Home / Recipes / Low Carb Cornbread
Net Carbs:2
30 minutes minutes
Karly Campbell
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"This is a monthly staple at our house ever since I found your recipe. I would make it weekly but I can't contain myself and end up eating too much! Lol! Thank you so much for this great recipe. Next comes the Jalapeno cornbread for a little spice!" â Sharon R
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Our Keto Cornbread is made with ZERO corn, but it actually tastes like the real deal! Iâm so excited about this recipe and I think youâre going to love the authentic taste and texture with just 1 net carb per slice!
So, I make A LOT of recipes. Two recipes every week for this blog and two to three recipes every week for my other blog. (Did you know I had a second blog? Itâs not low carb â I started it years ago before discovering my love of low carb!)
So, thatâs 4-5 new recipes a week. Obviously I love all the recipes that I share on the internet (plenty of recipes donât make the cut), but THIS recipe for low carb cornbread is one that Iâm extra excited about!
Iâm a huge fan of cornbread, but we all know that corn is full of sugar and starch and itâs definitely not a good fit for a low carb diet.
This low carb cornbread contains zero corn but it still somehow manages to taste soooooo dang close to ârealâ cornbread and the texture is spot on too! Iâm obsessed.
I fed this to my kids and didnât tell them what it was. Both assumed they were eating traditional cornbread!
Smear on some butter or use this in some homemade stuffing <â recipe for that coming this week, just in time for Thanksgiving! Get excited.
đŠâđł Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
Coconut Flour â Thatâs right, weâre using coconut flour in place of actual corn in this low carb corn bread recipe! Trust me, it works. This is easy to find in any well-stocked grocery store, but I can usually find the best price on Amazon.Youâll mix in some baking soda and salt with this too.
SweetenerâWe use and love Lakanto products. Weâre using theiroriginal sweetenerin this recipe. It bakes and tastes like real sugar with no impact on blood glucose, so it can be counted as ZERO net carbs!
Wet Ingredients â Youâll mix in some melted butter, eggs, and heavy cream to make a rich batter.
Topping â We love to serve this low carb cornbread with some sugar free honey substitute, or my favorite Lakanto sugar free maple syrup!
Cast Iron Skillet â We use our cast iron skillet for frying bacon, cooking up chicken, and just about everything else too. Itâs my favorite skillet and it works perfectly for making this low carb corn bread!
Shop Keto Ingredients
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that itâs more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans.Check it out here.
Why We Love This Recipe:
It looks and tastes just like real cornbread without all the carbs!
You can top it off with some butter and sugar free honey substitute, or try it with some keto maple syrup!
Serve this with my keto chili and youâll forget you cut the carbs at all!
How To Make Keto Cornbread:
Mix â This recipe is pretty simple, youâll just add all the ingredients to a mixing bowl and whisk it all together until it is well combined into a batter.
Spread â Once youâve mixed together the low carb cornbread batter you can spread it into a cast iron skillet or an 8Ă8 baking dish. I prefer cast iron because it gives a nice little crunch to the bottom of the cornbread.
Bake â Place the skillet or baking dish into the oven and start baking! Itâll take about 15 to 20 minutes or until a tester comes out clean.
Serve â We like to serve our keto cornbread with extra butter and a little drizzle of sugar free honey substitute or some sugar free maple syrup! Sooooo good! If you enjoyed this cornbread recipe youâll love my keto jalapeno cheddar cornbread
â FAQs:
What is keto cornbread?
Well, itâs not actual cornbread. But itâs close, in terms of taste, texture, and appearance! This keto cornbread is made with coconut flour so there is no actual corn in it.
How to store keto cornbread?
You can keep this keto cornbread recipe stored in the skillet covered with some plastic wrap, or cut the cornbread into pieces and store them in an airtight container. Itâll stay fresh for about 3 days at room temperature and up to a week in the fridge.
Can you freeze keto cornbread?
