Keto Cornbread- Just 6 Ingredients!

This keto cornbread is a low carb take on the classic southern cornbread using almond flour! Tender on the outside, soft and fluffy on the inside, it’s perfect to enjoy sweet or savory- it’s made with ZERO corn! 2 grams net carbs per serve. 

Keto Cornbread

Whenever I crave carbs on a keto diet, I have a few go-to’s. I sometimes make fluffy biscuits and sometimes make keto rolls. If I need something nostalgic, I love making keto cornbread. 

Why this keto cornbread recipe will have you making a batch weekly-

  • 6 Ingredients. Count them yourself- This simple recipe needs just six ingredients and you probably have them all on hand!
  • No corn needed. And no cornmeal either! Cornmeal AND corn are both not keto friendly, but you won’t be missing the corn flavor, as we use a secret ingredient- sweetcorn extract! 
  • Made with almond flour. No white flour and grains are needed, as this is an almond flour cornbread. 
  • Can also be made as muffins or in a skillet! I always take the lazy route and bake it in a square pan but this recipe can be made as cornbread muffins or cornbread skillet. 

What I love about this cornbread is that I don’t miss out on family food traditions due to dietary restrictions! It’s perfect when served on the side of some keto chili, and let’s not forget adding a drizzle of keto honey on top- Now that is what I call comfort food!

How do you make keto cornbread?

The Ingredients

  • Almond flour– You must use blanched almond flour, not almond meal. 
  • Baking soda– Leavening agent we use to give the cornbread some rise and fluffiness. 
  • Eggs– Room temperature eggs. 
  • Butter– Measured in its melted state. I used salted butter, but if you only have the unsalted variety, add 1/8 teaspoon of salt to compensate. If you can’t have dairy, you can also use coconut oil (refined). 
  • Powdered sugar substitute– Skip the overpriced grocery store varieties and make your own keto powdered sugar
  • Sweetcorn extract– The secret ingredient! Adding sweetcorn extract gives the cornbread ALL the corn flavor, minus the carbs! 

The Instructions

Start by whisking together the almond flour and baking soda in a small bowl and setting it aside. In a mixing bowl, add the eggs and whisk very well. Add the melted butter, powdered sugar substitute, and sweetcorn extract and mix until smooth. Gently add in the dry ingredient and mix until fully incorporated.

Now, transfer into a lined square dish and bake for 25-27 minutes, or until a skewer comes out mostly clean. Remove the cornbread from the oven and allow the cornbread to cool completely, before slicing into squares. 

low carb cornbread

Can I make this with coconut flour? 

While there are some coconut flour cornbread recipes out there, this is NOT one of them. The almond flour gives the cornbread a lovely fluffy and tender texture, something that coconut flour will not replicate. 

Instead, you might like coconut flour biscuits

Tips to make the best almond flour cornbread

  • Do not overbake the cornbread as it continues to cook as it is cooling down. Once a toothpick comes out clean, the cornbread is ready to be removed from the oven. 
  • Be sure to sift the almond flour well, to ensure the batter has no clumps. 
  • Feel free to add some variety by folding through some chopped bacon, fresh herbs, or even some antipasto (olives are delicious!). 

Storing, freezing, and reheating low carb cornbread

  • To store: Cornbread should be stored in the refrigerator, covered, for up to 5 days. Any longer, and you risk the cornbread going rancid and drying out. 
  • To freeze: Place leftovers in a ziplock bag and store in the freezer for up to 6 months. 
  • Reheating: Cornbread is best served warm, to either microwave for 20 seconds or in a preheated oven and heat for 5 minutes until warm. 

keto cornbread recipe

More keto appetizer recipes to try

keto cornbread
  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.

  • In a small bowl, combine your almond flour and baking powder and set aside. In a separate bowl, add your eggs and whisk them together. Add the melted butter and sugar free powdered sugar and whisk until combined. Gently stir through the dry ingredients and mix until fully incorporated and no clumps remain.

  • Transfer the batter into the lined baking pan and bake for 25-27 minutes, or until a skewer comes out clean and the tops are golden.

  • Remove from the oven and let cool in the pan before slicing and serving.

TO STORE: Cornbread should be stored in the refrigerator, covered, for up to 5 days. Any longer, and you risk the cornbread going rancid and drying out. 
TO FREEZE: Place leftovers in a ziplock bag and store in the freezer for up to 6 months. 
TO REHEAT: Cornbread is best served warm, to either microwave for 20 seconds or in a preheated oven and heat for 5 minutes until warm. 
Recipe loosely adapted from here.

Serving: 1Piece | Calories: 147kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Sodium: 121mg | Potassium: 25mg | Fiber: 1g | Vitamin A: 244IU | Calcium: 70mg | Iron: 1mg | NET CARBS: 2g