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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!
Ingredients
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.
Step-by-step instructions
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.
Expert tips
- 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.
Variations
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.
Serving suggestions
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!
Nutrition tips
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!
Low-Carb Cornbread
Ingredients
- 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
Instructions
- 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.
Jenny
Would you be able to make this as muffins and if so, how would that change the recipe/cooking time? I appreciate this a lot – I’m going to be cooking for several diabetics over the holidays!
Christel Oerum
I assume you could. Since it will be in smaller tins I’d reduce the cooking time. You could start with 15-20 min and test them with a toothpick (or sharp knife) to see if they’re cooked through. I think it’s a great idea to make them into single-serving cornbread
Chrissy
Hi! Why did my ‘dough turn out soupy? Yours looks so thick? I ended up adding a bunch more of the flours but still so runny. Just popped it in the oven….not sure how it will turn out 🙁
Christel Oerum
Oh no, that’s annoying. Not sure what could have gone wrong unless you used exceptionally large eggs 😉 I assume that’s not it. Only thing I can think of is that you somehow got more milk in there than you need. If you make it again try using the metric measurements, it does make it more accurate than using cups
Mary
I made this corn bread tonight. I hadit with pinto beans from the instant pot. It was good. Not like regular corn bread but as a newly diagnoised type 2 diabetic, I am trying to work all this out. I will make this again. I added a couple of packs of truvia but next time I will leave it out. I think it is sweet enough without it. Thanks for the recipe. I will try some of your others.
Christel Oerum
Mary, I’m so glad you enjoyed it. I agree that most of the low-carb recipes taste somewhat different than the full carb recipes. That’s always the tradeoff. But I’m glad you found it tasty enough to make it again.
And thank you for the heads-up on the missing pan size. We used a 10-inch pan and I’ve added that note to the recipe
Mary Heidt
What size pan did you use? I can not find it in the recipe. I am going to try it tonight with instant pot pinto beans.
Christine
Made as cornbread pancakes added 1/8 tsp baking powder so they would rise better in addition to baking soda. Passed the test of my southern family member that has been eating cornbread since childhood. I have not yet mentioned there’s no cornmeal in it.
Adrian Gosnell
I made this and was very impressed. I didn’t think it tasted just like cornbread, but it was very close, and had a really good texture. I’ll definitely be making this often. Thank you.
Jo
Actually better than expected. I will make again and cut the salt in half. Add some green chillies.
Jason
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.
Christel Oerum
I really appreciate a recipe review that makes me smile, thank you. Glad it could pass 😉 And good idea with the Truvia
Carolinagirl#50
can you omit the cheddar cheese? also, i thought this was low carb bread???
Christel Oerum
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
mounika
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