Yes, it is possible to freeze this low carb cornbread recipe. Youâll first want to cut the cornbread into pieces and then wrapping well in plastic wrap.
đ˝ More Low Carb Favorites:
- Pulled Pork Recipe: This one starts in the slow cooker with a simple seasoning blend!
- BBQ Sauce Recipe: For topping that pulled pork!
- Keto Taco Casserole: Perfect for Mexican night!
- Cauliflower Soup: Warm, comforting, and totally delicious.
- Fathead Pizza: I top mine with all the goodness of a BLT.
- Cheesy Cauliflower Bake: Itâs easy, cheesy, and made in the air fryer!
Recipe
Low Carb Cornbread
This low carb âcornbreadâ contains no corn at all, but youâll fool everyone that tries it! The flavor and texture are spot on! Just 1 net carb per slice!
4.44 from 679 votes
Print Pin
Prep10 minutes minutes
Cook20 minutes minutes
Total30 minutes minutes
Serves 8 slices
Ingredients
- 6 tablespoons butter melted
- â cup heavy cream
- 3 large eggs
- ½ cup coconut flour
- 2 tablespoons sugar substitute
- ½ teaspoon salt
- Âź teaspoon baking soda
Instructions
Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8Ă8 baking dish with non-stick spray.
Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean.
Tips & Notes:
We serve our cornbread with a smear of butter and a drizzle of sugar free honey substitute.
Regarding the sweetener: Yes, this cornbread is a bit sweet. If you prefer cornbread that is not sweet, Iâd reduce the amount of sweetener to a teaspoon or two. Corn is naturally sweet and I think the sweetener helps give it a more authentic taste, but you can leave it out if you prefer.
Nutrition Information:
Serving: 1slice| Calories: 167kcal (8%)| Carbohydrates: 4g (1%)| Protein: 4g (8%)| Fat: 15g (23%)| Cholesterol: 106mg (35%)| Sodium: 291mg (13%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Net Carbs: 2g (4%)
Author: Karly Campbell
Course:Staples
Cuisine:American
Keyword:keto cornbread, low carb bread, low carb cornbread
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Reader Interactions
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Katie says
I see you have the classic white and the golden sugarâs linked on this site for sweeteners. Which do you think works best in this recipe? I plan on making this todayâŚyikes! Thank you!
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Karly Campbell says
Hi Katie! Either will work well here, but we use the classic in this recipe.
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Sharon Robertson says
What can you substitute for the eggs, Egg allergy !!!
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Karly Campbell says
Hi Sharon! I donât really have any experience working with egg substitutes. You could try a flax egg, but Iâm really not sure how well that would work.
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Van says
Iâve missed cornbread for the past 3 years, so Iâll definitely give this a tryâŚMINUS the sweetner! I grew up in north Alabama and we considered cornbread with sugar to be cake or dessert.
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Anni says
This should not be called cornbread as there is no cornmeal or corn for that matter in it. You should name your recipes appropriately.
âReply
EHB says
Taste it before you criticize it. Iâve served this to guest that thought it was real cornbread and they said it was really good!
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Jeremy Willson says
wow so simple and good. thank youReply
Jackie Melnyk says
How many slices does it yield?
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Karly Campbell says
The nutrition is based on this being cut into 8 slices.
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David says
Liked this, miss cornbread. Left sugar out. Added1/4 teaspoon sweet corn extract. Yum.
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Dee says
Iâm not sure why, but it didnât seem like nearly enough to cover the bottom of 10âł skillet, and it came out very flat. I followed directions exactly. I seem
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Angela says
I never do this, but this deserves the shout out. I used just a dash of the sweetener (Iâm from the area of the South where sugar is pretty much a No-no for all cornbread), and I added sage (which I love in my cornbread â smoked paprika other times). But otherwise I followed this recipe exactly and it worked out great!!! Itâs not 100% cornbread, but I served it with my low carb taco soup and OMG, delicious. Had with collard greens as wellâdoesnât have exactly the same texture with the pot likker, but it still does me good when I canât have the carbs. Canât wait to try it with some mix-ins like cheese or green chiles.
