Yes, you can enjoy cornbread on the keto diet! 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 tender and fluffy. 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. It's one of those beloved foods that you think you'll just have to give up, but as it turns out, you actually don't.
You'll only need a few simple ingredients to make this keto cornbread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener.
- Melted butter: European butter tastes great, but any butter will work.
- 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).
- Kosher salt: I use Diamond Crystal Kosher Salt.
- Baking powder: Gluten-free if needed, and please make sure it's fresh and not expired.
Here are a few tasty variations on the basic recipe:
- 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.
Keto Cornbread Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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.
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.
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.
This is such a versatile bread. I use it in several different ways. Here are a few ideas:
- This bread is really good 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 with my coffee! 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.
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.
More Keto Bread Recipes
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Fluffy Keto Cornbread
- 5 large eggs
- ½ teaspoon stevia glycerite (equals about 2 tablespoons of sugar)
- 6 tablespoons salted butter melted and slightly cooled (3 ounces), 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)
- ¼ teaspoon Diamond Crystal kosher salt or ⅛ teaspoon of any other salt
- 2 teaspoons baking powder (gluten-free if needed)
- 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.