This low carb keto cornbread recipe is grain-free, corn-free, and tastes like the real thing! It’s fluffy and moist, and contains only 2 grams of net carbs! It’s perfect to pair with keto chili, soups, or stews!
Unlike traditional cornbread recipes, we opted for almond flour over wheat flour or corn mill to keep the net carbs low. With that said, it has a great corn flavor and the best texture! This almond flour cornbread even fooled Kalee’s husband, Jake! He couldn’t believe it didn’t have corn in it!
We also added jalapeños, bacon, and cheese, but you can also skip these extras if you want!
This recipe creates a low carb cornbread that is rich and buttery with just a hint of sweetness. The texture is just a little more dry than a cake would be. We also love the option to add cheese, bacon, and jalapeños!
This almond flour cornbread recipe is also paleo, gluten-free, and vegetarian-friendly.
Is cornmeal OK for a keto diet?
No, cornmeal is not considered okay for keto because it’s higher carb count. Just 1/4 cup of cornmeal has 26 g net carbs compared to almond flour’s 2 g net carbs.
Is there a low-carb substitute for cornmeal?
If you’re looking for a low carb substitute for cornmeal that won’t spike blood sugar levels, almond flour, coconut flour, or a blend of the two work great! This recipe uses almond flour to achieve the perfect texture and taste.
Does cornbread have a lot of carbs?
Traditional cornbread is high in carbs due to the refine flour and corn mill in it. A piece of cornbread can be up to 30 grams of carbs! Eating just one piece of cornbread would knock you out of ketosis.
With our “no-corn cornbread” you get to enjoy the same taste and texture without the carbs! We used almond flour to give this recipe an authentic texture — a bit of a crunch on the outside and a moist, buttery inside!
This keto cornbread is super easy to make and doesn’t include any weird ingredients! Whether you make a skillet or keto cornbread muffins, you probably have almost everything you need in your pantry right now!
Keto Cornbread Ingredients
- 1.25 cups almond flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded cheddar jack
- 4 tablespoons butter, melted
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 3 eggs
- 1/4 cup bacon
- 1/4 cup fresh or pickled jalapeños
- 1/2 tbsp to 1 tbsp Swerve confectioner (optional)
The Swerve confectioner sugar is a low carb sweetener. If you like a sweet cornbread, you may want to add it in. You can buy it on Amazon, as well!
How to Make Keto Cornbread
- You’ll want to start by preheating your oven to 400 degrees. (If you’re using a cast iron skillet, place it in the oven while it heats up and remove when the oven hits 400. You can also use a greased muffin pan).
- Once your oven is on, you’ll mix the dry ingredients into a large bowl. Once combined, add in the wet ingredients and whisk it. (It’s ok if it’s a little lumpy).
- Then, add the batter to your skillet or muffin pan.
- Whether you’re baking a skillet or cornbread muffins, the batter should bake for 13-20 minutes or until it’s golden brown.
- Once it’s cooked, store in an airtight container. It should last about a week (though you’ll eat it faster than that!).
Is a cast iron skillet necessary to make this keto cornbread?
You don’t have to use a cast iron skillet for this keto cornbread recipe. We just love using one because it makes the bottom of the bread a little more crunchy.
Don’t have a cast iron skillet, no problem!
You can always use a muffin pan or a 8×8 square dish for this recipe as well!
Cooking Tips for an Iron Skillet
If you’re using a cast iron skillet, we like to heat it up as the oven heats.
Then we pull it out, add a pat of butter to the bottom, and then add our batter. It gives it a little extra Southern charm (aka buttery flavor!).
Also, make sure to remove the bread from the cast iron skillet once it’s cooked. Otherwise it will continue to cook in that skillet even outside the oven.
Tips for Making Keto Cornbread
- Don’t overcook the cornbread.
- Line the skillet or baking dish before pouring in the batter. This will help it from sticking.
- Use only finely ground almond flour for the best texture.
- We use Swerve Confectioners to achieve the perfect texture. A granulated sugar will effect the texture and is not recommended.
- Make this recipe your own with add-in’s!
Our Keto Cornbread Recipe is super versatile! You can add in cheese, bacon, and jalapeños like we did or just add them to top. You can also leave these extras out for a traditional flavor or add in Swerve to make it sweeter.
