Easy Keto Cornbread

by KetoFocus.com

If delicious, fast & easy are the qualifiers, then this recipe is by far the BEST keto cornbread!

For a bread side dish in a hurry, enjoy this simple 5-ingreident keto cornbread recipe in less than 10 minutes without the fuss of an oven.

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!

stack of keto cornbread with butter sitting next to flowers

This 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.

Instead of using sweet corn, we add in a few special ingredients to give this almond flour cornbread recipe taste you desire.

I love the serve this cornbread on the side with my recipe for keto chili or top with melted butter.


“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 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!

Easy Keto Cornbread Recipe Video

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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

  • Easy Keto Cornbread
  • Two slices of low carb cornbread on a side plate with butter.

    What are the alternatives to high-carb cornmeal?

    Obviously this recipe does not contain any corn or cornmeal. They are just too high in carbohydrates!

    Both are high in carbs and are not considered keto approved. We have an excellent alternative – to get the authentic corn flavor of cornbread, we use a corn flavor extract. I love this Corn Bread Flavor Liquid Concentrate by OOOFlavors. Their flavors are keto friendly and contain zero carbs.

    For even more sweet corn flavor, incorporate baby corn. Use canned baby corn and grate a tablespoon or two into your batter before baking.

    Keto cornbread can be made without the addition of the corn bread flavor extract. It will still taste delicious; however, if you are really wanting that cornbread flavor, get the sweet corn extract.

    corn flavor in a bottle


    Spicy cornbread

    If you are looking for a spicy version of the low carb cornbread, all you need to do is add a little bit of cayenne pepper and/or some blackened seasoning or Cajun seasoning. I like to add both. It adds a mild spicy flavor to the low carb bread. You could also add minced pickled jalapenos.

    Cheesy cornbread

    Experiment with adding 1/4 cup of shredded cheddar cheese to the cornbread batter before baking. Or sprinkle grated cheddar on top of the batter.

    Sweet honey cornbread

    Drizzle 1-2 tablespoons of sugar free honey into the mixture before baking. Top with butter and pour more honey on top before serving.

    Cornbread muffins

    For a packable, portable option, just make keto cornbread muffins.

    Use this same recipe but instead of pouring the mixture into a baking dish, pour it into a muffin tin filled with liners. Unless you are using a silicone muffin mold, you will need to bake these in the oven. Since you are making muffins, they shouldn’t take as long to bake, check after 8 minutes.

    baked cornbread in a dish

    Ways to use leftover cornbread

    • Make cornbread stuffing – Not only is this the perfect keto holiday side dish, but cornbread stuffing is the ultimate savory pairing to any comfort food meal.
    • Toast up some croutons for your salad – Missing croutons? Leftover cornbread can be cubed and toasted in under the broiler in the oven. Turn them after toasting a few minutes on each side.
    • Turn it into breading for meatloaf or meatballs.
    • Freeze it! Don’t want to use it now? Store extra cornbread in the freezer. Tightly wrap with plastic wrap first, then store in a freezer safe bag for up to 1-2 months.

    Other keto bread recipes

    Keto bread is the most sought after recipe for those doing the keto diet. Like corn bread, these other keto low carb breads are very popular:

    Easy Keto Cornbread: FAQS

    Is keto cornbread gluten free?

    Yes this a gluten free cornbread recipe that uses almond flour which is not only low in carbs, but it is also gluten free.

    How many carbs in keto cornbread?

    This keto recipe has only 2g net carbs per serving! You know what I say! Have more than 1 piece of cornbread and slather on the butter!

    What size baking dish?

    The one I use for my keto cornbread is 8x8. That does not mean, you can't use other ones, you will just need to experiment with the cooking times if the surface area of the dish changes radically.

    Does this keto cornbread recipe have cornmeal?

    Cornmeal has a lot of carbs. This recipe replaces cornmeal from traditional cornbread with a corn flavor extract. This extract, coupled with almond flour makes an excellent cornbread for the keto diet.

    Nutritional information & Macros

    Nutrition Information

    Easy Keto Cornbread

    Servings: 9

    Amount Per Serving
    Calories 240
    Fat 23.2g
    Protein 6.5g
    Total Carbs 3.8g
    Net Carbs 2g

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    1. 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.

    2. 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.

    3. 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!

    4. 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.

      1. 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.

    5. 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.

    6. 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

    7. 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.

    8. 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!!

    9. 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.

    10. 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.

    11. 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!

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