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:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Yvonne says
Do you use salted or unsalted butter? Thanks in advance…
Karly Campbell says
We use salted.
Cynthia says
Due to nut allergies I’m unable to use coconut or almond flour, is it possible to substitute chickpea flour?
Karly Campbell says
Hi Cynthia! I’ve never worked with chickpea flour so I’m not sure how that works as a sub.
Gladyvette Franco says
I made this recipe for my family last night with a low carb chili. We love love love cornbread, we are from the south and we prefer it sweet. We thought that the bread tasted really good, however, it tasted too much like coconut for it to be a sub for cornbread. The texture and sweet and salty combination was there but so was the strong coconut taste. With that being said, we still loved how it came out with our chili and will be making it again.
rose Kimball says
If all I have is jumbo eggs, do I only use 2 of them?
Karly Campbell says
Hi Rose! You would want to see how the weight of large eggs compares to jumbo and then do the calculation to see how much you need. I’ve only made this with large eggs.
Monica Tapia says
It’s cornbread people not a Wedding Cake. I’ll try anything keto an make it work for me. An give the recipe my taste. So thank you for sharing its easy to follow an make. Haters are gonna Hate even on “CornBread” I’m dead
Stephanie says
I made this tonight with your chili and thought it was amazing! My husband said it is a new favorite! I have had both types of corn bread sweet and not sweet and definitely prefer the sweet and this tasted very much like it! Thank you for putting it out there!
Karly Campbell says
Thanks, Stephanie! Glad you enjoyed! 🙂
Amelia says
I made the recipe exactly as listed hoping to use it in a low carb stuffing this year. Wish I read the comments first, the result was edible but not really like cornbread, and you’d have to make several batches to have enough for a casserole dish of stuffing. Like others have said, this could probably work as a corn bread replacement if you could never eat cornbread again or haven’t had it in a long time? But it really wasn’t very nice, sorry!!
Barbara says
My family loves cornbread I don’t like it sweet they do so sometimes I make it without the sweetener and sometimes with and my picky picky daughter thinks it’s awesome too! I’ve been Ketoing for a year and this is the only cornbread we’ve made since August of last year wish we could make other breads taste this close
Karly Campbell says
So glad you enjoy the recipe, Barbara! 🙂
Larry says
Made this two ways and both turned out wonderful. I made it your way and added a little corn flavoring and it gave it that even better cornbread taste. My wife even like it. I made it again and mixed the coconut flour with some blanched almond flour and it turned good.
Jean Garard says
What is corn flavoring?
Watunoabootdat says
Google “Sweet corn extract” and you will find it. It’s like “vanilla extract”, only corn instead. I only recently heard of it as well, but it makes these cornbread recipes that don’t use cornmeal, much more believable 🙂
Cynthia says
If you don’t mind me asking, how much corn extract do you add?
Matt LaRocco says
I just started a Keto diet a week ago and I just made this cornbread to go along with your Keto chili recipe. Both are awesome!! Thanks for providing these great recipes, it really makes staying on the Keto diet easy!!
Karly Campbell says
So glad you’re enjoying the recipes! 🙂
bec says
question here about butter, is that 6 tablespoons of melted butter or 6 tablespoons of butter (3 oz) melted … if you see what I mean, our tablespoons meaure different amount to yours
Karly Campbell says
Hi Bec! I take 6 tablespoons of butter and melt it.
Janae Lepire says
OK, never heard that before. Grew up in Los Angeles; live there 28 years. Since then have lived in the South; except when we lived overseas. Still don’t remember having any ocrnbread that wasn’t, at least, slightly sweet.
Janae Lepire says
Am new to a low carb diet and am just finding new recipes and figuring out what I can work with. Haven’t actually made this yet, as it’s still to warm for chili and soup, but plan on tyring it asap. I don’t understand the person who said it’s sweet and regular cornbread isn’t. I don’t know what kind of cornbread he’s had up to now, but I’ve always thought that cornbread was sweet.
Karly Campbell says
It’s a regional thing. Northern cornbread is sweet, Southern isn’t. 🙂
Shannon Green says
That isn’t completely true. I’m from the south and one grandmother made sweet cornbread and the other made less sweet cornbread and they were both southern. It’s a personal taste thing. I’m sorry some people feel the need to attack. Both of my grandmothers taught me If you can’t say something nice. Don’t say anything at all but I guess not everyone’s taught them that. I look forward to trying this!!
