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.
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.
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 |
PHOTOS
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!
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!
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!
Where did you find the cornbread essence?
You can order this from Amazon-actually it’s cornbread eessence!
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!
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 !!
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.
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??
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
Hi Valentine, I found my Amoretti sweet corn extract on Amazon. So excited to make this!
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.
Never heard of corn extract but I’m going to look for it. Thanks!
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
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!
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.
Julia
Could this also be baked in a cast-iron pan?
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.
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!
Me too. How was your dressing!?
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!
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
This was really good, I reduced the sweetener and used it as a topping for my Keto tamale pie.
This is one delicious recipe, yum. I decided to do 1 c. almond flour and 1/2 c. Lupin flour for texture reasons. It turned out sooo good! It is very close to a cornbread, perhaps better!
Husband approved! He even said don’t make his usual cornbread he liked this recipe just fine.
I did add 1/4 tsp corn flavoring and 3/4 tsp of vanilla.
This cornbread was very good,it had just the right of crispness. I baked it in a cast iron skillet and used a little leftover bacon grease instead of butter for greasing the pan. I had just made bacon in it ,so for dinner we had bacon wrapped shrimp, keto cornbread and green salad. Delicious !
It was great. Very moist
Absolutely delicious, and easy- made my husbands so happy! Will make this again!
Hi, the directions state to whisk in the baking powder, but baking powder isn’t listed in the ingredients list.
Baking powder is the 5th ingredient on the ingredients list.
Love this recipe! In fact, a few days later I made Johnny cakes out of it for breakfast. My family loves it!!
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.
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!
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!
This was wonderful!. Everyone loved it. Thanks for the recipe.