This keto cornbread is made with almond flour. It's tender, fluffy, and delicious, with just a hint of sweetness. I add just a bit of cornmeal to the mixture for that authentic flavor we all love. Even with the cornmeal, a serving has just 3 grams of net carbs.
This keto cornbread is so good. The combination of almond flour and a small amount of cornmeal makes it taste almost like true cornbread, albeit with a less pronounced corn flavor. The small amount of cornmeal I add makes the experience as authentic as possible. This bread has officially joined my arsenal of "never feel deprived on the keto diet" recipes!
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients
- Eggs: I use large eggs in most of my recipes, including this one.
- Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener.
- Melted butter: I use salted butter.
- Almond flour: I use blanched and finely ground almond flour. I don't recommend using a coarse almond meal in this recipe.
- Coarse cornmeal: Only ¼ cup (use gluten-free if needed).
Variations
- Add ¼ cup of bacon bits and ¼ cup of finely chopped scallions. Omit the sweetener.
- Omit the sweetener. Add ¼ cup of grated sharp cheddar and 2 tablespoons of chopped jalapenos (wear gloves when handling jalapenos).
- This bread is also excellent with herbs. Omit the sweetener and add two teaspoons of mixed spices and herbs, such as garlic powder, thyme, sage, and oregano.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this bread:
Whisk the eggs with stevia and melted butter. Whisk in the almond flour, cornmeal, salt, and baking powder.
Pour the batter into a parchment-lined baking dish. Smooth the top out 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 for 10 minutes in the pan on a wire rack before slicing and serving.
Expert Tips
What Pan to Use
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, you'll need to bake the bread for about 25 minutes. If you use a larger pan, 20 minutes should do it.
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, while their medium-grind cornmeal is.
Recipe FAQs
It's not. 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.
That depends on the pan you use. When I use a rectangular pan, I cut the bread into 12 squares, as shown in the video below. When I use a square pan, I cut it into nine squares.
Yes. You can use two tablespoons of any granulated sweetener.
No, it doesn't. Made with almond flour and just a hint of cornmeal, it can't possibly be exactly like the real thing. But it's delicious and an excellent substitute for those of us on a low-carb or keto diet.
Serving Suggestions
Keto cornbread can be used in several ways:
- It's great with chili (try my no-bean chili recipe! It's excellent).
- It's the perfect addition to your Thanksgiving table - serve it with soft salted butter.
- 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 these oven-baked ribs.
- And it's an excellent side for rich soups - try it with this vegetable beef soup.
Storing Leftovers
Once completely cool, you can keep the leftovers in the fridge, in an airtight container, for up to 5 days. Warm them up in the microwave for 5 seconds per square. They also freeze well for up to three months.
More Keto Bread Recipes
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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 blanched finely ground 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 and grease the bottom and the sides with butter.
- In a medium bowl, whisk the eggs with the stevia and melted butter.
- Whisk in the almond flour, cornmeal, salt, and baking powder. If the batter is very thick and difficult to mix, add 1-2 tablespoons of water.
- Transfer the batter to the prepared pan. Smooth the top out 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 before slicing and serving.
Notes
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sharla Peterson says
For dairy free, would you use coconut oil, or another type?
Vered DeLeeuw says
Hi Sharla,
I would try coconut oil.
H. Powell says
Same result if you leave the sugar substitute out of the recipe? We aren’t sweet cornbread eaters.
Vered DeLeeuw says
Yes! You can leave it out.
Kevin Reichert says
I use cream cheese in place of 3 tbs salted butter for taste
Vered DeLeeuw says
Thanks for sharing, Kevin!
Jessica Robinett says
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.
Vered DeLeeuw says
You're very welcome, Jessica! I'm so glad you enjoyed it!