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!
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!
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!
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.
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!
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
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
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
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
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.
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.
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!
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!
Can I use truvia as a substitute to swerve?
Check your truvia’s packaging to see how it measures compared to regular sugar (Swerve measures the same as regular sugar).
Thank you so much!
I am confused by this recipe. 6 ingredients, and there is nothing mentioned about corn flavoring, only in the comment section. How can this be called corn bread and not have corn in it? And how can it possibly taste like corn bread? I haven’t made it yet and have my doubts.
The combination and proportion of ingredients — especially almond flour, butter, and eggs — gives this a cornbread texture and taste. There is no corn used because this recipe is designed to be a low carb version of cornbread. It sounds like you may have already, but you can take a look at the comments section to see what other readers have thought about this recipe.
perfect cornbread!
Awesome. Love it. Thank you. Yes, I used Amoretti corn extract, but not too much, maybe a tsp. LOVE YOUR RECIPE!
I am so annoyed. I put the butter in the microwave to soften. Mixed all the other ingredients and forgot to add the butter! Despite this flaw, I still think they were pretty good. Cannot wait to try this recipe again — this time with the butter!