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    Home » Keto

    Keto Cornbread Or Muffins With Almond And Coconut Flour

    Published: Sep 18, 2020 Updated: Aug 26, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
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    overhead image of cornbread with text

    This Keto Cornbread Recipe has a classic flavor and texture, is easy to make, and can be made sweet or savory. No one will ever guess it's gluten-free and low-carb! Eat it plain, as a dessert with butter and sugar-free maple syrup, or use it to make a fantastic keto dressing!

    overhead shot of putting a slice of cornbread on a plate
    cutting a piece of cornbread and placing it on a plate.

    I wasn't planning on sharing this low-carb cornbread recipe from my Keto Breads Cookbook, but I just couldn't help myself!!!

    Cornbread is a staple that goes perfectly with cold-weather recipes like this Meatball Soup and Classic Chili.

    ❤️ Why You'll Love This Coconut And Almond Flour Cornbread: It has a classic cornbread flavor, is easy to make, can be made sweet or savory, and is healthy, gluten-free, dairy-free, low-carb, keto, and can also be made paleo!

    While this recipe is sweet and almost cake-like, it can also be made more savory and used to make a killer cornbread dressing or stuffing!

    Jump to:
    • Ingredients
    • 🥥 Coconut flour
    • The sweetener
    • Frequently asked questions
    • 🔪Easy instructions
    • To store
    • Substitutions
    • 💭 Top tips
    • Serving suggestions
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    • Blanched Almond Flour - Low-carb flour.
    • Besti Coconut Flour - Another low-carb flour. Coconut flour is very absorbent and makes the cornbread extra soft!
    • Keto Granulated Sweetener - Any sugar-free sweetener will work.
    • Baking Powder - For rising.
    • Sea Salt - Enhances the flavor.
    • Avocado Oil - Adds moisture and richness.
    • Large Eggs - Used as a binder and adds moisture.
    • Unsweetened, Non-Dairy Milk - Adds moisture.

    💭Tip: Cow's milk is a bit high in carbs, so be sure to use unsweetened non-dairy milk to keep this recipe keto.

    🥥 Coconut flour

    Since cornbread is typically made with cornmeal, which is high in carbs, you may be surprised to know that there's actually no cornmeal in this recipe!

    You may be wondering if there's any way this keto cornbread can taste like traditional cornbread since there's no cornmeal in it.

    The answer is YES! When used correctly, coconut flour can taste surprisingly like cornmeal!

    A word of caution: all coconut flour isn't the same! Some are much more absorbent than others.

    I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work.

    If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.

    The sweetener

    For the sweetener, I like to use a monk fruit/allulose sweetener blend or xylitol because it makes it extra soft and has ZERO aftertaste! However, any low-carb granulated sweetener will work!

    As written, this recipe is sweet and almost cake-like. However, if you are using it to make dressing or stuffing (or simply prefer a more savory cornbread) you can omit or reduce the sweetener.

    Frequently asked questions

    Can this recipe be made nut-free?

    Yes, it can! I have notes in the recipe card on how to make this recipe nut-free.

    Can I make keto cornbread muffins with this recipe?

    Yes! Simply scoop the batter into a lined muffin tin, filling each cup no more than ¾ full. Then, bake at 350 degrees for 20 to 25 minutes or until the tops are nicely browned. The recipe makes 14 muffins or can be cut in half to make 7 keto cornbread muffins.

    Why is there no cornmeal?

    Cornmeal is high in carbs, so to get the cornmeal taste without carbs, we use a combination of almond flour and coconut flour.

    Does it really taste like cornbread?

    Yes! If you serve it to your family or to guests, no one would ever guess it's keto, low-carb, gluten-free, and has no corn in it!

    🔪Easy instructions

    dry ingredients in white bowl
    dry ingredients in a white bowl

    Step #1: Whisk together the dry ingredients.

    wet ingredients in bowl
    wet ingredients whisked in a bowl.

    Step #2: In a separate bowl, whisk together the wet ingredients.

