Keto almond flour 'cornbread' brings the Southern staple back to the chili table without any cornmeal. Almond flour, coconut oil, and unsweetened vanilla almond milk keep it moist and crumbly, with an optional can of chopped baby corn for texture. It bakes golden in an 8×8 pan and slices like the real thing.
One of the hardest parts of sticking to a keto lifestyle is missing out on those classic, carby comfort foods. And what’s a bowl of chili without a warm, crumbly slice of cornbread? If you’ve been searching for a way to bring this Southern staple back to your table without derailing your progress, you’ve found it! This almond flour ‘cornbread’ is moist, tender, and has that perfect savory-sweet flavor you love. It’s the ultimate low-carb side dish that will have everyone asking for the recipe.
Ingredients
• 2 cups / 224g (7.9 oz) Almond Flour
• ¼ cup / 50g (1.76 oz) Granulated Sweetener
• 1 tsp / 6g (0.21 oz) Salt
• 4 tsp / 16g (0.56 oz) Baking Powder
• 2 large Eggs
• ½ cup / 120ml (4.1 fl oz) Unsweetened Vanilla Almond Milk
• ⅓ cup / 75g Coconut Oil, melted
• 15 oz / 425g can Baby Corn, drained and chopped (optional for texture)
Instructions
1. Preheat your oven to 350°F / 175°C. Grease and line an 8×8 inch baking pan.
2. In a large bowl, whisk together the almond flour, sweetener, salt, and baking powder.
3. In a separate medium bowl, whisk the eggs until smooth. Stir in the unsweetened vanilla almond milk and melted coconut oil.
4. Pour the wet into the dry and mix until just combined. Do not overmix. If using, gently fold in the chopped baby corn.
5. Spread the batter evenly into your prepared baking pan.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the cornbread cool in the pan for at least 15 minutes before slicing and serving.
Nutritional Information
• Nutritional Info
• This recipe makes approximately 12 servings. The for one slice is
• Calories: 173
• Fat: 18g
• Carbohydrates: 5g
• Protein: 4.5g
Pro Tips
• For a savory kick, fold in ½ cup of shredded cheddar cheese and 1-2 chopped jalapeños into the batter.
• To achieve a richer, golden-brown top, place the pan under the broiler for 1-2 minutes after baking, watching carefully to prevent burning.
• Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• For a more authentic cornbread flavor, try adding a few drops of corn bread extract to the wet .
FAQ
Q: Can I use a different low-carb sweetener
A: Yes, you can substitute the granulated sweetener with another 1:1 keto-friendly sweetener like erythritol or a monk fruit blend. Adjust the amount based on the sweetness of your chosen substitute.
Q: Is baby corn keto friendly
A: Baby corn is much lower in carbs than mature corn and is used in this recipe primarily for texture. While it can fit into a keto diet in moderation, you can omit it entirely to further reduce the net carbs per serving.
Q: How do I store this almond flour cornbread
A: Store any leftovers in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to one week.
Q: Can I make this recipe into muffins
A: Absolutely. To make keto cornbread muffins, divide the batter evenly into a lined muffin tin and bake at 350°F / 175°C for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Pro Tips
- Mix the wet ingredients into the dry only until just combined — overmixing makes the crumb tough instead of tender.
- Fold in the drained, chopped baby corn if you want the classic cornbread texture; it is the optional ingredient that sells the illusion.
- For a richer golden-brown top, place the pan under the broiler for 1-2 minutes after baking and watch it carefully so it does not burn.
- For a savory kick, fold ½ cup of shredded cheddar and 1-2 chopped jalapeños into the batter before baking.
- Let the cornbread cool in the pan for at least 15 minutes before slicing — it crumbles if you cut into it hot.
Frequently Asked Questions
Is almond flour cornbread keto?
Each slice has 5 g of carbs with 4.5 g of protein, and almond flour replaces cornmeal entirely. Skipping the optional baby corn lowers the carbs further.
How should I store leftovers?
An airtight container keeps it good at room temperature for up to 3 days, or in the refrigerator for up to a week.
Why did my cornbread turn out crumbly?
It was probably sliced while still warm or the batter was overmixed. Cool it in the pan for 15 minutes and mix only until the flour is moistened.
Can I make it savory?
Yes — fold in ½ cup of shredded cheddar and 1-2 chopped jalapeños for a savory, spicy version that pairs with chili.
Recipe card below.
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Keto Almond Flour 'Cornbread'
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Grease and line an 8x8 inch baking pan.
- In a large bowl, whisk together the almond flour, sweetener, salt, and baking powder.
- In a separate medium bowl, whisk the eggs until smooth.
- Stir in the unsweetened vanilla almond milk and melted coconut oil.
- Pour the wet into the dry and mix until just combined.
- Do not overmix. If using, gently fold in the chopped baby corn.
- Spread the batter evenly into your prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the pan for at least 15 minutes before slicing and serving.
