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You 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).
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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)
By
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.
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
334 Comments
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.