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. 🙂
261 Comments
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.
Annie
0Hi Maya – first time we tried the keto cornbread, it came out delicious. So for tonight’s dinner, I wanted to fix the cornbread with cabbage. Unfortunately, I was out of almond flour so I tried using coconut flour. What a mess!!! Can’t eat it. Soi found out the hard way not to substitute coconut flour for almond flour for this recipe.
I’m not all that keen on almond flour.
Karen
0This was absolutely amazing. Better even than lots of “real” cornbreads I have had. Paired it with our NOLA family recipe for BBQ shrimp – and will do so forevermore. We used Kerry Gold salted butter and pure allulose sweetener – it did cook faster – about 28 minutes. Thank you 💟
Beth
0Hi, this sounds great! But I was hoping to find a way to make corn fritters? Would this work if I tried to fry drops of this is oil? Thank you for any help you can give me.
Wholesome Yum D
0Hi Beth, I have never attempted that but if you do please let me know if it works for you!
Kathy Coffey
0Do you have to add sweetener ? Don’t like sweet cornbread.
Wholesome Yum D
0Hi Kathy, You can skip the sweetener.
Vivian Beckner
0Just wow!…I add extra Keto sugar…everyone loves this “cornbread “… 🙂
Terry Andrews
0This is absolutely delicious. You know its good when you bite it and then look at it!! I’ve sent pictures to family and they want it for Christmas. Thanks so much. I use so many of your recipes and have been very pleased with all of them.
Cathy Thornton
0I am so happy I found this, and LOVED it when I prepared it recently. Being from the deep south may there consider cornbread “sacred” (insert smiley face here) but I had some of those family and friends go back for 2nds as well! The addition of the sweet corn extract gives it the smell of traditional cornbread and being Keto friendly, it fits my lifestyle without any guilt! I have used it with traditional chili, Kabocha Squash Chili, so it is balanced enough to be used with different flavor profiles. I will absolutely make it again!
Earline
0I can’t find the recipe card you referred to at the beginning…?
Maya | Wholesome Yum
0It’s right above where you left this comment. 🙂 Or just click “Jump to recipe” at the top of the post.
Cheryl
0I’ve never liked corn bread, but we substitute the corn extract for vanilla extract and this is one of my all time favorite snacks ever! I eat it by itself, my husband puts nut butter on top. We literally have a slice of cornbread in our fridge at all times now! FANTASTIC!
Ruth Gumataotao
0Moist delicious buttery cornbread tasting deliciousness. Butter flavor develops more the longer it sits. I love cornbread that has enough flavor that it can be eaten as is, no topping with butter or honey. This is perfect.
Donna
0This cornbread came out wonderful. Going to use it to make cornbread stuffing tomorrow!
Barbara
0Don’t like sweet cornbread for my dressing, can I omit sweetener?
Maya | Wholesome Yum
0Hi Barbara, Yes, you can, but I’d recommend leaving in at least a little bit (like a couple tablespoons). Actual cornmeal has a bit of natural sweetness that almond flour doesn’t have, so keeping just a bit of sweetener will achieve a closer result to a cornbread that isn’t sweet. Let me know how it goes!
Veronica
0Hi, can I make this cornbread and use it to make dressing?
Wholesome Yum D
0Hi Veronica, Yes, that would be tasty I’m sure!
Waunita
0Excellent!
Pam
0I’m so glad I read the comments. I have searched all the local stores for corn extract and haven’t found it. I plan to order it online. But right now I used the vanilla extract as some posted. I would’ve never thought of that. It’s in the oven now and smells divine. I so miss cornbread. So going by smell and ease it’s a 5 star!
Margie
0This corn bread was a hit at our bbq night dinner! Even people who weren’t on a keto diet loved it! I bought a 10 inch Lodge iron skillet and organic corn extract on Amazon and received them in a few days. I used almost a cup of the Besti sweetner (also bought from Amazon) and the bread was just moderately sweet. It makes a large amount of cornbread. So when cooking for 2 I’m thinking I’ll get a smaller skillet and cut the recipe in half.
