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.
Shannon says
Is there any point in trying this without a sweetener at all? We don’t get much variety and I’m super sensitive to artificial ones.
Karly Campbell says
Hi Shannon! I personally don’t like cornbread that isn’t sweet, so I would not like it without the sweetener. I think the recipe will come together fine without it, but not sure on the taste.
Christine C says
OK, well, I can’t say this was much like real corn bread actually, but…WHO CARES!
This was pure decadence; moist, light, fluffy, buttery, subtly sweet. Just YUM!
I made this ‘corn bread’ to go with some Keto chili soup that we had tonight. I used 1/2 tsp baking powder instead of the soda and I only used half the sweetener and it was perfect. It was lovely with the soup. Even though I could really taste the coconut, it complemented the soup nicely. It was so good, I had to have a second piece for dessert. My husband, who is not Keto, really liked it as well and had two pieces. This is unfortunate actually ’cause now there is less for me. Thanks for the great recipe; a definite keeper.
Surfdancer says
I made two versions of this recipe tonight:
The first one, I made a mistake and added 2/3 cup instead of 1/3 of the cream (I actually used pasture-raised half and half (instead of heavy cream)- not looking for more fat with all that coconut and butter in it. I understand keto and fat-adaption, but I also like keeping my triglycerides nice and low.
The second batch, I made with 1/3 cup, as recommended in the recipe. That was the only difference between the two batches.
Everyone liked the “mistake batch” better, said it was more moist- but no one thought it tasted like cornbread. I was hoping it would taste like cornbread after all the great reviews, but alas, it didn’t taste like it to me either. :(.
After eating a slice of each- and serving others, I threw the rest away, so a waste of some pricey ingredients. I’m going to try Uncle Bob’s Red Mill GF cornbread mix and just eat it after my workout, at the end of a fasting interval. Real cornbread has a different texture and mouthfeel. I don’t eat it often, but when I do, I think I will want the real thing (minus the wheat gluten).
Wendi King says
I made this to make the dressing for Thanksgiving. AMAZING flavor! I have a corn allergy and have missed out on cornbread for a long time. Great recipe!
Karly Campbell says
Awesome! Glad you enjoy!
Patt says
I added a 1/2 c of shredded cheddar and a diced jalapeño to this and my husband went nuts! He’s been keto for 2.5 months and today is Thanksgiving. He’s a happy camper!
Karly Campbell says
Yay! Happy to hear that!
Suzanne says
Made this tonight to go with a Cincinnati type of Keto friendly chili. I decreased the sweetener and added onion powder and jalapeño Monterey cheese. Very very good. Thanks for the recipe, it is also husband approved.
Parteecia says
Thank you! Since I had to change my diet this was something I’d really missed. I am especially impressed by the texture. My only changes were using butter flavored Crisco (didn’t want to waste butter if recipe was a flop), all erythritol, and a silicone pan. I am looking forward to making stuffing with it.
A Girl says
How bread does this make?
Karly Campbell says
I don’t understand your question?
Lisa Jorgenson says
I made these and really liked them. I the consistency reminded me of pancakes. Do I warmed up the left overs and used Walden’s Farms no sugar pancake syrup.. wow they were great!
Tom says
Just made this recipe this afternoon to have with Chili and it was excellent. My wife likes it better than regular cornbread. Easy to make and it comes out great, consistency, color , and taste all make you think you are eating cornbread. I think next time I would cut back to one TBSP of swerve. Great recipe.
Karly Campbell says
So glad you and the wife enjoyed this one!
Jenna says
Ladies-
I need some help, please! ♀️ Followed this recipe to the letter, and doubled it for the size of my skillet.. because it was more batter, went about 10 min more time. … I was so disappointed with the final product my husband broke off a piece before it even cooled and complained it tasted entirely too much like coconut! ♀️ He wanted something that didn’t taste like coconut (flour). Aahhh! What did I screw up?? Why did we only taste coconut?!?
Karly Campbell says
Hi Jenna! Sorry this one didn’t work for you. I don’t taste coconut in this one at all and it seems most other reviewers don’t either, but some people are more sensitive to it. If you normally taste it when baking with coconut flour, I’d guess you’re just tasting it here too. You could definitely try baking it without doubling it and see if that helps…mine comes out fairly thin, which may help a bit.
K says
Can you use almond flour instead of coconut flour?
Karly Campbell says
Not at a 1:1 ratio. I’ve only made this with coconut flour, so I really can’t say what changes you’d need to make.
Tyson says
This was excellent! Very Corn Bread like. I’m glad I only used one Tbsp of swerve instead of two. That sounded like a lot. One was just right. Perfect addition to the lowcarb chili I just made!
Chapman says
So good. I added 1/2 cup shredded cheddar cheese and one thick slice of crumbled bacon. Reduced sweetener to 1 teaspoon. By my calculations carb count 4.5 grams and calories 205. Also cooked bacon in cast iron skillet and then added about 1 teaspoon bacon grease to cornbread mixture and heating skillet in oven with just a coating of bacon grease before pouring in cornbread mixture.
Rebecca says
love this, and its so easy to make, i didn’t have cooking spray so i lined the pan with parchment paper there by having to increase the cooking time by about 10 minutes, but it still turned out wonderful so happy to have found it, cornbread is what was missing from this years chili meal and i’m glad i can stick to my new lifestyle and still enjoy some
John says
This was just awesome, doing my sampler or keto breads suitable for making stuffing this year and we have a winner! So easy to make too and you won’t be digging through the couch cushions for change to spend $10 for a loaf of “no carb” bread – not that any of us eat this way to save money but I draw the line on being completely ripped off!
angie says
Thanks for sharing! Was scouring the internet for a substitute for the cornbread in my stuffing too! I’ll give this one a shot first!
Amber says
I loved this “cornbread” it was so good! I honestly was surprised at the authentic taste. My husband, who is not a regular cornbread fan, loved this! I made this with some keto chili. It was amazing ! Thanks for the great recipe!
Marci says
I didn’t try reading all 164 comments in case this has been answered previously…<3
Marci says
Has anyone tried freezing this ???…Thanks for any and all response…
Karly Campbell says
I haven’t tried freezing it. I think it would freeze fine, but can’t say for sure.
Carla Shumate says
Oh my goodness….I loved it! I didn’t use sugar at all…never liked sweet cornbread I am from the south….I did use minced onion spice in mine….It made it tastier….It was a hit at my house…