This is a deliciously easy keto cornbread recipe. The perfect substitute for traditional cornbread which is keto-friendly.
No need to fret since no corn or cornmeal is used in this low carb cornbread recipe.
Are you looking for a way to enjoy the taste of real cornbread on a keto diet? Well, my keto cornbread recipe is a tasty 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 main ingredients to give you the perfect low-carb cornbread.
What’s the secret? Well, besides using almond meal to achieve the perfect texture, it uses sweet corn extract so that you can have all the flavor minus sugar and carbs.
This keto cornbread with corn extract is well-loved but if you need a nut-free option grab our recipe for Keto Coconut Flour Cornbread
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.
This is an almond flour cornbread without cornmeal because, on a low-carb diet, corn is a big no, no. Mainly because it’s super high in carbs and will kick you out of ketosis instantly.
That’s why no corn or cornmeal was used in this recipe, not even little baby corn.
Just because traditional cornbread no longer fits my lifestyle, doesn’t mean I don’t miss the flavor of cornbread.
I wanted a keto version that uses only a handful of ingredients so I landed on making a keto almond flour cornbread recipe.
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. Plus, this girl cannot consume wheat flour so there was this too.
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 best texture and still have corn flavor without actual corn in the recipe.
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 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 keto 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 to 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.
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, 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 hot 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 cornmeal. How could the use of almond flour produce a low carb cornbread? It’s a question I needed to answer. To the kitchen, I went to the experiment.
Happily, I was proven dead wrong. In fact, I found the perfect keto substitute for cornmeal by using an almond meal. When I started my quest for a tasty keto “cornbread” I knew that the texture would play a big role.
This is why I went with an 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 to be a buttery rich “corn” bread that was a little on the sweet side. This 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
Using a keto cornbread extract simply amplifies the flavor of “corn” in this almond 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 seeing if it elevates the flavor further.
Ingredients Needed For a Keto-Friendly Cornbread
The following are the ingredients needed to make this easy almond flour cornbread recipe.
Note that the full printable recipe card is at the bottom of the page.
- Almond meal or almond flour
- Baking powder
- Eggs, room temperature
- Heavy cream
- Sour cream
- Unsalted melted butter
- Granulated sugar substitute, a small amount
- Sea salt
- OOOflavors cornbread extract
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 a 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 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 ingredients. 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 preheat your cast iron skillet carefully add one tablespoon of butter and swirl the butter in the pan bake to coat the bottom and sides.
Remember the cast iron will be very hot so be sure to use an oven mitten. This step ensures that it’s the best keto cornbread and has a nice crust.
Then you add the batter and then bake anywhere from 30-35 minutes until lightly brown on the top and it passes the toothpick test. 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. It’s a savory cornbread you will be proud to serve.
And remember with the addition of a little sweetener you can enjoy a sweet cornbread with only 3 grams of net carbs per serving.
Compared to traditional cornbread recipes that have an average of 26 grams of carbs it’s a good idea to make a cornbread batter that is not only delicious but keto-friendly.
I’ve even had readers inspire me to make keto Johnny cakes by frying up the batter in a cast-iron skillet!
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 give this low-carb keto cornbread recipe try, once you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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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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- 2 cups of almond meal
- 2 teaspoons of baking powder
- 4 room temperature eggs, beaten
- 4 tablespoons heavy whipping cream
- 1 cup of sour cream
- 1 stick of melted butter (1/2 cup) plus one tablespoon of butter to grease the cast iron skillet.
- 3 tablespoons sugar substitute
- 1 teaspoon of sea salt
- 1/4 teaspoon of black pepper (optional)
- OOOflavors Cornbread Extract 6 drops
- Pre-heat oven to 375 degrees.
- Place an empty cast-iron skillet into the oven to heat up. Proceed to make the batter.
- In a medium bowl combine the almond meal, sugar substitute, salt, and black pepper if adding and baking powder and set aside.
- In a medium bowl combine the heavy cream, sour cream, and eggs, cornbread extract, and mix until fully combined.
- Add the wet ingredients to the dry ones and gently stir till fully incorporated.
- Next, add the melted butter, and stir till mixed.
- Carefully, remove the hot cast-iron skillet from the oven and add one tablespoon of butter to the preheated cast-iron skillet then add the prepared batter to the pan and place it back into the oven.
- Bake for 30-35 minutes or until golden brown.
- Serve hot, warm, or at room temperature.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 36,6gSaturated Fat: 17.3gCholesterol: 132mgSodium: 169mgCarbohydrates: 5.4gNet Carbohydrates: 3gFiber: 2.4gSugar: 1gProtein: 7.3g