I’ve tried a lot of keto cornbread recipes, and this one is the one I keep coming back to. This keto cornbread is soft, moist, and has just the right amount of sweetness. It’s perfect for dipping into soups or chili, and I love it warm with butter. The texture is soft in the middle with slightly crisp edges, and it’s just 1g net carbs per serving.
Why this keto cornbread actually works
This keto cornbread might be gluten-free and wheat-free, but honestly, you wouldn’t guess it. It’s soft, slightly sweet, and has that classic crumbly texture, while still holding together really well.
It’s one of the best low carb cornbread recipes I’ve made, and it’s incredibly easy to prepare from scratch. I love serving it warm with butter or alongside my easy keto chili, it’s perfect for soaking up all those flavors.
We’ve been testing a lot of recipes lately, and this one quickly became a favorite in our kitchen. Everyone kept going back for seconds, especially dunking it into a cozy bowl of chicken chili, so I knew it had to go up on the blog.
And now I’m really curious what you’ll think once you try it.
If you want to see exactly how it comes together, I’ve included a quick step-by-step video below.
It actually tastes like cornbread – Soft, slightly sweet, and with that familiar texture, not dry or dense like many keto versions.
Easy to make from scratch – Simple ingredients and quick prep, nothing complicated.
Perfect for pairing – Great with keto chili, soups, or stews, or just warm with butter.
Low in carbs – Made with almond flour and just 1g net carbs per serving.
Holds together well – It’s tender and crumbly, but not fragile or falling apart.
Is Cornbread Keto?
Traditional cornbread recipes are not keto-friendly because the original recipe is made with flour, corn, and sugar, which contain too many carbs for a keto lifestyle.
However with just a few switches, I developed the best keto cornbread recipe that tastes similar minus the carbs.
Keto Cornbread Ingredients
When it comes to what ingredients do I need to make low carb almond flour cornbread recipe? Since corn is not a part of a keto eating plan, neither is wheat flour or sugar, what’s left to do? How can I turn this southern favorite into a low carb version without compromising the taste and texture?
The answer is simple because we are going to use almond flour instead of wheat flour, a low carb sweetener in place of sugar, and corn extract to replicate the flavor. But, corn flavor it’s slightly expensive, and this recipe turns out perfect without it.
Whether you are on team sweet low carb cornbread, or savory cornbread, this recipe can be adapted. I must confess I am on the sweet cornbread side.
Just think of warming a piece of keto friendly cornbread and let some butter melt on top…Mmmm Divine.
Let’s stop talking and get straight to all the ingredients you’ll need to make this great keto cornbread recipe.
- Almond Flour – This is an excellent way to replace wheat flour in low-carb baking. It’s very low in carbs and imparts a fantastic texture. You don’t necessarily need to use extra-fine almond flour for this recipe; the almond meal is also excellent if that’s all you have. Alternatively, coconut flour can be used instead. See below for detailed instructions on how to substitute one for the other.
- Erythritol – This sweetener is my go-to choice for baking. You can opt for a Monk Fruit blend or Xylitol (but be cautious, as it’s toxic to dogs). Another option is to omit the sweetener entirely if you’re aiming for a savory keto cornbread.
- Eggs – It’s important to use room temperature eggs because cold eggs will make the butter solidify, and the cornbread batters with too thick. From my experience, using room-temperature eggs in low-carb baked goodies drastically reduces the eggy taste.
- Corn extract – A few drops go a long way!
- Unsalted butter – Melt the butter before mixing it with the other ingredients, as it’s easier to incorporate this way. If possible, use grass-fed butter for a noticeable improvement in taste.
- Baking powder makes cornbread extra fluffy.
Optional Add-Ins
- Cheddar Cheese
- Jalapenos
- Bacon
- Garlic
- Herbs
How to Make Low Carb Keto Cornbread?
The instructions are fairly simple, and there’s no way to make these 5 ingredients keto cornbread wrong. Follow the steps below, bake for 30 minutes and enjoy a delicious buttery keto bread.
You’ll start by cracking four eggs into a large bowl. Whisk in the melted butter and sweetener.
