This easy keto cornbread will soon become one of your favorite keto bread recipes. It’s fluffy, moist, and just slightly sweet. Even better, this low carb cornbread is incredibly easy to make.
Easy Keto Cornbread Recipe
This easy keto cornbread is so delicious, you might like it better than the real thing! You and your family will love the authentic texture and delicious flavor. Plus, like all of my recipes, it’s keto-friendly and gluten-free.
Keto Cornbread is the perfect thing to serve with Keto Chili or other keto soups. And, don’t forget to make a batch of this keto cornbread to turn it into our best Keto Stuffing recipe this Thanksgiving.
Is cornmeal OK for the keto diet?
Let’s get this out of the way before we get started. Traditional cornbread is high in carbs. It’s made from cornmeal, which is coarse flour ground from dried corn.
1/4 cup of cornmeal has about 30 net carbs. So no, cornmeal is not OK for the keto diet.
So, to keep this cornmeal recipe low carb, I swapped out the cornmeal for keto-friendly flours like almond flour and coconut flour. This way, we still get the texture of traditional cornbread, without all the carbs.
Ingredients in Keto Cornbread
This low carb cornbread recipe requires only a handful of ingredients — none of them being cornmeal! However, the end product looks and tastes a lot like traditional cornbread.
My favorite way to make this keto cornbread recipe is with a combination of almond flour and coconut flour. I find that the combination of these two main ingredients produces the best taste and texture in the finished dish.
You should be able to find everything you need at your local grocery store. And, if you bake a lot, you might even have all the ingredients in your pantry right now!
Along with salt, baking powder, you’ll also need
- Almond Flour. Almond flour is one of the best keto alternatives to regular flour. It’s grain-free, low-carb, and widely available.
- Coconut Flour. In keto baking recipes, coconut flour soaks up liquid like a sponge. A little coconut flour goes a long way.
- Eggs. I use large eggs as the standard in all of my recipes.
- Heavy Cream.
- Keto Sweetener. I like to add just a couple of tablespoons of sweetener to this keto cornbread. I think a little sweetness goes a long way to replicating the natural sweetness of corn. However, the sweetener is completely optional, and you can skip it if you want to.
Keto Cornbread with Flaxseed
Flaxseed is a great superfood to add to your keto diet plan. If you have flaxseed in your pantry, it’s a great ingredient to add to your cornbread. It adds a delicious nutty flavor, a boost of healthy fiber, and a better texture in the finished baked good.
Keto Cornbread with Corn Extract
If you want to boost the flavor of corn in this keto cornbread, you can add a bit of “sweet corn” extract to the batter. This corn flavoring is a fan-favorite and will enhance the flavor and aroma of your cornbread.
How to Make Keto Cornbread
The recipe for this keto cornbread couldn’t be simpler. You’ll just whisk all of the ingredients together in a mixing bowl, and then spread the batter into a cast-iron skillet or 8×8 baking pan.
After baking and cooling, this cornbread is ready to top with butter, and perhaps a little bit of sugar-free maple syrup — yum!
You have a few choices when it comes to baking pans for this recipe. I like to use a 10″ cast iron skillet because it gives the cornbread nice crispy edges. If you don’t have cast iron skillet, don’t worry. You can also use a 9″ round baking pan for cornbread wedges like mine – or use an 8″ square pan for cornbread squares. Easy.
Keto Cornbread Muffins Recipe
Would you rather make keto cornbread muffins instead? No problem. You can make this same batter, and scoop it into lined muffin tins. Bake it in a 350F oven for about 20- 25 minutes.
Tips for the Best Keto Cornbread
Here are some quick tips for better keto baking results.
- Swapping out the sweetener. If you want to use a different type of sweetener than erythritol, you can. If it measures the same 1:1 ratio, use the amount listed in the recipe. If your sweetener is more or less concentrated, you’ll have to calculate the converted amount by checking the back of the bag.
- The batter will be quite thick after mixing the dry and wet ingredients together. You’ll need to use a spatula to spread it out a bit in the baking pan.
- Use a non-stick pan. Use a good quality, seasoned cast-iron pan, or prepare other baking pans with non-stick spray.
- If you find that your cornbread is browning too quickly, you can cover the pan with foil.
- Let the cornbread cool in the pan for about 5 minutes before slicing. Gluten-free bread like this keto cornbread is tender and crumbly when warm. So, it’s best to let it cool in the pan before slicing it.
Other Flavor Ideas for Keto Cornbread
You can add ingredients to add flavor to this keto cornbread
- For a spicy spin on keto cornbread, you can add crispy chopped bacon, a handful of shredded Cheddar cheese, and some diced jalapenos.
- For a breakfast style cornbread, add some cooked breakfast sausage.
- For a sweet, fruity cornbread, you can add a handful or two of blueberries or blackberries.
How to Freeze and Store Keto Cornbread
This cornbread will last for 2-3 days at room temperature, well-wrapped or in a lidded container.
You can also make this cornbread ahead of time and freeze it until you are ready to eat.
What to Serve with Keto Cornbread
Keto Cornbread is a great side dish to serve with hearty keto main dishes. I think it goes really well with dishes like these:
Keto Cornbread is also the main ingredient in my favorite Keto Stuffing (coming soon!)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp flaxseed meal (optional)
- 2 tbsp erythritol sweetener (optional)
- 1/2 teaspoon salt
- 1 tsp baking powder
- 3 large eggs
- 1/3 cup heavy cream
- 5 tbsp butter, melted
- Preheat oven to 350F. Grease a 10" cast iron skillet, or 9" round pan, or an 8" square pan.
- In a medium bowl, whisk together all of the dry ingredients: almond flour, coconut flour, flax meal, sweetener, salt, and baking powder.
- Add the wet ingredients: eggs, heavy cream, and melted butter. Stir well to combine.
- Pour the batter into a prepared pan and bake for 20-25 minutes. Cool 5-10 minutes before cutting and serving
You can also bake this recipe as cornbread muffins. Divide the batter into lined muffin tins, and bake for 20-25 minutes at 350F.
If you prefer unsweetened cornbread, feel free to omit the sweetener.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 157 Total Fat: 14g Saturated Fat: 8g Unsaturated Fat: 5g Cholesterol: 100mg Sodium: 38mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 4g
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