Keto Cornbread features everything you love about classic cornbread recipes with a low-carb twist! Soft, moist, and lightly golden on top, it’s sure to satisfy your cravings without a ton of extra carbs!
Cornbread is comfort food at its finest! Often served at holiday parties and gatherings, it’s best enjoyed with a hearty helping of melted butter.
As tasty as cornbread is, traditional recipes are packed with carbs. Not great news if you’re following a low-carb diet. Well, we’re here to share some better news: keto cornbread is possible, and it’s totally delicious!
Sweet Corn Extract
This keto cornbread recipe relies on blanched almond flour and sweetcorn extract instead of cornmeal and all-purpose flour. The extract is key to imparting that subtle corn flavor you recognize without all of the carbs found in corn. Score!
Why you will love this recipe
- A keto-friendly update on a traditional recipe
- Prepped, baked, and ready in under 1 hour
- Full of corn flavor without the extra carbs
- So easy to make!
How to make perfect Keto Cornbread
Recipe prep. Preheat your oven to 325 degrees F. Prepare a baking dish with parchment paper and cooking spray and set aside.
Combine the wet ingredients. In a large bowl, whisk the eggs until they become frothy. Add the melted butter, sweetcorn extract, baking powder, vinegar, and salt and mix to combine.
Next, the dry. Add the sugar-free powdered sugar and almond flour to the bowl and gently fold to combine.
Bake. Pour the batter into the prepared baking dish. Bake for 30-35 minutes or until baked through. Use the toothpick test to determine whether or not it’s ready.
Cool and Serve. Let the cornbread cool completely before removing it from the dish. Cut into squares and enjoy!
- Baking with almond flour. Your keto cornbread may seem too soft right out of the oven, but it will firm up and set as it cools. Another thing to note is that the toothpick should have a few moist crumbs when you insert it in the center of the cornbread. This is because almond flour continues to cook when you pull it out of the oven. Don’t be tempted to overbake!
- Whisk the eggs with care. You want the eggs to become frothy as this helps incorporate air into the batter. The results are a wonderfully light and fluffy texture!
- Storing keto cornbread. Place any leftovers in an airtight container in the fridge to keep it fresh for up to 7 days. You can reheat it in the microwave or the oven if desired.
Key Ingredients and Substitutions for Keto Cornbread
Blanched Almond Flour
Make sure to use blanched almond flour. It has a finer texture and a milder almond flavor as compared to almond meal. Some other recipes feature coconut flour instead of almond. You can certainly give that a try too!
Apple Cider Vinegar
Combined with the baking soda, apple cider vinegar helps your cornbread rise as it bakes. Don’t worry — you won’t taste the acidity once it’s baked! You could also use white vinegar or even citrus juice instead.
Sugar-Free Powdered Sugar
Not only is this recipe keto-friendly, but it’s also sugar-free! Opt for powdered monk fruit or powdered erythritol.
Sweet Corn Extract
Remember, as this keto cornbread recipe is made with almond flour instead of cornmeal, the corn flavor comes from the added sweetcorn extract. If you can’t find it in your local supermarket, try online!
Frequently asked Questions about this Keto Cornbread Recipe
Can you substitute almond flour for cornmeal?
Absolutely, and this keto cornbread recipe is proof! Almond flour is keto-friendly, gluten-free, and packed with nutrients. The touch of nuttiness from the almonds adds another layer of flavor too. Use it to make dishes like cornbread, or you could even use it to make corn muffins and stuffing. Get creative!
What fat should I use in low carb cornbread?
We’re using butter, but you could also use ghee or coconut oil. Butter is preferred as it is low in carbs, but it also provides the moisture needed to keep your cornbread light and fluffy. That said, use whatever you have on hand or that fits your dietary needs!
Can I add anything else to this keto cornbread recipe?
Yes! You can easily enhance the flavor of your cornbread by adding extras like diced jalapenos, cheddar cheese, green onions, or even crumbled bacon. You’ll just want to keep the carb content of any of those extras in mind.
- 2 cup blanched almond flour
- 2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/3 cup sugar-free powdered sugar powdered monk fruit or powdered erthritol
- 5 small eggs
- 1/3 cup butter melted and cool to room temperature
- 1 tsp sea salt
- 1 tsp sweetcorn extract
- Preheat the oven to 325F. Then, prepare an 8’’ baking tray with parchment paper and brush it with melted butter, vegetable oil, or spray oil for easy unmolding. Set it aside.
- Whisk the eggs in a large bowl until frothy. Then add melted butter, baking powder, vinegar and salt. Mix to combine.
- Add sugar-free powdered sugar and almond flour. Gentle fold in to combine. You may need to break down some flour lumps.
- Pour the batter into the prepared pan and bring it to the oven. Bake it for 30-35 minutes or until an inserted toothpick comes out almost clean. Note: see tips for baking with almond flour.
- Let it cool completely before unmolding. Finally, cut your keto cornbread into squares and enjoy!
- When baking with almond flour, you should know two things: one, the cake will seem too soft when hot, but as it cools down, it will harden and set. At the same time, the toothpick should be almost clean or clean and moist because almond flour continues cooking a bit even after it’s out of the oven, so don’t overbake it to avoid dry cornbread.
- Make sure to use blanched almond flour for this recipe, as it provides a finer texture and a milder almond flavor compared to almond meal.
- Whisk the eggs until they become frothy. This helps to incorporate air into the batter, resulting in a lighter and fluffier cornbread.
- Store any leftover keto cornbread in an airtight container in the refrigerator to keep it fresh for several days. Reheat it in the microwave or oven when you’re ready to enjoy it again.