Glenda Gabriel says
Fixed the cornbread for dinner tonight. My husband is not on keto but said it was good. It’s a winner in my house. Thanks for the recipe.
Karly Campbell says
That’s great to hear, Glenda! Thanks!
Hugh L Olive says
I made this tonight for the first time, My wife and I are both type2 diabetics trying to cut down on the carbs. I was pleased with the results but have a couple of questions. What if I use an 8″cast iron frying pan instead of 10″ ? If I double the recipe will it increase the baking time?
Thank you for the recipe.
Hugh
Karly Campbell says
Hi Hugh! If you double the recipe, you’ll definitely want to increase the bake time. A 10″ should be fine if you double the recipe and want a thicker bread, but I haven’t tested it myself.
Susan says
I made this last night and it was soooo good. Comes very close to cornbread. What honey substitute do you use? I wasn’t able to find anything with that description.
Karly Campbell says
Hi Susan! So glad you like the recipe! I linked to the honey substitute in the note section of the recipe card.
Tim says
Anyone who thinks this stuff tastes like cornbread hasn’t had cornbread in a very long time. The color is spot on, and the texture is close enough, but the flavor is like eating eggs in a cake. It would be good as something else, but not presented as cornbread. I can see why it needs to be sweet (real cornbread, BTW, is not sweet.) The more you hide the flavor with butter and fake honey, the better the illusion. It may work to crumble it up in Chili. That’s one thing, but serving it as part of a traditional smoked rib or brisket BBQ would be out of the question. As a Type 2 diabetic I am not interested in cutting out carbs, just lowering them. I am going to try mixing this half and half with a decent (unsweetened) mix or my own scratch recipe and see if it gets any closer. I could live with a 15 gram carb piece of cornbread.
Karly Campbell says
Hi Tim! Sorry this one wasn’t right for you. We think that real cornbread IS sweet and think this comes very close to the real deal, but everyone has different preferences and not every recipe will work for every person.
Darian Criswell says
Wow that’s a lot of your own opinions masquerading as fact.
Karen says
That’s unnecessarily rough. It’s ok if you don’t like it; but no need to be insulting because you have a different opinion.
Tanya Giles says
Yes that was really rough…thank you for your contagious upbeat spirit. I appreciate you for taking the time to share your thoughts and recipes.
James says
Before you go off making KETO unfriendly variants (after all the point of this is to be KETO friendly), try some sweet corn extract on this recipe. It is very expensive (hey its just money – when compared to cornbread), but I think you will find what you are missing from the original recipe – a true sweet corn essence.
Jessica A Yarmer says
This was super super good!! Mine was a little eggy (although still absolutely wonderful). After looking at the recipe, I think I know why, my eggs are extra large. Didn’t thik it would matter, but it does! Next time, will keep the seeds to the jalepeno in, and make jalapeno butter for the top. SO GOOD to have something like bread, thank you!!
Gigi says
Can I use something other then “no stick spray” for the pan. I hate that stuff as it leaves a horrid coating on the pan. Thanks for helping me in advance!
Karly Campbell says
You can grease the pan with whatever you prefer to use. 🙂
lisa says
Oh My Gosh! I made this cornbread tonight to go with some keto chili and I am BLOWN AWAY at how good it is. Thank you for this recipe, I’m not sure how it tastes so much like cornbread, but it’s every bit as good as the $10 a bag mix I used to get. For those who didn’t like it, I honestly don’t get it. It’s my new all time favorite low carb recipe!
Karly Campbell says
Yay! Love to hear that, Lisa! 🙂
Cyndi says
It’s so so delicious and absolutely tastes like cornbread and I LOVE cornbread. Looking forward to using it in stuffing this Thanksgiving!
Lisa says
Can’t wait to make this! Can you substitute the coconut flour for almond flour?
Karly Campbell says
No, the two aren’t interchangeable without other swaps. 🙂
k says
I made it using almond flour it taste better than the coconut in my opinion…I made them both at the same time really good cold