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Home » Bread Recipes » Keto Cornbread

Keto Cornbread

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 31, 2025
34 Comments
4.91 from 22 votes

Jump to Recipe Review Recipe

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.

Keto cornbread is served on a white plate.

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 keto diet" recipes!

Ingredients

The ingredients needed to bake a keto cornbread.

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. I don't recommend using a coarse almond meal.
  • Coarse cornmeal: Just ¼ cup, gluten-free if needed.

Flavor Variations

  1. Bacon: Add ¼ cup of bacon bits and ¼ cup of finely chopped scallions. Omit the sweetener.
  2. Jalapenos: Omit the sweetener. Add ¼ cup of grated sharp cheddar and 2 tablespoons of chopped jalapenos (wear gloves when handling jalapenos).
  3. Herbs: This bread is also excellent with herbs. To make this version, 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. Transfer the batter to a parchment-lined baking dish.

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.

The bread is ready in the pan.

Cool for 10 minutes in the pan on a wire rack before slicing and serving.

Keto cornbread is served.

5 stars rating. 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

Recipe 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.

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.

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 the company doesn't mark this cornmeal 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.

Storage Tips

Once completely cool, you can keep this bread in an airtight container in the fridge for up to 5 days. Warm it in the microwave for 5 seconds per square. This bread also freezes well for up to three months.

Serving Suggestions

Keto cornbread can be used in several delicious 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 oven-baked ribs or pulled chicken.
  • It's an excellent side for rich soups like vegetable beef soup or cabbage soup.

Recipe Card

Keto cornbread is served on a white plate.
4.91 from 22 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Fluffy Keto Cornbread

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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Rest time10 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 12 squares
Calories: 171kcal
Author: Vered DeLeeuw
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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 and grease the bottom and the sides with butter.
    A parchment-lined pan for keto cornbread.
  • In a medium bowl, whisk the eggs with the stevia and melted butter.
    Whisking eggs, 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.
    Adding cornmeal to the batter in the bowl.
  • Transfer the batter to the prepared pan. Smooth the top out with a rubber spatula.
    Smoothing out the top of the batter in the pan.
  • Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes.
    The bread is ready in the pan.
  • Cool the bread for 10 minutes in the pan on a wire rack before slicing and serving.
    Slicing the bread in the pan.

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.

Storage

Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Warm them in the microwave for 5 seconds per square. They also freeze well.

Nutrition per Serving

Serving: 1 square | Calories: 171 kcal | Carbohydrates: 5 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 5 g | Sodium: 201 mg | Fiber: 2 g | Sugar: 1 g

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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.

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Comments

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    Recipe Rating




  1. Sharla Peterson says

    January 15, 2025 at 4:54 pm

    For dairy free, would you use coconut oil, or another type?

    Reply
    • Vered DeLeeuw says

      January 15, 2025 at 7:01 pm

      Hi Sharla,
      I would try coconut oil.

  2. H. Powell says

    January 01, 2025 at 3:01 pm

    Same result if you leave the sugar substitute out of the recipe? We aren’t sweet cornbread eaters.

    Reply
    • Vered DeLeeuw says

      January 01, 2025 at 4:35 pm

      Yes! You can leave it out.

  3. Kevin Reichert says

    December 15, 2024 at 7:30 am

    I use cream cheese in place of 3 tbs salted butter for taste

    Reply
    • Vered DeLeeuw says

      December 15, 2024 at 8:54 am

      Thanks for sharing, Kevin!

  4. Jessica Robinett says

    November 26, 2024 at 8:33 pm

    5 stars
    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.

    Reply
    • Vered DeLeeuw says

      November 26, 2024 at 8:57 pm

      You're very welcome, Jessica! I'm so glad you enjoyed it!

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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