This keto cornbread has all the rich, buttery flavor and soft, crumbly texture you love—without the carbs! Made with almond flour and without cornmeal but packed with that classic taste, this easy recipe is perfect for pairing with soups, stews, or any main dish. Drizzle these Southern-Style homemade slices in warm butter. You can even make corn bread muffins using the mix if you wish!
This post was originally published in 2019. It has since been updated.
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Whether you're following a low-carb lifestyle or just looking for a delicious gluten-free alternative, this cornbread comes together quickly and satisfies every bite. Get ready for a warm, comforting side dish that fits perfectly into your keto meal plan!
I grew up eating Southern Soul Food Cornbread. It's around for Sunday dinner, every single holiday and we always paired it with chili and soups.
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Why Readers Love This Recipe
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This recipe was delicious! I’ve tried a few other keto cornbread recipe’s and wasn’t so happy. I also bought the sectional cast iron skillet. In my opinion, I believe the sections are helpful in keeping the bread moist and buttery. Thank you for sharing.
~Erika
Why keto cornbread? Because this recipe is a way to ditch all of those carbs. You will love pairing this with my Keto Low-Carb Chili. You can even use this recipe to make dressing or stuffing using my Southern Cornbread Dressing or Seafood Dressing Recipe which is plentiful at Thanksgiving and during the holidays.
Key Ingredients
You only need a handful of ingredients.
- Almond Flour – This is the perfect low-carb alternative to traditional cornmeal. It provides a soft, slightly grainy texture similar to cornbread while keeping the recipe keto-friendly. Almond flour also adds a mild nutty flavor that enhances the overall taste.
- Baking Powder – Baking powder acts as the leavening agent that gives the cornbread a light and fluffy texture. Without it, the bread would be too dense.
- Sweetener – This is optional. If you like sweet cornbread, definitely add it. You can use a keto-friendly sweetener like monk fruit, allulose, or your favorite sweetener helps replicate that taste without the extra carbs.
- Eggs – These are essential for binding the ingredients together and providing structure since almond flour lacks gluten. Eggs also help create a moist, tender texture instead of a dry or crumbly result.
- Butter – Butter adds richness, moisture, and that classic buttery flavor you expect in cornbread. It also helps with browning, giving the cornbread a delicious golden crust. For an even richer taste, use melted butter instead of oil. You can also use olive oil or coconut oil.
How to Make Southern-Style Keto Low Carb Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Standard baking tactics apply here. You will need to combine your dry ingredients separate from the wet ingredients. Add almond flour, sweetener, and baking powder to a mixing bowl.
- Combine the eggs and butter in a separate bowl.
- Combine the wet and dry ingredients. Stir to form cornbread mix.
- Heat a cast iron skillet on medium-high heat and grease the pan with butter.
- When hot add the batter and smooth.
- Bake in a preheated 350-degree oven for 20 minutes.
Do You Have to Use Corn Extract?
I don't. The cornbread doesn't need it. Feel free to use it if you wish.
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Frequently Asked Questions FAQs
If you serve this cornbread with 8 generous slices, each slice has 3 net carbs. Feel free to slice it up smaller to adjust the macros.
I don't. You can if you wish. Some people feel it helps enhance the flavor. I've eaten cornbread all of my life and the corn extract isn't going to give it the cornbread taste. The ingredients used in this recipe, along with the way it's prepped is what give it the classic flavor.
Cornmeal has carbs and isn't great for ketosis or a ketogenic lifestyle. Almond flour is substituted in this recipe and works great.
No, but traditional cornbread is prepared using a cast iron. A piping hot cast iron skillet will produce cornbread with crisp edges, which is a staple in southern-style cornbread. A well-seasoned cast iron skillet is ideal for keto cornbread because it creates a beautifully crisp, golden crust while keeping the inside soft and tender. Preheating the skillet before pouring in the batter helps develop that perfect crust.
If you don’t have cast iron, a heavy-duty oven-safe skillet, a 9-inch round or square baking dish, or 9x13 inch baking dish will work. is a great option. Glass, ceramic, or metal pans all work, but metal pans will give a slightly crispier edge. works well. Just make sure it’s nonstick or greased well to prevent sticking.
Yes, any zero calorie sweetener will work with this recipe.
Yes, muffins will typically need to be baked for 15-20 minutes. Be sure to check in on them and test with a toothpick.
Coconut flour and almond flour do not have a 1:1 ratio. Coconut flour is a lot more dry, you will not be able to do a 1:1 swap in this recipe.
No, Jiffy Cornbread Mix is not keto-friendly because it contains wheat flour, sugar, and cornmeal, all of which are high in carbs. A single serving can have 20+ grams of net carbs, making it unsuitable for a low-carb or keto diet.
Variations and Add-ins Ideas
- Shredded Cheese
- Jalapenos
- Bacon
- Garlic
- Cinnamon
- Rosemary, Thyme, Oregano
- Blueberry
- Sundried Tomatoes
- Feta Cheese
- Chive and Plain Greek Yogurt
How to Store It
Wrap it tightly in plastic wrap or foil, or store in an airtight container. Keep it in a cool, dry place (like a pantry or countertop) for up to 2 days. For longer storage, place the cornbread in an airtight container or wrap it in plastic wrap + foil to prevent drying out. Store in the fridge for up to 7 days.
