A Keto Almond Flour Cornbread recipe with a delicious crumbly bread texture and real corn flavor but only 1.7 g net carbs serve, perfect as a side dish on your keto diet. Bonus, this is a gluten-free cornbread with almond flour suitable for everyone intolerant to gluten.
Thanksgiving is just around the corner, and what’s better than a cornbread keto recipe to share with family! Believe me. Nobody will believe that this crumbly, yellow bread is made out of almond flour!
Plus, this cornbread is also naturally:
So you can share with everyone around the table.
Is Cornbread Keto?
No, a traditional cornbread recipe is made from many high-carb ingredients, including white sugar, all-purpose flour, and yellow cornmeal. A regular cornbread serve of 60 grams contains about 32 grams of net carbs per serving, which will take you out of ketosis quickly.
How to Make Almond Flour Cornbread?
It’s super easy to make cornbread with almond flour. All you need are 6 ingredients.
- Ultra-fine blanched Almond flour – almond meal works as well and provides an even closer texture to cornbread as it’s a coarse almond ground. However, the color of the cornbread won’t be as golden.
- Large eggs – this recipe doesn’t work with egg replacer or flax eggs.
- Baking powder – or use only 1 teaspoon of baking soda.
- Melted butter – for dairy-free options, you can use light olive oil or melted coconut oil.
- Granulated sweetener of choice – I am using erythritol, my favorite keto sweetener in baking, to make this a 100% sugar-free cornbread!
- Sweet corn extract – the magic natural ingredient that adds a corn flavor to your low-carb cornbread without adding any carbs!
Before starting this low-carb keto cornbread recipe, preheat the oven to 350°F (180°C).
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First, beat the eggs, melted butter, and sweet corn extract in a mixing bowl.
When the mixture is consistent and well beaten, stir in the dry ingredients: almond flour and baking powder. If you want to add the optional yellow cornmeal, stir it now.
The batter should be consistent, thick, grainy, and yellow.
Transfer into an 8-inch x 8-inch baking dish covered with parchment paper that you lightly oiled with oil spray.
Bake on the center rack of the oven for 20-30 minutes or until golden brown and set in the middle. Insert a pick in the center of the gluten-free cornbread. If it comes out clean, it is cooked through.
Cool it down immediately on a wire rack for 1 hour before slicing into 16 squares.
How To Serve Keto Cornbread?
This almond flour cornbread is the most delicious keto side dish to your Thanksgiving meal. Some great cornbread toppings that are low-carb includes:
- Sugar-free maple syrup
- Jalapenos slices – you can add them on top of the batter before baking the bread.
Of course, you can also use this cornbread to make a keto cornbread dressing recipe and use it as a swap to regular cornbread in any recipe.
You can turn this cornbread recipe into a savory cheesy cornbread by adding some of the below:
- 1/2 cup of any grated cheese you love – hard shredded sharp cheddar cheese, for example.
- 1/4 cup of sliced jalapenos.
- 1/4 cup of chopped fresh dill.
Store the keto cornbread in an airtight container in the fridge for up to 4 days or freeze and thaw at room temperature the day before.
Can I add yellow cornmeal to the recipe?
Absolutely! You can swap the sweet corn flavor for 1/3 cup of yellow cornmeal. It will increase the net carb per serving from 1.7 grams to 3.9 grams.
Overall, the net carbs stay low due to the corn extract that adds a delicious flavor. But if you want the taste of real corn flour, go for it.
Can I bake this recipe into muffins?
Sure, you can make almond flour cornbread muffins by baking this recipe into a 12-hole muffin pan.
Make sure you lightly oil the pan before adding the batter into it.
Bake the muffins on the center rack of the oven for a bit less time, around 20-25 minutes, or until a pick inserted in the center of the gluten-free cornbread muffins comes out clean.
Can I use a cast-iron skillet?
Absolutely, it adds the most delicious buttery, crispy texture to the sides of the cornbread. Make sure your grease the skillet with butter or olive oil before adding the batter into it.
What Pan Size should I use?
If you don’t have an 8-inch x 8-inch pan, you can bake this cornbread in a 9-inch pan. The cornbread will be thinner and bake faster, so watch the baking time closely after 20 minutes.
Side Dishes For Cornbread
This almond flour Cornbread has the most delicious texture to dip in:
More keto-friendly bread recipes
I love to create low carb recipes as a side to my meals, and below are my favorite bread for you to try:
Have you made this keto cornbread recipe? Share a comment or review below to tell me how much you love this keto bread recipe.
Almond Flour Cornbread
Net Carbs 1.7g
This easy 6-Ingredient Keto Almond Flour Cornbread is perfect as a side dish to your Thanksgiving table.
Preheat oven to 350°F (180°C). Line an 8-inch x 8-inch square baking pan with parchment paper. Slightly oil paper with oil spray Set aside.
In a large mixing bowl, whisk eggs, melted butter, sweetener, and sweet corn until well combined.
Fold in almond flour, baking powder, and yellow cornmeal if used. The batter should be thick, and that’s normal.
Transfer batter in the pan and smooth top with a spatula.
Bake on the center rack of the oven for 20-20 minutes or until golden brown on op and a pick inserted in the middle comes out clean.
Cool the bread down immediately on a wire rack for 1 hour before slicing into 16 squares.
Note 1: The net carbs per serving becomes 3.9 g if you added yellow corn meal to the recipe.
Almond Flour Cornbread
Amount Per Serving (1 square (no cornmeal))
Calories from Fat 107
% Daily Value*
Saturated Fat 1.7g11%
Trans Fat 0.1g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 2.3g
Vitamin A 236.7IU5%
Vitamin B12 0.1µg2%
Vitamin C 0.1mg0%
Vitamin D 0.3µg2%
Net Carbs 1.7g
* Percent Daily Values are based on a 2000 calorie diet.