This EASY Keto Cornbread is sure to knock your socks off, it’s a wonderful low carb alternative to the southern classic.
This Keto Cornbread is just like the real deal with only a fraction of the carbs! Made in a cast-iron skillet the traditional Southern way, it’s the perfect side dish to many dinners.
We took the liberty to add some jalapeños to ours, but it is just as good without them if you’re in the mood for something a little milder. If you want a killer comfort meal it pairs great with these pork belly collard greens, keto fried chicken, or this keto version of mashed potatoes.
This isn’t a sweet cornbread as it’s sugar-free but you could add in some sugar substitute like Swerve if you’d like it to be sweet!
We’re using a combo of flours here, a 1/2 cup of almond flour and a 1/4 cup of coconut flour. I feel like that gives us the best texture!
Now, we have nothing against corn other than that it doesn’t fit in well with a keto diet. Corn has 41g of carbs per cup, that’s more than 2 days worth of carbs for most folks on a keto diet. SO, that’s why we created this recipe!
Let’s get to some common questions:
How to make gluten-free keto cornbread:
To start preheat the oven to 325°.
Then begin by mixing up the wet ingredients in a mixing bowl like the melted butter, heavy cream, corn extract (if using), and eggs. Then add in the dry ingredients: almond flour, coconut flour, baking soda, and salt.
Once it’s mixed up you’ll add in any fillings you want (see below for suggestions!) you’ll pour it into a well-seasoned cast-iron skillet then pop it into the oven for 30 minutes.
PRO TIP: want a super crunchy bottom? Heat a tablespoon or so of butter in the bottom of the skillet over high heat. Pour the batter into the hot skillet just before transferring it to the oven.
Do I have to use a cast-iron skillet for this Low Carb Cornbread?
Nope, obviously, a cast-iron skillet is the classic way to cook cornbread and it yields a crusty bottom but you can use any baking dish you have. Just make sure it’s roughly the same size.
What about dairy-free options?
This Keto Cornbread can easily be made dairy-free! Simply swap the heavy cream for unsweetened plain almond milk and the butter for a dairy-free butter like Miyokos. Sadly, this recipe can’t be totally plant-based as there isn’t a good sub for eggs in this recipe so it’ll have to stay just vegetarian for now.
Can I use a corn extract/flavoring in this Keto Cornbread?
Yes! This one is our favorite.
Why do you call it cornbread if there’s no corn in it?
Well, because no one searches for keto bread that tastes like cornbread. We have to name things that people are likely to search for so that the recipe can actually be found and made by all of you. Take your complaints up with the Google SEO Gods 😉
Can I make these into Keto cornbread muffins?
Yes! Just use your favorite muffin tin and reduce the cooking time to about 20 minutes.
Can I add in fillings to this low carb Keto Cornbread?
YES! This may be the best part of making this “cornbread” recipe. Here are a few ideas:
- bacon + cheese + jalapeños
- blackberry + sage
- breakfast sausage + cheese
- green chile + cheese
- roasted garlic + fresh herbs
- maple extract + bacon
You’ll want about 1/2-3/4 cup of mix-ins. If using cheese, we’ve found that 1/4-1/3 cup of cheese is great.
What is the nutritional information for this Keto Cornbread recipe?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
Can I use this Keto cornbread for sandwiches?
Yes! This keto cornbread makes an awesome sandwich or slider bun. Just cut it into the shape you want and you’re good to go! Wouldn’t a leftover turkey sandwich with keto stuffing, keto cranberry sauce, and other goodies be delicious?!
Can I make stuffing with this recipe?
Yes! We even have a recipe handy for you! This Keto Cornbread Stuffing is to DIE for, seriously it’s so good!
It’s perfect for Thanksgiving, Christmas, or any other time you’re craving stuffing! The cornbread crisps up nicely in an oven, that’s the key to drying it out to create the perfect stuffing.
All of the other classic ingredients are included too like fresh herbs (rosemary, thyme, sage), celery, onions, plenty of butter, broth, and eggs.
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup butter melted
Optional Fillings: see post above for ideas
- Preheat the oven to 325° F.
- In a medium bowl mix together all of the ingredients, then add in any optional mix-ins that you have chosen.
- Pour the batter into a 10″ well-seasoned cast iron skillet and bake for 25-30 minutes. Cool for 5 minutes before cutting and serving.