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.
Linda jones says
The taste was good but my family would like it to be more crispy – any suggestions?
Karly Campbell says
You could try heating your cast iron skillet in the oven (put it in while the oven preheats), buttering the bottom, and then adding the batter. This works well on traditional cornbread, so I’d imagine it would work here as well.
Robin says
Tried this with Chili and was pleasantly surprised. I cooked it a bit longer 30 mins so that it would be a bit brown on top and used half and half cause that was all I had. Had I had some corn meal I would have added touch, but I liked it! Even my husband ate it… He’s kind of picky.
Cheryl A. Rodriguez says
Thank you for this website. I am going to make this tonight with some chili beans. Can you lessen the egg amount by 1 or 2. Sorry I dont have a website. I have been wanting to start one. I really dont understand how to work it all out.
Chad Campbell says
Hi Cheryl! I’ve only made this as directed. You really need a lot of eggs when working with coconut flour, so I wouldn’t reduce them unless you’re experienced with coconut flour and know what other changes to make.
Mrs. Mary says
I’m out of heavy cream, will any other type of milk work?
Karly Campbell says
I’ve only made this with cream, but I think any dairy milk will work. Maybe try adding a teaspoon of vinegar to the milk and let it set for 5 minutes to sour. It’ll be thicker like cream is.
A girl says
Do you mean baking powder instead of baking soda?
Karly Campbell says
I use baking soda.
Denise Doss says
Hi Karley! I plan on making this recipe to incorporate into a keto cornbread stuffing this holiday season. I figure it will need to be pretty dry. Is it better to let it air dry or change the wet ingredients a bit?
Karly Campbell says
Hi Denise! I’ve made a stuffing recipe with this recipe, if you’d like to see how I did it: https://thatlowcarblife.com/low-carb-stuffing/ I didn’t fully dry it out…just let it cool and then chopped it up a bit. If you’re using more liquid, you’d probably want to let it dry on the counter overnight. 🙂
Denise Doss says
Thank you so much. That recipe looks amazing! I’ll be using it for sure.
LaTanya Simmons says
I couldn’t find coconut flower so I tried almond flour instead. Used all of the other measurements from the recipe but it never seemed to thicken up like in the pic. It also tastes a little “eggy” so I may try again with one less egg and see what I get.
Karly Campbell says
Hi LaTanya! Coconut flour and almond flour behave very differently. You’ll definitely want to reduce the liquid or increase the almond flour to make this one work without coconut flour.
Tammy HOLT says
Oh my goodness. I just pulled this out of the oven and cut a slice with butter. This is sooo good. Only difference was I was out of heavy cream so I used unsweetened vanilla almond milk. I absolutely love it! Thank you so much.
Karly Campbell says
Yay! So glad to hear that it was a hit! 🙂
Julie says
Can you do this as muffins? Cooking time suggestions? Going to make it this evening. Thank you!
Karly Campbell says
Hi Julie! This should work as muffins. You can see how I’ve done it with corndog muffins here.
Debbie says
I made this with low expectations – many Keto bread recipes are disappointing! HOWEVER, my husband and I were very pleasantly surprised! We feel this is a good substitute for cornbread and will be making this again! We had it with a New Orleans Keto Jambalaya (with cauliflower rice)! Yum! Next time I will use my cast iron!
Karly Campbell says
So glad it was a hit!
Lilly Hughes says
It would have been better if I read the recipe correctly. I used 6 ozs of butter instead of 6T. lol I’ll try again. We thought it was good but wet.
Karly Campbell says
Oh no! I bet that was buttery. Haha! 🙂
Ashley P. says
1 question: how do you store leftovers? Made this today with a crock pot of Turkey chili! It was perfect! My horribly picky 3 yr old even ate it after my husband & I told him its “corn cake” (he loves cake) so it worked nicely lol but I will definitely be making again! I can see using this to curb cravings for bread too! Thanks for sharing!
Karly Campbell says
Hi Ashley! So glad it was a hit! I just store this tightly covered on the counter for a few days.
Jennifer Tillman says
Very tasty. I don’t think I’d fool anyone into believing this was cornbread, but the consistency is right, and as low-carb substitutes go, it is excellent. I used a bit less of the sweetener, and I put a smidge of sugar free syrup on top as I munched. It definitely qualifies as a treat. (And my mom, who started out by calling it UN-corn bread, has now christened it UNICORN bread because it’s kind of magical. )
Karly Campbell says
Haha, love it! 🙂
Pam says
Just an FYI for everyone –
Sweetened cornbread is called Johny Cake, corn muffins (if cooked in a muffin tin) or Northern cornbread.
The batter is usually poured into a hot skillet with a healthy dollop of bacon fat (great for keto) or at minimum, the hot pan has been rubbed liberally with a piece of fatty bacon or fatback, then the cornbread is baked in the oven.
True Southern cornbread is never sweetened – except in some pockets of Dixie – but is served with liberal amounts of butter, whereas our Southern sweet tea is sweetened enough to induce a coma.
Ande says
We call it “sweet Yankee cornbread” down in the South. Albers had a recipe that seems to be the standard for sweet cornbread. I think you can still find it easily online by googling.
Joan says
I just made this and it came out very good. I used Erythritol instead. It was a little more like cake than cornbread consistency but tasted very good with the low carb chili I made.
John says
This recipe worked out great for me! I have yet to bake any keto goods and come out good. Mainly because I try to susbstitute baking powder for a healthier alternative. I don’t want tk consume cornstarch. I used salted butter and used a little pinch of baking soda, but it came out great! Tastes like cornbread with a slight cocunut flavor that I don’t mind. I left out the salt since I was using salted butter and used 2 1/2 tbsp of erythol/stevia which was not too sweet.
Susan Finley says
This was delicious!! Family devoured it! And the butter and sugar free honey were the perfect additions to the bread, which was still warm. Yum!
rachel fricke says
I just made this and it is absolutely delicious! Thank you so much for sharing!!
Karly Campbell says
Thanks, Rachel!
Simone says
This recipe was great! I added 2tbsp of cornmeal because it doesn’t mess with the carbs too badly and an additional egg yolk. I am a real old school cornbread kind of girl and this hit the spot. I have some other ideas to make the recipe even more moist but pleasantly surprised with this!
Brenda M. says
I made this to have with the Keto cabbage roll soup. Used teaspoon of Swerve confectioners and browned the top on broil for few seconds for color. Really delicious! My 95 year old Mother said the cornbread was real good and I told her it was a new recipe. She loves good “cornbread”. The real test is when she eats some in her buttermilk.
Rebecca P says
Delicious! I doubled the recipe and baked it in a metal 9×13. A wonderful LC, gluten free alternative that tastes as good as the original. Thanks for another great recipe, Karly!
Barry L Pinion II says
Trying it now. Looks good so far in my skillet. Easy to prepare! Going with some red beans and beef sausage.
Tori says
Made this with what I thought was coconut flour – turned out I’d accidentally used almond flour. It turned out perfectly for me (baking in a mini muffin pan) with the exact same measurements as coconut flour. My husband and 7 year old both loved it, too!
Karly Campbell says
Oh, interesting! I’ll have to try with almond flour – it usually needs so much less liquid than coconut flour.
Allen says
This was horrible. I followed the directions but it came out nothing like cornbread. I tried it a second time, thinking I’d done something wrong and added some of the cornbread flavor available on Amazon and it was no better. The coconut flavor is too pronounced and the texture is spongy.
Karly Campbell says
I’m sorry to hear you didn’t enjoy this one.