Name: Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 cups almond flour ((Note 1)); 1/3 cup confectioners swerve sweetener; 5 tablespoons salted butter, melted, plus more for greasing dish; 4 large eggs; 1 teaspoon baking powder; 1 teaspoon vanilla extract

Summary:

This low carb cornbread tastes like the real thing, with just 6 total ingredients. It's fluffy and moist, with a slightly sweet taste. Drizzle with sugar-free syrup to dial up the sweetness, or add scallions and cheddar for a savory version.

Cornbread

4.9 from 45 votes

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Prep: 15 mins

Cook: 25 mins

Yield: 9 squares

INGREDIENTS

▢ 1.5 cups almond flour (Note 1)
▢ 1/3 cup confectioners swerve sweetener (Note 2)
▢ 5 tablespoons salted butter, melted, plus more for greasing dish
▢ 4 large eggs
▢ 1 teaspoon baking powder
▢ 1 teaspoon vanilla extract

INSTRUCTIONS

Prepare Equipment: Preheat oven to 350 F. Grease sides of 8×8 inch baking dish, then line bottom with parchment paper (Note 3).
Prepare Ingredients: Whisk almond flour, sweetener, and baking powder in mixing bowl until well-mixed. In separate mixing bowl, beat melted butter, eggs, and vanilla extract using electric hand mixer until combined, about 30 seconds on low speed.
Make Batter: Add dry mixture to bowl with wet mixture, then beat until incorporated and smooth, about 30 seconds on low speed. Batter should be thick (Note 4).
Bake: Transfer batter to prepared baking dish. Use spatula to spread batter to edges and corners, and smooth surface. Bake at 350 F until inserted toothpick comes out clean, about 25 minutes.
Cool & Serve: Let cornbread cool in baking dish for about 5 minutes, then slide knife around edges to release. Cut into 9 squares, and serve warm (Notes 5-6) or save for later (Note 7).

NUTRITION

Makes 9 Servings

Amount Per Serving (1 square):

Calories 200 (82% from fat)
Total Fat 18g	28%
Saturated Fat 5g	26%
Cholesterol 100mg	33%
Sodium 80mg	3%
Net Carb 1.5g
Total Carb 3.5g (Note 8)	1%
Dietary Fiber 2g	8%
Sugars 1g
Protein 7g

Vitamin A 7% · Vitamin C 0% · Calcium 5% · Iron 5%

PHOTOS

drizzling sugar free syrup over cornbread

NOTES & TIPS

(1) Almond Flour. About 6 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Don’t substitute with coconut flour or other flours, which vary in their absorbency.

(2) Sweetener. About 2 ounces weight. Confectioners Swerve is a dry sweetener that measures the same as regular powdered sugar; it’s not the same as pure erythritol, which is about 70% as sweet. If you use a different type of sweetener, you can use the amount listed in the recipe if your sweetener also measures the same as regular powdered sugar. Otherwise, you’ll have to calculate the converted amount. Your sweetener’s packaging should indicate how its sweetness compares to sugar. I don’t recommend liquid sweeteners, which affect the ratio of dry to wet ingredients.

(3) Baking Dish. I use a glass 8×8 inch baking dish. I recommend lining with parchment paper because it helps the cornbread release easily from the baking dish; otherwise, it’ll stick.

(4) Batter Consistency. The batter should be quite thick after mixing the dry and wet ingredients together. Don’t add extra eggs or butter in an attempt to thin it out. During baking, the batter will spread out and rise.

(5) Serving. If you enjoy savory cornbread, I recommend serving the cornbread with some slices of butter, or savory add-ins like scallions and cheddar cheese (see Savory Cornbread). By itself, this cornbread is mildly sweet. Since it’s on the plainer side, this would work well as a side dish to a meaty main entree such as chili, pulled pork, sloppy joes, ribs, or anything BBQ. It’s also great alongside soups or as a savory breakfast. For those of you who like sweet cornbread, you can easily dial up the sweetness by drizzling with sugar-free syrup.

(6) Sugar Free Syrups. I recommend Walden Farms Sugar Free Maple Walnut Syrup (per 1/4 cup serving: 0 calories, 0g net carbs, sweetener: sucralose) and Lakanto Maple Flavored Sugar Free Syrup (per 1/4 cup serving: 30 calories, 2g net carbs, sweetener: erythritol, monk fruit extract). If you use another brand of sugar free syrup, look at its ingredients list. A commonly used sweetener is maltitol, which I generally avoid due to its higher glycemic index.

(7) Saving For Later. If you have leftovers or you’re making this in advance, store baked cornbread in a covered container in the refrigerator for up to 3 days. Reheat uncovered in a 350 F oven for 10 to 15 minutes or until heated through.

(8) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

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newest oldest most voted

KC N

Excellent Keto sweet cornbread! I prefer savory cornbread (and made this to go with chili) so I excluded the vanilla and added shredded cheddar and diced jalapeños. Will do the same again, but slightly decrease sweetener as well. I used King Arthur almond flour and calculated net carbs ~2.5g per serving (8 x 8 pan cut into 3 x 3 is a generous size.) Thanks for sharing!

Christy Scott

Wonderful recipe, and so simple! I spread the dough in a rectangle in a skillet, and rolled it around a hot dog. I had a craving for a corndog, and it turned out great!

Cindyhoog

I am a southern girl and sorely missed eating cornbread but this wonderful recipe filled that void! The only thing I did different was to add 20 drops of “cornbread essence”. Thanks so much for your research and development!

Cooperbear

Where did you find the cornbread essence?

Jan

You can order this from Amazon-actually it’s cornbread eessence!

