This keto cornbread is made with almond flour and a small amount of cornmeal. It's fluffy and delicious, with just a hint of sweetness.
This keto cornbread is amazingly good. I add a small amount of cornmeal for that authentic flavor we all love. Is it exactly like the real thing? No, but it's very close. Even with the cornmeal, a serving has just 3 grams of net carbs. This delicious bread has officially joined my arsenal of "never feel deprived on the low-carb diet" recipes!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener to equal two tablespoons of sugar.
- Melted butter: I use salted butter.
- Almond flour: I use superfine almond flour.
- Coarse cornmeal: Just ¼ cup, gluten-free if needed.
Flavor Variations
- Bacon: Add ¼ cup of bacon bits and ¼ cup of finely chopped scallions. Omit the sweetener.
- Jalapenos: Omit the sweetener. Add ¼ cup of grated sharp cheddar and 2 tablespoons of chopped jalapenos (wear gloves when handling jalapenos).
- Herbs: Omit the sweetener and add two teaspoons of mixed spices and dried herbs, such as garlic powder, thyme, sage, and oregano.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the ingredients in a bowl and transfer the batter to a parchment-lined baking dish. I often add a tablespoon of water if the batter seems a bit dry. This is what it should look like:
Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes.
Cool for 10 minutes in the pan on a wire rack, then slice and serve.
Made this tonight to go with chili and it checked all the boxes! So happy to have found a cornbread recipe that tastes so good without a ton of carbs. My husband and I have been working hard to lower our A1C and have tried to find healthy versions of our favorite foods, so many many thanks for sharing this recipe.
Jessica Robinett
Read more comments
Made this tonight to go with chili and it checked all the boxes! So happy to have found a cornbread recipe that tastes so good without a ton of carbs. My husband and I have been working hard to lower our A1C and have tried to find healthy versions of our favorite foods, so many many thanks for sharing this recipe.Recommended Pan Sizes
I use a small baking dish to ensure the bread is nice and tall. So, I use a rectangular 5X7-inch glass food storage dish. It's marked as oven-safe, and I bake with it often.
You can use a standard square 8-inch baking dish. The bread will not be as tall, but it won't be flat either. But don't use anything bigger than that, or the bread will be too flat.
If you use a smaller rectangular pan, bake the bread for about 25 minutes. If you use a larger pan, 20 minutes should do it.
When I use a rectangular pan, I cut the bread into 12 squares. When I use a square pan, I cut it into nine squares.
A reader recently emailed me that she successfully baked this bread in an 8-inch cast-iron skillet. So that's an option too.
Cornbread Muffins
This recipe makes 10 muffins. Mix the batter as usual, spoon it into 10 foil-lined, lightly greased muffin cups (they stick to standard paper liners), filling each cup ¾ full, and bake at 350°F until a toothpick comes out clean, about 15-18 minutes.
The photo below shows the muffins paired with broccoli soup:
And this image of a half-eaten muffin shows how wonderfully soft and fluffy the crumb is. It truly is a delight!
Recipe FAQs
Yes. I typically use Bob's Red Mill coarse-grind cornmeal. I believe that, with the very little I use here, a coarse grind has the biggest effect on flavor and texture. Note that the company doesn't mark this cornmeal as gluten-free.
Cornmeal isn't keto, but in this recipe, we use just ¼ cup, divided among 12 servings. Each serving of this bread has 5 grams of carbs and 2 grams of fiber. So, while cornmeal isn't keto, this bread is.
Yes. Substitute the butter with refined coconut oil.
Yes, but it gives the bread a more authentic flavor. If you decide to omit the cornmeal, consider adding ¼ teaspoon of sweet corn extract.
Once completely cool, you can keep this bread in an airtight container in the fridge for up to 5 days. Warm it gently in the microwave before serving. This bread also freezes well for up to three months.
Serving Suggestions
Keto cornbread can be used in several delicious ways:
- It's the perfect addition to your Thanksgiving table. The image below shows a typical Thanksgiving plate of roasted turkey breast, honey-glazed carrots, sauteed spinach, gravy, and cornbread.
