We’re in love with this keto cornbread recipe that is grain-free and made with no corn! It tastes like the real deal and the texture is perfect while still being low carb!
You’ll love this fluffy, moist cornbread as muffins or in a 9-inch cast-iron skillet! This comforting recipe is perfect alongside chili, stews or on its own!
Our easy keto cornbread muffin recipes uses almond flour, eggs, and butter as its main ingredients. We also added in Jalapeños, bacon, and cheese to make it a personal favorite, but you can even make it without all of the extras!
As 2 Southern girls, we knew we had to find the perfect keto cornbread recipe! While some like their cornbread dry and crumbly, we prefer ours to be a little sweet and just a little more dry than a cake would be.
With that said, this cornbread fooled Kalee’s husband, Jake! He couldn’t believe it didn’t have corn in it!
He loved how rich and buttery it was, and the cheese, bacon, and jalapeños made it all the better!
Is Cornbread Keto?
Traditional cornbread isn’t keto-friendly. Typically, it’s made with cornmeal which is a high carb food. Both cornflour and cornmeal contain over 70 grams of carbs and very little fiber. So eating just a 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!
How Do You Make Low Carb Cornbread?
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!
You’ll need:
- 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!
Let’s Bake It!
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!
Tips for Baking Your Keto Cornbread Muffins
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.
The last tip is to make this recipe your own!
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!
What about leftovers?
By some crazy fluke you have leftovers (or you make this recipe ahead of time), you’ll want to store the cornbread in an airtight container. Some people choose to refrigerate it, but I leave mine out on the kitchen counter. It’s totally your call.
It lasts approximately 1 week.
When you get ready for a piece, you can either microwave it or place a single layer or muffin on an oven-safe dish and warm it up in the oven.
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Low Carb, Keto Cornbread Recipe | Almond Flour, Bacon & 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.
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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.