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Yes, your keto chili needs this 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 this keto 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 this keto 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.”
Tools & Products For 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.
- 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.
Low Carb Keto Cornbread
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.
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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.
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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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
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.
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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243 Comments
Cindy Paulos
0This looks awesome, but I’m allergic to almonds. What would be the adjustment to use coconut flour or any other alternate flour? Thanks!
Wholesome Yum D
0Hi Cindy, Sunflower or macadamia flour are alternatives to almond flour.
Jeannie
0Is there anything you can use besides the sweet corn extract?
Wholesome Yum D
0Hi Jeannie, You can omit the sweet corn extract but then the dish won’t have that traditional corn bread flavor.
julie
0would lupin flour work in this recipe?
Wholesome Yum D
0Hi Julie, I have not tried this recipe with lupin flour but if you do please let me know the results.
Elayne
0This is better than any cornbread I have ever had!!!! It freezes beautifully. Thank you so much for this recipe. Do you have a similar recipe for hushpuppies?
Wholesome Yum D
0Hi Elayne, I don’t have a recipe for hushpuppies.
Kristy
0Hushpuppies- these are so good
1c almond flour
2tbsp coconut flour
1tsp baking soda
1/2tsp garlic powder
1/2tsp onion powder
1/4tsp salt
1/4tsp black pepper
2tsp monk fruit sweetener
1egg room temp
1/4c heavy cream
Little diced onion
Add corn extract to taste
Oil for frying
Roll into balls and fry until golden brown
Elayne Siegel
0Thank you so much! I am going to try the hushpuppies!!! We are having friends over for a seafood boil cornbread and hush puppies….yum
Renate Blankenship
0Wonderful with Bean Soup.
Bea Peterman
0This is soooooooo good. I grew up on corn bread and chili every Friday night for supper and missed it when I moved away from home. I am doing keto and I miss my bread but a friend showed me this and I was blown away how easy it was to make and how delicious it is with my own keto chili. Thanks for sharing. I will pay it forward for sure.
Mkate
0This sounds delicious! I’m new to your website and quite like it.
Marty
0Thinking of trying this in a waffle maker. Any cautions, suggestions or don’ts???
Wholesome Yum D
0Hi Marty, I have never tried that; make sure to grease well because this batter will likely stick to the waffle maker.
Nicole
0Used the 2/3 c sweetener and added 1 tbsp lemon extract and a cup of blueberries. So yummy! This is definitely one of my go to baked items! Easy and delicious!
Sharla
0Made this for the first time tonight along with some low carb chili… we were all in heaven. Only needed 30 min in our oven in a 10″ cast iron and came out very golden. We didn’t find the corn extract to be overpowering at all, in fact my 4th grader asked if I’d add more next time lol. Great recipe, many thanks! 😊
Auttis Johnson
0Where can you get corn extract?
Wholesome Yum D
0Hi Auttis, You can get the sweet corn extract on Amazon.
Gary
0Can I use Carbquick instead of almond flour?
Wholesome Yum D
0Hi Gary, I have never used that in this recipe.
Deborah Gray
0Hello! Love this recipe! I think I have made it about 10 times now at least! The only changes I made this last time were that I added a half a teaspoon of xanthan gum to make it a little less crumbly, and I also added an extra tablespoon of sweet corn extract to add a little more corn flavor. I also used a large cookie scoop to put it in a pampered chef cookie pan and it worked very well except that I should’ve cut down on the cooking time a little because of the dark pan. All in all they turned out great! Thanks for this great recipe.
Jodi
0Is there anything you can substitute for sweet corn extract?
Wholesome Yum D
0Hi Jodi, You could omit it, but it won’t have the corn flavor of traditional cornbread.
Susan Gillespie
0I didn’t have the corn extract so I opened a can of corn (no sugar added of course) and used a 1/3 cup of the corn juice (which we usually drain) and 1/3 cup of almond milk= 2/3 C and it had that nice corn flavor, however I will order the extract now because I’m sure it adds to the carbs count. Also didn’t need the full amount of time…i checked it and took it out after about 20 min… Glad I did. This is actually pretty good!
Kat R.
