Keto Cornbread

Keto Cornbread is just as soft, tender, and sweet as the real thing! With nutty almond flour and corn extract, you can enjoy this delicious bread that’s totally keto-friendly.

Keto Cornbread

There’s nothing like rich, buttery cornbread with a golden crust on your plate to enjoy with chili, BBQ, thick stew, and all of your favorite savory meals. And now you can do so in a keto-friendly way! 

Our keto cornbread recipe takes advantage of sweet-tasting, natural ingredients to perfectly replicate the flavors you love most: almost candy-like corn, a hint of tanginess, and just the right amount of sweetness.

When you take your first bite, you’ll see why we love featuring almond flour in our keto recipes. Since you’ll have the rest of a bag of it to work with, try our almond butter cake and almond loaf bread next!

Why you will love this recipe

• The sweet corn flavor tastes just like the real thing!
• It lasts for several days and reheats with close to no change to texture.
• You can incorporate a number of delicious, keto-friendly extras for extra flavor!

How to make perfect Keto Cornbread

Whisk the eggs until frothy. It’s not just about whisking the eggs until they’re combined — they should be light, pillowy, and frothy. The airiness of the eggs will translate directly to the cake, making it as fluffy as possible.

Avoid lumps. It’s helpful to sift both the powdered sweetener and flour before mixing to avoid lumps. You want to gently fold the wet and dry ingredients without overmixing, so preemptively removing any clumps will go a long way. 

• Let cool before slicing. The slices will keep their shapes best if the bread cools completely. You could move the pan into the fridge or freezer to accelerate the process if you’d like, but be sure your keto cornbread doesn’t leave the pan until it’s cool! Then, you’re free to slice away. 

Pro Tips

• Don’t be fooled by the texture. Cornbreads seem even softer than your average cake right out of the oven. However, it hardens significantly. Rather than judging by sight, trust the recipe. You could also use the toothpick test, though it may not come out entirely clean!
• Experiment with extra ingredients. There are all sorts of add-ins that make keto cornbread irresistible, and many are also keto-friendly! Jalapeño, bacon bits, cheese, and any herbs, for example.  
• Reheat the right way. Leftovers can be kept in the refrigerator for several days. If you enjoy eating it warm, you can do so with no fuss — right in the microwave! Wrap in a slightly damp papertowel so that it stays moist. 

Key Ingredients and Substitutions for Keto Cornbread

Almond Flour: It’s best to use blanched, finely sifted flour. No lumps, no clumps, and the finest texture you can find for a beautifully tender crumb. While we don’t recommend substitutes, coconut flour, sunflower seed flour, and oat flour are the three best alternatives. 

Baking Powder: To help the bread rise and become fluffy as a cloud! If using baking soda as a substitute, use just a third of the original amount. It is much more potent as a leavener. 

Apple Cider Vinegar: We want to replicate the tangy flavor found in most cornbreads, which usually comes from buttermilk. An acidic ingredient like vinegar does the trick! White vinegar or even lemon juice can be used in its place.

Sugar Free Powdered Sugar: Powdered monk fruit or powdered erythritol are wonderful options. Some of your more common sugar replacements, such as Splenda, take on an unpleasant flavor when used in baking. As a result, we recommend these two sweeteners when you make our keto cornbread recipe.

Sweetcorn Extract: We always recommend selecting extracts featuring natural flavors, no artificial colors, and no added chemicals. It truly does mimic the flavor of corn — it’s almost indistinguishable from the real thing!

Frequently asked Questions about Our Keto Cornbread Recipe

Is cornmeal good for a keto diet?

Unfortunately, it is not. It actually has a considerably high carb count — usually more than 10 times than that of almond flour!

How many carbs are in keto cornbread?

It has a low carb count thanks to the use of almond flour. The exact brand and type of almond flour used (blanched vs. regular, for example) will affect the carb count. 

Therefore, it’s always best to measure the carb count of the exact ingredients you use when making this recipe. For example, Blue Diamond blanched almond flour contains 5g of carbs per ½ cup whereas your local store’s brand might contain 3g in the same amount. 

Can you substitute almond flour for cornmeal?

Absolutely! We love the effect that it has when baking. Almond flour imparts a subtle, pleasant nutty flavor that pairs just perfectly with the sweetness and corn extract. And the very fine texture of the flour makes the bread oh so tender!