INGREDIENTS
- 6 oz wt.
(1 1/2 cups) blanched almond flour - 2 oz wt.
(1/3 cup) confectioners swerve or sweetener that measures like powdered sugar - 4 large eggs
- 5 tablespoons melted salted butter plus more for greasing the pan
- 1 teaspoon
baking powder - 1 teaspoon
vanilla extract
Optional, For Serving:
- slices of butter
sugar-free syrup
INSTRUCTIONS
Preheat the oven to 350 F. Prepare an 8x8 inch baking dish. Grease its sides, and line the bottom with parchment paper. - In a mixing bowl, add almond flour, sweetener, and baking powder. Whisk until smooth.
In a separate mixing bowl, add eggs, melted butter, and vanilla extract. Use an electric hand mixer or stand mixer to beat until well-mixed, about 30 seconds on low speed. - Add the flour mixture to the egg mixture. Beat until incorporated and smooth, about 30 seconds on low speed. The batter should be thick.
- Pour the batter into the pan. Use a spatula to spread the batter to the edges and corners, and smooth the surface. Bake until an inserted toothpick comes out clean, about 25 minutes.
Let the cornbread cool in the pan for 5 minutes, and then slide a knife around the edges to release it. Cut into 9 squares and serve while warm, optionally with sugar-free syrup or slices of butter.
NUTRITION
| Makes 9 Servings |
| Amount Per Serving (2.7x2.7-inch piece): |
| 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 | 1% |
| Dietary Fiber 2g | 8% |
| Sugars 1g | |
| Protein 7g |
Recipe Development
This cornbread recipe only has a handful of ingredients, none of them being wheat flour or cornmeal, but the end result looks and tastes a lot like actual cornbread.
One thing I love about baking is that the same combination of ingredients — flour, sweetener, eggs, and butter — can yield such a diversity of baked goods from scones to cookies to biscuits. This recipe actually started off as a raspberry cake. My first experiment didn’t produce the intended cake, but was surprisingly reminiscent of cornbread, so I decided to follow that route and make this a cornbread recipe after additional experimenting.
Baking Tips
- For best results, measure out the almond flour and sweetener by weight, not volume. Volume measurements can vary quite a bit, especially for powdered sweeteners and how it’s packed.
- 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 powdered sugar. Otherwise, you’ll have to calculate the converted amount. Your sweetener’s packaging should indicate how its sweetness compares to sugar.
- The batter should be quite thick after mixing the dry and wet ingredients together (see above photo). Don’t add extra eggs or butter in an attempt to thin it out. During baking, the batter will spread out and rise.
- Use parchment paper to avoid cornbread sticking to the bottom of the baking dish. If you don’t have parchment paper, I highly recommend you invest in some, especially if you do any kind of baking.
Serving Suggestions
If you enjoy savory cornbread, I recommend serving the cornbread without any extras, or simply with some slices of butter. By itself, the cornbread is mildly sweet. Since it’s on the plainer side, this would go well as a side dish to a meaty main entree such as chili, pulled pork, ribs, or anything BBQ. It would even work as a savory breakfast.
For those of you who like sweet cornbread, you can easily dial up the sweetness by drizzling warm cornbread with sugar free syrup. Here are two recommendations:
- Walden Farms Sugar Free Maple Walnut Syrup
- Per 1/4 cup serving: 0 Calories, 0g Net Carbs
- Sweetener: Sucralose
- 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.
Leftovers
This cornbread should be served warm. If you have leftovers, cover and store them in the refrigerator. They are best within the first two days.
Prior to serving, reheat in the oven until warmed through. I usually place the cornbread in a single layer on an oven-safe dish directly in the cold oven. Then I preheat the oven to 350 F. By the time the oven comes to temperature, the cornbread is heated through and ready to eat.
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 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!
Deliciously moist, buttery, and delicious!
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!
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!
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!
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!
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!
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!
Easy to make and it really tastes like cornbread. Delicious!
This is the best keto cornbread I’ve ever had!!! It’s way better than cornmeal cornbread. I’m so excited that my soups and chili have delicious company😋😋😋 Great recipe Julia!
I just made this today and it was so good. It almost tasted like a sponge cake. I will definitely be making it again.
I’m wondering if you can freeze this cornbread?
I haven’t tried freezing this cornbread so I can’t speak to how it’ll turn out, but I’m hoping other readers may have and will chime in with their experience.
If you’d like to try freezing this, I would wrap the cornbread tightly with aluminum foil and place it in a heavy-duty freezer bag. It should last a long time in the freezer, but for best quality, no more than 2 or 3 months. To reheat, I would bake it uncovered at 350 F until it’s heated through, 10 to 15 minutes. If you give this a try, I’d love to hear how it went for you.
I have frozen it both as cornbread and muffins. It freezes well inside a ziploc bag. Best suggestion is to make sure the air is pushed out as much as possible. Most breads will keep for about a month. If you make as muffins, keep them whole.
Julia
This is a great recipe. Very easy to make and definitely tastes like corn bread! Thank you for sharing
Hi Julie,
I’m celebrating Thanksgiving with a friend whose breastfeeding baby has a milk protein allergy, so my friend is dairy-free for the next year or so. Could I substitute ghee or shortening for the butter? I know it would change the flavor a bit, but I’m trying to make it so that there are not a million dairy/non-dairy, carb/non-carb versions of everything.
Love this site. Thanks for your hard work!
Sarah
Hi Sarah! I haven’t tried that substitution before, but I think ghee would be an appropriate substitution for butter in this recipe. Since ghee contains more moisture than butter, you may need to alter the baking time a bit. Hope that works out for you, and have a wonderful Thanksgiving.
made this with variations: used 3/4 cup unsalted peanut butter instead of butter and 1 cup almond flour and 1/2 cup coconut flour. Turned out delicious. I buy quest cookies and it is about the same dryness as these. So I have my homemade version of peanut butter bars. The commercial version may taste a bit more peanut butter flavor. I just found this site and love it.
Did you mean to post this review for another recipe? This one’s for cornbread.
Made this tonight and it was great!
This was really good, a tiny bit spongier than normal cornbread (could have been my measuring of ingredients though) but I really enjoyed having some cornbreadish with my soup! I will definitely make again, I may decrease the swerve as I don’t always want sweet cornbread or add some jalapeños but that’s it- very good recipe as is for sure. Thank you!
Glad you enjoyed it! For a more savory cornbread, I like to add 1/4 cup each of thinly sliced scallions and diced jalapenos.
I just have a question. Could this be used as the cornbread base in stuffing?
Yes, that should work nicely. Once the cornbread has cooled, cut into small pieces and dry them out in a low-heat oven.
This recipe is soooo delicious! My husband enjoyed it and reached for the leftovers several times and he’s not on keto. It keeps moist for days in a ziplock bag with parchment paper. I shared it with my sister who follows a keto diet. Thank you for sharing this recipe. It’s a keeper.
I can’t do artificial sweeteners or sugar alcohols. Would gluten-free powered sugar work as a substitute?
As long as your substitute measures the same as powdered sugar, you are good to go. Check your particular sweetener’s packaging to see how it compares.
Lovely – thanks so much!
Absolutely delicious. Light fluffy tasty. Will be making over and over again
Absolutely delicious! My family enjoys it very much. Thank you for sharing! ❤️