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Home » Recipes » Low Carb Cornbread

Christel OerumBy Christel Oerum on October 9, 2019, Updated April 18, 2020
Recipes

Low Carb Cornbread

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Keto cornbread
Low-carb cornbread

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.

3 squares of low carb cornbread on a wooden cutting board

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!

The secret is to replace the cornmeal with almond and coconut flour. The combination 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 recipe even better, the batter comes together in one bowl and just 5 easy steps. It’s so easy to whip up any time!

How to make low carb cornbread

When you need an easy side dish that everyone will love, this recipe is perfect. One bowl means minimal clean-up, too!

Step 1: Preheat your oven to 350F (180°C).

Raw ingredients for the cornbread separated into small bowls

Step 2: Add all of the ingredients to a medium-sized mixing bowl.

Wet and dry ingredients in a glass mixing bowl with a wooden spoon

Step 3: Mix together the ingredients until they are well-combined and no lumps remain.

Cornbread dough mixed together in a glass mixing bowl

Step 4: Spoon the cornbread dough into a greased 10-inch (25 cm) pan and smooth over the surface. 

Unbaked dough transferred to a round glass baking dish

Step 5: Bake for 35 – 40 minutes until the top has browned and turned golden. Remove from the oven and allow to cool for 15 – 25 minutes before slicing and serving. 

How easy is that? 5 simple steps to this delicious cornbread that no one will ever guess is low carb!

Spicing up your recipe

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.

For example, you can 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.

This bread would also be delicious with a few slices of chopped, cooked bacon or even a different type of cheese to play with the flavor. 

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 won’t affect the texture of the final product and will ensure that it still rises perfectly in the oven.

How to use your leftovers

This recipe is for 8 servings, so you may find yourself with some extra cornbread. It’s wonderful to enjoy as-is, but there are also 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! 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!

Cornbread nutrition

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!

Golden brown baked cornbread with a bread knife, ready to serve

Storage

Leftovers can be stored in an airtight container and will stay fresh for up to 5 days.

This recipe is great to make over the weekend so you have a tasty snack or side to enjoy throughout the week!

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: 

  • Low Carb Eggplant Parmesan
  • Crustless Low Carb Quiche
  • Sugar-free Chocolate Chip Cookies

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!

Recipe Card

Low Carb Cornbread

Easy 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 just a few steps.
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
Author:Christel Oerum
Servings:8 servings
4.65 from 42 votes
Review Print

Ingredients

  • 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
US Customary – Metric

Instructions

  • Preheat your oven to 350F (180°C).
  • Add all of the ingredients to a medium-sized mixing bowl.
  • Mix together the ingredients until they are well-combined and no lumps remain.
  • Spoon the cornbread dough into a greased 10-inch (25 cm) pan and smooth over the surface.
  • Bake for 35 – 40 minutes until the top has browned and turned golden. Remove from the oven and allow to cool for 15 – 25 minutes before slicing and serving.

Recipe Notes

This recipe is for 8 servings.
Feel free to add other ingredients, but limit to 1 cup’s worth to ensure it doesn’t affect the texture of the final product.
Leftovers can be stored in an airtight container and will stay fresh for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts
Low Carb Cornbread
Amount Per Serving
Calories 332 Calories from Fat 212
% Daily Value*
Fat 23.6g36%
Saturated Fat 10.4g52%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3.3g
Cholesterol 174.8mg58%
Sodium 370.5mg15%
Potassium 286.5mg8%
Carbohydrates 14.3g5%
Fiber 4g16%
Sugar 7.7g9%
Protein 16.5g33%
Net carbs 10.3g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: healthy cornbread recipe, low carb cornbread
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Categories: Recipes Tags: Gluten Free, Side dishes

Christel Oerum

About Christel Oerum

Christel is the founder of Diabetes Strong. She is a Certified Personal Trainer specializing in diabetes. As someone living with type 1 diabetes, Christel is particularly passionate about helping others with diabetes live active healthy lives. She’s a diabetes advocate, public speaker, and author of the popular diabetes book Fit With Diabetes.

View all posts by Christel Oerum

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Reader Interactions

Comments

  1. AvatarKimberly says

    January 1, 2021 at 9:50 am

    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.

    Reply
  2. AvatarKimberly says

    January 1, 2021 at 9:44 am

    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!
    Thank you!

    Reply
  3. AvatarDiana Seals says

    November 1, 2020 at 4:59 pm

    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.

    Reply
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