Low-Carb Cornbread tastes so much like traditional southern cornbread, but without all the sugar or starch! This delicious comfort food comes together in one bowl and a few easy steps.
Traditional southern cornbread gets its name because it’s made with cornmeal as well as fresh or frozen corn. Unfortunately, both of these ingredients are relatively high in carbs, which can cause unwanted blood sugar spikes.
But with this low-carb cornbread recipe, you can enjoy a delicious square or slice any time you want!
Why you should make this recipe
If you’ve been searching for a low-carb cornbread with a nostalgic traditional cornbread flavor – look no further.
The secret to replacing the cornmeal is using a combination of almond flour and coconut flour. The blend of the two flours gives us a delicious taste and just the right texture!
You’ll love sharing this comfort food with friends and family or enjoying it throughout the week as a snack or side.
And to make this almond flour cornbread even better, the batter comes together in one bowl and just 5 easy steps. It’s so easy to whip up any time!
With just a handful of ingredients, you can have a pan of delicious and warm cornbread in no time. Thankfully, this keto cornbread recipe is gluten-free and sugar-free and has a fairly simple ingredient list.
- eggs: for best results, use room-temperature eggs
- milk or cream: unsweetened almond milk is always a great choice
- unsalted butter: melted
- vinegar: regular white distilled vinegar works but apple cider vinegar is a better option
- coconut flour
- almond flour: blanched, fine almond flour is ideal
- sea salt
- baking soda: for rice and fluffiness
- grated cheddar cheese: skip the bagged grated cheese to avoid anti-caking agents
Some recipes use corn extract but we find that this easy keto cornbread is delicious without it.
When you need an easy side dish that everyone will love, this recipe is perfect. One bowl means minimal clean-up, too!
Just 5 simple steps and 30 minutes of cook time to this delicious cornbread that no one will ever guess is keto friendly!
Step 1: Preheat your oven to 350F (180°C). Grease a 10-inch (25cm) pan with coconut oil or another healthy oil and set aside.
Step 2: Meanwhile, add all of the ingredients to a medium-sized mixing bowl.
Step 3: Mix together the ingredients until they are well combined and no lumps remain.
Step 4: Spoon the cornbread batter into the prepared pan and smooth over the surface.
Step 5: Bake for 35 – 40 minutes until the top has browned and turned golden. A good rule of thumb to check for doneness is to insert a toothpick. If it comes out clean, the cornbread is ready to be removed from the oven. Finally, remove from the oven and allow to cool for 15 – 25 minutes before slicing and serving.
- Make sure you combine the batter well so no lumps remain.
- Don’t overbake the cornbread – it will be too dry. Keep an eye on it as it’s baking in the oven. As soon as it has browned and turned golden, run the toothpick test and remove the cornbread from the oven.
- For that classic presentation, use a 10-inch cast iron skillet to bake your cornbread.
- Or use a muffin pan to make keto cornbread muffins instead.
The combination of the low-carb flours with the butter and eggs makes such a fantastic replacement for traditional cornbread. I love serving this comfort food exactly as it is!
However, lots of people have add-ins that they like to include. You can feel free to add those to this recipe if you like. Check out the many ways to make this cornbread your very own:
- Spice up the batter by adding jalapenos, chilis, or bell peppers. I’ve seen a lot of southern cornbreads baked with jalapenos for a tasty little kick.
- Add a few slices of chopped, cooked bacon or even a different type of cheese for a delicious take on classic cornbread.
- Prefer sweeter cornbread? Some cornbread recipes include sugar for a sweeter taste. If this is how you like your recipe, you can add some low-carb sweetener to get the taste just right.
If including extra ingredients, I recommend keeping it between a 1/2 cup and 1 cup’s worth of additions. This amount is enough to add flavor but won’t affect the texture of the final product and will ensure that it still rises perfectly in the oven.
Cornbread is wonderful to enjoy as is, slightly warmed with a pat of butter and a drizzle of sugar-free syrup. Traditionally, this classic quick bread is served with chili or another hearty soup.
However, being that this recipe is for 8 servings, you may find yourself with some extra cornbread.
That’s a great thing considering there are some fun ways to get creative with your leftovers!
I like to slice a piece into small squares and then pan-toast them. This makes a perfect low-carb alternative to croutons! Additionally, you could also crumble a slice into a pan and toast it to create breadcrumbs.
Another option is to use your cornbread to create a tasty, low-carb stuffing. It’s great to serve around Thanksgiving, and you could even use it to stuff the turkey!
