further browning and allow it to cook through? The taste of the cooked edges is fantastic so I want to get this right. Thanks.
Wholesome Yum M
Hi Jenny, Yes, try covering the top of your cornbread in foil to prevent over-browning.
Amy
Is it really 5 c of flour? That seems like alot?
Wholesome Yum M
Hi Amy, Yes the amounts listed are correct.
Coleen
I can’t wait to try this recipe (must buy the corn flavoring), but just wanted to ask you if you know that when printing this recipe and others, I try to only print 1 page, but page 1 comes out empty. Then I printed “all pages” and got the recipe and then a blank page (with just some website info at the top). Thanks!
Wholesome Yum M
Hi Coleen, I have not seen this happen before. Have you adjusted the scale of the page? It may be just slightly over the limitations of the page, which might create an extra blank sheet.
Lynda
My oh my…so good. Made and used in chicken and dressing. Loved your secret ingredient! I did cut the sweetener down to one tablespoon just our personal tastes. Next time will try cutting extract down to 1/2 tablespoons as it was a little too sweet but still delicious. I told my husband thank God for people like you who know what people like me like but don’t know how to turn into keto. Thank you, you are a food hero. In my two month keto journey so far, l am finding your recipes are quickly becoming my husband’s and mine go to and favorites . I make sure to read the tips, l find them most helpful .
That secret ingredient makes the cornbread and even though a little pricey , worth every penny !
Richard Moore
Hi. How many Stevia in the raw packets would equal .5 cup of monk fruit allulose. thank you
Maya | Wholesome Yum
Hi Richard, You can use the conversion calculator in my keto sweetener guide, but the texture won’t be the same with that sweetener. Monk fruit allulose blend is available here.
Dee Burr
I made this today. I think this will make a good substitute for the regular cornbread which is not allowed. Texture is great. The flavor could be a tad better. I may use a tad more corn extract, I may have been a little lighthanded since I wasn’t used to it. As a hill country southerner we don’t use sugar in our cornbread, so I left it out. perfect.
I will definitely use it and put it in my go to file.
Good job.
Rachel
Love this recipe! Making it again!
April
I’m allergic to almonds, what could I use instead of almond flour and milk?
Wholesome Yum M
Hi April, I have not tested this, but you may be able to make this recipe with sunflower seed flour and coconut or macadamia nut milk. Please let us know how it turns out if you decide to try it.
Linda Sanders
I made this a week ago. It was really easy. I used 1/2 erythritol instead of what was recommended. It was really good. But a bit too sweet. I made low carb cornbread dressing out of the cornbread, but the sweetness was a bit much. I am making it again, with 1/3 cup sweetener to make my dressing for Thanksgiving. Great recipe!
Mike P
This is a great freakin recipe.
I also did the muffin route….cooked a little less at 400 for 30 minutes.
Full recipe makes about 16 muffins….no butter needed to top them (went with the middle sweetness)
Perfect with the chili….avocado/cheese/sour cream topping…let them cool and they dip well!!!
Patty
Went the muffin route and they were golden on top with the toothpick clean at about 21-22 minutes @ 400 degrees. They smell delicious!
Tracy
Hi Maya, thank you for this recipe. Couple questions:
1.) If I wanted to sub half of the almond flour with lupini flour, would I need to change any of the liquid amounts?
2.) What do you think about incorporating some blended baby corn, maybe just half a can? I know it changes the macros (very slightly), but I would like to have some actual corn in there, but not sure how that would effect the texture, as an extra wet ingredient.
Thanks so much, I love all your recipes and they help me stay on course for the healthier WOE .
Wholesome Yum M
Hi Tracy, I do not use lupini flour, so I cannot comment on how much to use for this recipe. Adding corn would make this recipe no longer keto, however, depending on your carb limits, it may work for low carb. 1/2 cup of corn kernels will add 16 net carbs to the recipe, which is significant. If you decide to try it, the corn kernels should fold well into the batter without any additional changes.
Tracy
Thanks Maya. Actually baby corn has far less carbs than regular corn and that’s what I’m using (6 net carbs in a whole can, and I only plan to use about 1/3 of a can ). Thanks so much for your suggestions!
Kimberly
Does this need to be doubled for a 12inch cast iron? I do not own a 10inch and would like to do it in the cast iron, but if not, will do muffins 🙂
Wholesome Yum M
Hi Kimberly, Please change the servings from 16 to 20 and it should work well for a 12 inch cast iron pan.
Kezia Davis
I don’t have a cast iron skillet can I use a regular baking pan? And can leftovers be frozen? If so how can I reheat them?
Wholesome Yum M
Hi Kezia, Yes, you can use a regular baking pan. The bake time may need additional time, so be sure to check it before pulling it from the oven. This recipe freezes well. Just slice, tightly wrap in plastic wrap, and freeze for up to 3 months. To reheat, it’s best to let defrost at room temperature then warm through in the microwave or oven.
Lori
I followed this recipe exactly, even the brand of the ingredients. After baking for 30 minutes, I looked in on the progress to find that the cornbread was dark, dark brown. I removed it but soon found out the middle was still “raw” so I lowered the temperature to 350 and baked another 10 minutes. My cornbread looked nothing like the picture in this recipe. The taste was good once you cut away the burned parts. I’ve baked many, many things in my oven without this result so I’m pretty sure it’s not my oven being too hot. Any suggestions?
Wholesome Yum M
Hi Lori, I am sorry this recipe didn’t turn out as expected. It sounds like the cornbread was too close to the heating element in your oven. Try moving your rack farther away from the heating element for your next attempt.
Keto Cat
I just baked it and it was overcooked on the outside and underdone in the center. I put it in the center shelf and cooked it 6 minutes under because it began to burn. If I make it again, I will try baking it at 375 for 35 minutes. What parts were good, were excellent!
Wholesome Yum M
Hi Keto Cat, It sounds like your cornbread was too close to the heating element. For even baking, it’s best to use the center rack.
Rachel
Love this! While the consistency is more cakes, the flavor is there! Easy to make and yummy!