    Step #3: Pour the wet ingredients into the dry and mix well. It may take about a minute or so and give your arm a good workout, but it will eventually smooth out 😀

    cornbread batter in cast iron skillet
    batter in cast iron skillet.

    Step #4: Pour the batter into a lightly greased skillet or pan. I used a 10" cast iron skillet.

    Or line a muffin tin with paper cups if you're making muffins.

    baked cornbread in cast iron skillet
    baked cornbread in a skillet

    Step #6: Bake at 350 degrees for 30 -35 minutes, or until the keto cornbread is nicely browned and the center is set.

    For keto cornbread muffins, bake for 20 to 25 minutes.

    To store

    Leftovers can be lightly covered and stored at room temperature for 3 to 4 days or refrigerated for up to a week.

    They can also be frozen! To freeze, cut the cornbread into pieces and wrap each piece with plastic wrap. Then, place in a freezer-safe baggie and freeze for 2 to 3 months.

    When ready to eat, thaw at room temperature. Then heat in a warm oven or microwave, if desired.

    Substitutions

    • For nut-free: Omit the blanched almond flour and use 1 cup + 2 tablespoon coconut flour. Then, increase the eggs to 8. The rest of the recipe stays the same. This version has a bit of a sweeter taste with more of a cake-like texture.
    • I prefer my cornbread sweet, but to make the cornbread savory or if you are using it to make dressing or stuffing, you can omit or reduce the sweetener.
    • For Paleo, use coconut palm sugar instead of sugar-free sweetener. Use the blonde variety for a lighter color.

    💭 Top tips

    • A word of caution: all coconut flour isn't the same! Some are much more absorbent than others. I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
    • For the sweetener, I like to use a monk fruit/allulose sweetener blend or xylitol because it makes it extra soft and has ZERO aftertaste! However, any low-carb granulated sweetener will work.
    • If you're using this recipe to make dressing or stuffing, I recommend omitting or only adding a tablespoon or two of sweetener. I also recommend an erythritol-based sweetener so it will dry out and crisp up for the dressing.
    close up of cornbread on a white plate
    close up of cornbread on a white plate.

    Serving suggestions

    Use it to make a fantastic keto dressing or stuffing recipe, or serve with the following:

    • Simple, Classic Chili
    • Paleo & Keto Soups
    • Chicken Pot Pie

    Or these thick-cut bbq pork chops from Thyme & Joy would be amazing with this too!

    You can also serve it as a dessert with butter (can use non-dairy) and sugar-free maple syrup!

    Or if you prefer Paleo, check out my Paleo Cornbread Sweetened With Honey!!!

    If you’ve tried this Low-Carb Keto Cornbread Recipe or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    overhead shot of putting a slice of cornbread on a plate

    Keto Cornbread Or Muffins With Almond And Coconut Flour

    This Low-Carb Keto Cornbread Recipe can be made savory or sweet and almost cake-like. Eat it plain, as a dessert with butter and sugar-free maple syrup, or use it to make a killer stuffing!
    4.69 from 16 votes
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    Add to Meal PlanGo to Collections
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Whole30
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8
    CALORIES :204kcal
    CARBS :14g
    FIBER :9g
    Author: Cassidy Stauffer

    Ingredients

    Dry Ingredients:

    • 2 cups Blanched Almond Flour
    • ⅔ cup + 2 Tbsp Besti Coconut Flour - Bob's Red Mill or Arrowhead Mills will also work
    • up to ½ cup Monk Fruit/Allulose Granulated Sweetener - to taste, see notes below for substitutions
    • 2 Tbsp. Baking Powder
    • 2 tsp. Sea Salt

    Wet Ingredients:

    • ¼ cup Avocado Oil
    • 6 large Eggs - room temperature
    • 6 Tbsp. Unsweetened, Non-Dairy Milk
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    Instructions

