Keto Cornbread

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    45 min

Keto Cornbread

6 ratings

You no longer have to miss out on cornbread with this low carb alternative! Coconut flour is blended with butter, eggs, and milk to make a luscious “cornbread” batter, baked to golden brown perfection. The result is a light, fluffy bread sturdy enough to hold up to a slather of softened, salted butter or sugar-free jam. You will love eating this alongside other Thanksgiving Keto recipes. The high fiber content of this cornbread will keep you full and satisfied.

What kind of sweetener should I use?

Use powdered erythritol (also known as confectioner’s sugar sweetener) for this recipe as it dissolves and disperses better in the batter.

Why is the butter cut into the dry mix?

This will help the entire bread stay light, fluffy, and tender. This is the same method used for biscuits and similar doughs that contain gluten but works well for low carb and paleo bread applications.

What can I substitute for the butter?

Ghee or coconut oil would be an excellent substitute for the butter if you are cutting out dairy, but it needs to be in solid form for the final bread to stay tender and light.

Serving suggestions

You can serve this cornbread with Keto Thanksgiving side dishes like this Low Carb Ultimate Green Bean Casserole https://www.carbmanager.com/recipe/low-carb-ultimate-green-bean-casserole.

  • Net Carbs

    2.4 g

  • Fiber

    3.4 g

  • Total Carbs

    9.8 g

  • Protein

    4.6 g

  • Fats

    8.3 g

120 cals

Keto Cornbread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Coconut Flour

    Coconut Flour

    1 cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Butter

    Butter

    4 tablespoon

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ⅓ cup

  • Raw Egg

    Raw Egg

    6 large

  • Coconut Milk, Plain Or Original, Unsweetened, Fortified

    Coconut Milk, Plain Or Original, Unsweetened, Fortified

    1-¼ cup

Recipe Steps

steps 5

45 min

  • Step 1

    Preheat the oven to 350 F. Combine the coconut flour, kosher salt, baking powder, baking soda and sweetener together in a medium bowl. Be sure to use the confectioner’s sugar sweetener as it dissolves better. Add the butter and crumble it into the dry mix until there are pea sized lumps. You can use a fork for this or a pastry cutter. You can use non-dairy fat as long as it is solid like coconut oil or ghee, so store it in the fridge before using.
    Step 1
  • Step 2

    Add the eggs and mix well with a spatula until smooth.
    Step 2
  • Step 3

    Add the coconut milk and stir well with a spatula.
    Step 3
  • Step 4

    Pour batter into an 8” x 8” pan that has been sprayed with nonstick cooking spray. Bake for 30-35 minutes or until the bread is baked through and lightly browned in spots on top.
    Step 4
  • Step 5

    Cool completely before attempting to cut into it.
    Step 5

Comments 7

  • cla3sipp

    cla3sipp a month ago

    I haven't eaten this yet but def plan on trying it!! I'm on here to tell yall they have cornbread flavoring on Amazon you can purchase. A few drops of that in this and I bet it's super yummy!!

    • Catpack

      Catpack 3 years ago

      Super delicious and helped add to the meal.

      • ExcellentArugula507412

        ExcellentArugula507412 3 years ago

        Loved the taste but mine came one out overly moist like bread pudding. Should I decrease amount of coconut milk? By how much ?

        • Gwen

          Gwen 3 years ago

          Agreed would make a great bread pudding

      • FabulousRadish574906

        FabulousRadish574906 4 years ago

        Recipe was easy and tasted fine. The bottom half of the cornbread was a pale bluish color, so what caused this? The almond milk I used instead of coconut milk?

        • Momma

          Momma 4 years ago

          We enjoyed this. Tastes like cornbread! Thank you!

          • MirthfulAvocado118943

            MirthfulAvocado118943 4 years ago

            Has an oddly shrimps taste? Plus too many eggs