This 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 keto dressing!
I wasn't planning on posting this keto cornbread recipe from my Keto Breads Cookbook, but I just couldn't help myself!!!
Cornbread is a staple that goes perfect with cold-weather recipes like this Meatball Soup and Classic Chili!
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!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel and let me know what you think!
See the full video here: YouTube Keto Cornbread Recipe Video
🥥 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 erythritol sweetener blend. However, any erythritol-based keto 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 to 2 Tbsp.
Frequently asked questions
Yes, it can! I have notes in the recipe card on how to make this recipe nut free.
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.
While cow's milk is allowed on the keto diet, milk is a bit high in carbs. For this reason, I recommend non-dairy milk, such as unsweetened cashew or almond milk.
Cornmeal is high in carbs, so to get the cornmeal taste without carbs, we use a combination of almond flour and coconut flour.
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
Start by whisking together all the dry ingredients... almond flour, coconut flour, granulated sweetener, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients... the avocado oil, eggs, and non-dairy milk.
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 😀
Pour the batter into a lightly greased skillet or pan. I used a 10" cast iron skillet.
Bake at 350 degrees for 30 -35 minutes, or until the keto cornbread is nicely browned and the center is set. Easy peasy!
💭 Top tips
- For nut-free: Omit the blanched almond flour and use 1 cup + 2 Tbsp 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 reduce the sweetener down to 2 tablespoons.
- 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 erythritol sweetener blend, but any erythritol-based keto granulated sweetener will work.
- Leftovers can be stored for up to 1 day at room temperature, 3 to 4 days in the fridge, or frozen for 2 to 3 months.
What to serve with keto cornbread
This cornbread goes great with Simple Classic Chili and Soup Recipes, or use it to make a killer cornbread dressing recipe!
Or 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 Keto Cornbread Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Cornbread Recipe
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 Keto Granulated Sweetener to taste, see the notes below
- 2 Tbsp. Baking Powder
- 2 tsp. Sea Salt
Wet Ingredients:
- ¼ cup Avocado Oil
- 6 large Eggs room temperature
- ⅔ cup Non-Dairy Milk
Instructions
- Preheat oven to 350 degrees and lightly grease a 10-inch cast-iron skillet.
- In a large bowl, whisk together the dry ingredients - breaking up any clumps with your fingers.
- In a separate bowl, combine the wet ingredients.
- Pour the wet ingredients into the dry and mix well.
- Pour the batter into the greased pan and bake 30 - 35 minutes, or until the top is browned and the center feels set and firm to the touch.
Notes
- For nut-free: Omit the blanched almond flour and use 1 cup + 2 Tbsp 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 erythritol sweetener blend, but any erythritol-based keto granulated sweetener will work. I prefer my cornbread fairly sweet, but to make the cornbread more savory or if you are using it to make dressing or stuffing, you can omit or reduce the sweetener down to 2 tablespoons.
- Leftovers can be stored for up to 1 day at room temperature, 3 to 4 days in the fridge, or frozen for 2 to 3 months.
- Are you more of a visual learner? Check out the YouTube video!!! *Note- This was my VERY FIRST video so please be kind, we were still working out some kinks, lol 🤣
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
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❤️❤️❤️
Oh YAY Brenda, I'm so happy y'all like it!!! Thanks for the sweet comment 🙂
-Cassidy
So, when you say non dairy milk, are you meaning like almond milk. I am wanting to do a keto friendly dressing for Thanksgiving ?
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
Do you think I could use this recipe for corn dogs in the corndog maker machine?
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
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!
Hi Meg! That's so funny, I'm from the Oklahoma and I've never had cornbread without sweetener, lol! While the consistency/texture should be OK without the swerve, it really helps to balance out the taste of the coconut flour. You could try it without the sweetener but I'm afraid it might have a really strong coconut taste. I would recommend trying it with at least 2 or 3 Tbsp of sweetener instead of leaving it out altogether. I hope that helps! If you give it a try let me know how it turns out!
Could I use another oil in place of avocado oil?
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
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!
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
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.
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
I can't believe how light and airy this looks! I also love that it looks so easy. Great recipe!
Thank you Jules! It is very easy and tastes surprisingly like cornbread even though there is no corn in it!
-Cassidy
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.
Yeah, it's surprising how much it can taste like corn!
I love cornbread! Gonna have to try this and Lisa’s Stuffing Recipe. Love that you used avocado oil in this recipe.
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!
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 .
Thanks Donna! I hope you love it as much as we do... let me know what you think!!!
-Cassidy