    • Preheat oven to 350 degrees. Lightly grease a 10-inch cast-iron skillet or line a muffin tin with paper cups. *Note-This recipe makes 14 muffins but can be cut in half to make 7.
    • In a large bowl, whisk together the dry ingredients including the blanched almond flour, coconut flour, baking powder, sea salt, and sweetener. Break up any clumps with your fingers.
    • In a separate bowl, combine the avocado oil, eggs, and non-dairy milk.
    • Pour the wet ingredients into the dry and mix well.
    • Pour the batter into the greased cast-iron skillet and bake 30 - 35 minutes, or until the top is browned and the center feels set and firm to the touch. For muffins, bake 20-25 minutes 

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • For nut-free: Omit the blanched almond flour and use 1 cup + 2 tablespoon coconut flour. Then, increase the eggs to 8. The rest of the recipe stays the same. This version has a bit of a sweeter taste with more of a cake-like texture.
    • A word of caution: all coconut flour isn't the same! Some are much more absorbent than others. I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
    • For the sweetener, I like to use a monk fruit/allulose sweetener blend or xylitol because it makes the crumb extra soft and has ZERO aftertaste! However, any low-carb white granulated sweetener will work. If using an erythritol-based sweetener the crumb may turn out a bit drier so I recommend using ½ cup of non-dairy milk.
    • I prefer my cornbread fairly sweet so I always use ½ cup of sweetener, but feel free to reduce or omit the sweetener. If you omit the sweetener, you will be able to taste the coconut flour more.
    • Be careful if you use xylitol - it is toxic to dogs!
    • If using this recipe to make dressing or stuffing, I recommend omitting or only adding a tablespoon or two of sweetener. I also recommend an erythritol-based sweetener (if using a sweetener) so it will dry out and crisp up for the dressing.
    • Leftovers can be stored loosely covered at room temperature for 3 to 4 days or refrigerated for up to a week. They can also be tightly wrapped with plastic wrap, placed in a freezer-safe baggie, and frozen for 2 to 3 months. Thaw at room temperature when ready to eat.

    Nutrition

    Serving: 1slice | Calories: 204kcal | Carbohydrates: 14g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 534mg | Potassium: 425mg | Fiber: 9g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 2mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

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      Recipe Rating




    1. Sarah says

      October 28, 2020 at 4:07 am

      Is there a way to make this vegan?

      Reply
      • Cassidy Stauffer says

        October 29, 2020 at 1:17 pm

        Hi Sarah,

        It's really hard to replace more than 2 eggs in a recipe. However, the only egg replacement that *MAY* work would be aquafaba. Here's an article on how to use it: https://www.bobsredmill.com/blog/featured-articles/a-guide-to-aquafaba/

        Again, this is only an idea. Without trying it myself I'm just not sure how it would turn out! If you give it a shot, please let me know how it turns out!

        -Cassidy

        Reply
    2. Brenda Warren says

      November 10, 2019 at 7:11 pm

      5 stars
      Oh My Goodness...My Husband and I just tried this cornbread and it is so good. We had to change over our way of eating since I was diagnosed with a Gluten Allergy and decided to just start eating low carb. We are from TN so you know Cornbread is a way of life.
      Thank You for such a yummy cornbread. I have some Chicken and Dressing in the oven now❤️❤️❤️

      Reply
      • Cassidy Stauffer says

        November 10, 2019 at 8:55 pm

        Oh YAY Brenda, I'm so happy y'all like it!!! Thanks for the sweet comment 🙂

        -Cassidy

        Reply
        • Andrew Marshall says

          October 16, 2021 at 12:32 am

          Try adding corn extract for that full on corn taste

    3. Darla Beall says

      November 05, 2019 at 3:26 pm

      So, when you say non dairy milk, are you meaning like almond milk. I am wanting to do a keto friendly dressing for Thanksgiving ?

      Reply
      • Cassidy Stauffer says

        November 06, 2019 at 2:24 pm

        Yes, I usually use unsweetened almond or cashew milk from a carton:) I hope you like the stuffing, let me know what you think!!!

        -Cassidy

        Reply
    4. Robin Tatum says

      September 02, 2019 at 2:15 am

      Do you think I could use this recipe for corn dogs in the corndog maker machine?

