Name: Fluffy Keto Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 5 large eggs; ½ teaspoon stevia glycerite (equals 2 tablespoons of sugar); 6 tablespoons salted butter (3 ounces, melted and slightly cooled, plus more for the pan); 1 ½ cups superfine almond flour (6 ounces); 1/4 cup coarse cornmeal (1 ounce, gluten-free if needed); 1/8 teaspoon salt; 2 teaspoons baking powder (gluten-free if needed)

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This keto cornbread is made with almond flour and a small amount of cornmeal. It's fluffy and delicious, with just a hint of sweetness.

Keto cornbread is served on a white plate.

This keto cornbread is amazingly good. I add a small amount of cornmeal for that authentic flavor we all love. Is it exactly like the real thing? No, but it's very close. Even with the cornmeal, a serving has just 3 grams of net carbs. This delicious bread has officially joined my arsenal of "never feel deprived on the keto diet" recipes!

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener to equal two tablespoons of sugar.
Melted butter: I use salted butter.
Almond flour: I use superfine almond flour. I don't recommend using a coarse almond meal.
Coarse cornmeal: Just ¼ cup, gluten-free if needed.

Flavor Variations

Bacon: Add ¼ cup of bacon bits and ¼ cup of finely chopped scallions. Omit the sweetener.
Jalapenos: Omit the sweetener. Add ¼ cup of grated sharp cheddar and 2 tablespoons of chopped jalapenos (wear gloves when handling jalapenos).
Herbs: This bread is also excellent with herbs. To make this version, omit the sweetener and add two teaspoons of mixed spices and dried herbs, such as garlic powder, thyme, sage, and oregano.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Combine the ingredients in a bowl. Transfer the batter to a parchment-lined baking dish.

Smoothing the top of the batter with a spatula.

Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes.

Cool for 10 minutes in the pan on a wire rack before slicing and serving.

Made this tonight to go with chili and it checked all the boxes! So happy to have found a cornbread recipe that tastes so good without a ton of carbs. My husband and I have been working hard to lower our A1C and have tried to find healthy versions of our favorite foods, so many many thanks for sharing this recipe.
Jessica Robinett
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Recipe Tips

What Pan to Use

I use a small baking dish to ensure the bread is nice and tall. So, I use a rectangular 5X7-inch glass food storage dish. It's marked as oven-safe, and I bake with it often.

You can use a standard square 8-inch baking dish. The bread will not be as tall, but it won't be flat either. But don't use anything bigger than that, or the bread will be too flat.

If you use a smaller rectangular pan, you'll need to bake the bread for about 25 minutes. If you use a larger pan, 20 minutes should do it.

When I use a rectangular pan, I cut the bread into 12 squares. When I use a square pan, I cut it into nine squares.

A reader recently emailed me that she successfully baked this bread in an 8-inch cast-iron skillet. So that's an option too.

Recommended Cornmeal

I typically use Bob's Red Mill coarse-grind cornmeal. I believe that with the very little I use here, a coarse grind has the biggest effect in terms of flavor and texture. Note that the company doesn't mark this cornmeal as gluten-free.

Cornmeal is not keto, but in this recipe, we're using just ¼ cup of it divided between 12 servings. Each serving of this bread has 5 grams of carbs and 2 grams of fiber. So, while cornmeal isn't keto, this bread is.

Storage Tips

Once completely cool, you can keep this bread in an airtight container in the fridge for up to 5 days. Warm it in the microwave for 5 seconds per square. This bread also freezes well for up to three months.

Serving Suggestions

Keto cornbread can be used in several delicious ways:

It's great with chili (try my no-bean chili recipe! It's excellent).
It's the perfect addition to your Thanksgiving table - serve it with soft salted butter.
I love it with sweet butter for breakfast. My kids like to drizzle it with just a little honey. I sometimes use sugar-free honey.
It goes well with BBQ dishes, such as oven-baked ribs or pulled chicken.
It's an excellent side for rich soups like vegetable beef soup or cabbage soup.

Recipe Card

4.92 from 23 votes

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Fluffy Keto Cornbread

This keto cornbread is made with almond flour and a small amount of cornmeal. It's fluffy and delicious, with just a hint of sweetness.

