Keto Cornbread – Best Low Carb Cornbread

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This Keto Cornbread is super fluffy, tender, and moist. It has the right amount of sweetness, making it fantastic for dipping into chili, soups, or stews, or top with butter and have it as a quick snack. At only 1g net carbs per serving, this almond flour cornbread is super soft in the middle with buttery and crunchy edges.

keto cornbread recipe

Despite being gluten-free, this wheat-free cornbread it’s hands down the best low carb cornbread you can ever make. It’s sweet enough, soft, crumbly, and holds up so well! It’s so easy to make it from scratch and enjoy it with my easy keto chili.

Take a look at this super easy step-by-step video that shows you exactly how to make this keto cornbread:

YouTube video

As you know, starting this month, we are posting 3 new recipes each week. I hope that’s fantastic news for you! For us, here at the LowCarbSpark’s little Studio we’re testing tons of recipes and sharing with you only the best versions!

This week, we tested some amazing salad recipes, some delicious keto drinks, and a  keto white chicken recipe that’s coming out next week. All the team loved dunking keto cornbread into chicken chili, so it’s time to share the recipe with you. No food wasted here!! I’m thrilled to see if you’ll like it.

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.

low carb cornbread with almond flour

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.
ingredients for easy keto cornbread

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.

  1. You’ll start by cracking four eggs into a large bowl. Whisk in the melted butter and sweetener.
  2. Then add the dry ingredients into the egg mixture. Mix just until the batter is smooth and there are no visible lumps.
  3. Transfer the batter to an 8×8-inch pan lined with parchment paper.
  4. 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.
sugar-free syrup buter cornbread

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.

How Many Carbs Are in this Low Carb Cornbread?

Since we do not use cornflour, this cornbread is super low in carbs and each serving comes at about 1g net carbs.

Carbs in Corn

Corn is a starchy vegetable that comes in various ways: corn on the cob, corn kernels, popcorn, corn flour, corn tortillas.

According to the USDA website, 1 cup of fresh corn has about 27 grams of carbs, 2.9 grams of carbs of fiber, and 24 grams of net carbs.

Can I Replace Almond Flour with Coconut Flour?

Yes, you can replace almond flour with coconut flour. Use ½ cup coconut flour instead of almond flour and let the dough sit for about 5 minutes before baking. This allows the coconut flour to absorb liquids.

a piece of fluffy keto cornbread

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.

Other Keto Bread Recipes

keto cornbread recipe

Low Carb & Keto Cornbread

5 from 57 votes

Prep time 10 minutes
Cook Time 25 minutes
Yelds 16 servings
Author Ioana Borcea from LowCarbSpark.com


This Keto Cornbread is super fluffy, tender, and moist. It has the right amount of sweetness, making it fantastic for dipping into chili, soups or stews or top with butter and have it as a quick snack. At only 1g net carbs per serving, this almond flour cornbread is super soft in the middle with buttery and crunchy edges.
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  • 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!



If you prefer a cheesy bread add about ¼ cup of shredded cheese to the batter and top it with some extra cheese too.
Nutrition Facts
Amount per serving.
Total Carbs
Net Carbs

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course Bread
Cuisine American
Keyword cornbread
Tried this recipe?Mention @LowCarbSpark or tag #LowCarbSpark!


Ioana is a food and travel lover. Her greatest passion is developing mouthwatering recipes that are comforting, easy to make, and budget friendly! She firmly believes that cooking should be fun! About me...

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Recipe Rating

    1. 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.

    2. 5 stars
      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!

  1. 5 stars
    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.

    1. 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!

  2. 5 stars
    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.

  3. 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.

  4. 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.

  5. 5 stars
    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!

  6. 5 stars
    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!

  7. 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.

  8. 5 stars
    This recipe is soooooo good! Tastes just like the “real deal”! (I added a little butter on top after cooking too.)

  9. 5 stars
    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

    1. 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!

  10. 5 stars
    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!

  11. 5 stars
    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!

  12. The best keto cornbread ever. I was skeptical but absolutely blown away. Perfect texture and flavor. Will make again. And again. And again

  13. 5 stars
    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!

  14. 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

  15. 5 stars
    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.

    1. 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!!!

  16. 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!

  17. 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 ❤️

  18. 5 stars
    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!

  19. 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!!

  20. 5 stars
    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!

  21. 5 stars
    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”

  22. 5 stars
    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!

  23. 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?

  24. 5 stars
    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!

  25. 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

  26. 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,

About me

Hello! My name is Ioana Borcea, and I'm here to provide you with mouthwatering recipes. This blog is all about sharing my favorite tested easy to make, delicious low-carb & keto, nutrient-dense recipes.

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