Fluffy 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 (3 ounces, melted and slightly cooled, 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)

Save Jump to Recipe Print

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.

Keto cornbread is served on a white plate.

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.

Jump to:

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

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, including this one.
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

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.

Whisking eggs with stevia and melted butter in a bowl.

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

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 bread?

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 keto cornbread taste exactly like the real thing?

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

I use this delicious bread in several different 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

I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

Recipe Card

4.90 from 19 votes

Save this Recipe Pin Recipe Print Recipe

This keto cornbread is 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 - 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
▢ 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.

Tried this recipe? Please help others by .

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.

Subscribe! I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

Nutrition per Serving

Richard

August 05, 2024 at 10:21 am

New batch. I live alone so I try to cook "small". Made a small pot of pintos along with this recipe. Lightly modified list of ingredients.
3/4 cup almond flour
Just a tad under the 1/4 cup of basic Martha White yellow cornmeal
3 "large" eggs
4.5 (+ or -) Tbsp liquid butter
1/2 tsp Kosher salt
1 very slightly heaping tsp baking soda
1.0 mL (+ or -) OOOFlavors Corn Bread Flavored Concentrate
The concentrate is incredible. A little pricey but lasts for a long time. The bottle includes a dropper measured in tenths of mL to 1.0 mL. It's very forgiving regarding using "too much". Seeing that, I would suggest using more than you think you should. Using too little would leave you without corn flavor in any given recipe and it would have been used for naught. I've used it 4-5-6 times. Ordered another bottle last night. When I was checking the dropper minutes ago for reference, I noticed I have barely even dented it. That was a pleasant surprise.

Because I wanted some thickness to the recipe, I baked it in a "mini" aluminum foil loaf pan. No buttering, no spray, no nothing but the ingredients. Perfect fit. Did not stick at all.
Baked in a large, pre-heated toaster oven @ 350 F. Probably between 20 - 25 minutes. Seeing that I lay no claim to being a cook, I have a history of undercooking bread - type and cookie / cake recipes. I am improving though. Using the toothpick test, I stop the baking when the toothpick pulls out and appears dry. Many times that doesn't work for me. This time, I did the same and gave it an additional 3 minutes after toothpick appeared dry. Nailed it. Better lucky than good at times.
The cornbread was so good, I actually snacked on it (with butter) for the next two days.

As stated before, my next batch will be a Mexican cornbread version. At the moment, I'm thinking diced jalapenos, bits of green onion, grated - cheddar. In the past I have commonly used pickled / grocery store diced jalapenos. Last night, I ordered a jar of dehydrated jalapeno bits. Would you recommend staying with the pickled diced peppers or go with the dehydrated? If I go with the dehydrated, should I hydrated a little before adding to recipe? Thanks.

Once again, I greatly appreciate your recipe. Having diabetes, I work very hard at limiting my carbs. I mostly do well with that. But I sure miss foods that are otherwise taken for granted. Cornbread WAS one of those. No more. 🙂

Thank you,
Richard

Keto Cornbread

Ingredients

Variations

Instructions