- I love it with sweet butter for breakfast. My kids like to drizzle it with just a little honey. I sometimes use sugar-free honey.
- It goes well with BBQ dishes, such as oven-baked ribs or pulled chicken.
- It's an excellent side for rich soups like cabbage soup or hamburger soup (shown below).
- It's great with chili, as shown in the photo below. I serve it with all my chili recipes, including no-bean chili, pumpkin chili, leftover turkey chili, and chicken chili.
Recipe Card
Fluffy Keto Cornbread
Video
Ingredients
- 5 large eggs
- ½ teaspoon stevia glycerite - equals 2 tablespoons of sugar
- 6 tablespoons salted butter - 3 ounces, melted and slightly cooled, plus more for the pan
- 1 ½ cups superfine almond flour - 6 ounces
- ¼ cup coarse cornmeal - 1 ounce, gluten-free if needed
- ⅛ teaspoon salt
- 2 teaspoons baking powder - gluten-free if needed
Instructions
- Preheat the oven to 350°F. Line the bottom of a small Pyrex baking dish (see notes below) with parchment paper, then grease the bottom and sides with butter.
- In a medium bowl, whisk the eggs with the sweetener and melted butter.5 large eggs, ½ teaspoon stevia glycerite, 6 tablespoons salted butter
- Whisk in the almond flour, cornmeal, salt, and baking powder. If the batter is dry and difficult to mix, add a tablespoon of water. I often do. The photo shows you what the batter should look like.1 ½ cups superfine almond flour, ¼ cup coarse cornmeal, ⅛ teaspoon salt, 2 teaspoons baking powder
- Transfer the batter to the prepared pan. Smooth the top with a rubber spatula. Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes.
- Cool the bread for 10 minutes in the pan on a wire rack, then slice and serve.
Notes
Recommended Pan
I use a rectangular 7 x 5-inch oven-safe glass food storage container because I like the bread to be tall. Using a standard square 8-inch pan is fine, but then the bread will not be as tall. You'll need to bake the bread for 20 minutes if using an 8-inch baking dish and for 25 minutes if using a smaller baking dish that produces taller bread. Approximate nutrition info if using a square baking dish and cutting the bread into 9 squares: Calories 228, Total Fat 20 g, Saturated Fat 6 g, Sodium 268 mg, Carbs 7.0 g, Fiber 3 g, Sugars 1 g, Protein 8 g. A reader recently emailed me that she successfully baked this bread in an 8-inch cast-iron skillet. So that's an option too.Recommended Cornmeal
I typically use Bob's Red Mill coarse-grind cornmeal. I believe that with the very little I use here, a coarse grind has the biggest effect in terms of flavor and texture. Note that this cornmeal isn't marked by the company as gluten-free. Cornmeal is not keto, but in this recipe, we're using just ¼ cup of it divided between 12 servings. Each serving of this bread has 5 grams of carbs and 2 grams of fiber. So, while cornmeal isn't keto, this bread is. If you decide to omit the cornmeal, consider adding a small amount of sweet corn extract (start with ¼ teaspoon).Cornbread Muffins
This recipe makes 10 muffins. Mix the batter as usual, spoon it into 10 foil-lined, lightly greased muffin cups (they stick to standard paper liners), filling each cup ¾ full, and bake at 350°F until a toothpick comes out clean, about 15-18 minutes.Seasoning the Bread
Seasonings, especially saltiness and sweetness, are guidelines. Adjust to taste.Storage
Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Warm them briefly in the microwave before serving. They also freeze well and can be kept in freezer bags for up to three months.Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Emily Banner says
Tastes just like the real thing and so much better for you. Will definitely make this again, and not just for the holiday.
Vered DeLeeuw says
I'm so glad you enjoyed it, Emily! Hearing that it tastes like the real thing absolutely makes my day. And I love that it's going into your regular rotation - that's the best compliment.