Storage and reheating instructions
Leftovers can be stored in an airtight container and will stay fresh for up to 5 days at room temperature.
This recipe is great to make over the weekend so you have a tasty snack or side to enjoy throughout the week!
Additionally, cornbread can also be frozen for up to 3 months. To freeze keto cornbread, I recommend wrapping individual servings in plastic wrap to avoid freezer burn and storing it in freezer bags or freezer-safe containers. Cornbread thaws quickly at room temperature.
If you enjoy your cornbread warm, slightly heat it up in the microwave or in a convection toaster oven for a few minutes. It will be just as tasty as fresh from the oven!
Ever wondered how many carbs are in a small piece of cornbread made with cornmeal?
In a typical serving made from a dry mix, there can be as many as 30 grams of carbs! So while it may seem tempting to have just one slice, even a small piece can have an undesired impact on your blood sugar.
That’s why I recommend this low-carb version of traditional cornbread. With about 14 total carbs and 4 grams of fiber, each slice comes out to 10 net carbs. That’s a pretty big improvement!
Frequently asked questions
There are quite a few healthy alternatives to cornmeal but not all of them are low-carb. For diabetes-friendly cornbread, a healthy alternative is the combination of almond flour and coconut flour.
Traditional cornbread does raise blood sugar because of the carbs in corn-based ingredients and regular sweeteners like sugar. However, this recipe is great for those seeking a low-carb lifestyle because the carbs are low.
Other healthy low-carb recipes
Looking for more ideas for tasty, low-carb recipes that everyone will enjoy? Here are a few of my favorites that I know you’ll love:
You can also check out this roundup of Healthy Low Carb Dinner Recipes for even more great inspiration!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 6 large eggs
- 1 cup milk or cream
- ⅓ cup unsalted butter (melted)
- 1 teaspoon vinegar
- ½ cup coconut flour
- 1 cup almond flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup cheddar cheese, grated
- Preheat your oven to 350F (180°C). Grease a 10-inch (25cm) pan and set aside.
- Add all of the ingredients to a medium-sized mixing bowl.6 large eggs, 1 cup milk or cream, ⅓ cup unsalted butter, 1 teaspoon vinegar, ½ cup coconut flour, 1 cup almond flour, 1 teaspoon sea salt, 1 teaspoon baking soda, 1 cup cheddar cheese, grated
- Mix the ingredients together until they are well combined and no lumps remain.
- Spoon the cornbread dough into the prepared pan and smooth over the top of the batter.
- Bake for 35 – 40 minutes until the top has browned and turned golden and a toothpick inserted comes out clean. Remove from the oven and allow to cool for 15 – 25 minutes before slicing and serving.
Guy Towers says
Taste great…. Feels like I’m cheating
Geraldine Taylor says
I made this cornbread (I’m prediabetic) oh my it was so 😊 good, I didn’t have large eggs(1) I used medium eggs as well it turned out great. Real soft and moist a little sweet but I still enjoyed it thank you for sharing.
A little too eggy for me and had the flavor of a pancake. I’ll make it again but I’ll leave 2 eggs out and put more flour in and maybe add some jalapeno. I’ll let you know how it turns out. Thanks for the recipe
It looks great, but is the corn flower missing from the ingrediant list? It looks like it’s in the picture, but not the list of ingrediants.
Tobias Oerum says
The recipe used almond flour instead of cornflour to keep the carbs low.
This recipe was so good. It tastes like cheating. Very satisfying sub for cornbread. I used an almond/coconut combo flour I had and Monterrey jack cheese. Both were used because I had in hand.
My husband loved it and I’m making this again. The rest of the family does not follow a diabetic diet and they were only so-so about it, but as a substitute it’s darn good and easy to make!
Kimberly here again…
I forgot to say that I didn’t have any milk or cream, so I used sour cream instead. Not sure if that’s ok for diabetics or not but…
And I also left out the cheese & vinegar.
Delicious! MUCH better than the recipes where they use ONLY Coconut Flour. This recipe is much closer to the real deal! I added 3 teaspoons of Trivia sweetener to mine.
I used an 8×10 pan for a thick bread, but a 9×13 could be used also, for a thinner bread.
This bread replaced Fritos/corn chips for us, that we usually eat with Chalupa.
Our dinner last night was SO good!
Diana Seals says
How can it really be cornbread without any cornmeal? The taste, however, wasn’t bad and it turned out moist. I do think that the salt was a little too much and with all the eggs the texture was more spongy that typical breads.