Easy Keto Cornbread Like Grandma Used to Make

Keto Cornbread

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 30 MINUTES

total time: 45 MINUTES

Ingredients

Directions

1

Add 1 tablespoon of butter to a 9" cast iron skillet and place in the oven. Preheat oven and skillet to 375 degrees.

2

In a medium bowl, mix together almond flour, baking powder, and salt.

3

In a separate bowl, whisk together eggs, melted butter, and keto granular sweetener.

4

Combine both dry ingredients and wet ingredients together. Fold in shredded cheddar cheese and cream cheese.

5

Pour batter into preheated cast iron skillet and bake on the middle rack for about 30 minutes.

6

Remove cornbread from the oven and let sit for 5 minutes before slicing.

7

Serve on its own slathered with butter, or with your favorite keto soup and enjoy!

Nutrition Information

Yield: 8, Serving Size: 1 slice
Amount Per Serving: 264.2 Calories | 23.4 Fat | 7.7g Total Carbs | 2.3g Fiber | 3.1g Sugar Alcohol | 10.1g Protein | 2.4g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

More Almond Flour
25 Comments
5.0 / 3 ratings
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keto cornbread slice in a cast iron skillet

Low carb comfort food goodness!

Lately, I’ve been making a lot of delicious keto-friendly soups, and while they are amazing on their own I feel like there’s something missing. Then it came to me – we need keto cornbread! Imagine how amazing our Wendy’s keto copycat chili or our white chicken chili would be with a delicious slice of low carb cornbread!

Introducing keto cornbread!

slice of cornbread

Old school fave gone keto!

Let me tell ya, this tastes pretty close to the traditional cornbread my grandma use to make, it’s that darn good! Traditional cornbread is loaded with carbs and would absolutely kick us out of ketosis. Our keto cornbread clocks in at just 2.4g net carbs per slice! Better yet, it takes all of our amazing keto soups to the next level.

keto cornbread with white chicken chili

Hip tips for making the best keto cornbread:

    • I love using my cast iron skillet for cornbread but you can easily add the batter into muffin tins to create individual keto cornbread muffins.
    • Spice your cornbread up by adding diced jalapeños into the mix! YUMMO!
    • I like to use shredded white cheddar cheese in the mix, but don’t be shy about changing it up. You could try adding pepper jack or even sharp cheddar cheese for even more flavor.
    • This is so close to the traditional, but if you are really searching for that corn taste, you can add in 1 teaspoon of corn extract to your batter and this will for sure bring all the corn taste you’ve been missing.

ingredients for cornbread

whisking granular and eggs in a bowl

keto cornbread batter

adding batter to a cast iron skillet

keto cornbread batter in a cast iron skillet

finished low carb cornbread in a cast iron skillet


Print

Keto Cornbread

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 30 MINUTES

total time: 45 MINUTES

Sweet and savory low carb cornbread with the same great flavor and texture as the old fashioned recipe.

Ingredients

Directions

1

Add 1 tablespoon of butter to a 9" cast iron skillet and place in the oven. Preheat oven and skillet to 375 degrees.

2

In a medium bowl, mix together almond flour, baking powder, and salt.

3

In a separate bowl, whisk together eggs, melted butter, and keto granular sweetener.

4

Combine both dry ingredients and wet ingredients together. Fold in shredded cheddar cheese and cream cheese.

5

Pour batter into preheated cast iron skillet and bake on the middle rack for about 30 minutes.

6

Remove cornbread from the oven and let sit for 5 minutes before slicing.

7

Serve on its own slathered with butter, or with your favorite keto soup and enjoy!

Nutrition Information

Yield: 8, Serving Size: 1 slice
Amount Per Serving: 264.2 Calories | 23.4 Fat | 7.7g Total Carbs | 2.3g Fiber | 3.1g Sugar Alcohol | 10.1g Protein | 2.4g Net Carbs

Brought to you by Hip2Keto.

plate of low carb cornbread

Keto cornbread is even better than the real thing!

Don’t get me wrong – I thought I would have to nix all my favorites when moving over to the keto lifestyle but that’s not the case! This delicious low carb cornbread is so delightful and satisfying that you won’t even miss the traditional kind.

Make a batch and let me know what you think!

keto cornbread on plate by soup

My team member, Jenna, gave this recipe a test for me, and here’s what she had to say:

“I really like this recipe and I loved making it in my cast iron skillet! It bakes perfectly and smells amazing and even my picky kiddos enjoyed it. This low carb cornbread gets its slight sweetness from the keto sweetener, and it has the perfect crumbly, yet soft cornbread texture you know and love!”


Make this delicious keto tomato soup!


About the writer:

Ashley Mott is a keto recipe developer and has over 2 years of experience as a content creator. She studied design and historic preservation. She has always loved testing new and innovative recipes.


Join The Discussion

Comments 25

  1. Louise Lavictoire

    can I use coconut flour instead of almond flour

  2. Holly

    You could add a few drops of Corn extract to give it more of a true corn flavor.

    • Amber (Hip Sidekick)

      Thanks for the suggestion, Holly!

    • Melissa

      What brand corn extract do you use?

  3. brini822000

    Is this sweet or savory?

    • Jennifer (Hip Sidekick)

      It’s both! Sweet and savory!

  4. KayleighW

    Omg! Get in my belly!! Perfect comfort food paired with H2K chili!!

    • Collin (Mrs. Hip)

      YES! Great pairing for sure!🙌 Enjoy!

  5. Patty

    The texture was spot on. Mine didn’t really taste like cornbread although it was good. I have a different “sweet cornbread ” flavoring than your link so maybe next time will try upping the amount next time. Definitely would make this again. Thank you for the recipe!

    • Jennifer (Hip Sidekick)

      You are welcome! Thanks for commenting on the texture, too!

  6. Sean

    We just made this and it was actually pretty delicious. Not as good as jiffy with cream corn in it, but for a low carb with a keto chili recipe it was very good.

    • Amber (Hip Sidekick)

      Glad to hear you were pleased with it, Sean! Thanks a bunch for the review!

  7. Wendy

    This looks amazing but I don’t see any cornmeal at all in this recipe. Am I missing something?

    • Jennifer (Hip Sidekick)

      You are not missing anything. Cornmeal isn’t keto so we use other ingredients.

  8. NICKLOS H MILLER

    CAN I USE STEVIA (LIQUID) FOR MY SWEETNER

  9. Tammy

    Thank you so much for such a delicious and easy recipe! I made this just as you wrote it and was so excited when I pulled it out of the oven. Definitely making again!

    • Collin (Mrs. Hip)

      You’re very welcome, Tammy! Happy to hear how great it turned out for you! Great that this will be a regular favorite. Thanks for sharing with us! 💞🤗

  10. Linda Lee

    I am having a difficult time finding corn extract can I use anything to replace it or do I need to find a specialty store?

    • Amber (Hip Sidekick)

      Hi Linda! So sorry to hear you’re having a hard time finding it.❤️ I do see some options listed and available from Amazon through the link above. Hoping those might be helpful. 🥰

  11. Jrl

    Can you cook it in an airfryer

    • Trish (Hip Sidekick)

      You could try that, Jrl! When taking a recipe from oven to air fryer, the general rule is to reduce the temperature by 20ºC – 30ºC, and cook for 20% less time. Let us know how it turns out if you decide to try it! 💖

  12. Nona D

    Can this recipe be used for hush puppies?

    • Jessica (Hip Sidekick)

      Hi Nona! For hush puppies, we recommend this recipe! 🤗 ❤️

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