Then add the dry ingredients into the egg mixture. Mix just until the batter is smooth and there are no visible lumps.
Transfer the batter to an 8×8-inch pan lined with parchment paper.
Bake in the preheated oven until a toothpick comes out clean. Ensure you don’t overcook the cornbread, so it comes out moist and delicious.
How to Serve Cornbread?
Cornbread is best topped with butter and drowned in sugar-free syrup. Other ways to serve it include smothered with a low carb jam and dipping cornbread in a warm soup.
Got Low Carb Cornbread Leftovers?
If you’re wondering how to store this keto bread, then you have to know that you can keep cornbread in an airtight container in the fridge for up to one week. Just warm it up for a few seconds in the microwave. Just as good as freshly baked.
Storing Options
Store low carb cornbread at room temperature, covered with plastic wrap or foil for 3-4 days.
This low carb almond flour cornbread is also freezer-friendly, so you can freeze individual pieces for 2-3 months.
To reheat, remove from the freezer and allow to thaw completely, then microwave until warm.
Keto Cornbread FAQs
Is cornbread keto?
Traditional cornbread is not keto-friendly because it’s made with cornmeal, flour, and often sugar, which are all high in carbs.
For this keto cornbread recipe, I swapped those ingredients for low carb alternatives like almond flour, which keeps the texture soft and slightly crumbly without the carbs.
How many carbs are in this keto cornbread?
Since there’s no cornmeal or regular flour, this low carb cornbread has about 1g net carbs per serving.
The exact amount can vary slightly depending on the ingredients you use, especially the type of almond flour or sweetener.
Why isn’t corn keto-friendly?
Corn is considered a starchy vegetable and is relatively high in carbs. For example, 1 cup of corn has around 24g net carbs, which is too high for most keto diets.
That’s why keto versions skip corn completely and focus on recreating the flavor and texture using low carb ingredients.
Can I replace almond flour with coconut flour?
Yes, but it’s not a direct swap. Coconut flour absorbs much more liquid.
If you want to try it, use about ½ cup coconut flour instead of almond flour, and let the batter sit for a few minutes before baking so it thickens properly. Keep in mind the texture will be slightly different.
Why is my keto cornbread dry?
This is one of the most common issues. From my experience, it usually happens when:
too much coconut flour is used
it’s overbaked
not enough fat or moisture is added
I recommend checking it a few minutes early and using full-fat ingredients for the best texture.
Can I make this keto cornbread dairy-free?
Yes, you can. Use dairy-free butter and a plant-based milk instead of regular dairy.
The texture will be slightly different, but it still works well.
Other Keto Bread Recipes
- The Best Keto Bread – also made with almond flour and perfect for sandwiches!
- Keto Bagels with Almond Flour – just 5 ingredients and you can enjoy delicious low carb bagels for breakfast
- 90 second Keto Bread – the quickest and easiest low carb bread fix!
Low Carb & Keto Cornbread
Description
Ingredients
- 1 1/2 cup almond flour
- 1/3 cup sweetener
- 4 large eggs room temperature
- 1/3 cup unsalted butter melted
- 1 tsp baking powder
- 1 tsp corn extract
Instructions
- Preheat the oven to 350°F / 175°C. Line an 8×8 inch baking dish with parchment paper. Set aside.
- In a large mixing bowl, add four eggs, melted butter, sweetener and whisk well.
- Stir in the almond flour, baking powder until there are no visible lumps and the batter is slightly thick.
- Transfer the mixture into the prepared pan. Evenly spread the batter and smooth using a silicone spatula.
- Bake in the preheated oven for about 25-30 minutes until the edges look golden brownies and a toothpick comes out clean.
- Allow the cornbread to cool in the pan for a few minutes and then slice it into 16 pieces. Enjoy warm topped with butter!
Video
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Do you think you could use this for deep fried corn dogs? Or is it too thin?
I haven’t tested it yet! But as soon as I do, I’ll post the recipe. The batter is not too thin; I guess it should work.
This is sooooo good! It has more of a cake-y texture (at least mine did), and I added 8 drops of the sweet corn extract to the liquid mixture. It came out awesome!
