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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 167Total Fat 15gCholesterol 106mgSodium 291mgCarbohydrates 4gFiber 3gSugar 1gProtein 4g
228 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!
Made this as is …. DELICIOUS! Thanks for sharing the recipe!
So glad you gave it a try!
I bought ingredients for low carb corn bread. I gave it a try but neither my husband nor myself could eat it. Not a fan of coconut flour I guess.
Sorry to hear this one wasn’t a hit for you.
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.
Well done Karly. What kind of person makes a nasty remark about a free recipe and then asks for free help. I’d have smacked her down. You are grace under pressure
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
This was so awful. I am sorry but it just did not come out good at all. I do not recommend.
Hi Destinie! Sorry this didn’t turn out for you. Did you follow the recipe as written? It’s received so many good reviews and it’s something that we make often that I have to wonder if you missed a step or tried to sub an ingredient?
So for this low carb corn bread, where is the key ingredient of corn meal?? Did I miss something??
Hi Tara! As I mentioned, this recipe contains no corn product, because corn is not low carb. The recipe has a similar taste and texture of real cornbread, but without the corn.
Love your recipe. Just found it last week and have made it twice already, very tasty “cornbread”! I like that it uses simple ingredients and is quick and easy to put together. This will be a regular side dish at my dinner table from now on.
Awesome!! 🙂
I can thought it was amazing!!! And I am a true southern gal. Thanks so much !!! You have made my new eating program fun and tasteful
Glad you gave it a try! 🙂
This is my new go to recipe for cornbread. My husband, who is a slide long soul food maven, thinks it’s the shizznitz!!!!
Hi, Karly! Made your cornbread with 3/4 C of almond flour, 2 tbsp corm meal (8 addot. carbs) and thextra egg yolk a reader recommended. I left out sugar, and this was a phenomenal cornbread!! I’m taking some to my Mom in assisted living–thank you so much, and thanks to all tjose who revommended “tweaks.” You just made my “lock-down” much more enjoyable!!!!!
Sounds like it turned out delicious! 🙂
I have not had cornbread in a year. I made this along with broccoli soup and it was great. It di5look pretty like you picture, but it tasted like cornbread.
We had BBQ ribs for dinner tonight and I made cornbread for my family and this for me. It was delicious. It doesn’t taste like cornbread, but the texture and butteriness was really satisfying and it was an excellent side dish. I did not feel left out. My daughter liked it even more than the real thing.
Which sugar free honey substitute do you use? Thank you!!!
I use Nature’s Hollow. It’s made with xylitol, which is natural and safe for humans, but is toxic to dogs, so be careful if you have pups. I linked to it in the notes section of the recipe card. 🙂
Could I replace the coconut flour with almond flour ?
Hi Norma! I haven’t tested it with almond flour, but it’s definitely not a 1:1 swap. I’d probably start by adding triple the amount of almond flour and maybe cutting out one of the eggs. But, as I said, I haven’t tested it, so I can’t say for sure. 🙂