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.
Confession: I spent three batches thinking I was doing it right before I tried browning the butter, and now the plain melted version tastes incomplete. The brown butter adds a toasted edge under the corn extract instead of competing with it -- the corn flavor actually comes through as its own thing rather than just floating over almond flour. Also switched to a round 9-inch dish instead of the 8x8: thinner layer, sets more evenly in the center, no more guessing the timing. Base takes 6 minutes, browning adds 4. At some point I stopped counting batches, probably the truest sign it works.
Making this Saturday for 18 people, so I'm thinking 3-4 batches. Do I just multiply everything straight or does the baking powder need adjusting at scale? Leavening can get weird in large quantities. Really can't afford flat cornbread in front of a crowd. I only have one 8x8 dish so it'll be back-to-back rounds in the microwave, does cook time stay the same each batch, or does the pan need to cool between them? First keto thing I'm bringing to this group and I need it to actually work.
I used to make cast iron skillet cornbread every chili night and wrote it off when I went low carb. The corn extract is what changed my mind. Half a teaspoon and the flavor lands where it's supposed to, not almond flour making do. Check yours at five minutes if your microwave runs hot -- mine was fully set by then and would've overdone at six. The texture is denser than what I grew up with but the corn flavor is real. Made this twice in two weeks already.
I was new to almond flour and kept skipping this one. Microwaving bread felt wrong until it didn't. Four minutes to prep, six in the microwave, and it came out clean. Never bought corn extract before, turns out it's the whole flavor. Skipped the cayenne the first time. Mistake. It needs heat.
Rick, that's the cayenne tax you only pay once. I ran a batch without it and the corn extract went completely one-note.
If you're on the fence about corn extract, just buy it. Every other keto cornbread I've made was fighting the almond flour taste the whole time. This one isn't. The extract covers the nuttiness, that's what makes most almond flour breads give themselves away. Six minutes in the microwave and it came out with this even, light crumb I haven't hit with any other recipe. This is the version I'm keeping.
That almond flour nuttiness is the giveaway in most versions I tried. Half a teaspoon is the sweet spot, less than that and it starts creeping back.
jalapeños in the batter. the corn flavor hits different with heat.
The cayenne is in there for exactly that reason. Fresh jalapeño would give you more of that grassy pop than the dried spice. Trying that next batch.
Made this Sunday because it was too hot to turn on the oven. My son grabbed a piece before I could even cut it right and told me it tasted like the cornbread from his grandma's chili nights. He has no idea what corn extract is and honestly neither did I before this.
Grandma's cornbread is not an easy comparison to earn. Corn extract is wild that way, half a teaspoon and suddenly it's the real thing.
Went in skeptical that corn extract would actually taste like corn. It mostly works. Took a couple tries to nail the microwave timing, but the flavor landed closer than I expected.
Microwave wattage is the wild card on this one. Once you lock in your time, it's consistent every batch.
Corn extract sounded like a gimmick. Six minutes in the microwave and it genuinely tasted like cornbread. Don't skip it.
Yeah, half a teaspoon in 6 minutes sounds like a rounding error. It's not.
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 get mine on Amazon, the brand is linked in the recipe card. Half a teaspoon per batch so one bottle lasts months. Without it the eggs take over and it stops tasting like cornbread.
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.