Freezer Tips
The cornbread will last up to 3 months tightly sealed in the freezer. To reheat, thaw in the fridge overnight and warm in the oven at 300 degrees for 10 minutes or microwave for 30 seconds.
Pair With These Recipes
Instant Pot Collard Greens
Southern Soul Food Collard Greens
Keto Cheeseburger Soup
Air Fryer Turkey Breast
Instant Pot Green Beans
Keto Taco Soup
Keto Broccoli Cheddar Soup
Keto Smothered Pork Chops
More Keto Recipes
Keto Low-Carb Bacon Cheeseburger Casserole
Keto Low-Carb Philly Cheesesteak Casserole
Keto Low-Carb Shrimp Alfredo
Keto Low-Carb Peanut Butter Cookies
Keto Low-Carb Cornbread (Southern-Style)
Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- Optional Sweetener If you like sweet cornbread use ½ cup. If you like a hint of sweetness use ¼ cup. Omit sweetener if you don't want sweetened cornbread.
- 4 eggs
- 4 tablespoons melted unsalted butter, measured solid
- 1 tablespoon melted unsalted butter, measured solid to grease the pan
Instructions
- Preheat oven to 350 degrees.
- Combine the almond flour, sweetener, and baking powder in a large mixing bowl.
- Combine the melted butter and eggs in a smaller separate bowl. Beat the eggs and mix well.
- Add the butter and egg mixture to the dry ingredients and stir.
- Because I used a wedge pan, I transferred the batter to a cup with a spout for an easy pour into the skillet.
- Place a cast iron skillet (I used my favorite cast iron cornbread wedge skillet) on the stove on medium-high heat. Add the 1 tablespoon of butter and ensure the pan is fully greased. Adding the cornbread to a hot cast iron skillet will result in cornbread with crispy edges. This is optional, but is the traditional way of making cornbread.
- When the pan is hot and sizzling, pour the cornbread mix in the skillet and smooth the top with a silicone spoon. Transfer to skillet to the preheated oven.
- Bake for 20-25 minutes until a toothpick returns clean. Mine was ready right at 20 minutes.
- Cool for at least 10 minutes before slicing.
Video
Notes
- You can also use a 10.25 cast iron skillet in this recipe.
- You can add corn extract if you wish. I never have because it doesn't need it.
- If you elect not to use a cast iron, you can use an 8x8 baking dish.
- You can also make these as cornbread muffins if you wish.
- You can slice the cornbread into smaller portions to adjust the macros and serving size.
Danielle Freeman says
You would never know that it wasn’t regular real cornbread made with corn meal.. DELICIOUS ! My boyfriend is not keto and he said he could not tell the difference at all. Thank you!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Pamela says
Could I make corn dogs with this?
staysnatched says
Probably.
Susan says
I made it , no changes in recipe. It is wonderful, my husband and son loved it, so did I.
staysnatched says
I'm glad to hear that.
Zaida says
Making this for the second time this week bc the first one didn’t last to the end of our keto chili. Such a great, easy, one bowl recipe and really tastes like corn bread. I used the cast iron skillet for authenticity. SO GOOD!
staysnatched says
I’m so glad you enjoyed it!
Cynthia says
Brandi,
I LOVE you!!! Finally, a keto cornbread recipe that totally satisfies! Thank you so much!
staysnatched says
I'm glad you enjoyed it!
Hannah says
I was skeptical that this was going to taste like cornbread with no corn in the recipe, but I trust Brandi and figured she’s onto something. I’m glad I did!! This was soo easy and soso delicious. Will definitely be making again.
staysnatched says
I'm glad to hear you will make it again!
Nita says
Can't tell the difference!, Love this simple recipe, thank you!
staysnatched says
Glad to hear it!
Stephen says
There is no corn (meal or otherwise) in this recipe. Why is it called "cornbread"?
staysnatched says
Eat it and find out. The same reason why chicken fried steak is called chicken fried steak and has no chicken.
Shelby White says
This is very delicious! I’ve made it a number of times and it always turns out great!
staysnatched says
I'm so glad to hear it!
Aimee says
This was an excellent keto cornbread recipe and so easy to make. We added it to our favorites list. Thanks!
staysnatched says
Glad to hear it.
Rosa Gore says
My son is a severe diabetic and LOVES cornbread and milk (both regular milk and butter milk). My question is can I use canola oil instead of butter?
staysnatched says
I haven't tried it, but any oil will likely work. Let me know how it turns out.
Georgene Harkness says
From a good ole Texas southern gal, throw away ALL your other “keto” cornbread recipes. NONE is as good as this! I even make mine in a loaf pan, a cake pan, and sometimes even in cast iron. It’s ALLLLLL so good.
staysnatched says
haha! I love that. Thank you.
Pamela says
What is the carb count?
staysnatched says
It's listed in the recipe card for every recipe.
Sheena says
Beautiful, delicious "cornbread".. No one will know 😉
staysnatched says
haha YES!
Sttella says
How do you get the taste of cornmeal?
staysnatched says
Try it. It tastes like cornbread.
Jeff says
This was delicious! I used an 8x8 glass dish because I don't have a cast iron pan. I also used about 1/3 cup monk fruit brown sugar type sweetener. It didn't have the classic gritty cornbread texture (it was smoother) but the taste was great, not too sweet. I will definitely make this again.
staysnatched says
Glad to hear you will make it again!
Jina says
Love it! Super moist! I used monk fruit
staysnatched says
So glad to hear it!