0Love this recipe. I make it every Thanksgiving.
Lyn Gapen
0This is my first time trying this and I am wondering if you can make this with actual buttermilk instead of almond milk and lemon juice.
Wholesome Yum D
0Hi Lyn, I have never tried that, but I would think it would work.
Carole
0Absolutely delicious, very easy recipe, I will definitely make this again.
Stacy
0Amoretti brand does not have any propylene glycol. It’s pricy but I just ordered some to be able to make cornbread. I think in this particular recipe, one tablespoon of extract might be a bit much. I found another recipe that only uses seven drops because it is extra concentrated.
Ashley
0It is listed on their website as the main ingredient of the extract. So it is not.
Tammy
0I see propylene glycol as the main ingredient as well. I don’t want that either. Have you found a substitute?
Roxann Stafford
0Hi Maya can I use heavy cream or half n half in place of the almond milk? If so do I need to alter the amount?
Wholesome Yum D
0Hi Roxann, You could use either of those to replace the almond milk, but it will raise the calorie count.
Suzanne Renfrow
0I always buy unsweetened *vanilla* almond milk. Would that also work?
Wholesome Yum D
0Hi Suzanne, I would suggest using unflavored almond milk.
Mary Ellen Rozell
0I love this recipe and I have made it several times! My husband would eat it everyday if I let him! I was curious about adding cheddar cheese to it, do you think I would have to alter the recipe at all? Thank you for all the wonderful recipes, my family loves them! The pound cake recipe is also amazing
Wholesome Yum A
0Hi Mary Ellen, that sounds great! I haven’t tried that, but it should work fine. You can either mix it in the batter and bake as normal, or add it to the top in the last 5-10 minutes of cooking. Let me know how it goes!
Mike
0If using batter to make a dozen cornbread muffins, how long do you bake?
Wholesome Yum D
0Hi Mike, You would only want to bake for 20-25 minutes.
Audrey chambers
0Since the Keto Corn Bread is Keto Friendly How many Carb are in this cornbread?
Wholesome Yum D
0Hi Audrey, There are 4g net carbs in each serving.
June
0I made a half batch in a 6 “ pan but the corn extract that I have is a little too sweet and/or strong. I’m not giving stars because I didn’t follow the recipe exactly so I don’t think it’s fair to give low stars. I used bacon grease instead of butter and omitted the sweetener. It tasted exactly like the extract smells. Texture was fine though. Thanks for the recipe but I’ll keep looking.
Beverly
0This cornbread recipe is truly delish!! My husband said it taste like Jiffy corn muffins. I was truly impressed.
Lenise
0I love sweet cornbread and was excited to find this recipe. It looks delicious. I didn’t know what Sweet Corn Flavoring was so I looked it up. Turns out it is made with Propylene Glycol, which is considered safe to consume but can have adverse side effects, especially for diabetes or those needing to follow an anti-inflammatory diet. Is there anything you can suggest to substitute for that? I’m sure it gives it a great corn flavor and I’d like to find an workable alternative.
Wholesome Yum D
0Hi Lenise, I do not have another low-carb alternative for sweet corn flavoring.
Amanda Arshad
0Loved this! Used it to make a BBQ chicken pizza casserole!
Teresa
0Wow… just wow! I have missed cornbread! Way back in the day, I would use soy grits to make it but I can no longer find them. THIS, right here, works! I actually did a half batch cuz it’s just me and hubby. I added one thing: grated baby corn from the can (rinsed and drained) – just about 5 or 6 little ones. He loved it and did I! WOW! Thank you!
Annie
0Why do you use baking powder when baking powder isn’t keto friendly?
Maya | Wholesome Yum
0Hi Annie, Most people consider baking powder to be keto friendly in the amounts that it’s used. If you are super concerned about the cornstarch, you can make your own without it with 2 parts cream of tartar to 1 part baking soda. Our recipe ratings are for those who actually made the recipe. Hope you’ll give it a try!
trsdos
0The baking powder in this recipes adds 0.24 gms of carbs per serving. That is VERY keto friendly
Vicki
0Is it really a tablespoon of sweet corn extract? It made it really strong and extract tasting. Did you possibly mean a teaspoon?
