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!
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!
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. I love using allulose, a monk fruit/allulose blend, or xylitol because it has NO aftertaste and makes the crumbs extra soft! However, an erythritol-based sweetener can also be used, just be sure to a bit more non-dairy milk to keep the crumb from becoming dry 👍
- 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, allulose (not quite as sweet as the other sweeteners), or xylitol because it makes it extra soft and has ZERO aftertaste! However, any low-carb granulated sweetener will work!
However, an erythritol-based sweetener can also be used, just be sure to a bit more non-dairy milk (see notes of the recipe card) to keep the crumb from becoming dry 👍
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
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. The recipe makes 14 muffins or can be cut in half to make 7 keto cornbread muffins.
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
Step #1: Whisk together the dry ingredients.
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 😀
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.
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.
Serving suggestions
Use it to make a fantastic keto dressing or stuffing recipe, or serve with the following:
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
Keto Cornbread Or Muffins With Almond And Coconut Flour
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
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
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, allulose (not quite as sweet as the other sweeteners), 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
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
Sarah says
Is there a way to make this vegan?
Cassidy Stauffer says
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
Brenda Warren says
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❤️❤️❤️
Cassidy Stauffer says
Oh YAY Brenda, I'm so happy y'all like it!!! Thanks for the sweet comment 🙂
-Cassidy
Andrew Marshall says
Try adding corn extract for that full on corn taste
Darla Beall says
So, when you say non dairy milk, are you meaning like almond milk. I am wanting to do a keto friendly dressing for Thanksgiving ?
Cassidy Stauffer says
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
Robin Tatum says
Do you think I could use this recipe for corn dogs in the corndog maker machine?
Cassidy Stauffer says
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
Meg says
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!
Cassidy says
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
Rachelle Luna says
Could I use another oil in place of avocado oil?
Cassidy says
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
Kimberly Shinn-Brown says
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!
Cassidy says
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
Liz says
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.
Cassidy says
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
Jules Shepard says
I can't believe how light and airy this looks! I also love that it looks so easy. Great recipe!
Cassidy says
Thank you Jules! It is very easy and tastes surprisingly like cornbread even though there is no corn in it!
-Cassidy
Alisa Fleming says
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.
Cassidy says
Yeah, it's surprising how much it can taste like corn!
jenna | the urben life says
I love cornbread! Gonna have to try this and Lisa’s Stuffing Recipe. Love that you used avocado oil in this recipe.
Andrea says
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!
Donna says
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 .
Cassidy says
Thanks Donna! I hope you love it as much as we do... let me know what you think!!!
-Cassidy