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If you’re wishing that you had cornbread without the carbs or actual corn and cornmeal to pair with your bbq, chilis, soups, and stews, this Keto Cornbread is your fix. It takes just 30 minutes to make and uses just six staple and pantry ingredients. Make this as a side dish or use it on holidays like Thanksgiving in keto cornbread stuffing.
Why Make This
- Alternative to cornbread when you’re cutting carbs: almond flour is essentially a carb-free substitute for the cornmeal and flour that are in traditional cornbread recipes
- Easy to make: this side dish is ready in about 30 minutes and mostly requires you to whisk, stir and bake
- Just six ingredients: you might find some keto cornbread recipes with a ton of ingredients or expensive extracts, but not this recipe. It tastes awesome with just a few simple ingredients that you likely have on hand.
- Almond Flour: I’m using super fine blanched almond flour.
- Keto Sweetener: I’m using the powdered variety so that it’s easy to mix. But, you can substitute a granular sweetener if you wish
- Baking Powder
- Vanilla Extract
- Eggs: you should beat these so that they are easy to mix.
- Butter: I’m using this melted so that it is easy to mix
How to Make Keto Cornbread
- Mix the dry and wet ingredients separately (photo 1)
- Add them to a large bowl (photo 2)
- Whisk to incorporate (photo 3)
- Add the batter to a cast iron skillet and bake (photo 4)
Top Cooking Tips & FAQs
- Use a cast iron skillet for additional crisping and browning: you can make this recipe in any oven-safe dish. By using a cast iron skillet, you’re able to crisp up and brown the edges. You should know that cast iron holds heat very evenly so it tends to cook the keto cornbread quicker than regular baking dishes.
- Double for a larger crowd: This recipe works best with a smaller square (8×8) baking dish or (8-10 inch) round baking dish or cast iron skillet. If you’d like to make this in a larger dish, simply double the recipe. This way, you can get deep cornbread slices.
- Choose blanched almond flour: blanched almond flour has the brown skins removed before the almonds are ground. By using superfine, blanched, you’re able to get the yellow color that we’re all used to in cornbread.
Do you have to use sweet corn extract or cornbread flavor?
There are keto cornbread flavoring options at places like Amazon. However, these sweet corn extracts cost close to $20. I tested this recipe with and without those flavors and didn’t think that adding those flavors was worth the cost.
Cheddar Jalapeño or Bacon Cheddar: Fold in cheddar and deseeded jalapeños. You could also chop up some of my crispy air fryer bacon and fold that in too!
Recipes to Enjoy this With
When I think of cornbread, my mind goes to barbecue, comfort food and soul food. So, you can pair this with some favorites on the site like:
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Keto Cornbread Recipe
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- Preheat the oven to 350 degrees
- Add the dry ingredients to a bowl and whisk
- Add the wet ingredients to a bowl and whisk
- Combine the wet and dry ingredients in a bowl. Add the batter to a well-seasoned cast iron skillet
- Bake for 20-25 minutes, or until it is lightly browned on top
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!