Easy Keto Cornbread
Published November 10, 2019 • Updated March 10, 2026
This post may contain affiliate links. See my disclosure policy.
I make this 5-ingredient almond flour cornbread in the microwave in 6 minutes flat. Corn extract gives it that classic keto cornbread flavor with only 2g net carbs per slice.
Cornbread was a staple growing up. My mom made it every time we had soup or chili, and I missed it for years after I started keto. I went through four or five attempts before I landed on this one, and the trick that finally worked is corn extract instead of cornmeal. Half a teaspoon gives you that familiar sweet corn taste with zero carbs.
The texture is what sold me. It’s dense, moist, and crumbly in the same way a Jiffy mix turns out, but this version has only 2g net carbs per serving compared to Jiffy’s 18g. Five ingredients, one bowl, and you can cook it in the microwave in about 6 minutes. I pull mine at 6 minutes and let the center firm up as it cools. A gummy batch early on taught me that lesson, and one of my readers confirmed the same thing after seven or eight batches of her own.
This passed one of the toughest tests I’ve heard of. A reader’s husband did the old Southern buttermilk test (crumble cornbread into a glass, pour buttermilk over it, eat with a spoon) and it held up. Her 17-year-old granddaughter ate two slices. That’s the kind of feedback that tells me the recipe actually works, not just for people watching carbs, but for anyone at the table.
I serve this alongside chili almost every time. It soaks up some broth and I like it even better that way. It also pairs well with beef stew, white chicken chili, or any soup that needs a warm side. Slather a warm slice with butter and you won’t miss the original. A reader named Laura adds diced green chilies to the batter when she’s serving it with chili, and I’m trying that next batch. For a full low carb bread rotation, I keep flaky biscuits and dinner rolls on hand for the same kinds of meals.
One thing I didn’t expect: this cornbread works without the extract too. The almond flour, butter, and eggs create a base that’s already close to cornbread in texture. A reader named Becky brought it to a chili party without the extract and nobody could believe it had no cornmeal. But if you want that unmistakable corn flavor, the extract is what makes it happen.
Leftovers are just as versatile as the fresh batch. Cube the cornbread and dry it out for stuffing, or toast the cubes under the broiler for croutons. I wrap slices in plastic wrap, toss them in a freezer bag, and they keep for up to 2 months. Reheat in the microwave for 20 to 30 seconds.
KETOFOCUS FANS THINK IT’S THE BEST
“I made your keto chili and this cornbread recipe. Both were so easy to make and my family didn’t even know this cornbread was keto. It’s like eating REAL CORNBREAD!!“
➥ from YouTube subscriber @biancaf
How to make keto cornbread
One bowl, five ingredients. I melt the butter first, whisk in the eggs, then stir in the almond flour, baking powder, salt, and corn extract. Pour the batter into a greased 8×8 baking dish.
For the fastest version, microwave on high for about 6 minutes. I pull mine right at 6 and let it sit. The center looks underdone but it firms up as it cools, and that’s what you want. Every microwave is different, so start checking at 5 minutes. If the center still wobbles when you shake the dish, give it another minute.
If you prefer the oven, bake at 350 degrees for about 14 minutes. The top should be set and lightly golden. Let it cool for a few minutes before slicing (cutting too early means crumbly slices, I’ve done it).
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
10 tablespoons unsalted butter, melted -
1 1/3 cup almond flour
-
4 eggs
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
1/2 teaspoon corn flavor extract
-
1/2 teaspoon blackened seasoning or Cajun seasoning (optional)
-
1/4 teaspoon cayenne pepper (optional)
Step by Step Instructions
Step by Step Instructions
Mix all ingredients
Add all ingredients to a medium bowl and mix until combined.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
How many carbs are in keto cornbread?
I cut the 8x8 pan into 9 pieces, and each one has 2g net carbs. For comparison, one piece from a Jiffy box has about 18g net carbs. I've tracked this across multiple batches and the count holds steady as long as you stick to the recipe.
