Easy Keto Cornbread
Published November 10, 2019 • Updated March 10, 2026
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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).
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Ingredients
10 tablespoons unsalted butter, melted -
1 1/3 cup almond flour
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4 eggs
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon corn flavor extract
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1/2 teaspoon blackened seasoning or Cajun seasoning (optional)
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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.
Pour into dish
Pour into a greased, square 8×8 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.
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.
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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.
Added both cayenne and blackened seasoning on a whim, and now I'm annoyed I didn't do it sooner. The heat sneaks up on you and somehow makes the corn flavor hit harder.
That corn flavor amplification is the thing. The heat pulls the extract forward in a way neither spice does on its own. Both going in every batch now.
Added shredded cheddar to mine and it melts into these crispy little pools on the edges. Did not expect that to happen in a microwave but here we are. Double batch next time for sure.
Crispy cheese edges in a microwave cornbread was not on my radar. That's going in my next batch.
Can't find corn flavor extract anywhere near me. Been checking for almost a week. Really want that actual cornbread taste, which is kind of the whole point of making this. Worth skipping, or is there a decent substitute?
I haven't had cornbread since going keto two years ago, just fully wrote it off. Made this on a whim and that corn extract is the real deal, it actually smells like cornbread baking. I grew up having it with chili, with soup, with basically everything and then it was just gone. Six minutes and 2g net carbs and it's back.
That smell is the thing. Six minutes and the whole kitchen smells like actual cornbread. Chili and soup nights just got a lot better.
I've been adding this to Sunday meal prep for a few weeks. Batching is easy in the microwave, and individual slices reheat in about 45 seconds without going rubbery. The corn extract is the thing, honestly. It actually tastes like cornbread, not just buttered almond flour. Four stars, not five. Crumbles more than I'd like when cutting into squares, but it holds up better through the week than most keto bread I've tried.
I always cut mine cold, 20 minutes in the fridge first. Slices way cleaner and the squares hold together better.
Couldn't figure out how corn extract would actually taste like cornbread, so I almost skipped it. Don't skip it. The flavor is spot-on and I've tried four other keto cornbread recipes that couldn't get anywhere close.
Four is a lot of cornbread to test. The extract is the thing every other keto version skips or replaces and it just doesn't work without it.
Brought this to a cookout last weekend and two people asked if I'd gotten it from a bakery because of that corn extract flavor.
That corn extract fools everyone. Half a teaspoon and suddenly it's 'where'd you get this.'
Added an extra splash of corn extract (went to about 3/4 teaspoon) and the flavor got noticeably closer to the real thing. Let it sit five minutes after the microwave before cutting, and it held together way better than my first attempt. If you're on the fence about the blackened seasoning, use it. The heat is subtle but it rounds out the sweetness. Doesn't taste like a workaround.
3/4 teaspoon is where I landed too after a few batches. And that 5-minute rest is real, cuts way cleaner than going straight in.
My husband kept asking what I put in it to make it taste like actual cornbread. I had to point him to the ingredient list. Knocked off a star because my first attempt came out a little wet in the middle, but I've got the microwave timing down now.
That husband reaction is literally why I kept tweaking this. Wet middle is usually just 20-30 seconds more depending on your microwave.
Can't find corn extract anywhere (hit 3 stores). If I skip it will it just taste like regular almond flour bread? Is there a substitute that actually gets that cornbread flavor?
Skip it and it's just almond flour bread. No real substitute for corn flavor that I've ever found. Amazon is your best bet - the link's in the recipe. Half a teaspoon per batch, one bottle goes forever.
The corn extract is doing something real here. I went in skeptical because 'corn extract' sounds like a chemistry project, but the flavor is genuinely close to the real thing. Made this twice now. Only note I have: the microwave timing felt pretty wide open. Mine was fully set at 5 minutes 20 seconds and I was nervously checking from 4 minutes on because I wasn't sure what 'set' was supposed to look like. A toothpick test or some visual cue in the directions would help, especially for different wattages. Texture held up really well though, not gummy the way a lot of microwave breads turn out, and I added the blackened seasoning which at this point you should just call required. Keeping this one for chili nights.
Toothpick works here. Top shifts from wet-looking to matte and the edges start pulling from the sides a little. 5:20 sounds about right for your wattage.
Cornbread was the one thing I genuinely mourned when I went keto (like, I thought about it more than I should admit), and I stopped even looking for substitutes because nothing came close. This came close. The corn extract flavor is a little bit magic.
That extract is why I kept testing. Every other version just tasted like almond flour bread.
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.