Keto Cornbread
Sweet, buttery, and tender keto cornbread that nails the classic Southern texture without a kernel of corn. Made with almond and coconut flour, it has just 2.2g net carbs per slice and is ready in 35 minutes.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This keto cornbread delivers everything you love about the Southern classic — a golden, buttery crust and a moist, lightly sweet crumb — using almond and coconut flour instead of corn. It's the perfect low-carb side for chili, barbecue, or holiday dinners.
Ingredients
- 2 cups blanched almond flour
- ¼ cup coconut flour
- ⅓ cup granulated erythritol or monk fruit sweetener
- 1 tbsp baking powder
- ½ tsp salt
- 4 large eggs
- ½ cup unsalted butter, melted (1 stick)
- ½ cup sour cream
- ¼ cup unsweetened almond milk
- ½ tsp sweet corn extract (optional, for authentic corn flavor)
- 1 tbsp melted butter, for brushing
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.
- 2
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined and free of lumps.
- 3
In a separate bowl, whisk the eggs, melted butter, sour cream, almond milk, and corn extract (if using) until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir just until a thick, even batter forms. Let it rest for 2 minutes so the coconut flour can absorb moisture.
- 5
Spread the batter evenly into the prepared dish and smooth the top. Bake for 22–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- 6
Brush the warm cornbread with the extra melted butter, let cool for 10 minutes, then slice into 12 squares and serve.
Tips & notes
- Sweet corn extract gives the cornbread its signature flavor without any actual corn or carbs; if you can't find it, the bread is still delicious and lightly sweet without it.
- For cornbread muffins, divide the batter among 12 lined muffin cups and bake for 18–20 minutes.
- Store covered at room temperature for 2 days, refrigerated for up to 5 days, or freeze slices for up to 3 months. Reheat in a toaster oven to revive the crisp edges.
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Frequently asked questions
- How many carbs are in keto cornbread?
- Each slice has 2.2g of net carbs (4.8g total carbs minus 2.6g fiber), 198 calories, 6.1g protein, and 17.4g fat. This recipe makes 12 slices.
- Why is there no corn in keto cornbread?
- Corn is too high in carbs for a keto diet — a single ear has over 25g of net carbs. This version uses almond and coconut flour for the texture and optional sweet corn extract for the flavor, keeping each slice at just 2.2g net carbs.
- Can I make this keto cornbread dairy-free?
- Yes. Swap the butter for melted coconut oil and use a dairy-free sour cream alternative. The texture stays tender, though the flavor will be slightly less rich and buttery.
