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!
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).
Step 2: 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 dough into a greased 10-inch (25 cm) pan and smooth over the surface.
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!
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:
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!
Low Carb Cornbread
Ingredients
- 6 large eggs
- 1 cup milk or cream
- 1/3 cup unsalted butter (melted)
- 1 teaspoon vinegar
- 1/2 cup coconut flour
- 1 cup almond flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup grated cheddar cheese
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.
Delicious!
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!
Thank you!
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.