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
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
Instructions
- 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.
Nutrition Info Per Serving
Ok so whenever someone says “It taste just like”, my red flag goes up. For the record, nothing tastes like bacon other than bacon but I digress. So in my never ending search for healthy recipes (because of diabetes) that won’t spike my blood sugar and ones that are low carb I stumbled across this recipe right in time for the holidays. I admit I was very very skeptical about the fact it has no corn in it but it’s supposed to “taste just like cornbread”. I made this recipe this morning (Christmas morning) as a test before I decided to take it to the family and they look at me like I’m crazy. After making it I tried a little piece and I was like “Oh ok hmmmm?” I tried another piece and said to myself “ok I think I can get away with it”. I felt like I was about to feed a group of 5 year olds as I sneak the veggies in the dish and hope they won’t notice.
Basically it was pretty good. I did add 2 tablespoons of Truvia to sweeten it up. We like sweet cornbread where I’m from. I think next time I’ll add a little cornmeal just for a little more cornbread texture (a very little amount though), even though I know it’ll change the nutrition, I think I can deal with it.
So you get a Pass from me even if the fam doesn’t like it.
I really appreciate a recipe review that makes me smile, thank you. Glad it could pass 😉 And good idea with the Truvia
can you omit the cheddar cheese? also, i thought this was low carb bread???
I think it will be hard to make the dough stick together without the cheese.
One serving has 10 Net Carbohydrates, we consider that a low carb bread
Thank you! While on rare occasions I enjoy a sweet “corn bread”, that is not my idea of real Southern cornbread. I grew up here in my Mom making it like you said, your ideas and procedures