Tender and rich with a sweet, buttery flavor, you'll love the end result of this easy keto cornbread recipe! There's no cornmeal or wheat flour here, and you might be surprised to discover how close this keto cornbread tastes to the real thing.
It has the best texture- a bit 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, it's not only keto diet friendly but is 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 low-carb cornbread recipe swaps almond flour for cornmeal and a keto sweetener for sugar commonly used in traditional cornbread recipes.
But I have to say that my favorite way to enjoy cornbread (even cornbread that fits within a keto lifestyle) is served warm with a bit of butter.
This keto cornbread recipe is so easy to follow and it's also easy to adapt!
I believe the best keto cornbread begins with real butter, but you can certainly substitute coconut oil, ghee or a clean vegan butter if needed.
In a matter of a minutes, you'll have a batch of sweet cornbread baking in the oven. And the ingredient list for this keto version is simple, too.
You can easily modify the recipe with your add-ins of choice, but for the most part, you only need a handful of ingredients to create a basic keto cornbread that tastes so similar to real cornbread.
For this keto almond flour cornbread recipe, you will need these simple ingredients:
- almond flour
- coconut flour
- granulated monk fruit sweetener like Lakanto Golden (affiliate link)
- gluten-free baking powder
- baking soda
- melted butter
- 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.
how to make low-carb cornbread
For the full recipe, scroll to the bottom of the page to view the recipe card.
- 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 little butter or some sugar-free maple syrup (affiliate link).
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.
tips for the best results
- You can spread the cornbread batter into a baking dish or a cast iron skillet. Make sure it has a thin layer of butter or oil (or line it with parchment paper). It will make removing the cornbread a whole lot easier.
- Store keto cornbread in an airtight container at room temperature for up to one week.
- If you're substituting the butter for melted coconut oil, make sure your eggs and dairy-free milk are at room temperature.
- This is a keto cornbread recipe without corn extract, but you can always add a little bit of it. This bread isn't truly a "cornbread" because it lacks cornmeal, so if you want more of the corn flavor, sweet corn extract is a good way to go.
keto cornbread variations
When it comes to cornbread, I'm not picky. I love ALL the variations, which is another reason why this keto cornbread recipe is a winner!
Here are a few of my favorite ways to adapt and modify this recipe with different flavor agents and add-ins:
- 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 ½ cup melted 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 ½ cup cheddar cheese (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.
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! And happy baking.
more keto recipes to try
- 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!
- Roasted cabbage soup is an easy, flavorful soup with hearty ingredients.
- This low-carb pot roast recipe is everyone's favorite Sunday night dinner! Tender shreds of chuck beef cook alongside low-carb vegetables in a rich and savory beef broth.
- 2 cups almond flour
- 2 tablespoons coconut flour
- 6 tablespoons granulated monk fruit sweetener (I prefer Lakanto "Golden")
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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 ½ 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.