OMG this is the first time I have ever REALLY liked ANY kind of bread made with almond flour! I have really been missing cornbread and this recipe is truly as good as the real thing. I added a couple spoons of roasted chopped green chile and a handful of cheese, the only thing missing from it that I normally would have put in was actual corn, but it was great even without it!! I think the texture has a lot to do with it, as the almond flour I use has a little more to it than extremely finely ground almond flour, so it makes it feel more like cornmeal. This was extremely well received by even those in the family not doing low carb.
Is there a modification for this recipe to make unsweet cornbread?
Just reduce the sweetener(to about 1-2 tbsp), add a pinch of salt to taste and 1/2 cup shredded cheese (optional). Hope this helps!
I love this recommendation! Thanks!
I made this today & it’s great! Obviously not as good as “real” cornbread but it curbed my craving. I will definitely make this again. Thank you for sharing.
Have you tried using this for cornbread stuffing?
It works fantastic. I cut it into 1-inch pieces and roast at 250F for about 1 hour.
I love cornbread, and by far this was the best low carb cornbread I’ve tried. It was delicious. I’ll be making this recipe here on in. Thank you.
I am so happy you liked my keto cornbread recipe!
This keto cornbread is awesome!! Even my picky son enjoyed it and didn’t believe it is keto friendly! Thank you
I know you said that a few drops of the corn bread flavoring goes a long way, how many drops have you used? Has anyone else tried using it? I bit the bullet & bought a bottle on Amazon.
Would it still work with a loaf pan?
Yes, sure. Just test it with a toothpick to make sure it’s cooked through.
It’s CRAZY how cornbready this is!! So moist and fluffy! I made it exactly as written (didn’t add corn extract/flavor…def doesn’t need it). It could even pass as a delicious cake for dessert or to have with coffee. Next time I might add a drop of blueberry extract and a handful of blueberries. Or, add some sliced hot dogs! I know I’ll be using this recipe A LOT. This is a keeper!
I’m thrilled you liked my recipe. Keep up the good work!!
I have made this a few times now and it is great! The texture and taste closely resembles cornbread. Definitely a low carb low sugar recipe that is a keeper! Thank you!
Just made this. I used monk fruit in the raw instead of erythritol. I also did not have a 8×8 baking pan so I used a muffin/cupcake pan and made 16 muffins/cupcakes. Topped with butter when they came out of the oven. Very, very good. Thank you for posting the recipe. Will make these again.
How much corn extract do you add? I have the Amoretti sweet corn extract. Thank you!
This recipe is soooooo good! Tastes just like the “real deal”! (I added a little butter on top after cooking too.)
I tried this recipe and my husband and I enjoyed it very much!!! Thank you
Mimijoe
THIS IS AMAZING!!!! I made collard greens, smoked pork and this cornbread. I’m mildly embarrassed to say that we knocked out the WHOLE PAN. It isn’t crumbly, it’s got a fantastic flavor. I added a 1/8 tsp of maple flavor and a 1/2 tsp of vanilla, and the smell was heavenly.
WTG GIRL!!! This is a keeper.
Jamie In Wyoming
You’re so kind, Jamie! So glad you liked the recipe!!
Oh Jamie that sounds wonderful.. headed into winter, this is a good vehicle for “cake” too.. I had just told my husband that, then saw your post. Ty for the ideas!
Can add corn flavoring to this recipe and have that cornbread taste and texture.
I made this last night for dinner with some keto chili and we all loved it!! We actually devoured the whole whole pan they were that good!! This is definitely a recipe I will make again!
Tried this recipe tonight for chili. ITS DA BOMB!! So delicious…. not eggy, not flat, I didnt have any corn extract (on order). And that will only enhance it. You dont need it, try it! Its easy peasy!
The best keto cornbread ever. I was skeptical but absolutely blown away. Perfect texture and flavor. Will make again. And again. And again
Delicious- amazing how much it tastes like “real” cornbread. I cooked in an 8×8 glass pan and it was definitely done when I checked it at 23 minutes- next time I may check it earlier. Thanks for the great recipe- it will be well used!
