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.
Kimberly says
Made this today and it was nice not using almond flour.
Family absolutely loved it and will make it again especially with my homemade chili
Karly Campbell says
So glad you all enjoyed the recipe!
Felisha says
I’m following keto healthy plan, cutting down on carbs but I crave certain foods. I researched recipes for low carb cornbread came across this one. It’s taste great! The next time I will use baking powder because it did not rise.boy I felt like a kid in candy store I couldn’t stop eating this cornbread. Thank you for simple delicious recipes.
Karly Campbell says
So glad you enjoyed the recipe, Felisha!
Teresa says
I made this tonight and it tasted it nothing but coconut. Is there any way to lessen the coconut taste? I did not add butter to it after baking. Would that help get rid of the coconut taste?
Karly Campbell says
Hi Teresa! We haven’t found coconut flour to have a coconut taste – may be the brand you used? Otherwise, you could try adding corn extract and see if that masks the flavor for you.
nikki says
Did you try this with Almond flour? im also wondering the same
Karly Campbell says
We’ve only tested this as directed. 🙂
JoAnna says
Can i use a muffin tin or a waffle iron?
Karly Campbell says
I’ve only ever made this as directed, so I’m not sure how it would work otherwise.
SeaGail says
Oh my – if that would work for cornbread dressing, that would truly be a godsend. I SOOOOO love cornbread dressing. Thanks James.
Karly Campbell says
We use this recipe for our cornbread dressing! You can find the dressing recipe here: https://thatlowcarblife.com/low-carb-stuffing/
Paula says
Did anyone have an issue with it not rising? Mine stayed just as flat as when I spread it into the cast iron skillet.
Karly Campbell says
Hmm, I haven’t had that issue myself. You could try increasing the baking soda a bit or swapping in a teaspoon of baking powder to see if you get a better rise.
Leah says
Check the expiration date on your baking soda. Ot actually makes a diff!! (Less so with baking powder.)
Nate says
Use 1/2tsp Baking Powder instead of Soda and it will rise much better. This is sooo tasty though. Loved it, but I did substitute Power for the Soda to help it rise.
Karla says
Made the recipe, it’s very tasty but all I can taste is the butter! Six tablespoons was wayyy too much I think (unless I did something wrong)
Karly Campbell says
Sorry to hear this one wasn’t to your tastes.
Cynthia says
I’ve never tried them, but there are keto sweet corn flavoring extracts on Amazon, if anyone is interested in trying.
Mark Elliott says
Does it taste like coconut? Not a fan. Thanks
Karly Campbell says
I hate coconut, and don’t taste it in this at all. Might have a small coconut smell to it, but we don’t find it in the flavor.
Cynthia says
I made some last night. It definitely did have a coconut taste. It was the first thing I noticed after taking the first bite.
Lola Duncan says
I am lactose intolerant. Has anyone tired this with unsweet almond milk? I ‘ve made something like this years ago. But haven’t made it since.
Karly Campbell says
My guess is that it would work fine, though I haven’t tried it myself.
Susan Jewell says
My husband likes yellow cornbread so I added a little turmeric to give it some color. He’s diabetic, so I try to find low-carb substitutes for his fav foods. I’m not sure he knew the difference between this and “real” cornbread because his only comment was asking for another piece!
Karly Campbell says
Yay! Love to hear that!
Christina Flaten says
Has anyone used stevia as their sugar substitute for this? Making tomorrow to go with chili and I’m really excited!
DP says
Great taste and texture. Next time I’ll leave out or reduce the amount of sweetner (Monkfruit). A little too sweet for my liking. I lightly dusted the skillet with cornmeal (cornmeal in my pantry for grandkids ). I’ll definitely make again
Karly Campbell says
Thanks for sharing!
Mel says
I make this recipe literally once a week. I absolutely love it. I have been living a ketogenic lifestyle for over a year now and this hits the spot! Tonight I made it to go with chili!
Karly Campbell says
Thanks, Mel!
Vickie says
Is everyone’s a real sticky batter, had to spread out in the pan with a large spoon?
