Free Printable: Low Carb & Keto Food List
Get It NowYes, 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.
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.
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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 are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
263 Comments
Rachel
0Love this! While the consistency is more cakes, the flavor is there! Easy to make and yummy!
Kim Baker
0Really good recipe! I halved your recipe and made it in a 9-inch cast-iron skillet. I also added 1 1/2 teaspoons of flaxseed meal for texture. This will be my “go-to” cornbread recipe. Thanks for a wonderful recipe.
Sandi
0Can this recipe be halved? This is just way more than just 1 person can eat. I was reading this and thought I would like to try it, but it’s just too much.
Wholesome Yum M
0Hi Sandi, Yes, you can half or quarter this recipe as needed.
Sandi
0I did it, I halved the recipe and made 8 muffins. They turned out great, I can’t wait to fix more and have some with soups.
Veronica
0I have been asked to make a creole or cajun style cornbread with chili tomorrow night. He sent me a recipe, but it is the opposite of low-carb. Just wondering if I can add jalapeños and bacon and cheese to this recipe.
Wholesome Yum M
0Hi Veronica, Yes, absolutely!
Vicky
0Awesome!! This was a tester for me. I used the ingredients I had in my cabinet like stevia sweetener and almond extract. It turned out great! I will pick up the recommended ingredients and make it again in the near future. Than you
Yhanique
0This recipe is in my monthly baked goods rotation! Honestly, I like it better than normal cornbread. Such a good recipe and my non keto friends and family approve.
Claudia
0I was looking forward to making this recipe and it did not disappoint, I have seen other recipes that added xanthan gum and I added 1 tsp to this recipe. I will be making this again, Thank you!!
Tracy
0Can I use Splenda instead of Monk?
Wholesome Yum M
0HI Tracy, I don’t recommend using artificial sweeteners, I prefer using natural sweeteners like Besti Monk Fruit Allulose Blend. However, if that is what you have on hand, the recipe will work.
Katie
0Could I use heavy cream or half & half in place of almond milk?
Wholesome Yum M
0Hi Katie, Yes that will work fine. Using heavy cream or half & half will change the macros, but the recipe will work with either substitution.
Crysti
0First, I really love this recipe. It’s worth the cost of the corn extract. Second, my husband likes it really sweet, and I find it to be more like a delicious cake. I made it into muffins, and it made 16 that I baked for 22 minutes. Thanks for the delicious recipe!
Natasha
0Can I cut the recipe down and cook it in a waffle maker? There are only 3 of us, we will each only probably have one mini waffle, and I know the leftovers wont get eaten if I make the whole skillet. Do you know if anyone has done it in a waffle iron or even as muffins?
Wholesome Yum M
0Hi Natasha, Yes, you can half this recipe and it will still turn out great! This recipe will work baked in muffin tins, but I have not tried making it in a waffle maker. Please let us know how it works out if you decide to try it.
Amy Thompson
0OK, this sounds a bit promising. Now, can it be done and still taste “corny” without the added sweetener, and only the sweet corn extract? My family prefers Mexican loaded cornbread (which has bacon bits, jalapenos, shredded cheese, cottage cheese, sour cream (in place of part of the milk or buttermilk in normal cornbread. I guess we would have to forego the actual corn nibblets normally put into in the batter…), but is not very good made with sweetened cornbread recipes. Have you done it with less or no sweetener before?
Wholesome Yum M
0Hi Amy, This is a great question! Corn has a lot of natural sugars in it. The extract will give you the flavor of sweet corn, but not any actual sweetness that you would get from using real corn. Because of this, I recommend using the sweetener in this recipe. The recipe is intended to mimic traditional cornbread, not sweet cornbread. Enjoy!
Joey
0I love the keto popcorn (that extract is amazing!) and blueberry muffins, so I’m looking forward to trying this one out.
Any hints on altering the recipe to switch out the almond milk for buttermilk? Can I do it 1:1?
Wholesome Yum M
0Hi Joey, Using buttermilk will significantly change the carb count. If you would like to use buttermilk anyway, I would try 1/3 cup buttermilk and 1/3 cup almond milk in the recipe. This will give you the familiar buttermilk flavors while retaining the same lightness and texture. Enjoy!
CB
0I used Amoretti corn extract as recommended and had great results. The extract is a bit pricey, but I’ll buy it again when needed. I followed the recipe exactly with tasty, cornbread results. I’m keto and gluten free and this works in great. I’ll definitely make this again!
Ashleypmo
0Topped the leftovers with unsweetened coconut milk and a few blueberries— it’s like shortcake, or tres leches!!! So good!
Terry Lawrence
0I typically do not like sweetened cornbread… as Mark Lowry says, “Don’t put sugar in the cornbread, that’s corn cake! Put the sugar in the tea, where it belongs! LOL
My question is, if I leave out the sweetener, will that mess with the texture or the way the cornbread turns out in any way?
