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Get It NowYou Won’t Believe This Cornbread Is Keto
When someone told me they had turned my keto blueberry muffins into keto cornbread with a few tweaks, I had to give it a try myself. With my secret ingredient, I made it even more buttery, more corn-flavored, and baked it up in a big pan. And here we are! I loved it so much that I even put it in my second keto cookbook. Here’s why I think you’ll love this low carb cornbread recipe:
- It looks like cornbread, it tastes like cornbread – But it doesn’t actually contain any corn or cornmeal. Just one secret ingredient makes all the difference. I’ll just say it, your keto chili needs my almond flour cornbread on the side!
- Keto friendly with clean ingredients – My low carb version has just 4 grams net carbs per serving, it’s gluten free, and I only use real food ingredients.
- Moist and buttery – Dry cornbread is just disappointing. This version comes out soft, rich, and golden with that melt-in-your-mouth buttery flavor.
- Easy to prep – With only 7 ingredients and a pinch of salt, this keto cornbread comes together in one bowl. I can have it in the oven in 5 minutes, which gives me time to finish the rest of my keto dinner while it bakes.
So, grab a bowl and a skillet, and make some low carb cornbread with me!
Reader Review
“My mother is a Southern Mississippi woman… cornbread is life to her. No meal is complete without it. But she is diabetic, and I had to yank the cornbread. I made her this keto cornbread and omitted the sugar to keep it tasting like her traditional buttermilk cornbread. She loves it! I make a pan, freeze the individual slices, and she always has her beloved cornbread on hand.” –MSKRAD
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Ingredients & Substitutions
Here I explain the best ingredients for my keto cornbread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I always use my almond flour because it’s extra fine and blanched, which makes the cornbread texture soft and tender, instead of gritty. Many brands are too coarse and you might notice a grainy texture in the result.
- Besti Monk Fruit Allulose Blend – This replaces sugar 1:1, has zero net carbs, and most importantly, keeps this low carb cornbread super moist. Other sweeteners like erythritol tend to make it dry and crumbly. You can technically omit it, but I love that light sweetness — and keep in mind that regular cornmeal is a tiny bit sweet whereas almond flour is not, so I do recommend including at least a little bit of Besti even if you choose to reduce the amount.
- Unsalted Butter – Adds that rich, classic flavor. For dairy-sensitive options, try ghee or butter flavored coconut oil.
- Keto Milk Of Your Choice – I usually use almond milk, but any unsweetened keto-friendly milk works. Dairy milk will increase the carbs.
- Eggs – These bind the cornbread together and give it structure. Flax eggs should work as an alternative.
- Sweet Corn Extract – This is my secret ingredient, and I’m obsessed with it! It gives you that real corn flavor without the carbs. Note that brands vary in strength and some bake away completely, so I highly recommend this one I use.
- Baking Powder (for lift) and Sea Salt (for flavor balance).
How To Make Keto Cornbread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, Besti, and salt.
- Add the wet ingredients. Stir in the melted butter, almond milk, and eggs, until the batter is smooth. Mix in the sweet corn extract.
- Bake the keto cornbread. Transfer the batter into your prepared skillet, smooth out the top, and bake until golden. I insert a toothpick in the center to confirm it comes out clean.
My Recipe Tips
- Grease the skillet well. This cast iron skillet gives you the best golden crust, but it can stick if it’s not greased generously with butter.
- This low carb cornbread is lightly sweet with 1/3 cup of Besti. If you want it sweeter, use 1/2 cup, or 2/3 cup for extra sweet. If you want no sweetness at all, I still recommend 2 tablespoons of Besti to mimic the natural sweetness that regular cornmeal normally has.
- Yes, it’s normal for this batter to be very thick. Resist the urge to add more liquid.
- Keep an eye on it and cover if needed. The timing can vary depending on the size and color of your skillet, and even your oven. If the top browns before the inside is done, cover with foil and continue baking. You can reduce the oven temperature by 25 degrees F, too.
- Be careful not to overbake. Besti helps keep this bread moist, but it can still dry out if you bake it too long. It’s done once an inserted toothpick comes out clean.
- How can you get that tangy buttermilk flavor in keto cornbread? Stir a teaspoon of lemon juice into the almond milk and let it sit a few minutes to curdle. Then add it to the batter along with 1/2 teaspoon of baking soda.
- Sometimes I mix in shredded cheddar cheese for cheesy keto cornbread. A small handful (1/4 to 1/2 cup) is all you need. Stir it into the batter right before baking.
- Want keto cornbread muffins? Bake the batter in a lined muffin tin (I use this one) instead of a skillet. They’ll be ready faster, in about 25–30 minutes.
Keto Cornbread (Low Carb & Easy)
Your soups and chili need my easy, buttery, low carb keto cornbread! It has a secret ingredient that makes it taste like the real thing.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 entire recipe (it’s very filling, so I cut it into 16 slices)
- Tips: Check out my recipe tips above to help you get the perfect texture, and fun variations like cheesy or muffin-style.
- Storage: I usually keep this keto cornbread in the cast iron skillet covered with foil or plastic wrap. You can also slice and store in an airtight container. It lasts 2-3 days on the counter or up to a week in the fridge.
- Reheat: This bread is tasty at room temperature, but I like it warmed in the oven or microwave with a little butter on top.
- Freeze: It freezes well for up to 3-4 months. When ready, thaw at room temperature and enjoy.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cornbread
Serving Ideas
I love just a slice of this low carb cornbread drizzled with my sugar free honey. It’s also perfect for rounding out these savory meals:
- Chili – I can’t make a pot of keto chili (and more recently, pumpkin chili) without the sweet-savory combo of this keto cornbread. If you’re in the mood for creamy, it’s just as good with my keto white chicken chili.
- Soup – I love it with keto beef stew, because the combo is such a hearty meal. But honestly, it works with just about any of my keto soup recipes, from chicken pot pie soup to lighter cabbage soup.
- Southern Classics – Try it with my keto gumbo, cauliflower grits, Cajun chicken, or keto jambalaya.
328 Comments
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
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 🙂
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.
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..