I’ve even been known to add a tiny bit of mayonnaise to make it more dense.
Keto Cornbread Recipe Products
The main two “weird” things I used were Swerve Confectioners and the cast iron skillet.
Both of which are optional; you can always skip the sweetener and use a muffin tin.
With that said, I love Swerve Confectioners uses (natural) sugar alcohols and have 0 net carbs. It’s also pretty affordable on Amazon (Shop It Here).
The Cast Iron Skillet is also something I use all the time and is available on Amazon!
How do you store keto cornbread?
You can store keto cornbread in a breadbox or ziplock at room temperature for several days. If you want to make it last longer, we recommend putting it in an airtight container or plastic bag in the refrigerator. When stored in the fridge, it should stay fresh for a week.
Can you make keto cornbread ahead of time?
You can make this keto cornbread ahead of time. It lasts about a week in the fridge in an airtight container.
How to Reheat Cornbread
You can easily reheat cornbread by the slice or as a whole. The best way to reheat cornbread is in the oven. This will help the bread from getting too dry or crumbly. To reheat in the oven, set the oven to 350 degrees F and place the cornbread on a baking sheet or dish and cover with foil. Heat for 10 minutes until heated through.
For a faster option, you can also place cornbread in the toaster oven or microwave for about 10-15 seconds.
Can you freeze keto cornbread?
Yes, you can freeze leftover cornbread for up to 3 months. To freeze, you’ll want to store it airtight container and then place the container into an airtight plastic bag.
What about leftovers?
If you have leftover cornbread, it’s great to use as a breakfast sandwich with an egg and cheese or sausage. We also love it as the bread for french toast; just remember to use no-sugar syrup to keep the carbs down.
It’s also great with a little melted butter or sugar-free jam.
More Keto Recipes You May Like:
Low Carb Keto Cornbread Recipe with Jalapeños
Our grain-free keto cornbread is low carb and made with no corn! It tastes like the real deal and the texture is perfect! You'll love this fluffy cornbread as muffins or in a cast iron skillet! It uses almond flour, eggs, and butter as its main ingredients.
Ingredients
- 1.25 cups almond flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded cheddar jack
- 4 tablespoons better (melted)
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 3 eggs
- 1/4 cup bacon
- 1/4 cup fresh or pickled jalapeños
- 1/2 tablespoon Swerve Confectioners Sugar (optional)
Instructions
- Start by preheating your oven to 400 degrees. (If you're using a cast iron skillet, place it in the oven while it heats up and remove when the oven hits 40You can also use a greased muffin pan).
- Mix the dry ingredients into a large bowl until combined.
- Add in the wet ingredients and whisk together. (It's ok if it's a little lumpy).
- Add the batter to your skillet or muffin pan.
- Whether you're baking a skillet or cornbread muffins, the batter should bake for 13-20 minutes or until it's golden brown.
- Store in an airtight container.
Notes
It should last about a week (though you'll eat it faster than that!).
For best results with this recipe, I recommend that you measure the dry ingredients by weight.
If you're using a cast iron skillet, don’t leave the bread in the pan for too long as it will continue cooking.
If you make this in a cast iron skillet, cut into 8 to 12 even slices upon cooling.
Recommended Products
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Nutrition Information:
Yield:
10Serving Size:
53 gramsAmount Per Serving: Calories: 198.9Total Fat: 17.4gSaturated Fat: 6.4gTrans Fat: 0.2gUnsaturated Fat: 9gCholesterol: 80.1mgSodium: 342.4mgCarbohydrates: 4.4gNet Carbohydrates: 2.25gFiber: 2gSugar: 1gSugar Alcohols: .49gProtein: 8g
Nutrition information isn’t always accurate.
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This is amazing. My friend just started keto and she misses her cornbread with her dinner SO MUCH so she is over the moon that I found this keto version for her!
This was delicious! Thank you for the recipe!
I’m super excited can’t wait to make this!!! 🙂
What’s the nutritional info?
Carbs
Fat
Protein
Need this for my Carb Manager App to track intake. Wish I would have noticed this was missing before I ate it!!!! Now I don’t know my carbs for today.
PS: tasted great!!! Thanks
We’re so glad you liked it!! Thanks for letting us know about the missing nutritional information as well. We just updated the post to include it.