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A bowl of food, with Cornbread

Low Carb Cornbread

Low carb cornbread made with ZERO corn that 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!)

A triangle piece of cornbread topped with butter on a white plate.

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.

A close up of low carb cornbread cut into triangle pieces

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.

How to make low carb cornbread:

I’m super excited about this recipe because it doesn’t call for any ‘weird’ ingredients that you have to order online. You should be able to find everything you need at your local grocery store, which is a total win! You may even have all the ingredients in your pantry right now!

low carb cornbread ingredients

You’ll need: coconut flour, your favorite sweetener (see below for mine), butter, eggs, cream, salt, and baking soda.

Totally doable list of ingredients, right?

You’ll just mix everything together in a mixing bowl and then spread into a cast iron skillet or 8×8 baking dish.

low carb cornbread mixture in skillet

I prefer cast iron because it gives a nice little crunch to the bottom of the cornbread.

Bake that up and then dig in. We like our cornbread with extra butter and a little drizzle of sugar free honey substitute. Sooooo good!

A spatula scooping out a piece of low carb cornbread

Products I use for this low carb cornbread:

Coconut Flour: This is easy to find in any well-stocked grocery store, but I can usually find the best price on Amazon.

Monkfruit Sweetener: This is my FAVORITE brand of sweetener. No funky aftertaste. It’s made with erythritol and monkfruit extract so it’s perfect for keto.

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!

A close up of a piece of cornbread getting honey poured on top of it.

More low carb favorites to try: 

Pulled Pork Recipe: This one starts in the slow cooker with a simple seasoning blend!

BBQ Sauce Recipe: For topping that pulled pork!

Cauliflower Soup: Warm, comforting, and totally delicious.

Fathead Pizza: I top mine with all the goodness of a BLT.

A slice of cornbread topped with butter and honey

Follow me on social for more recipe ideas & inspiration!

A bowl of food, with Cornbread

Low Carb Cornbread

This low carb 'cornbread' contains no corn at all, but you'll fool everyone that tries it! The flavor and texture are spot on! Just 1 net carb per slice!

Yield 8 slices
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
  2. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
  3. Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
  4. 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.

Notes

We serve our cornbread with a smear of butter and a drizzle of sugar free honey substitute.

Regarding the sweetener: Yes, this cornbread is a bit sweet. If you prefer cornbread that is not sweet, I'd reduce the amount of sweetener to a teaspoon or two. Corn is naturally sweet and I think the sweetener helps give it a more authentic taste, but you can leave it out if you prefer.

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Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 167Total Fat: 15gCholesterol: 106mgSodium: 291mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 4g

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306 thoughts on “Low Carb Cornbread”

  1. Due to nut allergies I’m unable to use coconut or almond flour, is it possible to substitute chickpea flour?

    1. Karly Campbell

      Hi Cynthia! I’ve never worked with chickpea flour so I’m not sure how that works as a sub.

  2. Gladyvette Franco

    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.

    1. Karly Campbell

      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.

  3. Monica Tapia

    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

  4. 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!

  5. 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!!

  6. 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

  7. 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.

      1. Watunoabootdat

        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 🙂

  8. Matt LaRocco

    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!!

  9. 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

  10. Janae Lepire

    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.

  11. Janae Lepire

    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.

      1. Shannon Green

        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!!

  12. Glenda Gabriel

    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.

  13. Hugh L Olive

    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

    1. Karly Campbell

      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.

  14. 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.

    1. Karly Campbell

      Hi Susan! So glad you like the recipe! I linked to the honey substitute in the note section of the recipe card.

  15. 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.

    1. Karly Campbell

      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.

    2. 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.

      1. Tanya Giles

        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.

    3. 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.

  16. Jessica A Yarmer

    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!!

  17. 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!

  18. 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!

      1. It’s so so delicious and absolutely tastes like cornbread and I LOVE cornbread. Looking forward to using it in stuffing this Thanksgiving!

      1. 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

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