Amy

Despite all the good reviews, I was skeptical of this recipe since there is no corn/corn meal in it, but I was pleasantly surprised! Delicious, and really hits the spot if you are craving corn bread but not the carbs. I made it as written (other than I used a wisk and not a mixer) and it turned out great!

bbusacca

Made this as cornbread and loved it. I did add a TBSP of heavy cream and some corn extract. The second time I made as muffins, made 9, could have made 10, cooked same temp for about 18-22 mins. Tops were nicely browned. They were cooling and hubby came into kitchen, grabbed one, and ate it, declaring that they were the best corn muffins I’ve made since going low carb ! I on the other hand, waited until my lunch, slathered butter on it and yahoo – they are great ! I’ve got one or 2 tweaks that I might try, but overall, I’m pretty happy with them the way they are !!

Judy C.

Bbusacca, Would love to know how much corn extract you used. Really missing cornbread with cold weather here!

I currently have Amoretti corn extract, but have since heard of another (and cheaper) company called OOO (One on One) https://www.oooflavors.com/ I think I used about 1/4 to 1/2 tsp, but I didn’t write it down. A bottle lasts me about a year. Amoretti’s price is now at $32, OOO’s is $12.99 for 2 oz.

Valentine Watson

Where did you find the corn extract? Someone told me Wal-Mart but my local Wal-Mart said they never heard of it. Can this be ordered from a website? If so what is the website??

Nikki

I also used corn extract. I used about 15 drops all depends on how corny flavor that you want. Mine Seemed just right. I bought my corn extract from Amazon

Sailsgirl

Hi Valentine, I found my Amoretti sweet corn extract on Amazon. So excited to make this!

Jennie Mills

I did as you stated, I added 1 tbsp of heavy cream, and 1 tablespoon of corn extract. All we tasted was milk. It was very very moist, like a cake, and had an aftertaste of milk. It was not like cornbread at all, and it did not have a dry crumby texture like cornbread. Very disappointed.

Sherry

Never heard of corn extract but I’m going to look for it. Thanks!

TallTxRedhead

This was pretty tasty! I used maple extract instead of vanilla and mixed everything up in one bowl with a whisk. I didn’t use parchment paper, just buttered my pan. Yummy!

Maxi Wood

Deliciously moist, buttery, and delicious!

I made this for the first time Sunday to have with my Keto Chili. I must say my whole family was impressed with the fact that it was not regular corn bread. I was a little hesitant after reading some of the comments, but was pleasantly surprised! I used unsalted butter instead of salted and it was still delicious. It was even good the next day reheated with leftover chili.

Abby

Just made this today so I can make dressing. Awesome taste and easy to make. Great warm out of the oven. Thanks for the recipe.

Hey Abby, I would love to hear how the dressing came out!

Danny

O. M. G. This is the best cornbread version ever! I’ve tried other recipes and this one tops all of them. I drizzled with the Lakanto syrup and ate that with roasted garlic chicken. What a savory and sweet dish!

Allen

Recipe turned out great and fooled even my most serious of corn bread eating relatives no one believed it was not real corn bread, thank you for this delicious recipe

Angi

Love this recipe! In fact, a few days later I made Johnny cakes out of it for breakfast. My family loves it!!

Cindy

Always asked to make this. Great recipe. I use less sweetener (1/4 cup of granulated monk fruit) no vanilla. I sometimes add jalapeños and cheese, but great as is. Thank you for this great recipe.

Deb

I admit I had my doubts about this recipe….but I made it exactly as written…and my husband and I were delightfully surprised! Will make this again and again. Thank you for bringing cornbread back into our lives! I’d give this a thousand stars if I could! Absolutely delicious!

Shanda

Delicious! Perfect mix of sweet and buttery. I’m always delighted and thankful to find ways to continue to enjoy generally “high carb” foods on a low carb journey. Thanks for sharing!

Cheryl Sundin

This was wonderful!. Everyone loved it. Thanks for the recipe.

Roy Dally

We have made this recipe several times, savoury with green onions, chillies and cheddar which goes well with chilli and I’ve also turned it into a lemon drizzle cake adding lemon juice and zest in the batter and then made a simple lemon syrup which I poured over once cooked.
Amazing!!
Thank you so much

Jordan

Delicious. Honestly has a very similar texture to real cornbread. My family enjoyed as well. I made this with the asian sloppy joes. DE-LISH

Liliana

Sorry forgot the stars

Just took it out of the oven. The whole house smells wonderfull. Looks great and tastes even better.
Greetings from Barcelona

Jo V.

Julia
Could this also be baked in a cast-iron pan?

Julia

Yes, I haven’t tested that myself, but other readers have successfully done so. Check out this pin, which is for a savory version of this cornbread recipe: https://www.pinterest.com/pin/385128205637528393/ On that pin’s comments, readers have uploaded photos using a cast iron pan.

Delicious! I just started the Keto diet and I wasn’t looking forward to my greens without cornbread, but my worries are over with this keto cornbread. The taste and texture are very close to what I’m used to. I think I will make it a little more savory next time with some cheddar cheese and maybe some cayenne pepper.

Tracy Mascorro

I didn’t really care for it. I think it was just sweet and had no other flavor, definitely adding the cornbread extract would probably make it better. The reason I have 3 stars is because 2 of my kids preferred these over the regular corn bread!

Katherine

Im impressed
We didnt have any baking powder..doh i dont bake..and the weather is nasty. So I substituted 1/4 tsp baking soda mixed into 1/2 cup full fat yogurt. Skipped sweeteners and did a pinch Kosher salt, pinch course black pepper, and about 4 chopped scallions. Popped into muffin tins. With Irish butter and venison chili my little keto heart was happy

Awesome! Growing up in the south on Southern skillet cornbread I have to say this was probably the closest you can get without using cornmeal. Great Cornbread replacement!

Cornbread