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
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 8×8 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.
Debbie says
Hey Karly, I just discovered this blog…I’ve been following Buns In My Oven for a long time on FB! I just wanted to say I admire your energy and do NOT know how you juggle all that you do! I’m looking forward to trying your low carb recipes (especially now that the holidays are over!) My husband loves corn bread so I will be trying this recipe for sure! Keep up the good work and Happy New Year!
Karly Campbell says
Thank you for the sweet comment, Debbie!! 🙂 I really hope the cornbread is husband approved and you enjoy the recipes!
Sarah says
I love your blog and use a ton of your recipes, but I was skeptical about this one, especially once I spread the mixture on the cast iron, it looks so weird before cooking hah… But I followed the recipe exactly and this turned out perfect for our New Year’s Day lunch! My dad loves cornbread so he misses it on our keto diet and he asked me to save this recipe for the future. Thank you! (And happy new year!)
Karly Campbell says
Yay! So glad you gave it a shot.
Gwen says
I don’t care for the taste of coconut and am wondering how to substitute with almond flour. Seems like I’ve heard that there is more moisture in coconut flour, but it may be the almond flour. Could you give me a recipe using the almond in place of the coconut?? Thanks!
Karly Campbell says
I haven’t made this recipe other than as stated.
Laura says
I made this with our chili, was a great spot on cornbread low carb substitute . Our grown daughter ate the wrong cornbread by accident (had one pan of regular and one pan of low carb) she didn’t know till we told her! We will definitely be making this again. Thanks for the recipi
Karly Campbell says
Yay! That’s so great to hear!
Donna says
I have a recipe that adds a box of Jiffy Cornbread Mix. It already has eggs and all in the bowl. If I leave out the wet ingredients will that be like the box mix? Thanks
Karly Campbell says
I’m not sure I’m following your question.
Caraleen says
She’s asking if she can use the dry ingredients from your recipe to replace jiffy mix in a recipe she’s trying to make.
ruby g lynch says
I tried this recipe using almond flour (because I didn’t have coconut flour at the time). since i am not on the keto diet, I did make a couple of changes. I added 1/4 C almond flour (leveled) then I refilled the 1/4 C half of almond flour and the remainder w/cornmeal. I deleted the sugar. the taste was okay but not great.
the next night, I made the same recipe using coconut flour – but still making the changes (adding a little cornmeal and deleting the sugar). it was absolutely yummy and tasted just like cornbread – and I am from the deep south!
Rachel says
What part of the country are you from, because this tastes nothing like our cornbread in the South.
Karly Campbell says
I’m from the midwest. Sorry this wasn’t a hit for you.
Mel says
Mine tasted just like cornbread, my husband thought so too and he’s from the south
Anna says
I tried this last night and it doesn’t taste like cornbread at all; it tastes like a bland cake with a cake texture and crumb. I know it’s difficult to get corn flavor on keto, but I was really hoping for a cornbread texture.
Karly Campbell says
I’m sorry to hear that – I really thought this one was spot on. Different tastes, I guess.
Sue says
I’m with you on that one. I ate one piece then threw the rest out…..TERRIBLE!!
Missy says
There is corn flavored extract. I hear it works very well.
Jesh Uma says
Can I bake this on top of chili (made with beef) in the oven?
Karly Campbell says
I actually have that on my list of recipes to test! I haven’t tried it yet, but I do think it will work. 🙂
Julianne K Unger says
I did last night – actually used it to top the keto crustless taco pie. My changes: I used 1/4 cup coconut flour, 1/4 cup fine almond flour, reduced sweetner to 1 tb. (I will further reduce to 2 tsp. next time) and added 1/4 tsp. Amoreti sweet corn extract, everything else the same. Spread on top, baked till brown on edges, golden in center (use foil) and it was very good. Tip: use a rectangular pan so batter not too thick that you have to keep checking for doneness like I did. Cheers!
Trisha says
Just made this. I added some cheese and sausage then when it was done I spread on a little butter and the no carb maple syrup. Super good, my husband even liked it. I just need to pick up a diff. sweetener. The stevia from Aldi’s isn’t cutting it lol
Karly Campbell says
Ooh, great additions!
Natalie Eubank says
The sweetener from aldi if you are keto it has maltodextrin in it which is a bad sugar alcohol, so I would switch to something else
Cindy says
Actually, maltodextrin is NOT a sugar alcohol, it is a sugar. 1/2 cup has 47 grams of carbs. It is used by body builders to GAIN weight! No fiber or alcohol to reduce that. It is used as a bulking agent in commercial foods. Shame on Splenda for labeling their baking Splenda as low carb, by only labeling its carb count by teaspoons! Same goes for stevia, if it contains the stuff, too.
Kellie Rettig says
Thanks for the recipe, not sure what I did wrong. Mine taste like eating a ball of flour :(. I don’t know if it’s because I am not use to coconut flour. I mixed very well, didn’t use blender. Yours looks amazing.
I should add I am not the best cook, Oh I used egg whites, and baking powder instead of baking soda and did accommodate for the amount conversion. Any clue if that was it or not putting in blender?
Karly Campbell says
I haven’t tried this with egg whites or wit baking powder. I’d try it as directed and see if that works for you.
Joe Adams says
dont substitute baking powder for the baking soda
Tin says
Coconut allergy in my home…have you tried this with almond flour?
Karly Campbell says
No, I’m sorry, I haven’t.
Lisa says
Hello there. My grandmother used to make her cornbread the day before for her dressing. Can/should this be done this way also?
Karly Campbell says
I didn’t make this in advance, but if you do, you’ll probably want a bit more liquid. 🙂
Joanne says
I always have these ingredients on hand and looking forward to your dressing recipe.
patricia says
I have to be egg free. Will a flax egg or something else work for replacing the eggs? thanks
Karly Campbell says
I have not tried this with anything but eggs, so I can’t say.
Gale H says
Is this cornbread sweet? If so, if I leave out the sweetener will it taste like regular no sugar cornbread?
Karly Campbell says
It’s a bit sweet. You should be able to leave out or reduce the sweetener, but I haven’t tried it. Corn is naturally sweet, so I’m not sure I’d leave it out entirely.
Mary says
would like to receive your other recipes.
Karly Campbell says
Hi Mary! My other blog is bunsinmyoven.com if you’d like to check that out. 🙂
Gwen says
Have you ever made it without any sweetener I don’t particularly like sweet cornbread.
Karly Campbell says
I haven’t tried this without sweetener. Corn is naturally sweet, so I think it needs at least a little sweetener in there, though you could reduce if you like.
SUSAN M EADES says
Where do you find a honey substitute?
Karly Campbell says
I linked to one in the notes section of the recipe card. 🙂
Tammy Durden says
Could I leave the sweetener out? We don’t like our cornbread sweet. Thank you!
Karly Campbell says
I wouldn’t leave the sweetener out entirely as corn is naturally sweet. You could reduce if you like, though.
Tammy Durden says
Thank you!
bilbo baggins says
but there’s no corn in it…
Karly Campbell says
Yep, that’s why it’s low carb.
Linda Smith says
Its delicious! Except for the finer texture from the coconut flour, you could serve this and no one would know it’s not from cornmeal. I topped with a little butter and sugar free syrup.
Diane ward says
Can u use almond flour versus coconut
Karly Campbell says
Not without some adjustments. I’ve only made it with coconut flour.
Mark says
This was pretty good. We’ll definitely make it again. Had it with some ribs for dinner. The whole family liked it.
Karly Campbell says
That’s great to hear! I’m sure it’s perfect with ribs. 🙂