Prep Time15

Cook Time25

Rest time10

Total Time50

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: squares

Calories: 171kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 5 large eggs
▢ ½ teaspoon stevia glycerite - equals 2 tablespoons of sugar
▢ 6 tablespoons salted butter - 3 ounces, melted and slightly cooled, plus more for the pan
▢ 1 ½ cups superfine almond flour - 6 ounces
▢ ¼ cup coarse cornmeal - 1 ounce, gluten-free if needed
▢ ⅛ teaspoon salt
▢ 2 teaspoons baking powder - gluten-free if needed

Instructions

Preheat the oven to 350°F. Line the bottom of a small Pyrex baking dish (see notes below) with parchment paper and grease the bottom and the sides with butter.
In a medium bowl, whisk the eggs with the stevia and melted butter.
Whisk in the almond flour, cornmeal, salt, and baking powder. If the batter is very thick and difficult to mix, add 1-2 tablespoons of water.
Transfer the batter to the prepared pan. Smooth the top out with a rubber spatula.
Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes.
Cool the bread for 10 minutes in the pan on a wire rack before slicing and serving.

Notes

Recommended Pan

I use a rectangular 7 x 5-inch oven-safe glass food storage container because I like the bread to be tall. Using a standard square 8-inch pan is fine, but then the bread will not be as tall.

You'll need to bake the bread for 20 minutes if using an 8-inch baking dish and for 25 minutes if using a smaller baking dish that produces taller bread.

Approximate nutrition info if using a square baking dish and cutting the bread into 9 squares: Calories 228, Total Fat 20 g, Saturated Fat 6 g, Sodium 268 mg, Carbs 7.0 g, Fiber 3 g, Sugars 1 g, Protein 8 g.

A reader recently emailed me that she successfully baked this bread in an 8-inch cast-iron skillet. So that's an option too.

Recommended Cornmeal

I typically use Bob's Red Mill coarse-grind cornmeal. I believe that with the very little I use here, a coarse grind has the biggest effect in terms of flavor and texture. Note that this cornmeal isn't marked by the company as gluten-free.

Storage

Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Warm them in the microwave for 5 seconds per square. They also freeze well.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Richard says

August 05, 2024 at 10:21 am

New batch. I live alone so I try to cook "small". Made a small pot of pintos along with this recipe. Lightly modified list of ingredients.
3/4 cup almond flour
Just a tad under the 1/4 cup of basic Martha White yellow cornmeal
3 "large" eggs
4.5 (+ or -) Tbsp liquid butter
1/2 tsp Kosher salt
1 very slightly heaping tsp baking soda
1.0 mL (+ or -) OOOFlavors Corn Bread Flavored Concentrate
The concentrate is incredible. A little pricey but lasts for a long time. The bottle includes a dropper measured in tenths of mL to 1.0 mL. It's very forgiving regarding using "too much". Seeing that, I would suggest using more than you think you should. Using too little would leave you without corn flavor in any given recipe and it would have been used for naught. I've used it 4-5-6 times. Ordered another bottle last night. When I was checking the dropper minutes ago for reference, I noticed I have barely even dented it. That was a pleasant surprise.

Because I wanted some thickness to the recipe, I baked it in a "mini" aluminum foil loaf pan. No buttering, no spray, no nothing but the ingredients. Perfect fit. Did not stick at all.
Baked in a large, pre-heated toaster oven @ 350 F. Probably between 20 - 25 minutes. Seeing that I lay no claim to being a cook, I have a history of undercooking bread - type and cookie / cake recipes. I am improving though. Using the toothpick test, I stop the baking when the toothpick pulls out and appears dry. Many times that doesn't work for me. This time, I did the same and gave it an additional 3 minutes after toothpick appeared dry. Nailed it. Better lucky than good at times.
The cornbread was so good, I actually snacked on it (with butter) for the next two days.

As stated before, my next batch will be a Mexican cornbread version. At the moment, I'm thinking diced jalapenos, bits of green onion, grated - cheddar. In the past I have commonly used pickled / grocery store diced jalapenos. Last night, I ordered a jar of dehydrated jalapeno bits. Would you recommend staying with the pickled diced peppers or go with the dehydrated? If I go with the dehydrated, should I hydrated a little before adding to recipe? Thanks.

Once again, I greatly appreciate your recipe. Having diabetes, I work very hard at limiting my carbs. I mostly do well with that. But I sure miss foods that are otherwise taken for granted. Cornbread WAS one of those. No more. 🙂

Thank you,
Richard

Keto Cornbread

Ingredients

Flavor Variations

Instructions