This low carb keto cornbread fits easily into a low carb lifestyle without sacrificing taste or texture. Though this cornbread doesn’t contain any corn, you’d never know it.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
When I transitioned to a low carb lifestyle I missed breads like focaccia, dinner rolls and classic cornbread. Doing without is an option, but this low carb keto cornbread recipe nails the flavor and texture without blowing your macros.
Why I Love This Low Carb Keto Cornbread Recipe
There are so many reasons to love this low carb cornbread! Not only is it delicious, but it is so easy to make. You only need a few ingredients.
Fathead dough is often fiddly to work with. Sometimes the cheese melts too hot or it’s not hot enough. The egg is hard to mix into the cheese and sometimes the dough doesn’t mix well. It has quite a learning curve to get right.
But, I adore this cornbread recipe because you add all the ingredients to a food processor, and pulse away. No melting – no fuss whatsoever! The resulting cornbread has an amazing texture and an authentic cornbread taste despite the fact that it doesn’t have any corn.
An added bonus? Unlike traditional cornbread, this cornbread packs a nice boost of protein and healthy fats from eggs, cheese, and nuts.
How does low carb cornbread differ from traditional cornbread?
Traditional cornbread is a quickbread made primarily of cornmeal. Some regions add sugar or use white cornmeal instead of yellow. Others incorporate buttermilk, corn kernels, cheese, or add jalapenos for a little spice. Some cornbread recipes more resemble cake while others are dense.
My low carb cornbread recipe is made from almond flour, eggs, and cheese. There is absolutely no corn, cornmeal, or flour in this recipe. And, it tastes like cornbread because I use sweet corn extract flavoring, which is totally optional.
Kitchen essentials make baking low carb cornbread easy!
Making low carb cornbread is very simple, especially when you have the right tools. This recipe requires a food processor to make the batter. If you don’t have a food processor in your kitchen yet, consider purchasing one. I use mine several times a week.
A good food processor simplifies many low carb recipes. I use mine for making cauliflower rice, grating cheese, grinding nuts, making dips, and sometimes cake batters. If you don’t have one, consider purchasing from almost any store that sells small kitchen appliances like Bed Bath and Beyond, Walmart, or Target.
I cook my cornbread in an 8 inch cast iron skillet. The skillet heats evenly and produces yummy crispy edges. It also looks cool at the table. Don’t have a cast iron skillet? Use an 8 inch baking dish but know that the cook time will differ from mine.
Like food processors, you can find cast iron pans online or at a store like Target or Walmart. Cast iron pans last f-o-r-e-v-e-r, so try picking on up on the cheap at your local thrift shop.
If your skillet needs a little TLC, Lodge Cast Iron has tons of great information on how to properly season or recondition your cast iron skillet.
What do I Serve with Keto Cornbread?
You can serve anything you want with low carb keto cornbread. However, I think this cornbread pairs particularly well with southern inspired cuisine and, of course, skillet chili.
Some of my favorite things to serve with this keto cornbread include:
- Low Carb Sloppy Joes
- Low Carb Taco Meat
- Low Carb Slow Cooker Pulled Pork
- Smoked Chicken Leg Quarters
- Smoked Beer Can Chicken
- Keto Ribs Baked in the Oven
- Southern Green Beans
This low carb cornbread doesn’t limit itself to just dinnertime. It’s also fabulous at breakfast with eggs and sausage, as part of a breakfast sandwich, or on its own just slathered in butter.
NOTE: If you are allergic to almond flour, this is not the recipe for you. Try this coconut flour cornbread recipe from Karly at That Low Carb Life, instead.
- 1 cup white cheddar cheese (or part skim mozzarella) (4 oz)
- 2 cups almond flour (6.5 oz)
- 1/4 cup cream cheese, softened (2 oz)
- 3 large eggs (cold is fine)
- 1 tbsp baking powder (or 1 1/2 tsp baking soda)
- 1/2 tsp sweet corn extract
- 1/8 tsp salt
- 1 tbsp butter for the skillet
- Preheat oven to 350 F degrees and position rack to middle of oven. Butter an 8-inch cast iron skillet. (Can use an 8-inch baking dish, but the cooking time will differ. Watch for over-browning.) Slice the jalapeno into 1/8 inch thick rounds.
- Put the ingredients for the cornbread into the bowl of a food processor in order. Process the ingredients until the form a sticky dough.
- Scrape the dough into the prepared skillet and gently spread to edges and top with jalapeno slices.
- Bake for 25-30 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before running a sharp, thin knife around the edge and slicing to serve.
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or place on a sheet pan and reheat in a 300 F oven until warmed through (about 15 minutes).
- Serves 8, at 3.2g NET CARBS each.