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Low carb cornbread made with ZERO corn that actually tastes like the real deal! I’m so excited about this recipe and I think you’re going to love the authentic taste and texture with just 1 net carb per slice!So, I make A LOT of recipes. Two recipes every week for this blog and two to three recipes every week for my other blog. (Did you know I had a second blog? It’s not low carb – I started it years ago before discovering my love of low carb!)
So, that’s 4-5 new recipes a week. Obviously I love all the recipes that I share on the internet (plenty of recipes don’t make the cut), but THIS recipe for low carb cornbread is one that I’m extra excited about!
I’m a huge fan of cornbread, but we all know that corn is full of sugar and starch and it’s definitely not a good fit for a low carb diet.
This low carb cornbread contains zero corn but it still somehow manages to taste soooooo dang close to ‘real’ cornbread and the texture is spot on too! I’m obsessed.
I fed this to my kids and didn’t tell them what it was. Both assumed they were eating traditional cornbread!
Smear on some butter or use this in some homemade stuffing <— recipe for that coming this week, just in time for Thanksgiving! Get excited.
How to make low carb cornbread:
I’m super excited about this recipe because it doesn’t call for any ‘weird’ ingredients that you have to order online. You should be able to find everything you need at your local grocery store, which is a total win! You may even have all the ingredients in your pantry right now!
You’ll need: coconut flour, your favorite sweetener (see below for mine), butter, eggs, cream, salt, and baking soda.
Totally doable list of ingredients, right?
You’ll just mix everything together in a mixing bowl and then spread into a cast iron skillet or 8×8 baking dish.
I prefer cast iron because it gives a nice little crunch to the bottom of the cornbread.
Bake that up and then dig in. We like our cornbread with extra butter and a little drizzle of sugar free honey substitute. Sooooo good!
Products I use for this low carb cornbread:
Coconut Flour: This is easy to find in any well-stocked grocery store, but I can usually find the best price on Amazon.
Monkfruit Sweetener: This is my FAVORITE brand of sweetener. No funky aftertaste. It’s made with erythritol and monkfruit extract so it’s perfect for keto.
Cast Iron Skillet: We use our cast iron skillet for frying bacon, cooking up chicken, and just about everything else too. It’s my favorite skillet!
More low carb favorites to try:
Pulled Pork Recipe: This one starts in the slow cooker with a simple seasoning blend!
BBQ Sauce Recipe: For topping that pulled pork!
Cauliflower Soup: Warm, comforting, and totally delicious.
Fathead Pizza: I top mine with all the goodness of a BLT.
Low Carb Cornbread
Ingredients
- 6 tablespoons butter, melted
- ⅓ cup heavy cream
- 3 large eggs
- ½ cup coconut flour
- 2 tablespoons sugar substitute
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
- Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
- Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
- Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean.
Notes
We serve our cornbread with a smear of butter and a drizzle of sugar free honey substitute.
Regarding the sweetener: Yes, this cornbread is a bit sweet. If you prefer cornbread that is not sweet, I'd reduce the amount of sweetener to a teaspoon or two. Corn is naturally sweet and I think the sweetener helps give it a more authentic taste, but you can leave it out if you prefer.
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Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving:Calories: 167 Total Fat: 15g Cholesterol: 106mg Sodium: 291mg Carbohydrates: 4g Fiber: 3g Sugar: 1g Protein: 4g
103 comments
Omg! I am a very new keto convert. I cooked collard greens today and my country butt just had to have cornbread. Thank God I stumbled upon this recipe. I’m completely satisfied with what you’ve created. The only thing I changed was, I used half coconut flour and half almond flour. Thank you so much
Glad you enjoyed! 🙂
For one poster who said there was no corn flavor … I am in no way recommending this since I haven’t tried it, but would like to point out that OOOflavors.com has a Corn Bread Flavored Liquid Concentrate at a modest cost. Haven’t tried it, but intend to do so. Will probably require some trial and error to arrive at the correct amount. Also, Amazon has other sources of Sweet Corn Liquid Flavoring, but it appears a bit pricey on their site.
