This keto cornbread is a tender and slightly sweetened low-carb bread with a rich, buttery flavor. No cornmeal here, and you might be surprised to find how close this keto cornbread recipe is to the real deal. The texture is dense and on the crumbly side, and the butter gives it all the flavor of a classic cornbread. Made with almond flour and coconut flour, this keto cornbread is not only low in carbs, but it’s also gluten-free and grain-free!
is cornbread keto?
Typically, no, given the high carbohydrate content in cornmeal and the added sugar that makes cornbread sweet. But this cornbread recipe swaps almond flour for cornmeal and monk fruit sweetener for the traditional amount of sugar used. It’s a healthy cornbread- a low-carb version that still works just as well with your favorite keto chili, a bowl of keto mushroom soup, or simply on its own, toasted and slathered with butter.
how to make low-carb cornbread
This keto and gluten-free cornbread recipe is so easy to follow. In a matter of a minutes, you’ll have a batch of homemade cornbread baking in the oven. And the ingredient list is simple, too. While I typically opt for dairy-free recipes, I do use grass-fed butter for this one (I just can’t have cornbread without butter). However, you could probably substitute coconut oil, ghee, or a clean vegan butter with no issues.
the ingredient list
To make keto cornbread, you will need the following ingredients:
- almond flour
- coconut flour
- granulated monk fruit sweetener (I prefer Lakanto Golden)
- gluten-free baking powder
- baking soda
- grass-fed butter, melted and slightly cooled
- eggs, pasture-raised when possible
- unsweetened coconut milk or dairy-free milk of choice
The beautiful thing about this cornbread recipe is that it’s so simple to make your own! Brown the butter first for a rich, toasted flavor, or top the batter with a few jalapeño slices for a spicy spin. I have a few other ideas, which I’ll get to in a minute. 😉
First let’s make this healthy cornbread!
the easiest keto cornbread recipe
- Make the batter. In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, monk fruit sweetener, salt, baking powder, and baking soda. In a separate bowl, whisk together the eggs, coconut milk, and the butter (make sure the butter isn’t too hot). Pour the wet ingredients into the dry mixture and whisk until it’s well-combined.
- Bake the low-carb cornbread. Pour the batter into a prepared baking dish. Place the cornbread in the oven and bake at 350°F for 27-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool for 5-10 minutes after baking and serve!
Easy, right? This keto cornbread is perfect served warm with a bit of butter or some sugar-free maple syrup. And if you’re mainly in search of a gluten-free cornbread recipe and don’t mind the sugar content (or you’re carb cycling), you can always drizzle some honey on top, too.
keto cornbread variations
Oh, the options. I’m not picky with cornbread- I’ll take any kind- which is another reason why I love this keto cornbread recipe! Here are a few of my favorite variations:
- Brown butter keto cornbread– As simple as it sounds! If you’re a fan of brown butter, you will love the flavorful, nutty complexity it lends here. Brown the butter first, making sure it has enough time to cool, then follow the recipe as written. Pro tip: Measure out 1/2 cup butter after browning it, not before. I always brown about a tablespoon extra, since some of the moisture will cook off.
- Jalapeño keto cornbread- Place a layer of jalapeño slices (fresh or jarred) on top of the batter before baking.
- Cheesy cornbread- Stir in 1/2 cup cheddar (or cheese of choice) to the batter before baking. Or, add 1-2 tablespoons of nutritional yeast to the batter for a rich, cheesy flavor.
- Cheesy jalapeño cornbread- Combine variations two and three. 😉
- Sage cornbread- Add 1 tablespoon of chopped sage leaves into the batter.
- Keto cornbread muffins- Spoon the batter into a prepared muffin tin, lined with paper baking cups. Bake at 350°F for about 20 minutes or until the muffins are golden brown on top.
- For a more flavorful keto cornbread, you can always add in a bit of sweet corn extract. This keto cornbread recipe isn’t a true “cornbread” because it lacks the cornmeal, so if you want more of the corn flavor, extract is a good way to go.
I hope you love this easy and flavorful keto cornbread! It makes the perfect low-carb side to any meal, and is a delicious, keto-friendly spin on one of my favorite comfort foods.
If you try it, feel free to drop a comment below and rate the recipe! Or send me a DM on Instagram– I love seeing what you are making!
Enjoy, friends! And happy baking.
you might also love…
- Tuscan-style beef and vegetable soup is a simple, low-carb soup that is meaty and hearty. It’s a perfect chilly-day recipe that’s so easy to make.
- Can I describe a salad as dreamy? Because this Brussels sprouts and kale salad with maple bacon vinaigrette definitely is.
- Keto lemon pound cake is sweet, tart, and a tender low-carb lemon loaf!
- 2 cups almond flour
- 2 tablespoons coconut flour
- 6 tablespoons granulated monk fruit sweetener (I prefer Lakanto "Golden")
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup grass-fed butter (see notes for subs), melted and slightly cooled
- 3 eggs, pasture-raised when possible
- 3 tablespoons unsweetened coconut milk (or non-dairy milk of choice)
- Preheat the oven to 350°F. Grease a round cake pan, pie pan or cast iron skillet with butter or coconut oil.
- In a large mixing bowl, combine the almond flour, coconut flour, monk fruit sweetener, salt, baking powder, and baking soda.
- In a separate bowl, whisk together the eggs, coconut milk, and the melted butter (make sure the butter isn't too hot or it may scramble the eggs). Pour the wet ingredients into the dry mixture and whisk until it's well-combined.
- Pour the keto cornbread batter into the prepared baking dish. Place it in the oven and bake for 27-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool for 5-10 minutes after baking.
You can substitute the butter with ghee or coconut oil.
Optional add-ins: You can add chopped jalapeño, shredded cheddar cheese, nutritional yeast (for cheesy flavor), or chopped sage leaves to the batter before baking. To get more of a corn flavor, use a little bit of sweet corn extract.
For brown butter keto cornbread: Brown the butter first, making sure it has enough time to cool. Use the brown butter instead of regular butter. Tip: Measure out 1/2 cup butter after browning it, not before. Since some of the moisture will cook out of the butter when browning it, I always add about 1 tablespoon extra.
For keto cornbread muffins: Follow the recipe as written. Spoon the batter into a prepared muffin tin, lined with paper baking cups. Bake at 350°F for about 20 minutes or until the muffins are golden brown on top.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 313mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gProtein: 7g
This nutritional information is approximate and is provided for convenience as a courtesy.