Ana
0Hi. I live outside the US and I can’t find corn extract. Could it be replaced by grinding the actual corn of a can? Thanks
Wholesome Yum D
0Hi Ana, I have not personally tested it but other commenters have used vanilla extract to get a sweet cornbread flavor without the corn extract.
Peggy grossgardt
0Where did you get corn extract please?
Wholesome Yum M
0Hi Peggy, The corn extract I used is linked in the post for your convenience. Enjoy!
Dawn
0This sounds like a great recipe. I would like to make it. I grew up eating cornbread with no sugar in it. Will this be fine without the sweetener ?
Wholesome Yum D
0Hi Dawn, Other readers have omitted the sweetener and let me know the recipe was still delicious, but personally I think it tastes more like cornbread with the sweetener in there.
Margie
0I bought organic corn extract on Amazon.
Margaret
0This 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
0This 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
0I 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
0Hi 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
0The best keto bread product we have had. Totally satisfied keto Dad! Halve the recipe unless you are feeding an army! Thank you!!!
Margie
0I was thinking about cutting the recipe in half also. Any suggestions? Did you literaly just reduce quantities in half?
Wholesome Yum D
0Hi Margie, If you want to cut the recipe down you can just reduce the amount of each ingredient by half.
Susan
0I 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
0Hi Susan, I have not experimented with this, but this recipe should hold up well with the addition of cheese.
Lisa Johnson
0Wonder recipe, only need 5 eggs
Tamara Nute
0I 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
0Do you think heavy cream could be used instead of almond milk? I have everything else I need!
Wholesome Yum M
0Hi Stephanie, Yes that will work fine. Using heavy cream will change the macros, but the recipe will work with this substitution.
Nicole
0This is an amazing recipe! Even the non-keto eaters loved it
Nicole
0Am I correct… this would take 2 full bags of almond flour to get to 5 cups?
Maya | Wholesome Yum
0Hi 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
0This 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
0Hi 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
0Well isn’t it nice that Maya gives us the option to adjust serving sizes!? Thanks for another delicious recipe Maya!
Hazel
0The bread looks and smells wonderful. If it taste as good (I haven’t tried it yet) this will be 5 stars or more.
DJ
0I 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
0I 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
0Thank 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
0Hi Parris, Your cornbread was underdone. Try moving the cornbread down to a rack further from the heating element next time you make it.
Julie
0This 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
0Delicious! This recipe is best I’ve had in mimicking a not keto food. Love it!
Fernanda Heckman
0This 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
0Hi… 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
0Hi Larissa, Yes, it will still be good! More neutral in flavor, but the texture will still be spot on for chili.
Jenny
0I 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
0Hi Jenny, Yes, try covering the top of your cornbread in foil to prevent over-browning.
Amy
0Is it really 5 c of flour? That seems like alot?
Wholesome Yum M
0Hi Amy, Yes the amounts listed are correct.
Coleen
0I 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
0Hi 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
0My 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
0Hi. How many Stevia in the raw packets would equal .5 cup of monk fruit allulose. thank you
Maya | Wholesome Yum
0Hi 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
0I 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
0Love this recipe! Making it again!
April
0I’m allergic to almonds, what could I use instead of almond flour and milk?
Wholesome Yum M
0Hi 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
0I 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
0This 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
0Went the muffin route and they were golden on top with the toothpick clean at about 21-22 minutes @ 400 degrees. They smell delicious!
Tracy
0Hi 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
0Hi 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
0Thanks 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
0Does 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
0Hi Kimberly, Please change the servings from 16 to 20 and it should work well for a 12 inch cast iron pan.
Kezia Davis
0I 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
0Hi 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
0I 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
0Hi 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
0I 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
0Hi 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.