Wholesome Yum D
0Hi Vicki, You can reduce the amount of extract if you find it to be too much.
Aurora Artman
0I thought I had almond flour but only had coconut so I gave it a whirl. I also didn’t think to have the sweet corn extract so I used 1 tablespoin of it. Well, the coconut flavor was forward. But it’s gonna make a great topping for a crumble or yogurt. I’m going to try again with the correct flour.
Kay Davis
0Can this be made without sweetener? I don’t normally sweeten mine at all.
Wholesome Yum D
0Hi Kay, Yes, you can omit the sweetener.
Timmesha
0Hello! I am about to make this recipe to pair with chili, but I am not a fan of sweet cornbread. I wanted to exclude the monk fruit allulose blend sweetener, but what can I do to keep it moist? Will adding water (also not a fan of watering down food) or unsweetened applesauce ruin it or can I just add more milk? Whatever can help, but not make it sweet…I’ll appreciate the tips. Thanks in advance!
Wholesome Yum D
0Hi Timmesha, You can just omit the sweetener.
Jules
0Sweet corn “bread” is Johnny Cake, not cornbread. Has anyone tried it without sweetener? I was reared in the south and our cornbread is always savory, ie buttermilk cornbread with no sugar ever and bacon grease for the oil and to grease the pan. Our tradition calls for heating the oil and pouring in the really hot greased pan which fries the bottom of a great crispy texture. Will this work with this?
Wholesome Yum D
0Hi Jules, That should work for this recipe as well.
Amanda Coen
0For clarity, just because your southern traditions don’t reflect “sweet cornbread” doesn’t mean that it isn’t southern. I was a southern raised babe, and have cooked cornbread very similar to this way since I was tall enough to stand on a stool. It was just called sweet cornbread. Maya did amazing with this! (This is what I have missed most since going keto truthfully).
I have made this cornbread each way though, about 3 -4 times and I had no problems with the oil reserves of bacon fat and it turned out amazing! I did notice I cooked for a bit shorter than the recipe calls for so I just keep a close eye.
Ms Marty
0You’re my kinda southerner. My mom never put sugar in the corn bread… or flour. Corn bread was corn meal, buttermilk, baking powder & baking soda. Heat the cast iron pan with bacon grease until it is HOT and pour the batter in.
Mom always said if you want cake then you can add sugar, eggs and flour.
I’m going to try this in a waffle maker to see if I can get that crunch I miss.
Gina Pottenger
0I think this might be the best keto baking recipe I’ve ever made, and I’ve made quite a few. It’s unbelievably moist and holds together well. I wonder if I could swap out the sweet corn for a banana essence to pretend it’s banana bread? Thank you for this awesome recipe!
Maya | Wholesome Yum
0So glad you liked it, Gina! I have a keto banana bread recipe here.
Rob
0What could I use instead of sweet corn extract? Thanks
Wholesome Yum D
0Hi Rob, Sweet corn extract is the only thing that will give you the corn taste in the cornbread.
Mary Ford
0I used a dollop of corn oil and loved it!
Lucy Bell
0The best low carb cornbread recipe I ever made! Me and my family enjoyed it! I used Swerve sweetener instead and didn’t use any extract and it still came out moist and delicious.
M. Ford
0This recipe is wonderful! As others have said, it makes a lot (2 cakes for us). I couldn’t find corn flavoring and didn’t have time to order any so I took a page from my grandmother’s cornbread recipe and added a touch of corn oil instead and it worked great! Light corn flavor without the cost of flavoring. Low carb’ers and non low carb’ers alike enjoyed it! Thank you for this recipe!
Melissa
0I have eaten cornbread before and liked it but for some reason could only eat a small amount. I absolutely love this recipe. I am 3 for 3 on wholesome yum recipes! So glad I found this website.
Jae
0It was good! Easy to modify for other variations.
Amy
0Wanting to make these but they need to be dairy-free. Suggestions for butter replacement? Obviously for someone else, as I LIVE for butter, lol
Wholesome Yum D
0Hi Amy, Coconut oil can be used in place of butter.
Amy
0Thank you.