This Easy Keto Low-Carb Cornbread is a quick recipe that uses almond flour and just a handful of ingredients. Drizzle these Southern-Style homemade slices in warm butter. You can 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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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.
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.
How to Make 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.
How Many Carbs?
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.
Is Cornmeal OK for the Keto Diet?
Cornmeal has carbs and isn’t great for ketosis or a ketogenic lifestyle. Almond flour is substituted in this recipe and works great.
Do You Have to Use a Cast Iron Skillet?
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.
Can You Make Them Into Muffins
Yes, muffins will typically need to be baked for 15-20 minutes. Be sure to check in on them and test with a toothpick.
How to Store It
Cover and store the cornbread in the fridge for up to 4 days. It is best served warm.
Freezer Tips
The cornbread will last up to 3 months tightly sealed in the freezer. I defrost it on the counter at room temperature.
Can You Substitute Coconut Flour For Almond Flour?
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.
Pair With These Recipes
Instant Pot Turkey Breast
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
Tamale Pie
Homemade Maple Butter
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 Bagels
Keto Biscuits
Keto Biscuits and Gravy
Keto Low-Carb Cornbread
Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- Optional Sweetener If you like sweet cornbread use 1/2 cup. If you like a hint of sweetness use 1/4 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 8×8 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.
Rosa Gore
Saturday 30th of September 2023
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
Monday 2nd of October 2023
I haven't tried it, but any oil will likely work. Let me know how it turns out.
Aimee
Saturday 8th of July 2023
This was an excellent keto cornbread recipe and so easy to make. We added it to our favorites list. Thanks!
staysnatched
Saturday 8th of July 2023
Glad to hear it.
Shelby White
Thursday 1st of June 2023
This is very delicious! I’ve made it a number of times and it always turns out great!
staysnatched
Tuesday 6th of June 2023
I'm so glad to hear it!
Stephen
Saturday 11th of February 2023
There is no corn (meal or otherwise) in this recipe. Why is it called "cornbread"?
staysnatched
Saturday 11th of February 2023
Eat it and find out. The same reason why chicken fried steak is called chicken fried steak and has no chicken.
Nita
Monday 19th of December 2022
Can't tell the difference!, Love this simple recipe, thank you!
staysnatched
Wednesday 21st of December 2022
Glad to hear it!