A corn-free low carb cornbread that’s tender, flavorful and it actually tastes like cornbread. For anyone who is missing a good cornbread you’re going to love how easy and delightful this keto cornbread recipe is.
For more recipes check out my Keto Recipes section.
If you thought you’d never be able to have cornbread on the keto diet, you might want to make this keto cornbread recipe.
The combination of flavors from the almond flour, butter, sugar-free sweetener and turmeric are incredible.
This low carb cornbread actually tastes a lot like cornbread. I served it to my family and they loved it and they didn’t know that there wasn’t a single crumb of corn in it.
This recipe is based off of Gluten-Free Palates Paleo Cornbread, with the difference mostly being in the sweetener and using butter instead of ghee or oil.
The butter adds the the texture and the sweet cornbread flavor.
Keto Cornbread Recipe
This keto cornbread recipe is insanely easy to make. It only uses 7 ingredients from start to finish and it bakes up super quick.
You can store this low carb cornbread in an airtight container for up to three days without it losing any of its moisture.
For this cornbread recipe I have used Lakanto and Swerve sweeteners.
Lakanto has a brown sugar version, if you want to add a little more of a caramel flavor to your keto cornbread.
The bulk of the carbs in this low carb cornbread come from the almond flour.
The total net carbs in this recipe is low, especially for the amount of cornbread you get per serving and the fact that it tastes like cornbread. It’s worth it!
How to make Keto Cornbread
- Gather and measure all your ingredients.
- Mix the almond flour, sugar-free sweetener, baking soda, salt, and turmeric.
- Add in the melted and cooled butter and eggs, and mix.
- Mix until the batter is smooth and no lumps remain.
- Pour the keto cornbread batter into a 8×8 (or 9X9) square pan and smooth the top.
- Bake as directed.
For the full list of ingredients in this keto cornbread recipe, see the recipe card below.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this keto cornbread recipe because of the amount of eggs that it calls for.
I have had others comment on similar recipes that chia egg and flax egg worked well, but they didn’t rise as much.
Working with almond flour
A note about using almond flour – It’s NOT a 1-to-1 for other flours, like coconut flour, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
ALWAYS SPOON your almond flour into your measuring cup, unless otherwise noted.
Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
Can I make this dairy-free?
Yes, you can make this low carb cornbread dairy-free. Use a dairy-free butter for more flavorful results. You can also use your oil of choice.
You can use almond flour or almond meal to make this keto cornbread. Just note that the texture will slightly vary depending on which you use.
It’s recommended to use a fine ground almond meal. It produces a more tender texture.
If you don’t need to eat keto, try this Gluten Free Cornbread.
Ingredients you’ll always find in our pantry:
Did you make this Keto Cornbread? Leave a comment below letting us know what you thought.
- 2 cups almond flour
- 1/4 cup sugar-free sweetener (we like the Lakanto Maple Flavored Syrup in this recipe)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 cup butter, melted and cooled
- 3 large eggs, room temperature
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
- In a large mixing bowl, mix the almond flour, sugar-free sweetener, baking soda, salt, and turmeric.
- Add in the butter and eggs, and mix until the batter is smooth and no lumps remain.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 20 - 22 minutes or until the top starts to darken and the center is set (always start with the lowest time).
- Remove from the oven and let cool completely before cutting.
- Store in an airtight container at room temperature.
- Spoon almond flour into your measuring cup, don't scoop your measuring cup into your almond flour. Almond flour works best but you can also use almond meal.
- If your batter is really thick, you most likely added too much almond flour. Simple add 2 tablespoon of water to help balance it.
- Make this dairy free buy using a dairy-free butter or oil. Butter and dairy-free butter add to the flavors.
- You can omit the turmeric if you don't have it, but please note the flavor and color will be slightly different.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 109mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 2gProtein: 4g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.