Keto Cornbread

This keto cornbread has all the texture and flavor of the real deal! Bake it in a skillet for a crusty exterior and a soft, tender inside, or turn it into low carb muffins.

I’ve been low carb for so long that I genuinely do not crave bread anymore. But sometimes a piping hot slice of keto cornbread with butter melting on top is nothing short of heavenly.

And while this low carb bread contains no corn or grains of any kind, it truly has the texture and flavor of the real thing. I know it’s hard to believe but trust me on this. I’ve even had diehard Southerners rave about it.

So if you love cornbread but want a healthier, low carb option, this is the recipe for you. Let’s get baking!

Why you will love this bread

I have any number of bread recipes that I love, like keto focaccia and coconut flour bread. But this keto cornbread recipe is a family favorite. It goes so well with keto soups and chili.

I started making this one years ago when I was testing out coconut flour recipes. I made some vanilla cupcakes and the flavor reminded me very much of cornbread. Even my kids thought so. So I started playing around with it until I had both the taste and texture just right.

It has no grains and no sugar, nothing to set off the cravings, inflammation, or glucose response that real cornbread might induce. And yet it really satisfies the palate (and the tummy!) in a similar way. And with only 2.6g net carbs per serving.

Did I mention you can turn it into easy-to-grab cornbread muffins? And it makes fabulous keto stuffing too!

Ingredients you need

• Butter: Good cornbread deserves butter and plenty of it! I use salted in this recipe.
• Keto flours: I use a mix of coconut and almond flour, because it helps emulate the texture of real cornbread. While you can use all of one or the other, I really recommend following my recipe as written.
• Sweetener: Many people are surprised to see sweetener in cornbread. Let me point out that this is because real cornmeal has a sweet-ish flavor, even without anything added to it. If you don’t want to use it, feel free to skip.
• Xanthan gum: This helps hold the bread together a little better after baking. If you prefer, you can skip it. Just let the bread cool completely before slicing!
• Eggs: If you know anything about baking with coconut flour, you know you need all of these eggs!
• Flavoring: You do NOT need corn flavoring to make this taste like cornbread, in my opinion. But a lot of readers do love that addition.
• Add ins: This is where you can have a little fun, adding things like crumbled sausage or bacon, chopped jalapeño, or even cheddar cheese.
• Baking staples: Baking powder, salt.

Step-by-Step Directions

1. Butter the skillet: Preheat the oven to 375ºF, and add 1 tablespoon butter to a 10-inch ovenproof skillet. Place the pan in the oven as it preheats. Melt the remaining butter in the microwave or in a pan on the stove.

2. Whisk the dry ingredients: In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt.

3. Add the wet ingredients: Stir in the eggs, butter, and cornbread flavoring. Stir in ¼ cup of the water. If the batter is still overly thick, stir in more water, a tablespoon at a time.

4. Stir in add-ins: Stir in the bacon and jalapeno or any other add-ins, if using.

5. Bake: Remove the hot skillet from an oven (don’t forget to wear an oven mitt!) and brush the melted butter around the skillet. Spread the batter in the pan and bake 20 to 25 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.

To make cornbread muffins

• Preheat the oven to 350ºF.
• Line a standard muffin tin with 12 parchment or silicone liners (no need to grease them, but don’t use paper liners).
• Prepare the batter as directed and divide between the muffins cups.
• Bake 20 to 25 minutes, or until golden brown and just firm to the touch.

Expert Tips

The pan: You don’t have to use a cast iron skillet, but it creates a lovely brown crust. Any ovenproof skillet will do or cake pan will do. You can even use a pie plate, but if it’s glass or ceramic, the bread will take longer to bake.

How much water you need to add will depend somewhat on your coconut flour. They can differ in absorbency so just add a bit of water at a time until it’s a thick but spreadable batter.

Remember to use an oven mitt when you remove your hot pan from the oven. Trust me, you do not want to forget this! Nothing ruins a day faster than a third degree burn on your hand.

Make sure you don’t over-bake the bread or it will become dry. Every oven is different and you need to check on it often. Once the edges are golden and the top is just firm to the touch, remove it right away.

Frequently Asked Questions

More skillet recipes to love!

Keto Stuffed Pepper Skillet

Easy unstuffed peppers! This tasty one pan keto dinner recipe is easy to make and full of classic stuffed pepper flavor.

GET THE RECIPE

Keto Smores Skillet Cookie

I reinvented Keto Smores as a deliciously gooey skillet cookie! It's so rich and gooey, and full of sugar free marshmallows and chopped chocolate. A must make keto dessert recipe!

GET THE RECIPE

Mexican Cauliflower Rice Recipe

This Mexican Cauliflower Rice is a one pan wonder! It's an easy keto skillet meal that takes 8 ingredients and only 25 minutes to make. And the whole family loves it.

GET THE RECIPE

Keto Cornbread

A delicious skillet keto cornbread that tastes like the real deal! Add crumbled bacon and chopped jalapeño for an amazing taste sensation.

4.78 from 54 votes

Print Pin Rate

Course: Side Dish

Cuisine: Bread

Keyword: keto cornbread, skillet cornbread

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 servings

Calories: 177kcal

Ingredients

• 9 tablespoon butter, divided
• ¾ cup coconut flour
• ½ cup almond flour
• ¼ cup Swerve Sweetener
• 1 tablespoon baking powder
• ½ teaspoon xanthan gum (optional, but helps hold it together a bit more)
• ½ teaspoon salt
• 6 large eggs room temperature
• ¼ teaspoon cornbread flavoring (can sub vanilla, use ½ tsp)
• ¼ to ½ cup water
• 4 slices bacon, cooked and crumbled, optional
• 2 medium diced jalapeños, optional (leave in the seeds if you want more heat).

US Customary – Metric

Instructions

• Preheat the oven to 375ºF, and add 1 tablespoon butter to a 10-inch ovenproof skillet. Place the pan in the oven as it preheats. Melt the remaining butter in the microwave or in a pan on the stove and let cool to lukewarm.
• In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in the eggs, butter, and cornbread flavoring. Stir in ¼ cup of the water. If the batter is still overly thick, stir in more water, a tablespoon at a time.
• Stir in the bacon and jalapeno, if using.
• Remove the hot skillet from an oven (don't forget to wear an oven mitt!) and brush the melted butter around the skillet.
• Spread the batter in prepared skillet and bake 20 to 25 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.

Video

Notes

Cornbread muffins: 

• 1. Preheat the oven to 350ºF.
  2. Line a standard muffin tin with 12 parchment or silicone liners (no need to grease them, but don’t use paper liners).
  3. Prepare the batter as directed and divide between the muffins cups.
  4. Bake 20 to 25 minutes, or until golden brown and just firm to the touch.

Storage Information:

Store the leftover bread in a covered container on the counter for up to 4 days, or in the fridge for up to a week. You can also freeze the bread for several months.

Nutrition Facts

Keto Cornbread

Amount Per Serving (1 serving = 1/12th of recipe)

Calories 177 Calories from Fat 123

% Daily Value*

Fat 13.7g21%

Carbohydrates 5.7g2%

Fiber 3.1g12%

Protein 6.2g12%

* Percent Daily Values are based on a 2000 calorie diet.