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.
Sara says
We love this keto “cornbread”. Great recipe.
David says
Wow ^ wow ^ wow!!! That cornbread is amazing!!! I can’t believe how much it tastes like cornbread without any corn in it! And so easy!! I made it to try the cornbread stuffing recipe tomorrow, and as soon as I tasted it I knew I’d need to make a second batch to have enough left for the stuffing! Thank you so much for this amazing recipe!!
Karly Campbell says
Love to hear that! 🙂
Ann Wilbert says
I followed the recipe, except used five packets of monk fruit sweetener which is less than 1 tablespoon. Next time I will use even less. It’s definitely not like cornbread, but it was nice to eat something sort of bread-like since we have been doing keto for a while.
Norma says
Could I replace the coconut flour with almond flour ?
Karly Campbell says
Hi Norma! I haven’t tested it with almond flour, but it’s definitely not a 1:1 swap. I’d probably start by adding triple the amount of almond flour and maybe cutting out one of the eggs. But, as I said, I haven’t tested it, so I can’t say for sure. 🙂
Lauren says
Which sugar free honey substitute do you use? Thank you!!!
Karly Campbell says
I use Nature’s Hollow. It’s made with xylitol, which is natural and safe for humans, but is toxic to dogs, so be careful if you have pups. I linked to it in the notes section of the recipe card. 🙂
Jen E. says
We had BBQ ribs for dinner tonight and I made cornbread for my family and this for me. It was delicious. It doesn’t taste like cornbread, but the texture and butteriness was really satisfying and it was an excellent side dish. I did not feel left out. My daughter liked it even more than the real thing.
A. Williams says
I have not had cornbread in a year. I made this along with broccoli soup and it was great. It di5look pretty like you picture, but it tasted like cornbread.
Jennifer Word says
Hi, Karly! Made your cornbread with 3/4 C of almond flour, 2 tbsp corm meal (8 addot. carbs) and thextra egg yolk a reader recommended. I left out sugar, and this was a phenomenal cornbread!! I’m taking some to my Mom in assisted living–thank you so much, and thanks to all tjose who revommended “tweaks.” You just made my “lock-down” much more enjoyable!!!!!
Karly Campbell says
Sounds like it turned out delicious! 🙂
Christopher Forbes says
This is my new go to recipe for cornbread. My husband, who is a slide long soul food maven, thinks it’s the shizznitz!!!!
Dawn Johnson says
I can thought it was amazing!!! And I am a true southern gal. Thanks so much !!! You have made my new eating program fun and tasteful
Karly Campbell says
Glad you gave it a try! 🙂
Karla says
Love your recipe. Just found it last week and have made it twice already, very tasty “cornbread”! I like that it uses simple ingredients and is quick and easy to put together. This will be a regular side dish at my dinner table from now on.
Karly Campbell says
Awesome!! 🙂
Tara says
So for this low carb corn bread, where is the key ingredient of corn meal?? Did I miss something??
Karly Campbell says
Hi Tara! As I mentioned, this recipe contains no corn product, because corn is not low carb. The recipe has a similar taste and texture of real cornbread, but without the corn.
Destinie says
This was so awful. I am sorry but it just did not come out good at all. I do not recommend.
Karly Campbell says
Hi Destinie! Sorry this didn’t turn out for you. Did you follow the recipe as written? It’s received so many good reviews and it’s something that we make often that I have to wonder if you missed a step or tried to sub an ingredient?
Christine J Moore says
Taste so good sweet corn bread and I used baking powder instead soda and I love it thank you
LaDonna Hughes says
This was delicious. I did have some sweet corn extract that I added. The texture is not cornbread like but heck, I don’t care it is amazing. Turkey no noodle soup, cornbread on a snowy day FABULOUS.
McFoo says
use 3/4 tsp of baking powder instead of 1/4 tsp baking soda. this recipe has no acid ingredient so the baking soda will never activate. backing powder contains acid and only needs liquid to activate / rise. if all you have is baking soda then add 1 tsp of apple cider vinegar. I would also suggest omitting the extra salt when using salted butter. this is a nice simple recipe but does taste a bit on the coconut side. which i personally don;t mind- add a bit more sweetener (erythritol) and it is like desert!
Linda says
Can’t thank you enough for this recipe! My daughter & her family are wheat-free and I am always stumped when it comes to cooking food they can eat. Woohoo!
Karly Campbell says
Hope they all love it!
SHERELL DENMARK says
I tried this and it tasted horrible. can I do it with something else beside baking soda
Karly Campbell says
Hi Sherell, I’ve only made this as directed.
Some Random Woman says
Well done Karly. What kind of person makes a nasty remark about a free recipe and then asks for free help. I’d have smacked her down. You are grace under pressure
Michele Marrs says
Do you think coconut cream would work in place of heavy cream? I am allergic to dairy which is why I am asking .
Karly Campbell says
I really haven’t worked with coconut cream myself, so I’m not sure how it would work. Sorry I’m not more help!
Jennifer says
Karly…Although I have not made this recipe (yet) I have had very good success with using coconut cream in place of heavy cream (dairy). That is exactly what I plan to do with this recipe. I’m sure it will work; the only question would be one of flavor. For me, I don’t think that will make any difference.
Nathan Sikes says
I saw a similar recipe that uses baby corn, what you find in Chinese-style vegetables. They are low in carbs and give it the corn flavor. Pulse the baby corn in a food processor and try adding it to the recipe. I also followed my mother-in-law’s procedure who makes awesome cornbread. I add chopped onions and spread it thin on a cookie sheet so that the cornbread is crispy throughout. I will try this recipe with the modifications I suggest. Thanks!
Sheila says
Made this as is …. DELICIOUS! Thanks for sharing the recipe!
Karly Campbell says
So glad you gave it a try!
Diane Swofford says
I bought ingredients for low carb corn bread. I gave it a try but neither my husband nor myself could eat it. Not a fan of coconut flour I guess.
Karly Campbell says
Sorry to hear this one wasn’t a hit for you.