Keto Cornbread

Made with almond meal instead, this quick and easy keto cornbread recipe is a homemade low-carb take on a Southern classic.

Keto Cornbread

Southern meals aren’t often thought of as low-carb or keto, but I can assure you that this easy keto cornbread recipe is both. It tastes fantastic and with only 3 net carbs per slice, it is a great keto recipe to add to your eating plan y’all. 

Sometimes when you’re following a meal plan you crave something that you can’t have. Which is where this “corn” bread comes in. As you can imagine, there is no corn. For that matter, there is no flour either. The substitute for both of those in this low-carb cornbread is keto-friendly and gluten-free almond meal/flour. It is amazing how well this ingredient mimics the grit of cornmeal.

What else do you need to make my gluten-free cornbread? Butter, heavy cream, eggs, salt, and baking soda. The instructions are as easy as mixing the butter and cream, then adding the remaining ingredients to the mixing bowl and stirring until combined. Then we pop our cornbread batter into a baking dish and cook it for 30 to 40 minutes. That’s all there is to it. Quick, easy, and keto-friendly. It ticks all the boxes!

Does this taste exactly like traditional cornbread?

Nope. If you want something exactly like cornbread, you need to make real cornbread. This has a similar grit to cornbread but like most keto bread, it is decidedly eggier in texture. However, will it hit the spot if you’ve been keto for a while and are just dying for something akin to traditional cornbread without going off plan? Absolutely. 

If you need some other Keto recipes make sure you check out some of these: Keto Sausage BallsKeto Chaffle Recipe With Onion RingsSouthern Deviled Eggs Recipe (Keto-Friendly), and Keto Cornbread Dressing.

Ingredients for Keto Cornbread

Recipe Ingredients

  • Unsalted butter
  • Heavy cream
  • Eggs
  • Almond meal
  • Salt
  • Baking soda

Helpful Kitchen Tools

How to Make Keto Cornbread

Combine melted butter and heavy cream in a bowl.

Melt butter and place it in a medium bowl.

Add heavy cream to cool the butter a bit (this will prevent your eggs from cooking when we add them). 

Add remaining ingredients and stir until combined.

Add all other ingredients and stir until well incorporated. 

Place batter in a greased baking dish.

Pour the cornbread batter into a greased baking dish.

Keto Cornbread

Bake at 350 for 30 to 40 minutes or until golden brown on top and set in the center.

Note: Keto cornbread can be a little persnickety with baking time so I encourage you to err on the side of baking a little more rather than baking a little less. It is difficult to overbake this but easy to underbake. 

Allow the cornbread to cool completely.

Because of its eggier texture, it can fall apart if you serve it immediately. But you do whatever works for you!

Slices of Keto Cornbread

Oh, yummy! 

Slices of Keto Cornbread on plate

Enjoy a little taste of the old days without going off plan! Enjoy!

Storage

  • Store leftover cornbread in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
  • It also freezes well so if you’re the only one on keto in your family, you could make a pan and then freeze individual squares in the freezer for up to 3 months. Let it thaw at room temperature and if you like, you can reheat it in the microwave, oven, or air fryer.

Recipe Notes

  • Sometimes, almond meal is called almond flour. Either way, I like to get the coarsest that I see in order to have more grit to it. So if you have a choice, don’t get super fine. 
  • You can use coconut flour for gluten-free cornbread, but I prefer almond flour.
  • Instead of heavy cream, you can enhance the nutty flavor and substitute it for almond milk.
  • To replicate that sweet cornbread flavoring, add a tablespoon of sweet corn extract.
  • Want to add more flavor? Opt for one of these mix-ins:
    • 1/2 cup of cooked and crumbled bacon bits.
    • 1/4 cup of diced canned green chiles or diced jalapenos.
    • 1/3 cup of chopped fresh herbs like rosemary, thyme, sage, and/or oregano.
    • 1/3 cup of shredded cheddar cheese or shredded Mexican cheese blend.
    • 1/4 teaspoon of turmeric
    • 1/2 teaspoon of Cajun seasoning or blackened seasoning.
    • 1/4 teaspoon of cayenne pepper

Recipe FAQs

Can you eat cornmeal on a keto diet?

A 1/4 cup of cornmeal has about 30 net carbs so no, cornmeal is not okay on a keto diet.

Yes, almond flour is the best alternative to cornmeal because of its fine texture.

Can you make keto cornbread muffins?

Absolutely! Add the batter to a greased muffin tin and bake for about 25 to 30 minutes to make keto cornbread muffins.

What do you serve with keto cornbread?

Serve your low-carb cornbread spread with butter as a side dish with some low-carb vegetables and your favorite keto-friendly main dish. Here are some suggestions:

Can we tempt you with another keto recipe or two?

Keto Sausage Balls

Keto Cornbread Dressing

Southern Deviled Eggs Recipe (Keto-Friendly)

Keto Chaffle Recipe With Onion Rings

Keto Cornbread

Made with almond meal instead, this quick and easy homemade keto cornbread recipe is a low-carb take on a Southern classic.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cornbread, keto
Servings: 12 servings
Calories: 211kcal

Ingredients

  • 1/2 cup melted butter
  • 2 cups heavy cream
  • 3 eggs
  • 1 cup almond flour or almond meal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

  • Place melted butter in a medium bowl. Add heavy cream and stir.
    1/2 cup melted butter, 2 cups heavy cream
  • Add all other ingredients in order and stir until well incorporated.
    3 eggs, 1 cup almond flour or almond meal, 1 teaspoon salt, 1/2 teaspoon baking soda
  • Pour the cornbread batter into a greased 8x8 baking dish and bake at 350 for 30-40 minutes or until golden brown on top and set in the center. Allow it to cool completely.

Notes

Carbs: If you divide this into 12 servings as pictured, each serving should have 3-4 carbs and 4-5 grams of protein according to my personal calculations with these ingredients.  However, it is the responsibility of the individual to track macros for themselves. 
TIP: Keto cornbread can be a little persnickety with baking time so I encourage you to err on the side of baking a little more rather than baking a little less. It is difficult to over-bake this but easy to under-bake. 

Nutrition

Serving: 1slice | Calories: 211kcal | Carbohydrates: 3.7g | Protein: 4.5g | Fat: 20g | Fiber: 1g | Sugar: 1g
Tried this recipe?Mention @southernplate or tag #southernplate!

 

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This recipe was featured at Meal Plan Monday

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17 Comments

  1. HELP!!! Looking for your crockpot dressing recipe without buns. I make it every year after making your Dixie cornbread. The link takes me to grandmas crockpot dressing with buns. Should I just do that?? I LOVED the other one and I think I am supposed to make 2 skillets of Dixie cornbread or 1 9×13 of cornbread? HELP!! Your dressing is my staple at Thanksgiving! It is amazing!

    1. So. First I have to say that the flavor of this was delicious. The crusty top was divine. However, I was wondering if I needed to use more almond flour as the batter itself was very liquidy. Even after baking for more than an hour and letting it settle and cool, it was very eggy (which I expected) but also quite wet. I was able to break it into pieces and cook it in the oven to make dressing and for that purpose it worked great. I followed the recipe as u posted it so I’m not sure what went wrong or if the inside is supposed to be eggy and moist and less dry. I’ve made lots of keto baked goods and never had one like this before. Nonetheless the stuffing turned out great!

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