Keto Cornbread: Gluten Free, Low-Carb Magic

Ketogenic diets have taken the world by storm – and no wonder! Going keto can mean a quick, tasty route to weight loss. But there are times when we miss those old foods that might have contributed to our widening waistlines. That’s where low carb cornbread comes in. It’s tasty, satisfying, and perfect for pairing with your favorite keto meals. This cornbread tastes like you’re cheating, but with just two grams of carbohydrate per serving, it’s perfectly safe to add to your meals.

Before we get started, it’s important to note that this low carb corn bread contains no actual corn. The reason for this is that cornmeal – a staple in most cornbread recipes – contains a whopping 50 grams of carbohydrates per ½ cup. There are a lot of carbs in cornbread when you make it with real corn! That’s why we’re using high-protein substitutes like the ones found in expensive low carb cornbread mix.

The good news is that this keto corn bread offers a pleasing texture that’s a lot like standard cornbread recipes you used to enjoy before you started your low carb journey. You can crumble it up and add it to your soup, or you can add a nice dollop of butter and eat it the polite way, with a fork.

Now that you know a little bit more about what to expect from this super low in carbs cornbread recipe, let’s get started!

The Ultimate Low Carb Cornbread Recipe

Makes 16 servings


Calories: 230

Fat: 23 grams

Protein: 5 grams

Carbohydrates: 2 grams


2 cups blanched almond flour

½ cup powdered stevia or monkfruit sweetener, optional (use a variety that measures the same as sugar)

4 teaspoons baking powder

1 teaspoon salt

4 large eggs

½ cup heavy cream

½ cup butter, melted and cooled, plus more for greasing the baking pan

Additional Ingredients: Keto Cornbread Mix-Ins

You can make your keto corn bread even tastier with mix-ins. Try one or two of the following, or go crazy by adding all of them at once. Remember that these will change the nutrition profile of the recipe slightly.

½ cup chopped bacon, fried

¼ cup chives or green onions, chopped

½ cup sharp cheddar cheese  

¼ cup sun-dried tomatoes, finely diced


Preheat the oven to 350 degrees F. Generously butter a 9×13 baking pan and set it aside.

In a large mixing bowl, combine all the dry ingredients and whisk them together.

Use your hand or a spatula to form a well in the center of the dry ingredients.

In a second bowl, beat the eggs. If you want your cornbread to have a lighter, airier consistency, separate the eggs and beat the whites until soft peaks form, then gently mix in the yolks and the rest of the wet ingredients. Otherwise, beat the eggs until they are pale yellow, and then add the rest of the wet ingredients.

If you are using any of the mix-ins, gently stir them into the wet ingredients.

Pour the wet ingredients into the well you made in the dry ingredients. Use a wooden spoon or a stiff spatula to combine the wet and dry ingredients, but do not over-mix.

Transfer the keto cornbread batter into the prepared baking dish.

Bake for 40 to 45 minutes or until the top is a beautiful golden color and the sides of the cornbread pull away from the baking dish slightly. Be sure to test the center of the cornbread with a butter knife to ensure that it’s not soggy. If it seems like the center of the cornbread is still runny, allow it to bake longer, checking at five-minute intervals.

Remove the cornbread from the oven. Resist the temptation to cut into it before it has cooled slightly!

After 5 to 10 minutes, slice the cornbread and use a server to place individual portions onto plates. Low carb cornbread texture is more crumbly than standard cornbread, so it needs a little bit of extra support.


The Ultimate Keto Corn Bread FAQ

It’s nice to learn more about ways to change things up, but we know that people love to skim ingredients and see nutrition information before deciding which is the best keto cornbread! That’s why we’re putting all the facts here, underneath the recipe.

Can I use this recipe for keto corn muffins?

Yes! Feel free to whip out your favorite muffin tins, line them (or not) and bake up a batch of pre-portioned low carb corn muffins. You can cut the baking time by about half, depending on the size of your muffin tins.

Can I double this recipe or cut it in half to change the amount?

Feel free to experiment. We’ve cut this recipe in half to keep ourselves from feasting on too much cornbread, but we haven’t tried doubling it.

What’s up with the sweetener?

We grew up enjoying sweet cornbread, which is different from saltier southern cornbread. If you don’t like sweet cornbread, feel free to leave the sweetener out of the recipe.

Can I make keto cornbread with bacon grease instead of butter?

Absolutely, but this works best if you take out the sweetener. Be sure to let the bacon grease cool before you add it to the eggs, or you’ll have quite a mess on your hands. If you like, you can heat up your baking pan, add about 6 tablespoons of hot bacon grease, and pour the batter into the hot bacon grease. This will sizzle quite a bit, and it will give your bacon fat cornbread even more savory flavor.

What if I want to make DIY low carb cornbread mix?

Have at it! Mix up the dry ingredients to keep on hand. We recommend mixing up one batch at a time and packaging it in airtight storage containers. Make a note about how much of each wet ingredient to add so that you can refer to it quickly and whip up a tasty batch of keto-friendly cornbread anytime you like.

Will this cornbread keep?

Sure! Wrap it up in an airtight container. You can keep it at room temperature for about 24 hours, or keep it in the refrigerator for up to three days. If you want to bake low carb cornbread ahead of time, you can let it cool completely, then wrap it well and store it in the freezer until you’re ready to enjoy it. Just re-warm it before serving.