Does this recipe use cornmeal?
No. Cornmeal has about 94g net carbs per cup, so it's not an option for low carb baking. I use corn flavor extract instead. Half a teaspoon gives you the sweet corn taste with zero carbs. The almond flour base mimics the grainy texture, and the extract handles the flavor.
Can I use a cast iron skillet?
I haven't tested this in cast iron yet, but the batter would work fine. Grease the skillet well with butter and bake at 350 degrees, checking around 14 minutes. Cast iron will give you crispier edges than the glass 8x8 dish I normally use, which I think would actually be a plus with this recipe.
Can I make this in the oven instead of the microwave?
Yes. I bake at 350 degrees for about 14 minutes until the top is set and starting to turn golden. Both methods give you the same cornbread, the oven just takes a few minutes longer. I use the microwave most of the time because it finishes at the same time as my chili.
Can I make this dairy-free with coconut oil?
I haven't done a full side-by-side test, but coconut oil should work as a 1:1 swap for the butter. You'll lose some of that buttery richness, so I'd add a pinch more salt to compensate. Melted ghee is another option if you're avoiding regular butter but not all dairy.
What is corn flavor extract and where do I buy it?
Corn extract is a concentrated flavoring that tastes like sweet corn. I buy mine on Amazon (the brand I use is linked in the recipe) and a single bottle lasts me months since I only need half a teaspoon per batch. Some brands are stronger than others, so start with 1/2 teaspoon and bump to a full teaspoon if yours is subtle.
How do I store leftover cornbread?
I keep mine in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 2 months. Reheat in the microwave for 20 to 30 seconds and the texture comes back.
Why does my cornbread taste eggy?
The corn extract is what masks the egg flavor. If I skip it or use too little, the eggs take over. I use a full 1/2 teaspoon and that's the sweet spot for most brands. If yours is on the mild side, bump to a full teaspoon. Adding 1 to 2 tablespoons of sugar free honey also helps balance out any egg taste.
I've made this probably seven or eight times now and the thing that finally locked it in for me was adding the blackened seasoning. First few batches I skipped it because I couldn't imagine it working with cornbread, but batch four I threw it in anyway. Something just clicked. That smokiness with the corn extract is SO good together, I honestly don't know why I waited that long. I also started pulling it at 6 minutes instead of 8 and letting the center firm up as it cools, because I had a gummy batch in the middle there that taught me that lesson. Hot with butter this week while it's been freezing out, it's been my favorite thing.
The early pull is the move. Center looks underdone but it sets as it cools, every time. Blackened seasoning with corn extract is something else, honestly kind of mad I made it optional.
Good recipe, but I'd bump the corn extract to a full teaspoon. Half a teaspoon gives you a hint of corn flavor and I want it to taste like actual cornbread, not almond bread with a rumor of corn.
Yeah, 1 tsp is totally fine. I kept it at 1/2 because some brands of corn extract are stronger than others and I didn't want people ending up with artificial corn candy vibes, but if yours is subtle, bump it.
The corn extract actually works. Made it in 6 minutes like it says.
Right? That extract is the whole trick. I add a tiny pinch of sugar-free honey powder sometimes when I want it sweeter.
I am missing what the container of 'liquid' is what you pour ontop of it in the end mixing. What is that?
That's the melted butter
This was very good. I didn’t use the corn extract and I baked it instead of using the microwave because I didn’t have the right size glass baking dish. Turned out great! It was quick and easy without a lot of ingredients. And was perfect with chili. Will be making this a lot! Thank you!
Glad the oven worked out. And yeah, with chili is the best way to eat this. If you try it with the corn extract sometime, it gets even closer to actual cornbread, but clearly it holds up without it.
Scratch the question about baby corn — I saw it when reviewing your entire recipe. Would probably be helpful to have it in another section as well — would also prefer standard format for printing. Thanks and will try your cornbread and stuffing recipe.
