Easy Keto Cornbread
If delicious, fast & easy are the qualifiers, then this recipe is by far the BEST keto cornbread!
A very easy keto cornbread recipe you can serve as a side to any meal. Keto cornbread is moist, delicious and can be made in the microwave or oven and topped with melted butter!
Cornbread was always an easy side dish my mom would make to go with soups and chili. This keto version is also very simple to make. Everything is mixed together in one bowl, poured into a baking dish and either microwaved or baked in the oven. You can have keto cornbread in less than 10 minutes!
Low carb cornbread has the flavor and consistency of regular cornbread but without the corn and the carbs. Regular Jiffy cornbread has 18 grams of carbs per serving. This recipe has 2 grams of carbohydrates per serving! Plus, it’s moist and has just as much flavor as cornbread. I love the serve this cornbread on the side with my recipe for keto chili.
How to cook keto almond flour cornbread?
When I say this low carb cornbread recipe is easy, I mean it!
From mixing to baking, you can have it on the table in less than 10 minutes if you cook it in the microwave. In my microwave, it takes about six minutes to cook up. You want the center to be firm and not wobbly when you shake it.
If you don’t like using the microwave or don’t own one, you can bake the keto cornbread in the oven. Cook it in a 350 degree oven for about 14 minutes. It takes a little bit longer but not by much!
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Keto Cornbread 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)
Easy Keto Cornbread Directions
Mix all ingredients
Add all ingredients to a medium bowl and mix until combined.
Pour into dish
Pour into a greased, square 8x8 baking dish.
Microwave or oven
Microwave for 6-8 minutes (depending on your microwave) until the bread is set and not wobbly in the center. Or bake in a 350 degree oven for 14 minutes or until cornbread has risen and not wobbly in the center.
Should it have almond or coconut flour?
This recipe uses almond flour. Did you need to convert it to coconut flour? If so, try using 1/2 cup coconut flour.
This is easy and taste so good. I don’t use the cornbread extract and it taste just like cornbread.
Took it to a chili party, which was a big hit. Nobody could believe that it had no cornmeal.
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.
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!
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.
We had this for dinner with keto chili and it was very good. Will be using this recipe over and over. Thanks!
Autumn! Great minds must think alike. We just had the exact same combo. We poured the chili over the cornbread like my grandparents used to.
I tell you what, a warm slice of cornbread and a thick cut of grass fed better is heaven!
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.
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
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!
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!!