If you’ve been missing cornbread on your keto journey—OMG, have I got news for you!
This low-carb friendly cornbread ranks in the hierarchy of “how is this even keto?!” recipes that are sure to see you go back for slice after slice.
And if you are anything like me, you may find yourself tugging on the slice directly over the pan where it is just about warm. (No judgments here, I promise.)
It’s everything you love about the classic: golden, buttery, slightly crumbly, and just a touch of sweetness—but without the carbs.
Yep, no corn, no guilt, and 100% clean eating-approved!
So, how do we make keto cornbread without the corn?
Magic? Science? A secret grandma recipe passed down for generations?
Nope-it’s all about the usage of almond flour and that sneaky ingredient that will actually make that cornbread flavor you so much want.
You’re gonna love it! Pair it with your favorite, hearty Crockpot Beef Recipes for the ultimate comfort food experience.
What You’ll Need:
So, ingredients-because there are only a few super-simple ones to whip this up. All are vegetarian and most of them are part of any keto pantry anyway.
- 2 cups almond flour – This gives our low-carb cornbread that perfect nutty, slightly grainy texture.
- 2 tablespoons coconut flour – Helps balance the structure, making it fluffier and less dense.
- 1 tablespoon baking powder – So it rises beautifully (because no one wants flat cornbread!).
- ½ teaspoon salt – Enhances flavor and brings everything together.
- ½ teaspoon turmeric – The secret ingredient! It gives that signature “corn” color without the actual corn.
- 3 large eggs – Hello, protein-packed fluffiness! Eggs help bind everything together and add a rich texture.
- ⅓ cup sour cream – Keeps it moist and tender—because dry cornbread is a tragedy.
- ¼ cup melted butter – For healthy fats and that buttery, rich taste we all love.
- 1 tablespoon apple cider vinegar – Works with the baking powder for the perfect rise!
- ¼ cup sweetener (erythritol or monk fruit) – Just a touch to balance the flavors.
- Optional: ½ teaspoon corn extract – If you REALLY want that nostalgic cornbread taste!
💡 Want to make a full keto-friendly Southern meal? Serve this with Tender BBQ Beef Brisket or as your preferred bread for BBQ Pulled Chicken Sandwiches for an easy, nutritious dinner.
Why You’ll Love This Keto-Friendly Cornbread
This isn’t just a low-carb cornbread—this is a nutrient-rich, keto-friendly, and ridiculously good version that you’ll want to make on repeat. Here’s why:
✔️ Ultra buttery & moist – No dry, crumbly cornbread here! Every bite is tender and rich thanks to the healthy fats.
✔️ Perfectly fluffy – The combo of almond flour, eggs, and sour cream makes this bake up light yet satisfying.
✔️ Healthy & nutritious – Packed with protein, healthy fats, and clean eating goodness.
✔️ Super easy – One bowl, mix, bake, and DONE. Less mess, more deliciousness.
✔️ 100% gluten-free & grain-free – But you won’t miss a thing!
Perfect if you’re following a clean eating nutrition or just trying to cut back on processed grains.
How to Make Keto Cornbread
Seriously, this vegetarian recipe is foolproof—you don’t even need a mixer! Whether you’re a seasoned baker or a total beginner, you’re about to whip up a perfectly golden, Low-carb cornbread in no time.
1️⃣ Preheat & Prep
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish, loaf tin, (or go full Southern style with a cast-iron skillet for extra crispy edges!).
💡 Pro Tip: Love one-bowl recipes? Try this Classic Caesar Salad for another easy, mess-free bake!
2️⃣ Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and turmeric. This is where the magic starts to happen—the turmeric subtly boosts the color, making it look just like traditional cornbread!
3️⃣ Add the Wet Ingredients
Now, crack in the eggs, pour in the melted butter, and stir in the sour cream, sweetener, and apple cider vinegar. Mix until smooth and creamy. If you’re using corn extract, now’s the time to add it in!
💡 Fun Swap: Want a slightly tangier, dairy-free version? Try swapping the sour cream for Greek yogurt or even coconut cream for a luscious, nutrient-rich twist!
