If you’re following a low-carb or ketogenic lifestyle, traditional cornbread is usually off-limits because it’s packed with cornmeal and carbs. The good news? You don’t have to give up that warm, slightly sweet, buttery comfort food feeling. This keto cornbread recipe delivers the classic texture and flavor you love without the carbs.
Made with almond flour and keto-friendly sweeteners. This low-carb cornbread is fluffy, moist, and perfect for pairing with soups, chili, barbecue, or a simple pat of butter. Whether you’re new to keto or a seasoned low-carb eater, this recipe will quickly become a staple in your kitchen.
Ingredients for Keto Cornbread Recipe
- 1 ½ cups almond flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup melted butter
- 2–3 tablespoons keto sweetener
- 1 teaspoon apple cider vinegar
Equipment Needed
- Mixing bowl
- Whisk or spoon
- Measuring cups & spoons
- cast iron skillet
- Parchment paper or nonstick spray
- Toothpick for testing
How to Make Keto Cornbread Recipe
Step 1: Preheat the oven to 350°F (175°C) and grease a cast iron skillet.
Step 2 : In a large bowl, mix together almond flour, baking powder, and salt. Set aside.
Step 3: In a separate bowl, beat the eggs. Add melted butter, and sweetener. Mix until smooth.
Step 4: Slowly add the wet ingredients to the dry ingredients. Stir until a thick, smooth batter forms.
Step 5: Pour the batter into the greased cast iron skillet and spread it evenly. Bake for 20–25 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
Step 6: Allow the cornbread to cool for at least 10 minutes before slicing.
Storage Tips
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Slice and wrap individual pieces tightly. Freeze for up to 2 months.
Reheating: Warm in the oven at low heat or microwave briefly until heated through.
Tips for the Best Keto Cornbread
- Almond flour and coconut flour behave very differently. Spoon the flour into your measuring cup and level it off to avoid a dense or dry texture.
- After mixing, allow the batter to sit for 2–3 minutes. This gives the coconut flour time to absorb moisture and results in a softer crumb.
- Cold eggs can cause the butter to firm up and affect the texture. Room-temperature eggs blend more smoothly and help the cornbread rise evenly.
- Keto sweeteners can vary in intensity. Start with a smaller amount, taste the batter, and adjust if needed.
- Keto baked goods dry out faster than traditional ones. Remove the cornbread as soon as the center is set and lightly golden.
- Brushing the top with melted butter right after baking adds moisture and boosts that classic cornbread flavor.
Nutrition
- Calories: 180kcal
- Net Carbs: 2–3g
- Fat: 15g
- Protein: 6g
Nutrition values may vary depending on ingredients used.
FAQs
Does keto cornbread taste like real cornbread?
A: While it doesn’t contain corn, this recipe closely mimics the texture and flavor of classic cornbread, especially when served warm with butter.
Can I make this dairy-free?
A: Yes. Simply replace the butter with coconut oil or vegan butter, and it will work perfectly.
Is this keto cornbread recipe good for beginners?
A: Absolutely. This is an easy, forgiving recipe that works well even if you’re new to keto baking.
Final Thoughts
This keto cornbread recipe proves that you don’t need cornmeal or carbs to enjoy a comforting, bakery-style side dish. It’s soft, flavorful, and incredibly satisfying, perfect for anyone following a keto, low-carb, or gluten-free lifestyle.
If you’re craving comfort food without breaking ketosis, this low-carb cornbread is a must-try. Bake it once, and it’s sure to become a regular on your table.
