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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. 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!

    1. Karly Campbell

      Thank you for the sweet comment, Debbie!! 🙂 I really hope the cornbread is husband approved and you enjoy the recipes!

  2. 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!)

  3. 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!

  4. 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

  5. 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

      1. 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.

  6. ruby g lynch

    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!

  7. What part of the country are you from, because this tastes nothing like our cornbread in the South.

  8. 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.

    1. Karly Campbell

      I’m sorry to hear that – I really thought this one was spot on. Different tastes, I guess.

    1. Karly Campbell

      I actually have that on my list of recipes to test! I haven’t tried it yet, but I do think it will work. 🙂

    2. Julianne K Unger

      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!

  9. 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

      1. Natalie Eubank

        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

        1. 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.

  10. Kellie Rettig

    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?

    1. Karly Campbell

      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.

  11. Hello there. My grandmother used to make her cornbread the day before for her dressing. Can/should this be done this way also?

    1. Karly Campbell

      I didn’t make this in advance, but if you do, you’ll probably want a bit more liquid. 🙂

  12. I have to be egg free. Will a flax egg or something else work for replacing the eggs? thanks

  13. Is this cornbread sweet? If so, if I leave out the sweetener will it taste like regular no sugar cornbread?

    1. Karly Campbell

      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.

    1. Karly Campbell

      Hi Mary! My other blog is bunsinmyoven.com if you’d like to check that out. 🙂

    1. Karly Campbell

      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.

    1. Karly Campbell

      I wouldn’t leave the sweetener out entirely as corn is naturally sweet. You could reduce if you like, though.

          1. Linda Smith

            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.

    2. This was pretty good. We’ll definitely make it again. Had it with some ribs for dinner. The whole family liked it.

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