4️⃣ Bake to Golden Perfection
Pour the batter into your greased baking dish and spread it out evenly. Pop it in the oven and bake for 22-25 minutes or until the top is golden and a toothpick comes out clean.
5️⃣ Cool & Serve
Patience, my friend! Let it cool for at least 10-15 minutes before slicing. This gives the keto cornbread time to set up so it holds its shape. Slather with butter or drizzle with sugar-free honey for the ultimate treat!
Storage Tips & Meal Prep Ideas
📌 Fridge: Store leftovers in an airtight container for up to 5 days. It tastes even better the next day!
📌 Freezer: Wrap slices individually and freeze for up to 3 months. Perfect for meal prep!
📌 Reheat: Pop a slice in the microwave for 10-15 seconds, or warm in a toaster oven for that fresh-baked feel.
💡 Meal Prep Idea: Serve this alongside your choice of 50 vegan soups for an easy, warming meal that keeps you full for hours.
Nutritional Information
Each slice of this keto-friendly cornbread is packed with protein, healthy fats, and clean eating goodness!
- Calories: ~180
- Net Carbs: ~2g
- Protein: ~6g
- Healthy Fats: ~15g
FAQ
❓ Can I make this dairy-free?
Yes! Swap sour cream for coconut cream and butter for coconut oil. It still turns out moist and delicious.
❓ What’s the best sweetener for this?
I love monk fruit or erythritol—they add just the right touch of sweetness without the carbs.
❓ Can I make it in a cast-iron skillet?
Absolutely! Just preheat the skillet with a little butter before pouring in the batter—it gives it an extra crispy edge!
Tips & Variations
👉 Make it cheesy! Add ½ cup shredded cheddar for a savory twist. (My favorite!) Because, the more cheese, the better—amiright or am I right?
👉 Spice it up! Stir in ½ teaspoon smoked paprika or chili powder for a little kick.
👉 Turn it into muffins! Divide the batter into a greased muffin tin and bake for 15-18 minutes.
Enjoy the Ultimate Low-Carb Cornbread!
Okay, let’s be real—who knew keto cornbread could be THIS good?!
I mean, I had my doubts at first too.
No corn? No problem!
This buttery, golden-brown perfection has all the comforting, crumbly goodness of the real thing—without the carbs crashing the party.
Or, and hear me out on this one—slicing it in half, toasting it up, and smothering it in butter with a little sugar-free honey? 😍 I know. I’m drooling too.
So, what’s the plan?
Making a double batch so you don’t have to share?
Sticking one in the freezer for a late-night snack emergency? (Smart move.)
Either way, I NEED to know how you’re enjoying it!
Leave a comment, send me a pic on Pinterest, or just scream “OMG THIS IS AMAZING” into the void—I’ll feel it. 💛
keto cornbread
Enjoy a delicious and healthy keto cornbread!
This low-carb, gluten-free recipe is perfect for satisfying your bread cravings while staying on track with your diet.
Made with almond flour and fresh ingredients, it's a tasty addition to any meal.
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon turmeric
- 3 large eggs
- ⅓ cup sour cream
- ¼ cup melted butter
- 1 tablespoon apple cider vinegar
- ¼ cup sweetener (erythritol or monk fruit)
- Optional: ½ teaspoon corn extract
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish, loaf tin, (or go full Southern style with a cast-iron skillet for extra crispy edges!).
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and turmeric. This is where the magic starts to happen—the turmeric subtly boosts the color, making it look just like traditional cornbread!
Add the Wet Ingredients
- Now, crack in the eggs, pour in the melted butter, and stir in the sour cream, sweetener, and apple cider vinegar.
- Mix until smooth and creamy. If you’re using corn extract, now’s the time to add it in!
Bake to Golden Perfection
- Pour the batter into your greased baking dish and spread it out evenly.
- Pop it in the oven and bake for 22-25 minutes or until the top is golden and a toothpick comes out clean.
Cool & Serve
- Patience, my friend! Let it cool for at least 10-15 minutes before slicing. This gives the keto cornbread time to set up so it holds its shape.
- Slather with butter or drizzle with sugar-free honey for the ultimate treat!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 180Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 60mgSodium: 263mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 6g
This data was provided and calculated by Nutritionix
