Easy Keto Cornbread Recipe With Almond Flour, No Cornmeal

This easy keto cornbread recipe gives you the buttery flavor and familiar texture of traditional cornbread without using cornmeal. Made with almond flour and baked in a hot cast-iron skillet, it develops those wonderfully golden, crisp edges that make skillet cornbread so good.

At only 3 net carbs per serving, it is a delicious low-carb alternative when you want cornbread with chili, soup, stew, or any meal that calls for a warm slice of bread.

The secret to getting that familiar flavor is plenty of butter and a few drops of cornbread extract. The extract is optional, but it adds that unmistakable corn flavor without having to use high-carb cornmeal.

I have been making this recipe for years, and it remains one of our family's favorite keto breads. My well-seasoned cast-iron skillet makes it especially good because the hot skillet creates a beautifully browned crust while the inside stays tender.

If you have been wondering whether you can make cornbread without cornmeal, this recipe proves that you absolutely can.

For a nut-free version, be sure to try my keto coconut flour cornbread. You can also check out my other keto cornbread recipes for even more low-carb options.

Why You'll Love This Keto Cornbread

This almond flour cornbread has become a reader favorite for good reason.

• No cornmeal needed. Almond flour replaces traditional cornmeal while keeping the recipe low in carbs.
• Only 3 net carbs per serving. You get the experience of cornbread without the carb load of a traditional recipe.
• Crisp cast-iron edges. Preheating the skillet gives the cornbread a beautifully golden crust.
• Buttery and tender. Sour cream, heavy cream, eggs, and melted butter keep the center moist and tender.
• Easy to make. The batter comes together by hand without needing an electric mixer.
• Gluten-free and sugar-free. There is no wheat flour or added sugar.
• Perfect with hearty meals. Serve it alongside keto chili, soups, stews, casseroles, or your favorite low-carb dinner.

Can You Make Cornbread Without Cornmeal?

Yes! You can make delicious cornbread without cornmeal by using almond meal or almond flour to recreate the texture of traditional cornbread.

Because cornmeal is very high in carbs I do not use corn or cornmeal in any of my cornbread recipes, not even a little baby corn.

Traditional cornbread relies on cornmeal for both its flavor and slightly coarse texture. In this keto version, almond flour provides the structure while butter, sour cream, and a small amount of cornbread extract help recreate the familiar flavor.

The result is a low-carb almond flour cornbread without cornmeal that still has a tender crumb and golden crust.

I especially like using almond meal when I want a slightly more rustic texture because its coarser grind reminds me of cornmeal. Finely milled almond flour also works beautifully and produces a slightly smoother crumb.

Almond Flour Vs. Almond Meal For Cornbread

You can make this keto cornbread with either almond flour or almond meal, but there is a slight difference in the finished texture.

Almond flour is typically made from blanched almonds with the skins removed and is ground very finely. It produces a lighter, smoother crumb.

Almond meal usually has a slightly coarser texture and may include the almond skins. I originally chose almond meal for this recipe because that coarser texture reminded me more of traditional cornmeal.

Both work well, so use whichever you have available. If you are specifically looking for an almond flour cornbread recipe, there is no need to purchase almond meal just for this recipe.

Ingredients Needed

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The following are the ingredients needed to make this easy almond flour cornbread recipe.

• Almond flour or almond meal gives the bread structure and a cornbread-like crumb.
• Baking powder helps the cornbread rise.
• Eggs bind the ingredients and provide structure.
• Heavy whipping cream adds richness and moisture.
• Sour cream helps create a tender crumb and keeps the bread from becoming dry.
• Unsalted butter gives the cornbread its rich, buttery flavor.
• Granulated sugar substitute adds just a hint of sweetness and can be adjusted to your preference.
• Sea salt balances the flavors.
• Black pepper is optional but adds a subtle savory note.
• Cornbread extract is optional but highly recommended if you want a stronger traditional corn flavor.

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 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.

Why Bake Keto Cornbread In A Cast-Iron Skillet?

In my opinion, one of the best parts of cornbread is its golden, slightly crisp crust, and a cast-iron skillet does that beautifully.

In fact, cornbread was one of the original reasons I bought a cast-iron skillet years ago. The skillet I still use today was already well seasoned when I found it at a flea market more than 25 years ago, and I have loved cooking and baking with it ever since.

For this recipe, I preheat the empty skillet before adding the batter. When the batter hits the hot, buttered surface, it immediately begins creating that classic skillet-cornbread crust.

A cast-iron skillet is not what makes the recipe keto, but it does make this version especially good.

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.

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 using 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.

Tips For The Best Almond Flour Cornbread

Preheat the skillet. Do not skip this step. A hot cast-iron skillet helps create the crisp golden crust that makes skillet cornbread so good.

Use room-temperature eggs. They combine with the other ingredients more easily and help the batter bake evenly.

Do not overmix the batter. Stir only until all the ingredients are combined.

Adjust the sweetness to your taste. Cornbread preferences vary. Use the amount in the recipe for mildly sweet cornbread, or reduce it if you prefer a more savory version.

Do not overdo the extract. Cornbread extract is concentrated, so a small amount provides plenty of flavor.

Watch the final few minutes. Almond flour can brown quickly. Remove the cornbread once the top is golden and a toothpick inserted near the center comes out clean.

Let it rest before slicing. Allowing the cornbread to cool for a few minutes helps the crumb finish setting and makes it easier to slice.

Store leftover keto cornbread covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices well and freeze them for up to 3 weeks. Thaw the slices in the refrigerator before reheating.

Do You Need Corn Extract For Keto Cornbread?

No. You can make this keto cornbread without cornbread extract, and it will still be delicious.

The butter, sour cream, and almond flour create a rich, savory bread. However, if you want the flavor to come even closer to traditional cornbread, adding the extract makes a noticeable difference.

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.

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.

How To Make A Keto Cornbread

This recipe comes together quickly, and you do not need a mixer.

Start by preheating the oven to 375°F and placing your empty 9-inch cast-iron skillet in the oven while you prepare the batter. Heating the skillet before adding the batter is what helps create those wonderfully crisp, browned edges.

In a medium bowl, combine the almond flour or almond meal, baking powder, sweetener, salt, and optional black pepper.

In a separate bowl, whisk together the room-temperature eggs, heavy cream, sour cream, and cornbread extract.

Add the wet ingredients to the dry ingredients and gently mix until everything is combined. Stir in the melted butter, being careful not to overmix the batter.

Carefully remove the hot skillet from the oven. Add one tablespoon of butter and swirl it around the bottom and sides of the pan.

Pour the batter immediately into the hot skillet and return it to the oven.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.

Allow the cornbread to cool slightly before slicing it into wedges and serving.

Keto Cornbread Variations

Once you have the basic recipe, it is easy to change the flavors.

For cheesy cornbread, fold shredded cheddar cheese into the batter.

For a little heat, add finely chopped jalapeños.

For a smoky variation, add cooked crumbled bacon.

Or try my keto jalapeño cheddar bacon cornbread when you want all three flavors together.

If you would rather make individual portions, try my almond flour cornbread muffins.

And for anyone avoiding nuts, my keto coconut flour cornbread is the better option rather than trying to substitute coconut flour directly into this recipe.

What To Serve With Keto Cornbread

Keto cornbread is one of those simple side dishes that goes especially well with hearty meals.

Try serving warm wedges with:

• Keto chili
• Keto chicken chili
• Keto beef stew
• Keto chicken stew
• Keto soups

It is also delicious simply warmed with a pat of butter.

And when the holidays arrive, this cornbread makes a great starting point for my keto cornbread stuffing.

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