Karly Campbell says
Yep, it will be a thicker batter that you’ll be able to spread. 🙂
Patricia says
I was really missing tamales so I tried this recipe with pork to make 6, wrapping them in parchment paper and microwaving each one for a minute on high. So satisfying! I’ve also loved it straight and in stuffing. Thank you!
Karly Campbell says
Oh, wow! Glad to hear that worked. Thanks for sharing! 🙂
Terri says
I have been missing tamales too! Definitely going to try this! Thanks for the idea!
James Blackmon says
GREAT RECIPE! I had to make a couple modifications, though. I’m from a southern family where the cornbread is not sweet. So, I eliminated the sweetener. The Coconut flour already has a slight sweetness to it, to me, and that’s plenty. However, the key change that knocks this recipe out of the park is the substitution of 2 TBS Coconut flour with 2 TBS of MASA corn flour. OMG, I’m eating cornbread again! The taste is authentic! Not a perfect match, of course, but PRETTY DARN CLOSE!! I’m not Keto, I’m pre-diabetic. I dont know what this does for those on Keto, but for me, this is a Godsend!! This past Thanksgiving was the 1st time in 7 years I’ve had actual cornbread dressing. Or any dressing, for that matter, that wasn’t just a small spoonful. Thanks for the recipe!!!
Karly Campbell says
Yay! Love to hear that, James! Thanks for sharing!
David Putnam says
As a Diabetic, I am excited about recipes like these. I want to use your recipe to make Chili-stuffed Cornbread muffins, and Pulled Pork-stuffed muffins.
Do you see any problem with spooning the ‘batter’ into muffin pans then adding the stuffing I mentioned above, then topping it off with another layer of the cornbread batter to seal it????
Karly Campbell says
Hi David! I haven’t tried that, so I’m really not sure how it will work. The liquid in the chili might make it difficult for the muffin batter to cook through. I have done corn dog muffins with this batter and that worked great. 🙂
David Putnam says
Thank you Karly. I saw Emeril Lagasse do the Pulled Pork version of my interest with no problem, so I know that can be done, but you raise a good point about stuffing the CHILI inside. However a little lightbulb just went off and I might par-freeze the chili first. Not all the way frozen but a little more than just cold, so by the time the Chili has had time to render any liquid, the muffins will be done.
Of course, TEXAS ‘chunk’ style chili might work even better since it’s slow-cooked result produces shredded beef similar to pulled pork.
I’ll let you know , ok?
David Putnam says
By the way, you’re website ROCKS !!!! I have even created a new ‘board’ in my Pinterest for YOUR recipes alone !!! Great job and THANK YOU !!!
janet duhe says
Can I use almond flour instead of coconut and then what would change
Karly Campbell says
Hi Janet! Almond flour and coconut flour don’t swap for each other without some big changes and I’ve never tested this with almond flour before.
Shirley says
I have almond flour and I’m willing to try it to make the cornbread with that has anyone made it with the almond flour and if you did how did it turn out
Bethany says
Made this recipe to test it before Thanksgiving, I’m planning on making a low carb “cornbread” stuffing. For my test I crumbled it up on top of homemade chili and it was very good. The texture in my chili was spot on! When eating alone, it has a bit of an egg flavor to it, but once you add butter it completely changes the flavor profile and you can eat it just like the real thing. Thank you for this recipe! As a diabetic, this will be a life saver for me!
Karly Campbell says
So glad you enjoyed it! Happy Thanksgiving!
Gerricamara says
Has anyone tried adding some fresh corn to this recipe, thus texture and flavor. Would add to carb count, 1/4 cup 7 net carbs for entire recipe or 1/2 cup 14 net carbs or 1.8 g carbs per slice, seems worth it
Rachel says
To GERRICAMARA– I added a can of drained, organic corn. Roast it first in the cast iron (I did 15 min @ 350º) to help remove excess liquid. Mix in either with wet or at end of dry ingredients–the order doesn’t matter in my opinion. Also, really good!
I’m also currently experimenting with making a corn juice (from the can) and butter reduction–lol.
Stacey says
I added corn tonight. It was delish!
SeaGail says
I wouldn’t think this would be appropriate for those on Keto or Type 2 Diabetics, but if it works for you, that’s great.