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.
This post contains affiliate links. Please read my full disclosure here.
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.
Table of Contents
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.
crosedantus says
Seriously -- make this recipe! It was crispy and fluffy and delicious. I used my regular cast iron skillet and it turned out great although I am very tempted to buy the pan you mention in the recipe for perfect portions. Went great with keto chili. I'd love to see if corn extract enhances the recipe!
staysnatched says
I'm so glad you enjoyed it!
Lena says
Can I sub the eggs with a flax egg or egg replacement?
staysnatched says
Maybe. I’m not egg free so I’ve only tested the recipe using eggs.
Erika says
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. Would you suggest using the cornbread extracts to add more of a corn flavor? Thank you for sharing...
staysnatched says
I'm so glad you enjoyed it and the pan! You can use corn extracts, I personally found the recipe does not need them and it meets my tastes.
April says
If I wanted to add something to the batter, like green chilies, do you think it would still bake fine? This looks delicious!
staysnatched says
Yes it should be fine. If using canned I would drain first.
April says
I baked this with a drained can of green chilies, and after it was baked, made tamale pie with it. It was delicious and I will definitely be making this again!
staysnatched says
Yay! I'm glad it worked out!
Dan says
@April, I tried this with a can of creamed corn and it did not turn out well.
staysnatched says
Thanks for sharing!
Kathy says
Great Cornbread! Added cheese to mix. Didn’t have the iron skillet so muffin pan had to do. Still came out wonderful.
staysnatched says
I’m so glad you enjoyed it!
Marisol Merced-Rivera says
Oh my!!! This totally satisfied my corn bread craving with my chili (also from staysnatched) tonight! While my family had their cornbread I had this one that I liked so much more!! I did add a few drops of cornbread flavoring and may not have needed it. The texture is just like cornbread! This is definitely going to be in constant rotation in my house!
staysnatched says
That’s so good to hear! Glad you loved it!
Trista says
I've wanted to try this recipe for a while, and I'm so mad at myself for waiting this long! This is a super simple recipe, and the cornbread cooked perfectly! It is delicious, and I'm sure I will make it again very soon.
staysnatched says
Wonderful! I'm so glad you finally tried it.
DapDen says
This is my go to cornbread recipe! I’m dairy free and use avocado oil instead of butter; also don’t have a cast iron pan and use muffin cups. Tastes amazing!
staysnatched says
I'm so glad you enjoyed it!
Jessica Strike says
I don't usually leave comments on recipes but I have to rave here! Our almost 6 year old who is extremely picky ate 6 pieces of this! It was fantastic, followed exactly and baked in cast iron pan. Thank you so much!
staysnatched says
This is so good to hear! Glad you liked the recipe!
Nimo says
This was so good! My nephew didn’t even know these were made from almond flour when he tried them. Needless to say we had no leftovers. It was really good with grass fed butter as Brandi recommends.
staysnatched says
I love that we impressed the nephew!
Darline Smith says
We had a Southrrn dinner tonight all vegetables the cornbread was the finishing touch. Thanks y'all that completed the meal.
staysnatched says
That sounds amazing! Glad you enjoyed it!
Shanique says
Yasss to this recipe! I subbed the sweetener for coconut sugar so it came out a bit darker but it was so delicious!! Texture was everything, looking forward to making it agin!
staysnatched says
This is one of my favorites!
Monique Snipes says
thank you very good and satisfying
staysnatched says
You're welcome! I'm glad you loved it!
Deborah says
This is the recipe I have been searching for! Great and simple recipe to replace cornbread. I love to crumble it up in my soup or beans. Thank you!
staysnatched says
I love that!
Princess says
I have super fine almond flour. Do I need to adjust the amount of almond flour I use?
staysnatched says
No, that’s what you should be using.
Jodi says
Oh my WOW!! This was fantastic! I added shredded cheese, but followed the directions exactly, otherwise. I will definitely be making this again and again!
staysnatched says
I'm so glad you enjoyed it!
Brittany Smith says
I’ve made low carb cornbread but this recipe just gives me what I need. Super easy to make with 5 or less ingredients and tastes great. I’m a southern girl and this is as close to a good piece of cornbread I can get while living a ketogenic lifestyle. Love it!
staysnatched says
I'm so glad you enjoyed it!
Sarah says
Hello! Just curious how long I would cook this if I made them as muffins?
Thanks!
staysnatched says
Use a toothpick, insert it to test the cornbread has fully baked. You can start by using the range noted in the recipe and adjust accordingly.
