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A bowl of food, with Cornbread

Low Carb Cornbread

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!)

A triangle piece of cornbread topped with butter on a white plate.

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.

A close up of low carb cornbread cut into triangle pieces

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!

low carb cornbread ingredients

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.

low carb cornbread mixture in skillet

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!

A spatula scooping out a piece of low carb cornbread

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!

A close up of a piece of cornbread getting honey poured on top of it.

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.

A slice of cornbread topped with butter and honey

Follow me on social for more recipe ideas & inspiration!

A bowl of food, with Cornbread

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!

Yield 8 slices
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
  2. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
  3. Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
  4. 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 slice
Amount Per Serving: Calories: 167Total Fat: 15gCholesterol: 106mgSodium: 291mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 4g

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306 thoughts on “Low Carb Cornbread”

  1. I’ve never tried them, but there are keto sweet corn flavoring extracts on Amazon, if anyone is interested in trying.

    1. Karly Campbell

      I hate coconut, and don’t taste it in this at all. Might have a small coconut smell to it, but we don’t find it in the flavor.

  2. Lola Duncan

    I am lactose intolerant. Has anyone tired this with unsweet almond milk? I ‘ve made something like this years ago. But haven’t made it since.

  3. Susan Jewell

    My husband likes yellow cornbread so I added a little turmeric to give it some color. He’s diabetic, so I try to find low-carb substitutes for his fav foods. I’m not sure he knew the difference between this and “real” cornbread because his only comment was asking for another piece!

  4. Christina Flaten

    Has anyone used stevia as their sugar substitute for this? Making tomorrow to go with chili and I’m really excited!

  5. Great taste and texture. Next time I’ll leave out or reduce the amount of sweetner (Monkfruit). A little too sweet for my liking. I lightly dusted the skillet with cornmeal (cornmeal in my pantry for grandkids ). I’ll definitely make again

  6. I make this recipe literally once a week. I absolutely love it. I have been living a ketogenic lifestyle for over a year now and this hits the spot! Tonight I made it to go with chili!

  7. I was really missing tamales so I tried this recipe with pork to make 6, wrapping them in parchment paper and microwaving each one for a minute on high. So satisfying! I’ve also loved it straight and in stuffing. Thank you!

  8. James Blackmon

    GREAT RECIPE! I had to make a couple modifications, though. I’m from a southern family where the cornbread is not sweet. So, I eliminated the sweetener. The Coconut flour already has a slight sweetness to it, to me, and that’s plenty. However, the key change that knocks this recipe out of the park is the substitution of 2 TBS Coconut flour with 2 TBS of MASA corn flour. OMG, I’m eating cornbread again! The taste is authentic! Not a perfect match, of course, but PRETTY DARN CLOSE!! I’m not Keto, I’m pre-diabetic. I dont know what this does for those on Keto, but for me, this is a Godsend!! This past Thanksgiving was the 1st time in 7 years I’ve had actual cornbread dressing. Or any dressing, for that matter, that wasn’t just a small spoonful. Thanks for the recipe!!!

  9. David Putnam

    As a Diabetic, I am excited about recipes like these. I want to use your recipe to make Chili-stuffed Cornbread muffins, and Pulled Pork-stuffed muffins.
    Do you see any problem with spooning the ‘batter’ into muffin pans then adding the stuffing I mentioned above, then topping it off with another layer of the cornbread batter to seal it????

    1. Karly Campbell

      Hi David! I haven’t tried that, so I’m really not sure how it will work. The liquid in the chili might make it difficult for the muffin batter to cook through. I have done corn dog muffins with this batter and that worked great. 🙂

      1. David Putnam

        Thank you Karly. I saw Emeril Lagasse do the Pulled Pork version of my interest with no problem, so I know that can be done, but you raise a good point about stuffing the CHILI inside. However a little lightbulb just went off and I might par-freeze the chili first. Not all the way frozen but a little more than just cold, so by the time the Chili has had time to render any liquid, the muffins will be done.
        Of course, TEXAS ‘chunk’ style chili might work even better since it’s slow-cooked result produces shredded beef similar to pulled pork.

        I’ll let you know , ok?

      2. David Putnam

        By the way, you’re website ROCKS !!!! I have even created a new ‘board’ in my Pinterest for YOUR recipes alone !!! Great job and THANK YOU !!!

          1. Karly Campbell

            Hi Janet! Almond flour and coconut flour don’t swap for each other without some big changes and I’ve never tested this with almond flour before.

          2. I have almond flour and I’m willing to try it to make the cornbread with that has anyone made it with the almond flour and if you did how did it turn out

  10. Made this recipe to test it before Thanksgiving, I’m planning on making a low carb “cornbread” stuffing. For my test I crumbled it up on top of homemade chili and it was very good. The texture in my chili was spot on! When eating alone, it has a bit of an egg flavor to it, but once you add butter it completely changes the flavor profile and you can eat it just like the real thing. Thank you for this recipe! As a diabetic, this will be a life saver for me!

  11. Gerricamara

    Has anyone tried adding some fresh corn to this recipe, thus texture and flavor. Would add to carb count, 1/4 cup 7 net carbs for entire recipe or 1/2 cup 14 net carbs or 1.8 g carbs per slice, seems worth it

    1. To GERRICAMARA– I added a can of drained, organic corn. Roast it first in the cast iron (I did 15 min @ 350º) to help remove excess liquid. Mix in either with wet or at end of dry ingredients–the order doesn’t matter in my opinion. Also, really good!

      I’m also currently experimenting with making a corn juice (from the can) and butter reduction–lol.

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