This keto cornbread recipe with coconut flour is a delicious, low-carb alternative to traditional cornbread. By using coconut flour in place of cornmeal, you can enjoy a “cornbread” that is grain-free, gluten-free, nut-free, and keto-friendly.
A coconut flour cornbread allows you to enjoy all the flavor and texture of cornbread without the high carbs.
I am thrilled to report that you can swap out cornmeal for coconut flour and still have a bread that mimics cornbread perfectly.
If you’ve been searching for cornbread that is low-carb, gluten-free, grain-free, and nut-free, search no more.
Because my keto cornbread with coconut flour delivers all this, plus it’s a keto-friendly cornbread that will fool your taste buds into thinking you’re having the real deal.
My low-carb cornbread uses absolutely no corn, cornmeal, or grains. Not even baby corn makes it into this recipe.
I already have a very popular recipe for keto cornbread that’s made with almond meal.
It’s a fantastic option for those who can consume nut flour. But since not everyone can, I was determined to make a coconut flour option.
It has the added bonus of being even lower in carbs than my Easy Keto Cornbread (Skillet)
Be sure to check out our entire collection of keto coconut flour recipes for more delicious options!
Coconut Flour Cornbread
Making this cornbread with coconut flour takes only a few key ingredients. You’ll need eggs, cream cheese, heavy whipping cream, butter, and, of course, coconut flour.
The recipe is as simple as measuring your dry ingredients, then your wet ingredients, and combining the two. There are no hard-to-come-by ingredients in this keto-friendly cornbread.
There is one tip I’ll share that I feel helps make a cornbread tasting option out of coconut flour. That is, I bake all my cornbread recipes in a cast-iron skillet.
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Although it’s not necessary to use a cast-iron skillet, I feel it really enhances the texture of your “cornbread”, because the bread develops a more authentic crust due to how well a cast-iron skillet retains heat.
It also helps that I preheat the skillet and add butter to the pan before filling the pan with batter and baking.
If you still don’t own a cast-iron skillet and you’ve been unable to pry one from your grandma, I encourage you to consider getting one as soon as you can. Don’t take my word for it; ask Grandma why she loves her pan.
I assure you that you will get plenty of use out of your skillet. A quick search on our site, and you’ll see I have both savory and sweet recipes that call for a cast-iron skillet.
I will add that it should be already seasoned so that it’s non-stick from day one.
Preheating Your Cast-iron Skillet For Keto Cornbread
As I mentioned earlier, I preheat my cast-iron skillet prior to adding the batter. It’s something I learned years ago when I would bake traditional cornbread, and it works beautifully with keto cornbread too.
This extra step is important to ensure you are getting the perfect flavor and texture.
Customizing Your Coconut Flour Cornbread Recipe
You should know that it’s super easy to add a few extra ingredients to your keto coconut flour cornbread to make it extra special.
Here are just a few add-ins you might want to try:
- 3/4 cup of shredded cheddar cheese. Add 1/2 cup of cheese to half the batter, and then, after you add the rest of the batter, top with the remaining 1/4 cup of cheese. This gives you two layers of cheddar goodness.
- Add fresh or pickled jalapeños to the batter. I add 1/2 cup of pickled jalapeños and only 1/4 cup of fresh, but you can certainly adjust the amount to your liking.
- Crumble five strips of cooked bacon into the batter before baking. This gives a nice smokiness flavor to your low-carb cornbread.
- Or add all three for keto bacon, cheddar, and jalapeño cornbread that is sure to make you swoon.
Is Cornbread Keto-Friendly?
If you’ve been wondering if you can eat cornbread on a keto diet, the answer is a resounding no. There simply is no such thing as keto diet cornbread.
Well, I’ll take that back because, although no cornmeal is used in this recipe, it makes a great mock cornbread.
However, there are some recipes out there that add things like baby corn to their keto cornbread because baby corn isn’t very high in carbs.
I’ve even seen some recipes that combine real cornmeal with almond flour. But honestly, I don’t understand why they would add either.
Not only is corn way too high in carbs to be considered keto-friendly, but it’s also a GMO-loaded grain that should be avoided by anyone dealing with insulin resistance, pre-diabetes, or any form of inflammation.
Personally, I want nothing to do with the real thing.
Thankfully you can make a fantastic keto cornbread with either almond flour or coconut flour without the need to add corn. So don’t despair because both my recipes will convince you to leave the corn out.
Using Coconut Flour Instead Of Cornmeal
It may seem hard to believe that you can make delicious keto cornbread by using coconut flour alone. But that’s exactly what this simple recipe does.