Thank you thank you thank you!!
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Karly Campbell says
So glad you enjoyed the recipe, Angela! Iâve never tried cornbread with sage, but I imagine it has cornbread dressing vibes and now I need to try it!
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Katy says
Just curious what part of the South you are from â while we do not like it overly sweet we do add sugar. Texas
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Beth Good says
Do these freeze well?
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Karly Campbell says
I havenât tried freezing this one myself.
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Desiree Blackburn says
Can I use almond flour instead of coconut flour?
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Karly Campbell says
Weâve only tested this recipe with coconut flour. You could try almond flour, but youâd need to use 3 to 4 times the amount and we havenât tried so canât really help beyond that.
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Sharon R says
This is a monthly staple at our house ever since I found your recipe. I would make it weekly but I canât contain myself and end up eating too much! Lol! Thank you so much for this great recipe. Next comes the Jalapeno cornbread for a little spice!
Reply
Karly Campbell says
So glad you enjoy it! Thanks, Sharon!
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LisaF says
Really good! I used 2 tblsp Allulose instead of the other sweetener. Next time Iâll try adding cheddar cheese. Thank you for sharing this!
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Karly Campbell says
Sounds delicious! Thanks, Lisa!
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Julie says
This is excellent. Well Done!! (I used 1 T of no carb sugar)
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Karly Campbell says
So glad you enjoyed it, Julie!
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Elizabeth says
I added a little over a teaspoon of sugar subsitute and think Iâd add more because it didnât seem sweet enough for cornbread. The issue I had was the bottom was eggyâwasnât bad, but made it less cornbready. How can I fix that?
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Karly Campbell says
Hi Elizabeth! Iâve never noticed a problem like that, so Iâm not sure how youâd fix it.
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Laura Jane O'Neill says
Tried coconut cream sub first for heavy cream. Turned out ok but I will play with baking soda vs baking powder to see if we can get a little more rise.
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Karly Campbell says
Thanks for sharing!
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Cecili says
You could try coconut milk instead. Coconut cream has more fat than cream does. Or you could separate out one of the egg whites to beat into a meringue to gently fold in at the end for more lift.
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Laura says
Question: Milk allergy! Have you tried using coconut cream instead of whipping cream?
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Karly Campbell says
Hi Laura! I havenât tried this with coconut cream. If you do give it a try, please let us know how it goes!
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Julie says
I have not tasted it yet but it did not rise at all! I used three 3Ă5 loaf pans and the loaves are only about 1/2 inch high! I had to use these because there was not enough batter to fill an 8 inch round pan!
Any help would be greatly appreciated!
Thank you!
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Karly Campbell says
Hi Julie! This really doesnât rise much. If youâd like more rise, you could add 3/4 tsp of baking powder and skip the baking soda altogether. Not sure why you wouldnât have batter though â are you sure you didnât miss an ingredient or mismeasure something?
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Jodi says
So I made this cornbread today andâŚI think I LOVE you! lol
This recipe is definitely a keeper. I cannot believe how much it tastes like cornbread. The only thing I added to the batter was a very quick squeeze of sugar-free maple syrup. FANTASTIC! I am making chili tomorrow. I only hope Iâll have some cornbread left to eat with it! đ
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Karly Campbell says
So glad you like the recipe so much! Iâm sure it was tasty with a bit of maple! đ
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Janet Gray says
I made this recipe for the first time. I was surprised at how good it was. I do have to say though, it is not like âreal cornbreadâ. The coconut flavor throws it off a little bit and mine did not have a crunchy crust. I will get my skillet hot before pouring the batter in the next time I make it.
I am not used to eating a sweet cornbread and will cut the sweetener in half the next time.
I do think I could work with this and use it for a cake batter.
Thank you for sharing your low carb creations and recipesReply
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