A corn-free keto cornbread that's tender, flavorful and tastes like the real thing! You're going to love how easy this low carb version is to prepare.
Serve this cornbread with Keto Chili for the perfect meal.
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Why you'll love this recipe
This keto cornbread recipe without corn extract tastes so similar to cornbread that when we served it to our family they loved it and they didn't know that there wasn't a single crumb of corn in it.
This recipe is insanely easy to make and it bakes up super quick.
The total net carbs are quite low, especially for the amount of cornbread you get per serving and the fact that it tastes so good. It's worth it!
If you are looking for more Thanksgiving keto sides you'll want to make our Low carb stuffing recipe, keto gravy and keto cranberry sauce. Don't forget our keto cauliflower mac and cheese.
Key ingredients
Tumeric - Most recipes call for a corn extract. We prefer to keep this recipe totally corn free. The tumeric adds a nice color and a very light spice flavor.
Almond flour - As with most keto baked goods, we recommend you use super fine almond flour.
If you have any questions about the ingredients, please leave a comment below and we will get back to you.
Substitutions
Eggs - We haven’t tried using an egg replacer in this keto cornbread recipe because of the amount of eggs that it calls for.
We have had others comment on similar recipes that chia egg and flax egg worked well, but they didn’t rise as much.
Butter - You can make this low carb cornbread dairy-free. Use a dairy-free butter for more flavorful results. You can also use your oil of choice.
At your next BBQ, serve this cornbread with our keto coleslaw, keto broccoli salad, and keto chicken wings.
How to make keto cornbread
Step 1: Mix the almond flour, baking powder, salt, and turmeric in a bowl.
Step 2: Add the melted and cooled butter, sugar-free maple syrup, and eggs, then mix.
Step 3: Mix until the batter is smooth and no lumps remain. Pour the batter into a 8x8 square pan and smooth the top.
Step 4: Bake as directed. Allow to cool before removing from the pan and cutting.
For the full list of ingredients and instructions, see the printable recipe card below.
For a classic Southern pairing, serve with our keto chicken fried steak.
Expert tips
Always use room temperature eggs when baking. They make a better emulsion (they mix together with everything easier) and help your baked goods rise more.
If your batter is really thick, add two tablespoons of water to thin it out.
Pair this cornbread with another great Thanksgiving side like our keto green bean casserole.
FAQ's
Yes! Simply pour the batter into your prepared muffin pan. These will bake faster, so check around the 15 minute mark to see if they are done.
Baking keto cornbread in a skillet gives it a great crunchy crust. Use a 9 inch greased oven-safe skillet. It should take around the same amount of time as the regular recipe.
This cornbread recipe is a great starting point. You can turn up the heat by adding 1 or 2 chopped jalapenos. Or add a little tart with ½ cup of dried cranberries. Add some sweet with 1 cup of blueberries. We also like adding ½ cup of chopped crispy bacon.
Storage instructions
Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
You can freeze for a few months . Just note that it tends to dry out the longer you keep it in the freezer.
To reheat, warm in the microwave with a damp paper towel over the top. This will help add moisture back into the low carb cornbread.
Serving suggestions
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Did you make this recipe? Leave a comment below letting us know what you thought.
📖 Recipe
Keto Cornbread
Equipment
Ingredients
- 2 cups almond flour
- ¼ cup sugar-free maple flavored syrup we used Lakanto Maple Flavored Syrup
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon turmeric
- ¼ cup butter melted and cooled
- 3 large eggs room temperature
Instructions
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
- In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
- Add in the melted and cooled butter, sugar-free sweetener and eggs. Mix until the batter is smooth and no lumps remain.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 20 - 22 minutes or until the top starts to darken and the center is set (always start with the lowest time).
- Remove from the oven and let cool completely before cutting.
- Store in an airtight container at room temperature.
Video
Notes
- Spoon almond flour into your measuring cup, don't scoop your measuring cup into your almond flour. Super fine almond flour works best.
- If your batter is really thick, you most likely added too much almond flour. Simple add 2 tablespoon of water to help balance it.
- Make this dairy free buy using a dairy-free butter or oil. Butter and dairy-free butter add to the flavors.
