Keto Cornbread
Published
You don’t need to miss out on your favorite comfort foods while eating keto. This keto cornbread is moist, fluffy, and everything you need to satisfy a craving for the real thing. I make it with almond flour and monk fruit, so it stays low-carb but still tastes just like classic cornbread. The best part is that it comes together in about 35 minutes with simple pantry staples. Lightly sweet with that familiar cornbread texture, it’s the perfect side for BBQs, cozy soups, or even just snacking warm from the oven with a pat of butter.
I’ve tested this cornbread both with and without the sweet corn extract, and the results amazed me. Even without it, friends and family thought they were eating traditional cornbread. The almond flour gives it the perfect texture, and the monk fruit keeps it just the right amount of sweet. I added the extract to see if it could bring out more of that signature corn flavor, and it really does. That’s what I love about recipes like this. You don’t have to feel deprived to stick with a low-carb lifestyle. I’d love to hear how you enjoy serving yours, so let me know in the comments what you paired it with.
Gluten-Free Baking Tips
- Mix gently for the best texture. Overmixing the batter can make the cornbread dense instead of light and fluffy. Stir just until everything is combined.
- Choose finely blanched almond flour. It creates a smoother, more tender crumb that mimics traditional cornbread better than coarse almond meal.
- Check early for doneness. Start testing with a toothpick around 22 minutes. Almond flour tends to brown faster than wheat flour, so keeping an eye on it helps prevent over baking.
- No corn extract? If you’re opting out of using the corn extract, add an extra tablespoon of melted butter for richness and flavor.
Keto Cornbread
Equipment
- 1 8×8 baking dish
Ingredients
- 4 eggs, swap with flax eggs for a dairy-free keto option
- ⅛ cup sour cream, sub with Greek yogurt
- ¼ cup monk fruit sweetener, can use erythritol or stevia blends
- 2 cups almond flour
- 1½ tsp baking powder, ensure gluten-free certified
- ½ tsp salt
- ⅓ cup butter, melted, substitute ghee or coconut oil for dairy-free
- 1 tsp sweet corn extract, optional
Instructions
- Preheat your oven to 375°F and grease an 8×8 baking dish with butter and set aside.
- In a large bowl, whisk together your egg and sour cream. Once combined, add your monk fruit sweetener and mix.
- Then, add in your almond flour, baking powder, and salt, and mix until the flour is mostly mixed in. Add in your butter and sweet corn extract and mix until combined. Do not overmix.
- Transfer your batter to the greased baking dish and bake in the oven for 22-25 minutes, until a toothpick inserted in the middle of your cornbread comes out clean.
- Remove from the oven and allow it to cool before slicing and serving.
Notes
- To double the recipe: Bake in a 9×13 pan for 30–35 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Cornbread Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 375°F and grease an 8×8 baking dish with a little butter. Set aside.
Mix the wet ingredients: In a large bowl, whisk together 4 eggs and ⅛ cup sour cream until smooth. Stir in ¼ cup monk fruit sweetener and mix again.
Add the dry ingredients: Add 2 cups almond flour, 1½ tsp baking powder, and ½ tsp salt to the bowl and mix until the flour is mostly incorporated.
Stir in the butter and extract: Pour in ⅓ cup melted butter and, if using, 1 tsp sweet corn extract. Stir until just combined and do not overmix.
Fill a pan: Transfer the batter into the prepared baking dish.
Bake the cornbread: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and enjoy: Remove from the oven and allow the cornbread to cool before slicing into squares and serving. Enjoy!
Serving Suggestions
This keto cornbread is so versatile that you can enjoy it in plenty of ways. Serve it as a classic side with a hearty bowl of keto chili or beef stew, or add it to a BBQ plate alongside pulled pork and dairy-free coleslaw. I also love warming up a slice for breakfast with a little butter or sugar-free jam. And if you’re in the mood for something different, try using it in place of bread for stuffing for Thanksgiving.
Storage Instructions
Store any leftover keto cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days to keep it fresh longer.
For freezing, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, thaw at room temperature and warm in the oven or microwave until heated through.