Wholesome Yum M
0Hi Terry, The recipe will work without the sweetener, but it may be a bit bland without it. In traditional cornbread, you have the natural sweetness from the corn, but this recipe doesn’t contain any actual corn so that element would be missing. For the best flavor, I think it would be best to add at least some of the sweetener listed in the recipe.
Dominic Brunetti
0Oh, wow was this unexpectedly good! Made 8 muffins out of this recipe, and they were delicious with some Keto Chicken chili. Another winner and I’m so glad to be able to bake my old favorites, just a little differently. My waist agrees (down from 240 to 200 in 6 months on keto!). 20 pounds to go, but it’s not a struggle because of recipes like this! Thank you (again)! 🙂
Val
0If I just use Allulose for this recipe, do I have to adjust the amount? Thanks.
Wholesome Yum M
0Hi Val, Yes, Increase the amount of allulose by 1.5 Tablespoons.
Beverly Campora
0Best corn bread ever… finally one that actually has a texture and taste to satisfy!! Thank you!!
Rebecca
0I have made this twice and love it! It doesnt have the gritty feel of cornmeal which I am completelty fine with. I have a picture of this one because I went out and bought a cast iron pan just for this cornbread.
Michelle
0Every recipe I’ve ever tried to make with almond flour always comes out to look like the item but taste just like almonds. Can someone tell me if this “cornbread” actually just taste like almonds? I need a recipe for cornbread but I’m leery of cooking with almond flour.
Wholesome Yum M
0Hi Michelle, This cornbread recipe has corn flavoring, so you can’t taste the almonds in it.
Sheila Torres Rodriguez
0Hi. I made this and for some reason it didn’t cook all the way through. It was raw in the middle and brown outside. The only thing I did differently, was the sweetener (I used swerve instead of allulose). Any recommendations or suggestions on what can I improve?
Wholesome Yum M
0Hi Sheila, You didn’t pre-heat your skillet, right? That would cause this problem. Otherwise, your oven might run a little hot, try turning the temp down to 375 degrees F and bake as written in the recipe. It may need to bake a bit longer due to the lower heat, so be sure to do the toothpick test before removing it from the oven.
Ivory
0Can I MAKE sweet corn extract like I make other extracts? Have you any idea?
Wholesome Yum M
0Hi Ivory, This is a great question, but unfortunately I don’t know how corn extract is made.
Rebecca
0I was worried this was going to be dry and/or eggy. It’s neither. It’s absolutely amazing! I’ve “cheated” before to make cornbread, and now I wonder why! This is SO good.
Victoria
0Hi
I bought a different brand of corn extract which has the same ingredients. However for five cups of flour they recommend 9-10 drops of extract and your recipe calls for a Tablespoon!
How much of theirs should I use? The product I bought was from Sweet Life Flavor Co.
Victoria
Wholesome Yum M
0Hi Victoria, Unfortunately, I am not familiar with that brand of flavoring. Adding up all the ingredients, you will be closer to 8 cups of cornbread batter, so I would follow the dosage instructions for 8 cups instead of 5. Please let us know how it turns out and if you’ll need to adjust the amount of flavoring for the next cornbread recipe!
YUKA
0Hi! I love your recipes so much, and have been enjoying making your awesome menus! Thank you so much for giving away this amazing information! I detested cooking so badly before, but started receiving so much compliment since I’ve started cooking your meals! It gave me a lot of confidence in cooking, and it came to the point where I kind of like cooking, and I can see I’ll be In love it soon !! So thank you so much for that !!:):) You are my inspiration, and I love your recipes so very much !!:):)
I’d love to make this cornbread sometime soon, and I was wondering if I could use almond flour for this recipe 🙂 or would it be too dry if I use it, you think? ❤️
Thank you!!!!:)
Wholesome Yum M
0Hi Yuka, This cornbread does use almond flour. I hope you love the recipe!
Zandra Peterson
0Hi! I don’t like sweet cornbread. Can I leave out the sweetener? Or is it integral to the texture? Thank you for all the great tips and Keto recipes. Have a blessed day. Also I don’t use Allulose. Would plain Monkfruit suffice?
Wholesome Yum M
0Hi Zandra, I wouldn’t omit the sweetener altogether, but you can cut the amount down to a 2-3 Tablespoons if you’d prefer. Remember you are not getting any sweetness from corn in this recipe, so even if you aren’t one to sweeten your cornbread, you will still want a small amount to compensate for the natural sugars from the corn. Enjoy!
Michelle
0Has anybody tried subbing coconut milk for the almond milk?
Wholesome Yum M
0Hi Michelle, That will work just fine.
Janice
0Hi! Is 5 cups of almond flour the correct measurement?
Wholesome Yum M
0Hi Janice, Yes this is correct. This recipe makes one 10″ skillet of cornbread.
