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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
mskrad97
0My mother is a southern Mississippi woman…cornbread is life to her. No meal 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. Thanks Maya!
llm
0Made this and it’s wonderful!
Diana
0This cornbread recipe so disappointing, it doesn’t come close to eating traditional cornbread. No flavor. Don’t waste your ingredients.
Maya | Wholesome Yum
0Hi Diana, Sorry to hear you were disappointed. Did you use the same brand and amount of corn extract that’s on the recipe card? Some brands of corn extract I’ve tried come out pretty flavorless.
Jane Denton
0What would be the best alternative for almond milk in this recipe as my husband is allergic to nuts? I see the alternative for the almond flour and I have sunflower flour on hand already. I’ve really missed cornbread!
Maya | Wholesome Yum
0Hi Jane, You could use any other low carb milk, such as coconut milk beverage (the kind from a carton) or hemp milk. Sunflower seed flour should work fine, just be aware it may turn green when baked, but will still be fine to eat.
Loraine Gibbs
0I made it it was great. I’m a southerner and to us sugar goes in cake not cornbread. So I omitted the sugar and I loved it.
Loraine Gibbs
0Just made it and it was great!!! The sweet corn extract made all the difference. Awesome recipe thanks.
Gail
0Really yummy, my husband loved it better than my real cornbread recipe-which hurt a little bit! I can see the potential for other combinations as some have mentioned, muffins, breads etc. very light, tender yet held together well and delicious!
Meme Gaskill
0I was nervous about the whole tbs of baking soda and 6 eggs, but I did it. It is the best one I’ve had yet and I’ve done 5 or 6 different recipes by now. It isn’t eggy and the baking soda did a great job. It was fluffy in the middle and had a nice light buttery crunch on the outside. I did replace the almond milk for half n half and I am not dissatisfied in the least. I especially like the cast iron skillet action. It was done right at 35 minutes for me. I’ll definitely make it again.
Diane Swarthout
0I don’t have a cast iron skillet in which to bake the cornbread. What is my next best option to bake it in? I so want to try it. We miss cornbread
Maya | Wholesome Yum
0Hi Diane, You can use a baking dish. The baking time may vary, since other materials conduct heat differently from cast iron.
Cindy Paulos
0This looks awesome, but I’m allergic to almonds. What would be the adjustment to use coconut flour or any other alternate flour? Thanks!
Wholesome Yum D
0Hi Cindy, Sunflower or macadamia flour are alternatives to almond flour.
Jeannie
0Is there anything you can use besides the sweet corn extract?
Wholesome Yum D
0Hi Jeannie, You can omit the sweet corn extract but then the dish won’t have that traditional corn bread flavor.
julie
0would lupin flour work in this recipe?
Wholesome Yum D
0Hi Julie, I have not tried this recipe with lupin flour but if you do please let me know the results.
Elayne
0This is better than any cornbread I have ever had!!!! It freezes beautifully. Thank you so much for this recipe. Do you have a similar recipe for hushpuppies?
Kristy
0Hushpuppies- these are so good
1c almond flour
2tbsp coconut flour
1tsp baking soda
1/2tsp garlic powder
1/2tsp onion powder
1/4tsp salt
1/4tsp black pepper
2tsp monk fruit sweetener
1egg room temp
1/4c heavy cream
Little diced onion
Add corn extract to taste
Oil for frying
Roll into balls and fry until golden brown
Elayne Siegel
0Thank you so much! I am going to try the hushpuppies!!! We are having friends over for a seafood boil cornbread and hush puppies….yum
Wholesome Yum D
0Hi Elayne, I don’t have a recipe for hushpuppies.
Renate Blankenship
0Wonderful with Bean Soup.
Bea Peterman
0This is soooooooo good. I grew up on corn bread and chili every Friday night for supper and missed it when I moved away from home. I am doing keto and I miss my bread but a friend showed me this and I was blown away how easy it was to make and how delicious it is with my own keto chili. Thanks for sharing. I will pay it forward for sure.
Mkate
0This sounds delicious! I’m new to your website and quite like it.
Marty
0Thinking of trying this in a waffle maker. Any cautions, suggestions or don’ts???
Jean
0If you are looking for a way to keep cornbread neat & crispy, my family was tent camping once when a cornbread craving hit us. I thinned my cornbread recipe a bit & made ‘pancakes’ on our camp stove. That was 50 yrs ago & I’m still making it that way. It’s great for toddlers (& other messy eaters) as they can hold it like a cookie to eat without the mess of sliced cornbread. It comes out crispy on both sides & leftovers can be reheated in a toaster so still crispy. My kids taught their scout troops to make it on camp outs & it’s become a staple for many troops ever since. We’re on our 4th generation of making cornbread into pancakes so it’s a tried method. Hope it works for other families too.
Wholesome Yum D
0Hi Marty, I have never tried that; make sure to grease well because this batter will likely stick to the waffle maker.
Nicole
0Used the 2/3 c sweetener and added 1 tbsp lemon extract and a cup of blueberries. So yummy! This is definitely one of my go to baked items! Easy and delicious!
Sharla
0Made this for the first time tonight along with some low carb chili… we were all in heaven. Only needed 30 min in our oven in a 10″ cast iron and came out very golden. We didn’t find the corn extract to be overpowering at all, in fact my 4th grader asked if I’d add more next time lol. Great recipe, many thanks! ?
Auttis Johnson
0Where can you get corn extract?
Wholesome Yum D
0Hi Auttis, You can get the sweet corn extract on Amazon.