Our Keto Cornbread is made with ZERO corn, but it 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.
👩🍳 Ingredient Notes:
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Coconut Flour – That’s right, we’re using coconut flour in place of actual corn in this low carb corn bread recipe! Trust me, it works. This is easy to find in any well-stocked grocery store, but I can usually find the best price on Amazon.You’ll mix in some baking soda and salt with this too.
Sweetener – We use and love Lakanto products. We’re using their original sweetener in this recipe. It bakes and tastes like real sugar with no impact on blood glucose, so it can be counted as ZERO net carbs!
Wet Ingredients – You’ll mix in some melted butter, eggs, and heavy cream to make a rich batter.
Topping – We love to serve this low carb cornbread with some sugar free honey substitute, or my favorite Lakanto sugar free maple syrup!
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 and it works perfectly for making this low carb corn bread!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
- It looks and tastes just like real cornbread without all the carbs!
- You can top it off with some butter and sugar free honey substitute, or try it with some keto maple syrup!
- Serve this with my keto chili and you’ll forget you cut the carbs at all!
🌽 How To Make Keto Cornbread:
- Mix – This recipe is pretty simple, you’ll just add all the ingredients to a mixing bowl and whisk it all together until it is well combined into a batter.
- Spread – Once you’ve mixed together the low carb cornbread batter you can spread it into a cast iron skillet or an 8×8 baking dish. I prefer cast iron because it gives a nice little crunch to the bottom of the cornbread.
- Bake – Place the skillet or baking dish into the oven and start baking! It’ll take about 15 to 20 minutes or until a tester comes out clean.
- Serve – We like to serve our keto cornbread with extra butter and a little drizzle of sugar free honey substitute or some sugar free maple syrup! Sooooo good! If you enjoyed this cornbread recipe you’ll love my keto jalapeno cheddar cornbread!
❔ FAQs:
Well, it’s not actual cornbread. But it’s close, in terms of taste, texture, and appearance! This keto cornbread is made with coconut flour so there is no actual corn in it.
You can keep this keto cornbread recipe stored in the skillet covered with some plastic wrap, or cut the cornbread into pieces and store them in an airtight container. It’ll stay fresh for about 3 days at room temperature and up to a week in the fridge.
Yes, it is possible to freeze this low carb cornbread recipe. You’ll first want to cut the cornbread into pieces and then wrapping well in plastic wrap.
🍽 More Low Carb Favorites:
- Pulled Pork Recipe: This one starts in the slow cooker with a simple seasoning blend!
- BBQ Sauce Recipe: For topping that pulled pork!
- Keto Taco Casserole: Perfect for Mexican night!
- Cauliflower Soup: Warm, comforting, and totally delicious.
- Fathead Pizza: I top mine with all the goodness of a BLT.
- Cheesy Cauliflower Bake: It’s easy, cheesy, and made in the air fryer!
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: 167Total Fat: 15gCholesterol: 106mgSodium: 291mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 4g
Dee says
I’m not sure why, but it didn’t seem like nearly enough to cover the bottom of 10″ skillet, and it came out very flat. I followed directions exactly. I seem
Angela says
I never do this, but this deserves the shout out. I used just a dash of the sweetener (I’m from the area of the South where sugar is pretty much a No-no for all cornbread), and I added sage (which I love in my cornbread — smoked paprika other times). But otherwise I followed this recipe exactly and it worked out great!!! It’s not 100% cornbread, but I served it with my low carb taco soup and OMG, delicious. Had with collard greens as well—doesn’t have exactly the same texture with the pot likker, but it still does me good when I can’t have the carbs. Can’t wait to try it with some mix-ins like cheese or green chiles.
Thank you thank you thank you!!
Karly Campbell says
So glad you enjoyed the recipe, Angela! I’ve never tried cornbread with sage, but I imagine it has cornbread dressing vibes and now I need to try it!
Beth Good says
Do these freeze well?
Karly Campbell says
I haven’t tried freezing this one myself.
Desiree Blackburn says
Can I use almond flour instead of coconut flour?
Karly Campbell says
We’ve only tested this recipe with coconut flour. You could try almond flour, but you’d need to use 3 to 4 times the amount and we haven’t tried so can’t really help beyond that.
Sharon R says
This is a monthly staple at our house ever since I found your recipe. I would make it weekly but I can’t contain myself and end up eating too much! Lol! Thank you so much for this great recipe. Next comes the Jalapeno cornbread for a little spice!
Karly Campbell says
So glad you enjoy it! Thanks, Sharon!
LisaF says
Really good! I used 2 tblsp Allulose instead of the other sweetener. Next time I’ll try adding cheddar cheese. Thank you for sharing this!
Karly Campbell says
Sounds delicious! Thanks, Lisa!
Julie says
This is excellent. Well Done!! (I used 1 T of no carb sugar)
Karly Campbell says
So glad you enjoyed it, Julie!
Elizabeth says
I added a little over a teaspoon of sugar subsitute and think I’d add more because it didn’t seem sweet enough for cornbread. The issue I had was the bottom was eggy–wasn’t bad, but made it less cornbready. How can I fix that?
Karly Campbell says
Hi Elizabeth! I’ve never noticed a problem like that, so I’m not sure how you’d fix it.
Laura Jane O'Neill says
Tried coconut cream sub first for heavy cream. Turned out ok but I will play with baking soda vs baking powder to see if we can get a little more rise.
Karly Campbell says
Thanks for sharing!
Cecili says
You could try coconut milk instead. Coconut cream has more fat than cream does. Or you could separate out one of the egg whites to beat into a meringue to gently fold in at the end for more lift.
Laura says
Question: Milk allergy! Have you tried using coconut cream instead of whipping cream?
Karly Campbell says
Hi Laura! I haven’t tried this with coconut cream. If you do give it a try, please let us know how it goes!
Julie says
I have not tasted it yet but it did not rise at all! I used three 3×5 loaf pans and the loaves are only about 1/2 inch high! I had to use these because there was not enough batter to fill an 8 inch round pan!
Any help would be greatly appreciated!
Thank you!
Karly Campbell says
Hi Julie! This really doesn’t rise much. If you’d like more rise, you could add 3/4 tsp of baking powder and skip the baking soda altogether. Not sure why you wouldn’t have batter though – are you sure you didn’t miss an ingredient or mismeasure something?
Jodi says
So I made this cornbread today and…I think I LOVE you! lol
This recipe is definitely a keeper. I cannot believe how much it tastes like cornbread. The only thing I added to the batter was a very quick squeeze of sugar-free maple syrup. FANTASTIC! I am making chili tomorrow. I only hope I’ll have some cornbread left to eat with it! 🙂
Karly Campbell says
So glad you like the recipe so much! I’m sure it was tasty with a bit of maple! 🙂
Janet Gray says
I made this recipe for the first time. I was surprised at how good it was. I do have to say though, it is not like “real cornbread”. The coconut flavor throws it off a little bit and mine did not have a crunchy crust. I will get my skillet hot before pouring the batter in the next time I make it.
I am not used to eating a sweet cornbread and will cut the sweetener in half the next time.
I do think I could work with this and use it for a cake batter.
Thank you for sharing your low carb creations and recipes