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Low Carb Cornbread

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 Slices
Calories 382kcal



  • 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!!


  • 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. 


Calories: 382kcal | Carbohydrates: 13g | Protein: 22g | Fat: 30g | Cholesterol: 102mg | Fiber: 5g | Sugar: 2g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com