Janice
0Ok I must have done something wrong . The top got burnt because the inside was so wet still ? So I just cut the top of it off! Still came out really good ! My 6 year old son even loved it!!!
Ani Shirvanian
0I am excited to try this — but I can’t seem to find the video? I’m having the same issue with your other posts as well. it says “tap photo below” and then it says “see video above” but I don’t see the video!
Wholesome Yum M
0Hi Ani, You may need to turn off your browser’s ‘Reader Mode’ to be able to see the videos.
Michelle
0I didn’t see the amount for the ingredients for the Keto cornbread
Wholesome Yum M
0Hi Michelle, You may need to turn off your browser’s ‘Reading Mode’ to be able to view the recipe card.
Debra Dusseault
0This cornbread came out fantastic! It was easy to put together. It honestly doesn’t need any butter or cream cheese added to it as a topping. It taste delicious without any added topping. Thank you, love your recipes!
Rebecca Ormsby
0This recipe was fantastic! My husband and I very much enjoyed this cornbread. I made it to go alongside our keto chili with bacon. I felt as though I were eating the real thing except without the grit of cornmeal. Thank you for sharing this recipe! I will definetly make this again!
Pam Greer
0This is perfect for my daughter who loves cornbread and is eating a keto diet!! I didn’t even know there was such a thing as corn extract!
Veena Azmanov
0Love the awesome ingredients used to making this delicious Keto Cornbread. I love such healthy option any day.
Romina
0This is a great recipe. looks and tastes amazing.
Farah
0Looks absolutely delicious can’t wait to try it! So golden brown and fluffy can’t believe it’s healthy!
Irina
0Made it last night! This cornbread recipe is the best I have ever tried (and I tried a lot!). Easy and delicious!
Kara Harris
0I want to make this cornbread and ordered some Amoretti flavoring off Amazon. I thought I was getting THREE bottles for the price I paid for one! Is a tablespoon accurate for this product too?
Wholesome Yum M
0Hi Kara, Corn extract is a little pricy, but it makes a huge difference in the final product! Yes, the amount listed is accurate. Enjoy!
Van
0Does this cornbread taste sweet if using 1/3 cup allulose blend? I prefer cornbread that is not sweet tasting. Thanks.
Maya | Wholesome Yum
0Hi Van, It’s moderately sweet. You can cut the sweetener to 2-3 tbsp if you don’t want it sweet. I wouldn’t cut it out altogether.
Joy
0Hi, Which extract do you use.. I am in Canada and the Amoretti extract on Amazon is unavailable/sold out. I have searched online and can not find it in Canada. I am wondering if an Italian store would sell it. If you could help me find it, that would be greatly appreciated. Thank you
Wholesome Yum M
0Hi Joy, Amoretti was used in this recipe, but I’m sure any corn or sweet corn extract you can find will work well.
Danielle
0Hi! Is there anything you can sub the eggs with?
Wholesome Yum M
0Hi Danielle, You may be able to use flax eggs, however, I have not personally tested this and can’t guarantee the results. Please let me know how it turns out if you decide to try it.
Belen
0Making this now… I see some comments about the extract being sold out on Amazon, and wanted to share that you can buy directly on the manufacturer’s website. It’s where I got mine 🙂
Patricia Claytor
0I have never heard of Sweet corn extract , Where can I buy it ?
Wholesome Yum M
0Hi Patricia, I got mine here.
Dianne Ball
0I don’t have a cast iron skillet. What can I use instead?
Wholesome Yum M
0Hi Dianne, You can bake this in a 9″ cake pan or 9×9″ baking dish for roughly the same amount of time. Start checking around 30 in for doneness.
Janice
0I like the keto recipes; however I can’t afford nor can I find locally the special ingredients of some of your recipes. I suggest you make the recipes more simple for those of us that don’t have the money to spend.
Wholesome Yum M
0Hi Janice, There are many simple ingredient recipes on the blog. I’d suggest checking out the ‘Dinners’ and ‘Side Dishes’ sections of my blog to find what you are looking for. Best wishes!
Alicia stout
0Love keto
Shannon
0What can you use if you’re allergic to almonds?
Wholesome Yum A
0Hi Shannon, you may be able to use sunflower seed flour, but the flavor will definitely be different.
Karen Lee Pike
0I didn’t have almond milk so I used vanilla protein drink. Excellent!
Alisha Rodrigues
0Loving that golden brown Keto bread recipe and also all the other keto-friendly recipes you’ve shared in here. Gonna try it soon
Alice | SkinnySpatula
0I love to make chili but cornbread has eluded me so far. I’m going to try your recipe and see how it goes.
Amy
0What a great idea, I can’t believe this is low carb!
Michelle
0I love how quick and easy this is to make, and it tasted delicious! It was so good with soup, everyone loved it!
Veena Azmanov
0Such an awesome and healthy option to eating this delicious cornbread. Made with all the amazing combination of healthy ingredients. Thanks. Your recipe is good..