Keto Cornbread

Name: Fluffy Keto Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 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)); 1/4 cup coarse cornmeal ((1 ounce) (gluten-free if needed)); 1/4 teaspoon Diamond Crystal kosher salt; 2 teaspoons baking powder ((gluten-free if needed))

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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.

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Ingredients
Variations
Keto Cornbread Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Keto Bread Recipes
Recipe Card

Ingredients

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.

Variations

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.

Whisking eggs with stevia and melted butter in a bowl.

Whisk in the almond flour, cornmeal, salt, and baking powder.

Adding almond flour to the egg -butter mixture.

Adding cornmeal to the batter in the bowl.

Pour the batter into a parchment-lined baking dish. Smooth the top out with a rubber spatula.

Smoothing the top of the batter with a 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

Is cornmeal keto?

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.

How many slices are in this keto cornbread?

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.

Can I use a sweetener other than stevia?

Yes. You can use two tablespoons of any granulated sweetener.

Does the keto version taste like real cornbread?

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

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.

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.

More Keto Bread Recipes

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Recipe Card

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Fluffy Keto Cornbread

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.

Prep Time15

Cook Time25

Rest time10

Total Time50

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: squares

Calories: 171kcal

Author: Vered DeLeeuw

Ingredients

▢ 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)

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.

Video

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, while their medium-grind cornmeal is.

Storage:

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.

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Nutrition per Serving

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DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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Keto Cornbread

Ingredients

Variations

Keto Cornbread Instructions