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.
Becky says
I baked these yesterday for pulled pork, coleslaw sandwiches. Everyone loved it so I made it again today but this time I doubled the recipe, baked in a 12 muffin tin for 22 minutes, absolute perfection! I have a photo and I would share it if I only knew how.
Karly Campbell says
I’m so glad this was a hit for you guys! Sounds perfect with the pulled pork! Unfortunatley, there isn’t a way to share photos on here, but you’re welcome to share in my low carb Facebook group. You can join here, if you like: https://www.facebook.com/groups/thatlowcarblife/
Kathy Call says
How many carbs does this cornbread have in it??
Karly Campbell says
All nutrition info is located in the recipe card.
Marlene Miller says
Tried this for the first time. LOVE IT!
Karly Campbell says
So glad to hear that!
Dan says
I’m excited to try this but I have a 9’ cast iron pan. Will this be okay?
Karly Campbell says
It should be fine, though it may take a bit longer to bake. 🙂
Chelle says
I HATE cornbread but my husband loves it with chili. I made your recipe and I have to say it was very good. I liked that better than Jiffy cornbread.
Karly Campbell says
Oh, awesome! Hope it was husband approved too! 🙂
Kathy Hopewell says
Should these have turned out kind of like custard? They were good but I wouldn’t call them cornbread.
Karly Campbell says
Nope, it definitely should turn out like a bread.
Samantha Krager says
I’m still smacking my lips. This is so good that I had to freeze half of it ASAP because I would have eaten the entire amount. I’m sure going to be looking up more of your recipes
Karly Campbell says
Glad you enjoyed! Curious to hear how it froze when you eat it! 🙂
Cindy says
This stuff tastes just like jiffy corn muffins! I did add 2Tablespoons of cornmeal, which added a little over 6 carbs to the whole batch, making it 2.2 net carbs per 1/8 of the cornbread. I can certainly live with that! My husband, who is leery of anything keto, had 2 pieces, and said he couldn’t tell if wasn’t REAL cornbread. I used 2 packets of Splenda instead of the 3 Tbs. of a 1:1 sweetener. The funny thing? I had a brand new bottle of cornbread flavoring, and forgot to use it!
One more thing — add twice the sweetener, and a little vanilla, and I would have had a very yummy tasting piece of yellow cake!
Thank you so much for this recipe!
Karly Campbell says
So glad you enjoyed!
Marishannon says
Really good. There was a strong coconut taste right out of the oven, but that seemed to go away once it cooled some. Is this a perfect replica of cornbread? Heck no. But it is close enough in texture and even taste to do the job. And it was super delicious crumbled up in a bowl of your Keto chili.
Alisha Gelotti says
I have not tried yet, currently baking. But I was reading through the comments and I think this subsitute is on of those things you have to tell yourself it is cornbread. I have been on Trim Healthy Mama almost two years and switched to Keto. Its an adapted taste.
Thanks for the recipie.
Kat Davis says
Great recipe. !
I Did not use coconut flour, instead used 2x almond flour. And did not add sweetener and it was good! Oh and if you make this, I would cook it until the top is toasty and crunchy!
T Spencer says
Oh thank you! I was scrolling through comments knowing I would find someone who used almond instead of coconut flour. I am planning on using this recipe to make my green chile cheese cornbread and am hoping with the additional ingredients it won’t be too noticeable that it’s not actual cornbread. I’ve made other “breads” like these and it takes a lot of talking myself through eating it that it’s an acceptable substitute, and I still end up really not liking it very much.
Reeb says
Glad to hear that you tried the almond flour. Making bread for family lunch tomorrow. Will give it a try. Thanks. P.s. when I made my first batch of ” cornbread ” with this recipe I put in a large tablespoon of sour cream and no sweetener. Everyone enjoyed it.
melinda payton says
Can this be made with almond flour instead of coconut flour?
Karly Campbell says
I’m sure it could, but it’d need quite a bit more almond flour and I haven’t tested it so I can’t make recommendations.
Valerie says
My daughter will have to transition to a keto diet for epilepsy after testing in June. She’s 8 and I don’t want her to feel deprived. I made this for both her and myself since I’ve been following keto for a while and it tastes so good. She had it for breakfast yesterday and today, as did I and transitioning to a strict keto diet is seeming a bit less daunting to her now.
