Easy Keto Cornbread (Skillet)

easy keto cornbread
 

A delicious easy keto cornbread recipe. The perfect substitute for traditional cornbread that is keto-friendly. No need to fret since no cornmeal is used in this low carb cornbread recipe.

Are you looking for a way to enjoy the taste of cornbread on a keto diet? Well, my keto cornbread recipe is a delicious and healthy way to safely do so. Not only is this keto cornbread almond flour recipe a delicious alternative to traditional cornbread, but it is super easy to make. It uses just five basic ingredients to give you the perfect low carb cornbread.

This almond flour cornbread is well loved but if you need a nut-free option to grab our recipe for Keto Cornbread (coconut flour)

If you’ve been missing cornbread while doing keto, you are in for a treat with this simple recipe. So grab your apron, you’re about to bring cornbread back into your keto life.

Visit our Keto Cornbread Recipes page for cornbread that is nut-free. Plus some recipes that combine a Keto Chili with Cornbread. You might also want to visit our Keto Tex Mex Recipe Collection. 

Keto Cornbread

Keto Cornbread
Keto Cornbread

Let me start off by saying that no corn, cornmeal was used in this recipe, not even little baby corn.  On a low carb keto diet, corn is a big no, no.  Mainly because it’s super high in carbs and will kick you out of ketosis instantly.

Just because traditional cornbread no longer fits my lifestyle, doesn’t mean I don’t miss the flavor of cornbread. My craving for cornbread usually strikes when I’m having a meal that used to be accompanied by this Southern classic.

But I was not about to throw out all my progress for a cornbread craving. However, I did use that craving to ensure I created a low carb cornbread that could rival the real thing.

Keto Cornbread Recipe

In my quest to make an easy keto cornbread I knew there were a few key things I had to get right. One, I wanted to get the flavor as close as possible and two, the texture also had to be perfect.

I knew that almond flour could take care of the texture portion, but I also discovered that if it had enough butter in the recipe it could also mimic the flavor of cornbread. This recipe made the perfect almond flour cornbread and it was easy.

Low Carb Cornbread

What’s more, I knew that if I was going to make a low carb cornbread recipe that would come close to traditional cornbread, it would have to be made in a cast-iron skillet. Note I baked this recipe in a 9-inch pan.

In my opinion, cornbread should always be made in a cast-iron skillet. Mainly because of the high heat it retains produces the best crust. Using my cast-iron skillet to make an easy low carb cornbread was an automatic response for this girl.

Is Cornbread Keto?

Well, if you are wondering if traditional cornbread is keto, the answer is no. Do you know that corn is actually considered a vegetable, a grain, and a fruit? Talk about identity issues. It all depends on when it’s harvested.

Thankfully, my cornbread recipes can make it possible to enjoy this favorite while doing keto. 

  • Corn seed is considered a grain if it is harvested for cornmeal (dry corn seed)
  • However, corn seed is considered a vegetable when it’s harvested for eating fresh (sweet corn when at the milk stage)
  • Corn seed is also considered a fruit because of its botanical definition.

With all that being said, I refuse to eat corn in any form because it also happens to be very high in mycotoxin (fungus) and it’s a GMO freight train. Plus the fact that it’s ridiculously high in carbs.

Baking Keto Cornbread In A Cast-Iron Skillet

Can you believe that the main reason I purchased my cast iron skillet years ago was to bake cornbread?  Yup, it’s true. Thankfully, my love of cornbread introduced me to this amazing cooking tool.

If you are a follower of the blog you know that I am a big fan of baking in a cast-iron skillet. Not only does it produce consistent results, but it also adds a little extra iron in your diet by simply cooking in it.

Using A Well Seasoned Cast-Iron For Your Low Carb Cornbread

I’ve had my cast iron skillet for years and it was already perfectly seasoned when I got this gem in my hands, It was a true garage sale treasure.

This beauty is easily over 100 years old. That’s right! I purchased this cast-iron skillet over twenty-five years ago at a flea market and it was already perfectly aged.

Can you imagine all the amazing meals that were cooked in my cast-iron skillet before it made it to my kitchen. I can’t help but smile at the fact that it’s still being cherished.

Keto Cornbread

Today, you can pick up a brand new skillet and it is already seasoned for you but that sure was not the case years ago.

If you wanted a seasoned cast-iron skillet you had to go hunting for a used one or spend countless hours cooking in it.

I suggest that if you still don’t own one, that you take the plunge and purchase your own. After all, no respectable cook should be without a well-seasoned cast-iron skillet anyway 😉

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase. 

In my quest for an easy keto cornbread, I learned that the enviable crust that a cast-iron skillet cornbread produces can be duplicated without the use of cornmeal.

Is a cast iron skillet necessary to make this keto cornbread?  No, but it does give the recipe a more authentic taste as far as I am concerned.

Oh, and yes you can even make keto cornbread muffins since there are cast-iron muffin tins that would do the job perfectly.

Keto Cornbread With Almond Flour

Whenever a carb craving tries to rear its ugly head, it usually lands me in the kitchen to experiment. So off I went to do a little research.

Frankly, I saw a lot of low carb recipes that used almond flour as a substitute for cornmeal, but I was not convinced it would work.

My main concern was the fact that almond flour doesn’t taste like corn meal.  How could the use of almond flour produce a low carb cornbread? It’s a question I needed answering. To the kitchen, I went to experiment.

Happily, I was proven dead wrong. In fact, I found the almond meal was a great substitute.  When I started my quest for a tasty keto “cornbread” I knew that the texture would play a big role.

