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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
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?
Margie
0I bought organic corn extract on Amazon.
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.
Wholesome Yum M
0Hi Peggy, The corn extract I used is linked in the post for your convenience. Enjoy!
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.
Nicole
0Well isn’t it nice that Maya gives us the option to adjust serving sizes!? Thanks for another delicious recipe Maya!
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.
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.