Karly Campbell says
I’m so glad this recipe might make it a little easier on her! I’m sure you guys will adjust great – there is so much delicious keto friendly food! 🙂
Bill says
I’ll have to be honest, My wife and I were very skeptical of this “Anti-Corn” cornbread. I followed the recipe exactly, and to our surprise, it was fantastic!! I have paired it with both the Chili and the Goulash recipes, on this site, it is hard to believe it isn’t Cornbread. I will be baking it this weekend over a skillet of Sloppy Joe. I will caution you, if you are expecting that traditional Cornbread taste, this recipe won’t provide you with that. However, as a substitute, this is by far the best recipe I’ve found. “Anti-Corn” Cornbread, definitely a winner!!
Karly Campbell says
So glad it was a hit!!
Lorri says
I made this “cornbread” last night. It did not taste anything like cornbread. It tasted like coconut bread. The consistincy was close to cornbread. Even though it tasted like coconut, it was still good.
Jeanette Sewell says
I made this today. I haven’t had cornbread in two years. It is really really good!! Thanks!!
Tristan says
Let me start by saying, I am a southern black man who cooks cooks lol and I love this recipe. I used one tablespoon of Kroger brand stevia mix (my only variation). I follow strict Keto about 6 months out of the year and miss bread often. I had all the ingredients on hand and whipped up a pan immediately after stumbling across your blog. I was a little afraid of the doughy texture as I smoothed it into my pan (probably just due to the brand of coconut flour) but boy were my fears relieved when I took that first bite. I devoured 2 slices without even buttering the top and called my dad to rave about it. Like I stated before, I am familiar with Keto alternatives and am used to finding so-so “substitutes” just to get by, but this will become a delicious staple. It has made the list of favorites. Thanks for sharing!
Karly Campbell says
High praise from a southern black man…that means so much, friend! Haha! Thank you! So glad it was a hit and appreciate you sharing! 🙂
Dyann says
Thank you so very much, for this recipe ! I was missing cornbread to go with LC chili. This’s was a delicious substitute! It’s got a soft moist, slightly sweet crumb. Love that I didn’t have to buy special ingredients. Also , it was very easy… 1 bowl and table-ready in under a half hour! Also , I’m so tired of no bread that I was considering not doing low carb anymore . But , this is definitely gonna help me stick to it. I really need to try more of your recipes !
Karly Campbell says
Yay! Glad to hear you enjoyed! 🙂
Alisha Gelotti says
I have not tried yet, currently baking. But I was reading through the comments and I think this subsitute is on of those things you have to tell yourself it is cornbread. I have been on Trim Healthy Mama almost two years and switched to Keto. Its an adapted taste.
Thanks for the recipie.
Linda says
I tried coconut cream because that’s all I had. I used the whole – tiny – can (I know. Too much. I did not have another use for it and just dumped it in.) So, I had to bake it 10 extra minutes. My husband says it was excellent! 🙂 Thanks for the recipe.
Brenda D. Shelton says
Omg! I am a very new keto convert. I cooked collard greens today and my country butt just had to have cornbread. Thank God I stumbled upon this recipe. I’m completely satisfied with what you’ve created. The only thing I changed was, I used half coconut flour and half almond flour. Thank you so much
Karly Campbell says
Glad you enjoyed! 🙂
Jerry Guinn says
For one poster who said there was no corn flavor … I am in no way recommending this since I haven’t tried it, but would like to point out that OOOflavors.com has a Corn Bread Flavored Liquid Concentrate at a modest cost. Haven’t tried it, but intend to do so. Will probably require some trial and error to arrive at the correct amount. Also, Amazon has other sources of Sweet Corn Liquid Flavoring, but it appears a bit pricey on their site.
Michelle Beck says
I made this today exactly as written,except I made the Tbsp of sugar substitute on the scanty side. What kind of witchcraft is this???? No cornmeal and no corn, but this was excellent and a husband pleaser. I might be tempted to up the salt just a tiny scoche, or even add just a hairsbreadth of Xanthum gum to tighten up the texture…..but then no, it might not turn out and everyone would be mad that I messed with it,lol. Thanks for a great recipe!