I decided to make this recipe after having several requests for a coconut flour cornbread option. Thankfully, after years of keto baking
I now have a greater understanding of how to use this tricky low-carb flour. Coconut flour is a very dry, thirsty alternative, which makes it impossible to just swap cup for cup with regular flour.
When using coconut flour instead of almond flour, you must increase the moisture content of the recipe in order for it to work. With that knowledge,
I was confident that I could create a cornbread option that was not only low in carbs but also nut-free.
Knowing that quite a few people in the keto community can’t consume nut flour but can safely use coconut flour has encouraged me to create more keto recipes that use it.
Of course, there are some individuals who are very sensitive to nuts and also get a reaction from coconuts, so proceed with caution if this is you.
Keto Cornbread With Corn Extract
As good as my keto coconut flour cornbread turned out, leave it to my readers to come up with an even better way to enhance the corn flavor in this almond flour “corn” bread recipe.
Employing the use of sweet corn extract. I kept seeing my readers tag me on social media with OOOflavors and rave about their corn extract.
All I can say about that is wow! Just a few drops of this extract pack a lot of flavors.
Using a keto cornbread extract simply amplifies the flavor of “corn” in this coconut flour cornbread. It’s a way to further fool your tastebuds.
The use of corn extract is really effective in getting the flavor of cornbread without the use of any corn.
OOOflavors cornbread flavored concentrate has managed to create a cornbread extract that has zero calories, zero sugar, and zero carbs.
Since it’s a highly concentrated extract, a tiny amount is all you need to get the flavor of corn.
I recommend using 3-4 drops in this recipe and see if it elevates the flavor further.
Keto Cornbread Accompaniments
I can list recipe after recipe where you’ll love a wedge of keto cornbread. But of course, you could also just have this cornbread all by itself because it’s that good.
I encourage you to visit our complete list of keto bread recipes for more delicious options.
Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books & Recipe APP
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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- 6 eggs, room temperature
- 1 cup heavy whipping cream
- 1/2 cup water
- 6 ounces full fat cream cheese (room temperature)
- 3/4 cup of melted unsalted butter (allow to coo)
- 1 tablespoon of butter (for greasing pan)
- 1 1/2 cups of coconut flour
- 1 1/2 tablespoons of sugar substitute (optional)
- 3 teaspoons of baking powder
- 1/2 teaspoon of sea salt
- OOOflavors, cornbread extract, 3-4 drops
- Preheat the oven to 350 degrees.
- Place your empty cast-iron skillet in the center of the oven as it preheats. (Only necessary if using a cast-iron skillet)
- Melt the 3/4 cup of butter in a microwave or small saucepan and set aside.
- In a medium-sized, combine the coconut flour, sugar substitute, baking powder, and sea salt, then set aside.
- In a large bowl, beat the eggs, cream cheese, heavy whipping cream, water, and melted butter (the butter should have been allowed to cool after melting to avoid scrambling the eggs). Use an electric mixer to combine well all the wet ingredients.
- Add the dry ingredients to the wet ingredients.
- Then, mix the batter by hand until fully incorporated.
- Take the now hot cast-iron skillet out of the oven and add the tablespoon of butter to the skillet.
- Carefully swirl the butter into the cast iron. The butter will melt quickly, making it easy to coat both the bottom and sides of the pan.
- Add the batter to the hot skillet. The batter will sizzle, don't worry, this is a good thing. It's what provides the cornbread flavor and crust.
- Place the skillet back into the oven and bake for 25-30 minutes until lightly brown. The keto cornbread (coconut flour) will be done when an inserted toothpick comes out clean.
- Store leftovers in the refrigerator for up to five days or freeze for up to three weeks.
- Recipe calls for a 9inch cast-iron skillet but can also be baked in a 9 inch cake pan or in a muffin pan that bakes 12.
- If you are not using a cast iron skillet generously grease a 9 inch cake pan with a tablespoon of melted butter and swirl to coat the bottom and sides of the pan. Skip the step of heating the pan in the oven before adding the batter. You should only be doing this step if you are using a cast-iron skillet.
- Make sure your cream cheese is full-fat and not whipped. Allow it to come to room temperature before mixing so that your ingredients incorporate well..
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 33.9gSaturated Fat: 20.5gCholesterol: 212mgSodium: 237mgCarbohydrates: 3.1gNet Carbohydrates: 2.2gFiber: 0.9gSugar: 0.5gProtein: 6.6g