Omg this cornbread is so delicious. I am almost 2 was into my keto lifestyle and this was my first time and my go to recipe. Thank you so much
Literally the ONLY keto cornbread I make. Simple and relishes. Even my non keto people love it.
Could this be made using an iron skillet? I’ve always made cornbread in an iron skillet and was wondering if anyone has tried that. Thank you, I can’t wait to try the recipe.
Just made it in a cast iron pan. Preheated the oven with the pan in it and 1 Tbsp of butter. When the oven was preheated, I took the pan out, poured the batter in and baked it for 25 min. Delicious!!!
This is the best low carb cornbread I’ve ever tried! I added a few drops of corn extract, but will add a few drops more next time. Cooks up fluffy and light!
Thank you for the recipe!
I added 1/3 cup blueberries, soooo delicious for breakfast!
Absolutely delicious recipe for keto cornbread. The texture is nice and soft, not too crumbly and the sweetness is spot on. Thank you for sharing ❤️
Thank you Ioana! This recipe is great. I added some salt and just a tad psyllium husk because it’s a habit. Turned out perfectly. Can’t wait to try it with this new discovery, corn extract, bet it’ll be better then the real thing. Thanks again sweetheart!
Can you use coconut flour instead of almond flour.
In this particular recipe, I don’t recommend switching these two flours.
This recipe is a winner, for both gluten free and keto diets. Excellent results!
This turned out so much better than I had hoped! I did the reduced sweetener version ( 1 tbsp) plus added the shredded cheese.. even my dad who is a picky eater like it! So big thumb’s up all around!!
This was so delicious. I couldn’t believe it tasted so much better than regular corn bread. The only thing I would change next time I will make it, is that I would put a little less keto sugar in it. It was just a little too sweet for me. Other than that it is amazing. This will be the only keto corn bread I will ever make from now on. Thank you so much for sharing!
I’m so glad you liked my keto cornbread reciepe. It’s one of our favorites too!
Amazingly good and easy!
Wow!wow!wow! Just made this tonight and cooked it in a cast iron pan.. so easy to make and so good!! My son, who is not eating low carb, said.. I think you made cornbread by mistake because this is good!! Thanks for a fast, easy and delicious “cornbread”
A beautifully simple recipe with perfect results. The texture was exactly the way I like it: cakey, moist, but crumbled well in a bowl of green chile pork. I used ghee instead of melted butter and added a little corn extract. Magnificent! Swap the corn extract for vanilla and this would be a lovely butter cake. I needn’t search for another oft-disappointing cornbread recipe, this is it! Thank you so much!
I love this recipe but I don’t add any sweetener. Yes I’m one who does not like sweet cornbread lol! Thank you
I’m unsure why the sweetener? All cornbread I have ever eaten in the south is NEVER sweetened
Will this recipe still work without it?
Sure, you can leave out the sweetener and make savoury keto cornbread. Let me know how it turns out.
Absolutely delicious as written. No need to change a thing. Delicious next day reheated in the microwave with a pat of butter. Perfect for anyone—Keto or not.
Great yummy recipe!
We love cornbread, especially Jiffy. We have been sugar free for about 3 weeks now and really missing our cornbread. I tried this recipe tonight (without the corn extract) and we both loved it. Great recipe…thanks for sharing. Jeannie in Arkansas
sounds good. I think since there’s to be 16 servings in this which would be very small. I’ll put them in mini muffin tins,
thank you for cornbread recipe. have missed cornbread. am from the south
This recipe is great. I don’t usually like almond flour but you can’t taste it in this recipe. I also didn’t have corn extract so just used vanilla. Tasted like regular corn bread!
Aww, thank you! I’m the same way with almond flour in some recipes, so I’m glad this one surprised you. Vanilla instead of corn extract sounds delicious!
Soooooooo delicious! Been making for years, just never commented on how great it is. We add green chilis, cheddar, and jalepenos to make the best Mexican cornbread ever. Thank you for a great recipe that will stay in my rotation forever. 🙂
Could I make this without the corn extract?
Yes, you can The corn extract adds that classic cornbread flavor, but the recipe will still work without it. It just won’t have as strong of a “traditional cornbread” taste.