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
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!
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!
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.
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!
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!
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
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!
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!