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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
This low carb 'cornbread' contains no corn at all, but you'll fool everyone that tries it! The flavor and texture are spot on! Just 1 net carb per slice!
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
139 comments
Made this with what I thought was coconut flour – turned out I’d accidentally used almond flour. It turned out perfectly for me (baking in a mini muffin pan) with the exact same measurements as coconut flour. My husband and 7 year old both loved it, too!
Oh, interesting! I’ll have to try with almond flour – it usually needs so much less liquid than coconut flour.
This was horrible. I followed the directions but it came out nothing like cornbread. I tried it a second time, thinking I’d done something wrong and added some of the cornbread flavor available on Amazon and it was no better. The coconut flavor is too pronounced and the texture is spongy.
I’m sorry to hear you didn’t enjoy this one.
Trying it now. Looks good so far in my skillet. Easy to prepare! Going with some red beans and beef sausage.
Delicious! I doubled the recipe and baked it in a metal 9×13. A wonderful LC, gluten free alternative that tastes as good as the original. Thanks for another great recipe, Karly!
This recipe was great! I added 2tbsp of cornmeal because it doesn’t mess with the carbs too badly and an additional egg yolk. I am a real old school cornbread kind of girl and this hit the spot. I have some other ideas to make the recipe even more moist but pleasantly surprised with this!
I made this to have with the Keto cabbage roll soup. Used teaspoon of Swerve confectioners and browned the top on broil for few seconds for color. Really delicious! My 95 year old Mother said the cornbread was real good and I told her it was a new recipe. She loves good “cornbread”. The real test is when she eats some in her buttermilk.
I just made this and it is absolutely delicious! Thank you so much for sharing!!
Thanks, Rachel!
This was delicious!! Family devoured it! And the butter and sugar free honey were the perfect additions to the bread, which was still warm. Yum!
This recipe worked out great for me! I have yet to bake any keto goods and come out good. Mainly because I try to susbstitute baking powder for a healthier alternative. I don’t want tk consume cornstarch. I used salted butter and used a little pinch of baking soda, but it came out great! Tastes like cornbread with a slight cocunut flavor that I don’t mind. I left out the salt since I was using salted butter and used 2 1/2 tbsp of erythol/stevia which was not too sweet.
I just made this and it came out very good. I used Erythritol instead. It was a little more like cake than cornbread consistency but tasted very good with the low carb chili I made.
Very tasty. I don’t think I’d fool anyone into believing this was cornbread, but the consistency is right, and as low-carb substitutes go, it is excellent. I used a bit less of the sweetener, and I put a smidge of sugar free syrup on top as I munched. It definitely qualifies as a treat. (And my mom, who started out by calling it UN-corn bread, has now christened it UNICORN bread because it’s kind of magical. )
Haha, love it! 🙂