ON SALE: Two new eBooks! Visit the shop!
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 8 Serving Size 1 sliceAmount Per Serving Calories 167Total Fat 15gCholesterol 106mgSodium 291mgCarbohydrates 4gFiber 3gSugar 1gProtein 4g
258 comments
Oh My Gosh! I made this cornbread tonight to go with some keto chili and I am BLOWN AWAY at how good it is. Thank you for this recipe, I’m not sure how it tastes so much like cornbread, but it’s every bit as good as the $10 a bag mix I used to get. For those who didn’t like it, I honestly don’t get it. It’s my new all time favorite low carb recipe!
Yay! Love to hear that, Lisa! 🙂
Can’t wait to make this! Can you substitute the coconut flour for almond flour?
No, the two aren’t interchangeable without other swaps. 🙂
Can I use something other then “no stick spray” for the pan. I hate that stuff as it leaves a horrid coating on the pan. Thanks for helping me in advance!
You can grease the pan with whatever you prefer to use. 🙂
This was super super good!! Mine was a little eggy (although still absolutely wonderful). After looking at the recipe, I think I know why, my eggs are extra large. Didn’t thik it would matter, but it does! Next time, will keep the seeds to the jalepeno in, and make jalapeno butter for the top. SO GOOD to have something like bread, thank you!!
Anyone who thinks this stuff tastes like cornbread hasn’t had cornbread in a very long time. The color is spot on, and the texture is close enough, but the flavor is like eating eggs in a cake. It would be good as something else, but not presented as cornbread. I can see why it needs to be sweet (real cornbread, BTW, is not sweet.) The more you hide the flavor with butter and fake honey, the better the illusion. It may work to crumble it up in Chili. That’s one thing, but serving it as part of a traditional smoked rib or brisket BBQ would be out of the question. As a Type 2 diabetic I am not interested in cutting out carbs, just lowering them. I am going to try mixing this half and half with a decent (unsweetened) mix or my own scratch recipe and see if it gets any closer. I could live with a 15 gram carb piece of cornbread.
Hi Tim! Sorry this one wasn’t right for you. We think that real cornbread IS sweet and think this comes very close to the real deal, but everyone has different preferences and not every recipe will work for every person.
Wow that’s a lot of your own opinions masquerading as fact.
That’s unnecessarily rough. It’s ok if you don’t like it; but no need to be insulting because you have a different opinion.
I made this last night and it was soooo good. Comes very close to cornbread. What honey substitute do you use? I wasn’t able to find anything with that description.
Hi Susan! So glad you like the recipe! I linked to the honey substitute in the note section of the recipe card.
I made this tonight for the first time, My wife and I are both type2 diabetics trying to cut down on the carbs. I was pleased with the results but have a couple of questions. What if I use an 8″cast iron frying pan instead of 10″ ? If I double the recipe will it increase the baking time?
Thank you for the recipe.
Hugh
Hi Hugh! If you double the recipe, you’ll definitely want to increase the bake time. A 10″ should be fine if you double the recipe and want a thicker bread, but I haven’t tested it myself.
Fixed the cornbread for dinner tonight. My husband is not on keto but said it was good. It’s a winner in my house. Thanks for the recipe.
That’s great to hear, Glenda! Thanks!
Am new to a low carb diet and am just finding new recipes and figuring out what I can work with. Haven’t actually made this yet, as it’s still to warm for chili and soup, but plan on tyring it asap. I don’t understand the person who said it’s sweet and regular cornbread isn’t. I don’t know what kind of cornbread he’s had up to now, but I’ve always thought that cornbread was sweet.
It’s a regional thing. Northern cornbread is sweet, Southern isn’t. 🙂
OK, never heard that before. Grew up in Los Angeles; live there 28 years. Since then have lived in the South; except when we lived overseas. Still don’t remember having any ocrnbread that wasn’t, at least, slightly sweet.
question here about butter, is that 6 tablespoons of melted butter or 6 tablespoons of butter (3 oz) melted … if you see what I mean, our tablespoons meaure different amount to yours
Hi Bec! I take 6 tablespoons of butter and melt it.
I just started a Keto diet a week ago and I just made this cornbread to go along with your Keto chili recipe. Both are awesome!! Thanks for providing these great recipes, it really makes staying on the Keto diet easy!!
So glad you’re enjoying the recipes! 🙂
Made this two ways and both turned out wonderful. I made it your way and added a little corn flavoring and it gave it that even better cornbread taste. My wife even like it. I made it again and mixed the coconut flour with some blanched almond flour and it turned good.
What is corn flavoring?