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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
206 comments
I saw a similar recipe that uses baby corn, what you find in Chinese-style vegetables. They are low in carbs and give it the corn flavor. Pulse the baby corn in a food processor and try adding it to the recipe. I also followed my mother-in-law’s procedure who makes awesome cornbread. I add chopped onions and spread it thin on a cookie sheet so that the cornbread is crispy throughout. I will try this recipe with the modifications I suggest. Thanks!
Do you think coconut cream would work in place of heavy cream? I am allergic to dairy which is why I am asking .
I really haven’t worked with coconut cream myself, so I’m not sure how it would work. Sorry I’m not more help!
Karly…Although I have not made this recipe (yet) I have had very good success with using coconut cream in place of heavy cream (dairy). That is exactly what I plan to do with this recipe. I’m sure it will work; the only question would be one of flavor. For me, I don’t think that will make any difference.
I tried this and it tasted horrible. can I do it with something else beside baking soda
Hi Sherell, I’ve only made this as directed.
Can’t thank you enough for this recipe! My daughter & her family are wheat-free and I am always stumped when it comes to cooking food they can eat. Woohoo!
Hope they all love it!
use 3/4 tsp of baking powder instead of 1/4 tsp baking soda. this recipe has no acid ingredient so the baking soda will never activate. backing powder contains acid and only needs liquid to activate / rise. if all you have is baking soda then add 1 tsp of apple cider vinegar. I would also suggest omitting the extra salt when using salted butter. this is a nice simple recipe but does taste a bit on the coconut side. which i personally don;t mind- add a bit more sweetener (erythritol) and it is like desert!
This was delicious. I did have some sweet corn extract that I added. The texture is not cornbread like but heck, I don’t care it is amazing. Turkey no noodle soup, cornbread on a snowy day FABULOUS.
Taste so good sweet corn bread and I used baking powder instead soda and I love it thank you