Yup, you read that right, keto cornbread!
And it’s soft, it’s moist, it’s fluffy, it’s buttery. It’s got crispy little edges surrounding its cake-like interior, and it’s just begging, seriously, BEGGING for a slab of butter.
Serve it warm, and allow every nibble of this perfected low carb bread to literally melt on your tongue.
Dish this out to guests, then drop the mic after telling them that YES. This recipe is in fact low carb. And NO. There’s no corn, cornmeal, or sugar in it.
It’s perfect for scooping up chili or as low carb side dishes for your favorite meats. But real talk: is there ever a bad time to eat cornbread? Answer: no.
Here’s a little background on this recipe…
Over the years, many of you have sent in recipe requests. And I love it! It’s so fun to work up your challenges and cravings. But, (and I hate to admit this) I was really intimidated by the numerous requests for keto cornbread…
Because, I. Love. Cornbread. And I had HIGH expectations for what recipe I was going to share.
I didn’t want a flimsy bread substitute like oopsie bread. I didn’t want a sweet bread with no corn flavor. I wanted the perfect taste. The perfect texture. I wanted the unicorn of low carb recipes — the perfect substitute, one that doesn’t contain any ingredients necessary to make the recipe at hand, but makes you truly wonder: is this low carb or the real deal?
And by golly, this recipe is it.
So go on — scoop, dunk, slather, and divulge with low carb ease. This corn-free cornbread is up for the challenge!
If you couldn’t tell by my intro, I love this keto cornbread recipe! And I know you will too. Here’s what to expect:
- Stickin’ easy.
- Crispy edges
- Fluffy interior
- Legit corn flavor (surprise!!)
Here’s everything you need to know about making keto cornbread:
Important Ingredients Notes
Almond flour – this is our cornmeal substitute. I prefer fine-grained almond flour as it’s most similar to wheat flour, texture-wise. BUT, if you’d like a more “meal” like texture, opt for almond meal.
Whey Protein – This is what gives our low carb cornbread its “fluff”. If you don’t like using whey in your recipes, you can swap in NOW psyllium husk — just know the taste, nutritional info, and texture will vary.
Swerve/Lakanto – These keto sweeteners can be used as a 1:1 swap with traditional sugar. Feel free to adjust the amount added based on how sweet you like your cornbread.
“Corn” – as you know, there are a whole lot of carbs in corn — 7g per 1/4 cup to be exact. Instead, we’ll be using a surprise ingredient: corn extract. This stuff brings all the corn flavor, without the carbs.
I use Amoretti’s corn extract for this — it’s expensive, but it does just the trick and is the only product I can recommend.
Can You Freeze This?
You sure can! Bake, slice, and freeze individual portions for low carb cornbread that’s ready when the cravings strike. Simply reheat from frozen in the microwave, or re-crisp your edges by reheating a few slices in a warm cast iron in the oven.
Cornbread makes a delicious side dish to all your favorites, like keto chili, or any low carb soup for that matter.
Top a warm slice with a cube of butter and maybe your favorite honey substitute? I love Lakanto’s maple syrup for this.
You can also get funky with compound butters, like bacon butter, YUM!
As you’ll see, this is a basic low carb cornbread recipe, so feel free to mix in your favorite cornbread additions, like:
- Some spiciness: try sliced jalapenos!
- Crumbled bacon and green onions (my Mama’s classic combo!).
- Shredded keto cheese, cheddar is my favorite cornbread addition.
You can even turn these into low carb muffins by baking the batter in a muffin tin pan, similar to my keto blueberry muffins.
Keto CornbreadPrint Recipe Pin Recipe
- Prep. Preheat oven to 375 F. Place cast iron in the oven for 10 minutes. Then grease the cast iron with oil.
- Mix. Combine dry ingredients in a large bowl. Warm heavy cream (1/2 cup) in the microwave for 30 seconds. Pour heavy cream over the top of your dry ingredients, along with the eggs (3) and corn extract (2 teaspoons). Stir to combine.
- Bake. Pour batter into the warmed cast iron skillet, and bake in the preheated oven for 30 minutes. You'll know the cornbread is done once the top is golden and it begins to crack. And there it is, low carb CORNBREAD! You did it!!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.