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.
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 low-carb diet" recipes!
Ingredients
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.
- Coarse cornmeal: Just ¼ cup, gluten-free if needed.
Flavor Variations
- Bacon: Add ¼ cup of bacon bits and ¼ cup of finely chopped scallions. Omit the sweetener.
- Jalapenos: Omit the sweetener. Add ¼ cup of grated sharp cheddar and 2 tablespoons of chopped jalapenos (wear gloves when handling jalapenos).
- Herbs: 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 and transfer the batter to a parchment-lined baking dish. I often add a tablespoon of water if the batter seems a bit dry. This is what it should look like:
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, then slice and serve.
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
Recommended Pan Sizes
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, 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.
Cornbread Muffins
This recipe makes 10 muffins. Mix the batter as usual, spoon it into 10 foil-lined, lightly greased muffin cups (they stick to standard paper liners), filling each cup ¾ full, and bake at 350°F until a toothpick comes out clean, about 15-18 minutes.
The photo below shows the muffins paired with broccoli soup:
And this image of a half-eaten muffin shows how wonderfully soft and fluffy the crumb is. It truly is a delight!
Recipe FAQs
Yes. 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 on flavor and texture. Note that the company doesn't mark this cornmeal as gluten-free.
Cornmeal isn't keto, but in this recipe, we use just ¼ cup, divided among 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.
Yes. Substitute the butter with refined coconut oil.
Yes, but it gives the bread a more authentic flavor. If you decide to omit the cornmeal, consider adding ¼ teaspoon of sweet corn extract.
Once completely cool, you can keep this bread in an airtight container in the fridge for up to 5 days. Warm it gently in the microwave before serving. This bread also freezes well for up to three months.
Serving Suggestions
Keto cornbread can be used in several delicious ways:
- It's the perfect addition to your Thanksgiving table. The image below shows a typical Thanksgiving plate of roasted turkey breast, honey-glazed carrots, sauteed spinach, gravy, and cornbread.
- 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 cabbage soup or hamburger soup (shown below).
- It's great with chili, as shown in the photo below. I serve it with all my chili recipes, including no-bean chili, pumpkin chili, leftover turkey chili, and chicken chili.
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 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, then grease the bottom and sides with butter.
- In a medium bowl, whisk the eggs with the sweetener and melted butter.5 large eggs, ½ teaspoon stevia glycerite, 6 tablespoons salted butter
- Whisk in the almond flour, cornmeal, salt, and baking powder. If the batter is dry and difficult to mix, add a tablespoon of water. I often do. The photo shows you what the batter should look like.1 ½ cups superfine almond flour, ¼ cup coarse cornmeal, ⅛ teaspoon salt, 2 teaspoons baking powder
- Transfer the batter to the prepared pan. Smooth the top 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, then slice and serve.
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. If you decide to omit the cornmeal, consider adding a small amount of sweet corn extract (start with ¼ teaspoon).Cornbread Muffins
This recipe makes 10 muffins. Mix the batter as usual, spoon it into 10 foil-lined, lightly greased muffin cups (they stick to standard paper liners), filling each cup ¾ full, and bake at 350°F until a toothpick comes out clean, about 15-18 minutes.Seasoning the Bread
Seasonings, especially saltiness and sweetness, are guidelines. Adjust to taste.Storage
Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Warm them briefly in the microwave before serving. They also freeze well and can be kept in freezer bags for up to three months.Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Justine Henry says
EXCELLENT!! I have been making keto cornbread for some time now and this is the best. Light fluffy and TRUE cornmeal flavor. Thank you so much.
Vered DeLeeuw says
I’m so happy you loved it, Justine! Hearing that it's the best you've tried absolutely makes my day. Thank you for the lovely feedback!
Don Baird says
This turned out great. We had it with chili. I cooked it in an 8” cast iron skillet at 350 for about 32 minutes. Only thing I will change is a little more salt and a second packet of Truvia to add a little more sweetness. Wish I could post a pic of the finished product.
Vered DeLeeuw says
I'm thrilled to hear this was a success, Don! Please feel free to email me a picture to healthyrecipesblog@gmail.com.
Judith says
This recipe turned out delicious. I used fine white cornmeal as that is what I had on hand, and baked it in my 8 inch cast iron skillet. Lovely texture and it did not stick in the pan at all.
Vered DeLeeuw says
Wonderful, Judith! Thank you so much for taking the time to share your experience.
Mary Jane Wolfe says
Everyone raved about this recipe. So good! I've made it many times now and it always comes out perfectly. Of late, I have been adding about a half cup of sour cream! Yum!
Vered DeLeeuw says
Sour cream sounds like an amazing addition, Mary Jane! Thank you so much for the review.
Debrah Roundy says
Just made this cornbread for a chili party cook-off tomorrow. It was awesome. It really lived up to its name, it was fluffy and I could taste the hint of corn, too. I tried a couple of changes. For the butter I used some leftover butter, a leftover avocado, and finished the half cup with some coconut oil I had around. It tasted fine.
I made mini-muffin size for the get-together and cooked them the shortest time. The recipe made 24 mini-muffins easily and a bit more.
Vered DeLeeuw says
I'm so glad you enjoyed this bread, Debrah! Thank you so much for the review and for sharing your tweaks.
Carolyn says
I was so happy to find a keto corn bread recipe that had actual cornmeal in it. Satisfying and delicious!
Vered DeLeeuw says
Glad you liked it, Carolyn! Thank you so much for the review.
Sharla Peterson says
For dairy free, would you use coconut oil, or another type?
Vered DeLeeuw says
Hi Sharla,
I would try coconut oil.
Debrah Roundy says
I had a little this and that around, so I used part butter, part an avocado, and part coconut oil. Butter has the strongest scent so that is all that came out. Having lived in the islands, my favorite when it is affordable is always smashed up avocado. One gets the good oils and a bonus of fiber with little or no flavor.
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!