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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
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 🙂
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.
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.
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?
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.
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.
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.