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I Made Keto Cornbread Without the Carbs

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6 Comments
HOT! Getting Toasty! Lukewarm Starting To Melt Ice Ice Baby
5.0 / 1 rating

keto cornbread muffins and pieces with chili

I’m pretty sure there’s some magic in this recipe.

Even though I love our keto Wendy’s Copycat Chili recipe, it felt like something was missing… bread. And what better type of bread than cornbread! Unfortunately, both bread and cornmeal are not keto. But when I stumbled upon this keto cornbread recipe from Low Carb Spark, I was so curious how she managed to create keto-fied cornbread. Naturally, I had to try it!

Why I LOVE this “corn” bread recipe:

It’s incredibly simple.

Keto cornbread batter mixing in cream cheese

With only 5 ingredients (all which I happened to have on hand), the cornbread comes together in 30 minutes and is pretty hard to mess up.

I even customized one of my batches by making the batter as directed but adding some cream cheese dollops for extra flavor, moisture, and creaminess. Yum!


You can add a little kick of spiciness.

Keto cornbread muffins with jalapeno

For my custom batch above, I decided to add jalapenos as well (because cream cheese and jalapeno are a match made in heaven) and I think they make all the difference! Plus, the little slices jazz up the bread with a bright hint of green. If you’re not keen on too much spice, make sure you remove the seeds and inside membrane to take away some of the heat.

Some other add-in options could be cheddar cheese, bacon, herbs, garlic, or anything else your heart desires.


The baking format is versatile.

Keto cornbread muffins and bread baking

The directions say to bake the cornbread in a small casserole dish and slice into squares after cooling but I also love the single-size portions that come with baking in a muffin tin.


It legit tastes like corn even though no actual corn is added.

Plate of keto cornbread muffins and squares

I really don’t know how this flavor came about since I didn’t add any corn extract into my batter, which is an option if you want a stronger corn essence. The texture, consistency, and definitely the taste have really won me over!


Keto cornbread muffins and pieces with chili

I’m so proud of how these turned out because I would not consider myself a baker. They were that easy! If I were you, I would bookmark this recipe to have on hand whether it’s for holiday cooking, to serve alongside chili, or just whenever the cornbread craving strikes!


Check out more keto bread recipes!

Join The Discussion

Comments 6

  1. Jenifer

    It is finally cool-ish in the south, so the chili and cornbread are going on the menu! Thanks!

    • Collin (Mrs. Hip)

      Yay! You’re very welcome, Jenifer! Enjoy!

  2. Roxana Lopez

    Look for parchment paper muffin liners on Amazon. Nothing ever sticks to those! It’s all I use for low carb baking. This recipe looks amazing, and it’s on my list to try. Thanks so much for all of you wonderful recipes!

    • Collin (Mrs. Hip)

      You’re very welcome! Thank YOU for the sweet comment and helpful tip on the muffin liners!

      • Yvonne Castilleja

        How did you put the cream cheese in? Is it on top of the pre-cooked corn muffin or did you put
        a dollop of cream cheese in the middle before baking?

        • Erica (Silly Sidekick)

          Hey there Yvonne! I just put various teaspoon-sized dollops within the baking mixture before baking! I definitely recommend adding the cream cheese – it’s so yummy!

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