MrsP8286 says
I am in Awe! This recipe is awesome, I added 000 Corn flavoring and OMG it is soooo delish! I make corn bread stuffing and everything is low carb but my cornbread....well not anymore! Thank you so much for this recipe! <3
staysnatched says
You're welcome! I'm glad you enjoyed it!
Gladis Johnson says
Can you tell me how many carbs are in this pur Slice?
staysnatched says
The full macros per slice are in the recipe card above this comment area.
Kristi says
Found this recipe today and made it tonight. It was so good!!! I loved the flavor and the texture was the consistency of cornbread. I used my cast iron skillet and it came out amazing.. Thanks for sharing.
staysnatched says
You're welcome! I'm glad you enjoyed it!
Maria says
It’s just so beautiful and delicious
staysnatched says
I'm glad you enjoy it!
Tree says
I’ve tried a few other keto cornbread recipes but I think this one might be my favorite. The texture came out perfect and using your tip of buttering the cast iron and getting it very hot, the crust came out crispy. Thanks for a great recipe and cooking tip!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Ashlie says
My husband and I made this cornbread recipe tonight with our chili and tortilla soup. We doubled the recipe and it came out great. We absolutely loved it. We are already talking about eating it again soon! Would definitely recommend this to anyone wanting cornbread without all the carbs and calories.
staysnatched says
Yay. I'm so glad you enjoyed it.
Breanna says
I made these into little muffins and they were so good! Went perfectly with chili I made. Will definitely be making these again!
staysnatched says
Wonderful! I'm so glad you enjoyed them.
Audrika Mitchell says
This was the best Keto Corn bread I have ever had. It was soooo awesome. High suggest you make this. Also with the left over. Reheat it put butter and drizzle honey on it as a sweet treat. So good!
staysnatched says
Yay! I'm so glad you enjoyed it.
Kari says
Very easy and delicious. Has the cornbread texture and sweetness and the cast iron pan adds a great crust. Highly recommend! Thanks for another great recipe.
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Kathy says
Made this a couple of days ago and getting ready to make it again (make muffins baked for 20 minutes). So delicious! Thanks for sharing.
staysnatched says
You're welcome! A great cornbread recipe.
Debbie says
I made this last week and it was absolutely delicious! Used my grandmother's old cast iron skillet. I'm actually making it now to go with our chili. Thank you for a great recipe!
staysnatched says
You're welcome! I'm glad you enjoyed the cornbread.
Jessica says
Made this vegan and LOVED it! Love the precise instructions as usual and the step by step was so helpful! Thanks Brandi!!
staysnatched says
Yay! thanks for trying it vegan style.
Diana says
I don't know why I waited so long to try this recipe. Texture and flavor were perfect. This most definitely will be staying in rotation.
staysnatched says
Wonderful! I'm so glad you enjoyed them.
Keri says
I make this frequently! I thought i reviewed 🤦🏻♀️
I love this. It’s easy, and delicious! I also used it to make Brandi’s cornbread dressing (because my family LOVES it) and it worked perfectly substituted for the regular one.
If you’re looking to shed carbs in places your family won’t notice. This is 1 🙂
staysnatched says
haha love it. Glad you enjoy it.
@simple_sustenance says
This corn bread reminded me of those yummy little sweet corn cakes they serve at BBQ joints (which used to be the only reason I’d want to eat there!) I’m so excited to have found this recipe! I halved the recipe and make it in a smaller cast iron because I’m the only one in the fam who will eat it. It is so buttery and perfectly sweet. I think I’ll eat some of the leftovers with some eggs and keto sausage gravy 😍 Thanks!!
staysnatched says
Wonderful! I'm glad you enjoyed the recipe.
HH says
I made these night before last in a regular cast iron skillet. I had a slice for lunch today. They were bomb. I will definitely make these over and over again.
staysnatched says
Yes! So glad to hear.
Siria Rivera says
I made this for the first time today and I can already tell this will become a go to for me. I am gluten free (not by choice) and it is really difficult to find gluten free baking recipes that result in a good texture. The texture/consistency of this is just like a good fluffy cornbread. I think next time I may add a bit of corn extract but honestly it is great as is. I agree that a cast iron skillet is a must with this recipe. It gives it that slight crunch around the edges (heavenly).
staysnatched says
Yes! Have to use a cast iron!
Linde Knighton says
THANKS! Have you found a way to make decent corn pones (Native style)?
staysnatched says
No, not on my radar.