- To make keto cornbread muffins, simply pour batter into prepared muffin pan and bake for around 15 minutes.
- If you like a crispier crust, bake in a greased iron skillet at the same temperature and same amount of time.
Janie
I'm watching my sugar intake. Can I leave the sweetener out of this recipe??
Four Score Living
Hi Janie,
No, the sweetener is part of the recipe and it wouldn't work without it. Sorry!
The Four Score Living Team
Suzette
I made this -- and I'll make it again! At first I thought it was a little sweet, but then I thought it was yummy (I used 3 tablespoons of Swerve brown sugar sub cuz that's what I had on hand).
Four Score Living
We're so glad you liked it! We find that the swerve brown sugar sub adds a touch more sweetness as well. Thank you for taking the time to stop back by and let us know.
The Four Score Living Team
Robin
Loved this recipe…I substituted honey for the sweetener. My husband loves it with his chili. We try to eat less processed food and this is perfect.
Four Score Living
I am so glad you both loved it. Thank you for stopping by to let me know.
Mel
With the sweetener, would u recommend a combination of the lakanto syrup and granular sugar sub? How much of each?
Thank you!
Four Score Living
You can certainly use both. I would use half syrup and half granulated sweetener if I were to use both.
Mel
Thank you! I can't wait to try this recipe.
Linda-Ray
The ingredients list "baking powder", yet the directions say, "baking soda". Which is it please?
Four Score Living
Thanks for the catch. It's fixed now. Baking soda.
Jess
It should be baking powder, assuming you're going for leavening and not just flavor. Baking soda needs an acidic element to do anything, which this recipe doesn't have, while baking powder reacts with heat. I use 1 tsp baking powder.
Other than that, it's amazing how close it is to real cornbread. I'm making it twice this week - tonight with chili, and on Thanksgiving.
Four Score Living
Hi Jess,
Thanks for the catch in the typo, you are absolutely correct that it should have stated baking powder. We've updated it.
The Four Score Living Team
Amy
This is a game changer for me! I have been living keto for 4 months and have so many ideas about turning this corn bread into cinnamon bread & strawberry shortcake with just minor adjustments. Plus, it’s great to have cornbread in my chili! Thanks!
Mark Brown
This stuff is amazing. . . everyone loves it. I am making it again trying sunflower flour. . . and I used half bacon drippings and half butter. I use a squeeze of honey, because I don't care for artificial sweeteners. . . and this batch I put wild blueberries in one half, and cheddar cheese on the other. . . . Can't wait to try it. . . .
Mark Brown
This is my third time to make it. One time I used it for Keto Tamale pie. you put chili in the bottom of the pan, and the cornbread batter on top then bake it.
Four Score Living
I am so glad you like it. Thank you for letting me know.
Mark A Brown
This has become a go to recipe for brunches with my church family. I have used almond flour, and just tried with cashew flour. . . . so good.
I make a casserole of it. I brown sausage, drain it and add some heavy cream and cook it down a little. I put that in my pyrex, then I mix up your cornbread recipe. I use a squeeze of honey or maple syrup (about a tablespoon). I found that I need to thin the batter a little and use a little water and heavy whipping cream. I spread that over the sausage and gravy, Then I top it with shredded white cheddar cheese. . . . Oh my my my. . . . . it is now requested by my church family. . .
Four Score Living
Hi Mark,
I am so glad you like it. We love using this recipe to make casseroles! Thank you for taking the time to stop back by and let me know that you like it and what you use in your casserole.
Mark A Brown
I tweaked it a little more and found that you can make chili with beef and tomato and put that down first, then cheddar cheese, the cornbread and more cheddar on top. . . oh so good.
Shannon
Can coconut flour be used instead of almond?
Four Score Living
Hi Shannon,
We haven't tested it with coconut flour yet. Sorry!
Ghale Trott
Great recipe. Measurements were perfect and tasted awesome. Texture perfect as well. Next time I'll use less turmeric or another ingredient. I assume the turmeric was for color. Turmeric is a blood thinner which interacted with my meds. otherwise I loved it.
Four Score Living
So glad you liked it. The turmeric is for color, but also flavor. You can certainly reduce it, or even omit it.
Janet
looks good
think I'll start low carb