This is a delicious low carb version of a southern cornbread recipe. It tastes just like regular cornbread but without all the sugar and starch!
Traditional cornbread is made, obviously, with cornmeal. Cornmeal is relatively high in carbs and a traditional cornbread recipe wouldn’t work for someone on a low carb diet.
Now, with this low carb version, you can have your cornbread and eat it too!
We accomplish this by using almond and coconut flour. Yes, I know that you probably think this will never taste like normal cornbread if you don’t use corn, but please give this a try anyway. It really does taste fantastic!
One bowl is all you need to prepare this recipe (and an oven, of course) so it really couldn’t be easier to make!
How to make low carb cornbread
Step 1: Preheat your oven to 350F (180°C) and measure all of the ingredients for the cornbread. This recipe is as easy as mixing everything together so getting all your ingredients ready beforehand makes this recipe even quicker to make.
Step 2: Add all of the ingredients for the low carb cornbread into a medium-sized mixing bowl in no particular order.
Step 3: Mix the cornbread dough together very well until all of the ingredients are well incorporated and there are no lumps in the mixture.
Step 4: Spoon the cornbread dough into a greased pan and smooth over the surface. I used a round pan 8 inches across.
Step 5: Bake for 35 – 40 minutes until the top has browned and turned golden slightly. Remove from the oven and allow to cool for 15 – 25 minutes before cutting and serving.
Tips for making the best low carb cornbread!
You may look at the ingredients for this recipe and doubt that almond flour and coconut flour could possibly taste anything like cornbread. But, the key to getting this recipe tasting like traditional cornbread is in the butter and eggs. They take these simple ingredients and create a mouthwatering side dish you can’t wait to serve.
This recipe is a good low carb version of cornbread to start with and use in other creative ways. You can enjoy the cornbread as is or liven it up with some extra flavor. You can spice up your cornbread by adding in Jalapenos, chilis, and bell peppers. Or try adding bacon pieces and different cheeses to experiment with the flavor.
If you want to add in some extra flavor, only add 1/2 cup – 1 cup of extra ingredients. This amount won’t affect the texture of your cornbread and it will still rise perfectly well in the oven.
You can use leftover cornbread in so many creative ways too! It works as a wonderful low carb alternative to croutons or breadcrumbs and it can be used to make a fantastic low carb stuffing for your turkey!
With these ideas, there should never be leftover cornbread again
Other healthy low carb recipes
If you liked this recipe, here are some other easy low carb recipes you might enjoy:
You can also read this roundup I created of 10 Healthy Low Carb Dinner Recipes for even more great recipe ideas.
When you’ve made this keto cornbread recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Cornbread
- 6 large eggs
- 1 cup milk or cream
- 1/3 cup unsalted butter melted
- 1 tsp. vinegar
- 1/2 cup coconut flour
- 1 cup almond flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup grated cheddar cheese
- Preheat your oven to 350F (180°C)
- Add all of the ingredients for the cornbread into a medium-sized mixing bowl in no particular order.
- Mix the cornbread dough together very well until all of the ingredients are well incorporated and there are no lumps in the mixture.
- Spoon the cornbread dough into a greased pan and smooth over the surface. I used a round pan 8 inches across.
- Bake for 35 - 40 minutes until the top has browned and turned golden slightly. Remove from the oven and allow to cool for 15 - 25 minutes before cutting and serving.