I tried coconut cream because that’s all I had. I used the whole – tiny – can (I know. Too much. I did not have another use for it and just dumped it in.) So, I had to bake it 10 extra minutes. My husband says it was excellent! 🙂 Thanks for the recipe.
Thank you so very much, for this recipe ! I was missing cornbread to go with LC chili. This’s was a delicious substitute! It’s got a soft moist, slightly sweet crumb. Love that I didn’t have to buy special ingredients. Also , it was very easy… 1 bowl and table-ready in under a half hour! Also , I’m so tired of no bread that I was considering not doing low carb anymore . But , this is definitely gonna help me stick to it. I really need to try more of your recipes !
Yay! Glad to hear you enjoyed! 🙂
I have not tried yet, currently baking. But I was reading through the comments and I think this subsitute is on of those things you have to tell yourself it is cornbread. I have been on Trim Healthy Mama almost two years and switched to Keto. Its an adapted taste.
Thanks for the recipie.
Let me start by saying, I am a southern black man who cooks cooks lol and I love this recipe. I used one tablespoon of Kroger brand stevia mix (my only variation). I follow strict Keto about 6 months out of the year and miss bread often. I had all the ingredients on hand and whipped up a pan immediately after stumbling across your blog. I was a little afraid of the doughy texture as I smoothed it into my pan (probably just due to the brand of coconut flour) but boy were my fears relieved when I took that first bite. I devoured 2 slices without even buttering the top and called my dad to rave about it. Like I stated before, I am familiar with Keto alternatives and am used to finding so-so “substitutes” just to get by, but this will become a delicious staple. It has made the list of favorites. Thanks for sharing!
High praise from a southern black man…that means so much, friend! Haha! Thank you! So glad it was a hit and appreciate you sharing! 🙂
I made this today. I haven’t had cornbread in two years. It is really really good!! Thanks!!
I made this “cornbread” last night. It did not taste anything like cornbread. It tasted like coconut bread. The consistincy was close to cornbread. Even though it tasted like coconut, it was still good.
I’ll have to be honest, My wife and I were very skeptical of this “Anti-Corn” cornbread. I followed the recipe exactly, and to our surprise, it was fantastic!! I have paired it with both the Chili and the Goulash recipes, on this site, it is hard to believe it isn’t Cornbread. I will be baking it this weekend over a skillet of Sloppy Joe. I will caution you, if you are expecting that traditional Cornbread taste, this recipe won’t provide you with that. However, as a substitute, this is by far the best recipe I’ve found. “Anti-Corn” Cornbread, definitely a winner!!
So glad it was a hit!!
My daughter will have to transition to a keto diet for epilepsy after testing in June. She’s 8 and I don’t want her to feel deprived. I made this for both her and myself since I’ve been following keto for a while and it tastes so good. She had it for breakfast yesterday and today, as did I and transitioning to a strict keto diet is seeming a bit less daunting to her now.
I’m so glad this recipe might make it a little easier on her! I’m sure you guys will adjust great – there is so much delicious keto friendly food! 🙂
Can this be made with almond flour instead of coconut flour?
I’m sure it could, but it’d need quite a bit more almond flour and I haven’t tested it so I can’t make recommendations.
Great recipe. !
I Did not use coconut flour, instead used 2x almond flour. And did not add sweetener and it was good! Oh and if you make this, I would cook it until the top is toasty and crunchy!
I have not tried yet, currently baking. But I was reading through the comments and I think this subsitute is on of those things you have to tell yourself it is cornbread. I have been on Trim Healthy Mama almost two years and switched to Keto. Its an adapted taste.
Thanks for the recipie.
Really good. There was a strong coconut taste right out of the oven, but that seemed to go away once it cooled some. Is this a perfect replica of cornbread? Heck no. But it is close enough in texture and even taste to do the job. And it was super delicious crumbled up in a bowl of your Keto chili.