Which is why I went with almond meal instead, of almond flour in this recipe.  I figured if I could get the texture correct I was halfway home.

The next thing I wanted was a buttery rich “corn” bread that was a little on the sweet side. Which is why this recipe uses a 1/2 cup of melted butter and a little sugar substitute.

What I quickly found once I shared my easy keto cornbread was that no one seemed to miss the cornmeal. I mean no one, even my picky son was fooled.

Keto Cornbread With Corn Extract

As good as my keto cornbread turned out to be, 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.  How? By employing the use of corn extract. I kept seeing my readers tag me on social media with OOOflavors and raving about their corn extract. All I can say to that is wow! Just a few drops of this extract packs a lot of great flavor. 

How To Make A Keto Cornbread Recipe Easily

Making a low carb cornbread is pretty simple, all you need is a few key ingredients and hot oven ready to go.

My recipe calls for the use of almond meal but you can use almond flour too. In fact, I make it both ways all the time and get perfect results every time.

What’s the difference between almond flour and almond meal? Almond flour uses blanched almonds that the skin has been removed from versus almond meal that uses almonds that still have their skin. I chose the meal because the coarser grind mimicked cornmeal a little better.

If you like your cornbread on the sweeter side then go ahead and add a little sugar substitute. This will give you a keto Southern cornbread version. However, this is totally optional.

To make your keto cornbread just mix all your dry ingredients first then quickly add your wet ones. The batter comes together quickly and doesn’t require an electric mixer. Just use your trusty wooden spoon to combine the ingredients being careful not to over mix.

Once all the ingredients are combined you stir in your melted butter last. Then bake anywhere from 30-35 minutes until lightly brown on the top.

Serve hot or warm and with a pat of butter for good measure.

A Keto Cornbread Recipe That Passes As Traditional Cornbread

When I shared my recipe with dinner guests they simply could not believe that my keto cornbread  was not the real thing but a mock recipe

I encourage you to give this easy recipe a test? See for yourself what a delicious option it is.

Looking for a delicious meal to enjoy your keto cornbread with? How about my Easy Keto Chili? It’s a family favorite that I converted to be low carb keto friendly.

I sure hope you will give this recipe for low carb cornbread or any of my low carb keto recipes a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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.

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Honestly, it’s like having willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.

Make sure you also pick up your free and complete guide to understanding ketosis. Then begin the ketosis diet easily with this Start-Up Guide to the Ketosis Diet.

Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.

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Keto Cornbread

Keto Cornbread

Yield: 10
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

An easy keto cornbread recipe made in 9 inch cast-iron skillet. It uses almond flour instead of cornmeal which is why it is low in carbs. The flavor mimics cornbread perfectly.

Ingredients

Instructions

  1. Pre-heat oven to 375 degrees. 
  2. In a medium bowl combine the almond meal, sugar substitute, salt and baking powder and set aside.
  3. In a medium bowl combine the heavy cream, sour cream, and eggs. Mix until fully combined.
  4. Add the wet ingredients to the dry ones and gently stir till fully incorporated.
  5. Next add the melted butter, and stir till mixed.
  6. Add one tablespoon of butter to the pre-heated cast iron skillet then add the batter to the to skillet
  7. Bake for 30 to 35 minutes.
  8. Serve hot, warm or at room temperature.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 367 Total Fat: 36,6g Saturated Fat: 17.3g Cholesterol: 132mg Sodium: 169mg Carbohydrates: 5.4g Fiber: 2.4g Sugar: 1g Protein: 7.3g
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101 Comments

  1. LOVED LOVED LOVED this recipe, I love cornbread and I’ve been making cornbread since I was 8 years old and not Jiffy (nothing against Jiffy). The only thing i added was 3/4 of cheddar cheese that I saw from another recipe, but I like all of your ingredients and I used the almond flour, next time I’ll try the Almond Meal. Thanks so much for sharing!!!

     
  2. At what point do you add in the sugar substitute?

     
  3. Xavier Stinson

    Love this recipe!
    It was a bit buttery for me. So next time I’ll use half of that. I didn’t have almond meal, so I used the last of my pre-keto cornmeal 🙂 and almond flour. Used truvia blend cause that’s all I have (don’t use it often). Turned out great. Quite surprised actually.
    Thanks for the recipe!

     
  4. Adriana Gutierrez

    I am dying to make cornbread waffle bowls. Hope to pick up a Dash Waffle Bowl Maker tomorrow. Fill with taco salad or chili!

     
    • That sounds amazing. Let me know if you decide to use the batter for waffle bowls.

       
      • Thanks for this awesome recipe! I was skeptical before trying, but then pleasantly surprised at how well this turned out. The first time I made it, I halved the recipe and replaced about 1.5 TBSP of the almond flour with yellow cornmeal and used about 1.5 TBSP of Pyure. I was able get 8 normal sized muffins. They were delicious, and my husband and kids thought so too. The next time I made this, I did 3/4 of the recipe. Again, I used about 1.5 TBSP of cornmeal and the same amount of Pyure. I baked it in an 8” square pan, which yielded 12 decent sized pieces. My kids preferred the sweeter muffins, but I thought they were both great. I will definitely be making this recipe again and again. I don’t feel the addition of the small amount of cornmeal I used significantly changed the carb content of the recipe, but I like that it added more color and texture and a little bit of corn flavor.

         
      • Hi Heidi, glad you enjoyed it and gave it your own twist with great results.

         

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