Noted, that baby corn detail should probably be in the ingredients section too. Print format is a known headache on this site. The stuffing recipe is one I come back to a lot.
I read somewhere that I cannot find that in place of corn extract, that baby corn is also low carb — would you be able to recommend a quantity per batch of cornbread? I cannot locate that note anywhere.
Thanks — just don’t like ‘natural flavors’ as they are actually chemicals.
Haven't tested baby corn in this one. If you want to try it, blend 2-3 pieces smooth and cut the butter by a tablespoon since the extra moisture changes things. Flavor will be milder than the extract.
This was fantastic!! I didn’t have the cornbread extract but it really didn’t need it. It was lighter than most cornbread but I loved it. A little sugar free honey on top and YUM!! I’ll definitely be making this again! Thank you!!
Sugar-free honey on this is so good. Without the extract it goes more buttery, less corny - I've made it that way and it still works. Try it with the extract when you can though, the flavor difference is pretty noticeable.
I second Bernie Mitchell's review hot out of oven with grass fed butter, yummy! I made this tonight with turnip greens and ham. I followed ingredients with the exception of 1/3 almond flour, Mitzi Jennings suggested 1/3 golden flaxseed meal instead. This cornbread passed my husband's buttermilk test, for those of you that may not know what this is, you crumble cornbread in a glass and pour a little buttermilk over and eat with a spoon. Even my17 year old granddaughter ate two slices and loved it. This was a huge success and definitely will be a repeat, a keeper. Thank you for this recipe! A 5-star rating for sure. I'm definitely Southern, love my cornbread and am looking forward to chicken and dressing.
If it passed the buttermilk test, I may just have to try it!!💕 I’m from Kentucky and I miss my cornbread!
OMG this was so good. I didn't go the cornbread route...I made lasagna so I added garlic powder and Italian seasoning to the batter. I put it in a bread pan and into the microwave for 8 minutes. MY MIND IS BLOWN
Bread pan means it's thicker so that extra 2 minutes tracks. Garlic powder and Italian seasoning in the batter as a lasagna layer - I haven't tried that but I kind of need to now.
Loved this recipe! So easy to make. Added some green chilies & oh my the best with my chili. Yummy!
Thank you for another great recipe. Also thank you for the videos. Beautiful filming, easy to follow, & short. You have a warm personality & I enjoy watching you. Feels like a friend is guiding me.
Green chilies in the batter with chili on the side - hadn't thought of that but it's so obvious. Next batch I'm doing that.
We had this for dinner with keto chili and it was very good. Will be using this recipe over and over. Thanks!
Cornbread and chili, can't beat it. Mine soaks up some broth and I like it even better that way.
Hi , from England, do I have to use whole eggs or can I use just yolks as I am allergic to egg white? Thanks for all your hard work , your recipes are sooo good.
The egg white is what helps the corn bread rise, so I'm not sure how well it would work. It might be denser.
After trying your wonderful deep dish pizza crust recipe I had to try your cornbread recipe because I wanted to use the lupin flour in it as it has the same, grainy texture as cornmeal. I used 1 cup almond flour and 1/3 lupin flour with this recipe and wow - amazing!!!! Has the look, taste, texture, color and smell of non-keto cornbread. Also, thank you for making this a savory (and even spicy) cornbread, not sweet, this is how cornbread should taste. Thanks for another great recipe!
Lupin flour to get the cornmeal texture, never thought about that. Your ratio (1 cup + 1/3) is going in my notes.
I thought this recipe was very close to an original cornbread recipe I use to use. Although, the second time I made this cornbread I used only 1 cup of almond flour and 1/3 cup of golden flaxseed meal and personally I thought this change gave it more of a corn meal texture without changing the flavor of your recipe.
This is a great substitute or the old time cornbread.
Flaxseed meal is such a good call for that gritty cornmeal bite. I've used it in a couple other recipes but hadn't thought to work it into this one. Trying your ratio.