Krazy Kapricorn says
This will be my go to bread! I cut this recipe in half. I knew once my family saw that that I was using almond flour, I would be the only one eating it. Lol I used avocado oil instead of butter just to finish off the bottle. It was still good. I also like my bread extra crispy & thin. I put it in an oversized cast iron skillet. This recipe provided the perfect texture & paired well with her recipe for collards/smoked turkey! By the way, I caught my mom sneaking a piece after all!
staysnatched says
haha! They always do that.
Anna says
I had to share that I just signed up for your email list because of this cornbread video... not the cornbread, but the PAN lol! My mother in law bought me one of these specific pans last Christmas and I've never used it. Yes, I could google it.. but I was clearly not interested enough to do so. However, I saw the pan in your video and was like, OMG someone actually has this pan and uses it! Which sparked my interest and made me browse your site a little. I love your premise and am drawn to your story and what you offer so though that's the real reason I signed up ... it was the pan that caught my attention haha! Anyways, I guess I'll actually give this pan a try now, especially after the great reviews I see for this recipe!
staysnatched says
awesome. Thank you.
Sonya Bates says
So...I've tried this recipe a few times and each time my cornbread turns out perfect!!! Tonight I used my wedge cast iron skillet and I'm loving the perfect portions. I like a sweet cornbread, so I did add in a low carb sweetener. Every recipe I've tried from this website is the bomb.com and makes it so easy for me to stick to my low carb diet while enjoying flavorful meals. Thanks @staysnatched!
staysnatched says
You're welcome. I'm glad you enjoy it.
Tiffani says
I’ll be honest, I was skeptical. But, you did it again, Brandi!!!! This was SOOOO good!!!!! I just gotta okay around with the sweetener. I meant to do 1/3 cup but I didn’t feel like getting out another cup so I just went with nearly 1/2 cup. But! I could definitely make this regularly.
staysnatched says
haha no more being skeptical!
Jimmy says
This recipe worked out great! I accidently opened up a can of cream style corn thinking it's regular corn, not wanting to waste it I asked my friend for ideas other than soup, she suggested cornbread that's how I ended up here. I followed your recipe except I added a can of cream style corn into the wet mix, the result is excellent, however I do find the texture a bit too soft, almost pound cake like. Is it because the extra can of corn added into the mixture? Any idea how I can make the texture firmer like regular cornbread? Thanks
staysnatched says
It’s because you added canned creamed corn. The consistency of that corn is gooey. The recipe as it’s written is firm like cornbread.
Shelley says
Best keto cornbread recipe. I made muffins and added some tumeric for color. Closest recipe to full carb version. Thank you!
staysnatched says
Thank you! Love to hear it.
Sandra says
How many carbs per slice? (sorry, if I missed that info)
staysnatched says
It’s listed in the recipe card.
Casaundra says
Thank you so much for this recipe. Everyone loved it. My husband said no one would know this wasn’t “normal” cornbread. 5 star recipe in my book.
staysnatched says
haha love to hear it!
Jill says
Perfect pairing with Brandi’s Mac and Cheese chili. One bite in and fiancé says “yum this is good”. This was also so easy to make.
staysnatched says
I'm glad to hear it was easy!
Kinabinet says
I cannot wait to make this but can you use Swerve's Sweetner ? The Granulated Sugar Replacement?
staysnatched says
Sure, if you want.
Ashley F says
Absolutely delicious! I don't need to go back to any other cornbread recipe ever again. Cripsy outside and perfect texture throughout by following the tips in the post!
staysnatched says
I'm glad you loved it!
Karen Shearer says
Entered this recipe in Carbmaster and it showed 10.3g net carbs per serving instead of the 3g that you show. I don't know why there is such a huge difference? I really want to try this recipe but scared I will really like it and mess with my numbers. Any suggestions?
staysnatched says
Use the branded ingredients I recommend in the recipe. The ingredients are almond flour, eggs (no carbs), butter (no carbs), baking powder (no carbs), monkfruit sweetener (no carbs). Your calc doesn't make sense unless you are using an almond flour that is high in carbs or you aren't calculating the serving sizes accurately. How can 8 individual slices have 10 net carbs when most of the ingredients don't have any?
Jamie says
Why would this be yellow if there’s nothing corn about the cornbread I’m confused….
staysnatched says
Have you ever seen almond flour and eggs? I’m not sure why you’re confused.
Anonymous says
Um wow wow wow! I’m shook! This cornbread is the closest thing to southern cornbread I’ve ever had! I did add 1/4tsp of amoretti sweet corn extract and wow! It probably didn’t even need it but it’s a wonderful recipe! Thank you!
staysnatched says
I'm glad you enjoyed it!