Can You Eat Cornbread On A Low Carb Diet

Can You Eat Cornbread On A Low Carb Diet

Yes, you can enjoy cornbread on the keto diet! Made with almond flour, it's tender and fluffy, and very tasty, with just a hint of sweetness.

I add just a bit of cornmeal to the mixture for that authentic flavor that we all love. Even with the cornmeal, a serving has just 3 grams of net carbs.

This wonderful bread is tender and fluffy, and the combination of almond flour and just a bit of cornmeal makes it taste almost like true cornbread, albeit with a less pronounced corn flavor.

I wasn't sure how to go about making this recipe. At first, I thought I would only use almond flour. Eventually, I settled on a small amount of cornmeal, to make the experience as authentic as possible.

I think it was the right call. This wonderful cornbread has officially joined my arsenal of "never feel deprived on the keto diet" recipes. It's one of those beloved foods that you think you'll just have to give up, but as it turns out, you actually don't.

Jump to:

• Ingredients
• Instructions
• Frequently asked questions
• Serving suggestions
• Storing leftovers
• Related recipes
• Recipe card

Ingredients

You'll only need a few simple ingredients to make this tasty keto cornbread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Eggs: I use large eggs in most of my recipes, this one included.

Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener.

Melted butter: European butter tastes great, but any butter will work.

Almond flour: I use blanched and finely ground almond flour. I don't recommend using a coarse almond meal in this recipe.

Coarse cornmeal: Only ¼ cup (use gluten-free if needed).

Kosher salt: If using fine salt, you might want to reduce the amount you use, or the bread could end up too salty.

Baking powder: Gluten-free if needed, and please make sure it's fresh and not expired.

Instructions

Making this keto cornbread is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Mix the ingredients. Simply mix everything together by hand, in the order listed.

Add water if needed. Add a little water if the batter is stubbornly thick and difficult to mix.

Transfer to baking dish. Pour the mixture into a parchment-lined and greased baking dish.

Bake. Bake the bread for 20-25 minutes in a 350°F oven.

Frequently asked questions

Is cornmeal keto?

It's not. But in this recipe, we're using just ¼ cup of it divided between 12 servings. Each serving of this bread has 5 grams of carbs and 2 grams of fiber. So while cornmeal isn't keto, this bread is.

What type of cornmeal should I use?

I use Bob's Red Mill coarse cornmeal. It's my opinion that with the very little I use here, a coarse grind has the biggest effect in terms of flavor and texture.

I don't know if this particular brand is gluten-free, so if you need this recipe to be gluten-free, please verify.

What pan should I use?

I like to use a small baking dish because then the bread is nice and tall. So I use a rectangular 5X7-inch glass food storage dish. It's marked as oven-safe and I bake with it often.

But you can absolutely use a standard square 8-inch baking dish. The bread will simply not be as tall, but it won't be flat either. Just don't use anything bigger than that, or the bread will be too flat.

If you use a smaller rectangular pan, you'll probably need to bake the bread for about 25 minutes. If you use a larger pan, 20 minutes should do it.

*Edited to add that a reader has recently emailed me to say that she successfully baked this bread in an 8-inch cast-iron skillet. So that's an option too.

How many slices are in this bread?

That depends on the pan you use. When I use a rectangular pan I cut the bread into 12 squares, as shown in the video below. When I use a square pan, I cut it into nine squares.

Can I use a sweetener other than stevia?

Yes. You can use 2 tablespoons of any granulated sweetener.

Does it taste like real cornbread?

No, it doesn't. Made with almond flour and just a hint of cornmeal, it can't possibly be exactly like the real thing. But it's delicious, and it's an excellent substitute for those of us on a low-carb or keto diet.

Serving suggestions

This is such a versatile bread. I use it for many different things. Here are a few ideas:

• It's really good with chili (try my no-bean chili recipe! It's excellent).
• It is the perfect addition to your Thanksgiving table - serve it with soft salted butter.
• I love it with sweet butter for breakfast with my coffee! My kids like to drizzle it with just a little honey. I sometimes use sugar-free honey.
• It goes well with bbq dishes, such as these oven-baked ribs.
• And it's a great side for rich soups - try it with this vegetable beef soup.

Storing leftovers

Once completely cool, I keep the leftovers in the fridge, in an airtight container, for up to 5 days. I warm them up in the microwave - 5 seconds per square. They also freeze well.

• Keto Garlic Bread

• Keto Almond Flour Bread

• Keto Soft Pretzels

• Keto Bagels

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Recipe card

Fluffy Keto Cornbread

Yes, you can enjoy cornbread on the keto diet! It's tender and fluffy, very tasty, with just a hint of sweetness.

Prep Time 15 mins

Cook Time 25 mins

Rest time 10 mins

Total Time 50 mins

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: 12 squares

Calories: 171 kcal

• ▢ 5 large eggs
• ▢ ½ teaspoon stevia glycerite (equals about 2 tablespoons sugar)
• ▢ 6 tablespoons salted butter melted and slightly cooled (3 oz), plus more for the pan
• ▢ 1 ½ cups blanched finely ground almond flour (6 oz)
• ▢ ¼ cup coarse cornmeal (1 oz) (gluten-free if needed)
• ▢ ¼ teaspoon Diamond Crystal kosher salt
• ▢ 2 teaspoons baking powder (gluten-free if needed)

• Preheat the oven to 350 degrees F. Line the bottom of a small Pyrex baking dish (see notes below) with parchment paper and grease the bottom and the sides with butter.

• In a medium bowl, whisk the eggs with the stevia and the melted butter.

• Whisk in the almond flour, cornmeal, salt, and baking powder.

• If the batter is very thick and difficult to mix, add 1-2 tablespoons of water.

• Pour the batter into the prepared pan. Smooth the top out with a rubber spatula.

• Bake until the bread is golden and set, and a toothpick inserted in the center comes out clean, 20-25 minutes.

• Cool for 10 minutes in the pan on a wire rack before slicing and serving.

I use a rectangular 7 X 5–inches oven-safe glass food storage dish because I like the bread to be tall. It's fine to use a standard square 8-inch pan but then the bread will not be as tall.

You'll probably need to bake for 20 minutes if using an 8-inch baking dish, for 25 minutes if using a smaller dish that produces a taller bread.

Approximate nutrition info if using a square baking dish and cutting the bread into 9 squares: Calories 228, Total Fat 20 g, Saturated Fat 6 g, Sodium 268 mg, Carbs 7.0 g, Fiber 3 g, Sugars 1 g, Protein 8 g

*A reader has recently emailed me to say that she successfully baked this bread in an 8-inch cast-iron skillet. So that's an option too.

Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

Serving: 1 square | Calories: 171 kcal | Carbohydrates: 5 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 5 g | Sodium: 201 mg | Fiber: 2 g | Sugar: 1 g

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About the Author

Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

Can You Eat Cornbread On A Low Carb Diet

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