      Reply
      • Cassidy Stauffer says

        September 02, 2019 at 3:08 am

        I've never used a corndog maker machine so I can's say for sure, but I'd imagine it would work! If you try it please come back and let me know how it goes 🙂

        -Cassidy

        Reply
    5. Meg says

      January 29, 2019 at 12:06 am

      I've never in my life made cornbread with any type of sweetener/sugar. Will the consistency/texture remain the sane if I leave out the swerve altogether? Eek!

      Reply
      • Cassidy says

        January 29, 2019 at 2:52 pm

        Hi Meg! That's so funny, I'm from Oklahoma and I've never had cornbread without sweetener, lol! Yes, you can omit the sweetener, but it will be able to taste the coconut flour more.

        XO,
        Cassidy

        Reply
    6. Rachelle Luna says

      December 01, 2018 at 5:24 pm

      Could I use another oil in place of avocado oil?

      Reply
      • Cassidy says

        December 02, 2018 at 2:13 pm

        Hi Rachelle! I've never tested this recipe with anything except avocado oil so I can't say for sure. I'd imagine melted coconut oil would work, but since I haven't tried I really don't know. Coconut oil and avocado oil are usually interchangeable, but I have had recipes not turn out when subbing one for another. If you try it with another oil come back and let me know how it turned out!!!

        -Cassidy

        Reply
    7. Kimberly Shinn-Brown says

      November 22, 2018 at 10:05 pm

      5 stars
      I used this recipe to substitute for cornbread in my “passed down from my Nanny” Thanksgiving dressing recipe & it was AMAZING! I made my regular kind & the Keto-friendly version, because I wasn’t sure how the rest of my extended family would respond to the Keto version. I shouldn’t have worried! It was delicious! I’m so excited to have survived my first major holiday on Keto without feeling deprived!

      Reply
      • Cassidy says

        November 26, 2018 at 2:59 pm

        YAY Kimberly!!! I'm so excited you liked it and it worked will in your family's dressing recipe! Thanks so much for taking the time to let me know!!!

        -Cassidy

        Reply
    8. Liz says

      November 21, 2018 at 3:41 pm

      I don’t have a cast iron skillet. Will it be just as good in a regular round cake pan or silicone pan? So excited to make this.

      Reply
      • Cassidy says

        November 21, 2018 at 3:49 pm

        It should work just fine, you may need to adjust the baking time if your pan is a different size though 🙂 I'm excited for you to try it too, let me know what you think!!!

        -Cassidy

        Reply
    9. Jules Shepard says

      October 25, 2018 at 5:41 pm

      I can't believe how light and airy this looks! I also love that it looks so easy. Great recipe!

      Reply
      • Cassidy says

        October 26, 2018 at 1:12 pm

        Thank you Jules! It is very easy and tastes surprisingly like cornbread even though there is no corn in it!

        -Cassidy

        Reply
    10. Alisa Fleming says

      October 19, 2018 at 4:09 pm

      That's crazy that it actually tastes like corn! I was dying to know what the ingredients were in this, and was surprised to find that there are so few. Definitely intriguing.

      Reply
      • Cassidy says

        October 20, 2018 at 9:12 pm

        Yeah, it's surprising how much it can taste like corn!

        Reply
    11. jenna | the urben life says

      October 15, 2018 at 3:04 pm

      I love cornbread! Gonna have to try this and Lisa’s Stuffing Recipe. Love that you used avocado oil in this recipe.

      Reply
    12. Andrea says

      October 13, 2018 at 7:16 pm

      5 stars
      I love cornbread and grew up eating it the day after with milk and bananas. I can no longer eat corn so I like that you made a paleo version of it!

      Reply
    13. Donna says

      October 12, 2018 at 3:06 am

      5 stars
      This sounds wonderful ! I haven't had a good tasting cornbread in years. I would definitely reduce the sugar in half as prefer mine not so sweet .

      Reply
      • Cassidy says

        October 12, 2018 at 12:45 pm

        Thanks Donna! I hope you love it as much as we do... let me know what you think!!!

        -Cassidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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