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Almond Flour Cornbread (Keto, Gluten-free)

4.97 from 308 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Keto Almond Flour Cornbread recipe has a delicious crumbly bread texture and real corn flavor but only 1.7 grams net carbs per serving, perfect as a side dish on your keto diet.

Bonus, this is a gluten-free cornbread with almond flour suitable for everyone intolerant to gluten.

Thanksgiving is just around the corner, and what’s better than a cornbread keto recipe to share with family!

Believe me. Nobody will believe that this crumbly, yellow bread is made out of almond flour!

Plus, this cornbread is also naturally:

  • Grain-free
  • Gluten-free
  • Paleo

So you can share with everyone around the table.

Is Cornbread Keto?

No, a traditional cornbread recipe is made from many high-carb ingredients, including white sugar, all-purpose flour, and yellow cornmeal.

A regular cornbread serve of 60 grams contains about 32 grams of net carbs per serving, which will take you out of ketosis quickly.

Low Carb Cornbread

How To Make Almond Flour Cornbread

It’s super easy to make cornbread with almond flour.

Ingredients

All you need are 6 ingredients.

  • Ultra-fine blanched Almond flour – almond meal works as well and provides an even closer texture to cornbread as it’s a coarse almond ground. However, the color of the cornbread won’t be as golden.
  • Large eggs – this recipe doesn’t work with egg replacer or flax eggs.
  • Baking powder – or use only 1  teaspoon of baking soda.
  • Melted butter – for dairy-free options, you can use light olive oil or melted coconut oil.
  • Granulated sweetener of choice – I am using erythritol, my favorite keto sweetener in baking, to make this a 100%  sugar-free cornbread!
  • Sweet corn extract – the magic natural ingredient that adds a corn flavor to your low-carb cornbread without adding any carbs!

Cornbread Batter

Before starting this low-carb keto cornbread recipe, preheat the oven to 350°F (180°C).

First, beat the eggs, melted butter, and sweet corn extract in a mixing bowl.

When the mixture is consistent and well beaten, stir in the dry ingredients: almond flour and baking powder. If you want to add the optional yellow cornmeal, stir it now.

The batter should be consistent, thick, grainy, and yellow.

Transfer into an 8-inch x 8-inch baking dish covered with parchment paper that you lightly oiled with oil spray.

Bake on the center rack of the oven for 20-30 minutes or until golden brown and set in the middle. Insert a pick in the center of the gluten-free cornbread. If it comes out clean, it is cooked through.

Cool it down immediately on a wire rack for 1 hour before slicing it into 16 squares.

How To Serve Keto Cornbread

This almond flour cornbread is the most delicious keto side dish to your Thanksgiving meal. Some great cornbread toppings that are low-carb include:

  • Butter
  • Sugar-free maple syrup
  • Jalapenos slices – you can add them on top of the batter before baking the bread.

Of course, you can also use this cornbread to make a keto cornbread dressing recipe and use it as a swap for regular cornbread in any recipe.

Almond Flour Cornbread Recipe

Add-ons

You can turn this cornbread recipe into a savory, cheesy cornbread by adding some of the below:

  • 1/2 cup of any grated cheese you love – hard shredded sharp cheddar cheese, for example.
  • 1/4 cup of sliced jalapenos.
  • 1/4 cup of chopped fresh dill.

How to make almond flour cornbread

Storage Instructions

Store the keto cornbread in an airtight container in the fridge for up to 4 days or freeze and thaw at room temperature the day before.

Frequently Asked Questions

Can I add yellow cornmeal to the recipe?

Absolutely! You can swap the sweet corn flavor for 1/3 cup of yellow cornmeal. It will increase the net carb per serving from 1.7 grams to 3.9 grams.

Overall, the net carbs stay low due to the corn extract that adds a delicious flavor. But if you want the taste of real corn flour, go for it.

Can I bake this recipe into muffins?

Sure, you can make almond flour cornbread muffins by baking this recipe in a 12-hole muffin pan.

Make sure you lightly oil the pan before adding the batter to it.

Bake the muffins on the center rack of the oven for a bit less time, around 20-25 minutes, or until a pick inserted in the center of the gluten-free cornbread muffins comes out clean.

Can I use a cast-iron skillet?

Absolutely, it adds the most delicious buttery, crispy texture to the sides of the cornbread. Make sure your grease the skillet with butter or olive oil before adding the batter to it.

What Pan Size should I use?

If you don’t have an 8-inch x 8-inch pan, you can bake this cornbread in a 9-inch pan.

The cornbread will be thinner and bake faster, so watch the baking time closely after 20 minutes.

Keto Cornbread

Side Dishes For Cornbread

This almond flour Cornbread has the most delicious texture to dip in:

Have you made this keto cornbread recipe? Share a comment or review below to tell me how much you love this keto bread recipe.

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Almond Flour Cornbread

Almond Flour Cornbread

1.7gNet Carbs
This easy 6-Ingredient Keto Almond Flour Cornbread is perfect as a side dish to your Thanksgiving table.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 16 squares
Serving Size: 1 square (no cornmeal)
4.97 from 308 votes

Ingredients

  • 4 large Eggs
  • cup Melted Butter or olive oil or coconut oil
  • ¼ cup Granulated Sweetener of Choice I used erythritol
  • 2 teaspoons Sweetcorn Extract or 1/3 cup yellow cornmeal if not keto (note1)
  • 2 cups Almond Flour
  • 2 teaspoons Baking Powder
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Preheat oven to 350°F (180°C). Line an 8-inch x 8-inch square baking pan with parchment paper. Slightly oil paper with oil spray Set aside.
  • In a large mixing bowl, whisk eggs, melted butter, sweetener, and sweet corn until well combined.
  • Fold in almond flour, baking powder, and yellow cornmeal if used. The batter should be thick, and that's normal.
  • Transfer batter in the pan and smooth top with a spatula.
  • Bake on the center rack of the oven for 20-30 minutes or until golden brown on op and a pick inserted in the middle comes out clean.
  • Cool the bread down immediately on a wire rack for 1 hour before slicing into 16 squares.

Storage

  • Store in an airtight container in the fridge for up to 4 days or freeze and thaw at room temperature the day before.

Notes

Note 1: The net carbs per serving becomes 3.9 g if you added yellow corn meal to the recipe.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 square (no cornmeal)
Yield: 16 squares
Serving: 1square (no cornmeal)Calories: 131.2kcal (7%)Carbohydrates: 3.2g (1%)Fiber: 1.5g (6%)Net Carbs: 1.7gProtein: 4.6g (9%)Fat: 11.9g (18%)Saturated Fat: 1.7g (11%)Polyunsaturated Fat: 1.2gMonounsaturated Fat: 2.3gTrans Fat: 0.1gCholesterol: 46.5mg (16%)Sodium: 115.3mg (5%)Potassium: 19.3mg (1%)Sugar: 0.5g (1%)Vitamin A: 236.7IU (5%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.1mgVitamin D: 0.3µg (2%)Calcium: 67.2mg (7%)Iron: 0.8mg (4%)Magnesium: 1.8mgZinc: 0.2mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    10 Thoughts On Almond Flour Cornbread (Keto, Gluten-free)
  1. 5 stars
    I decided that I won’t buy anymore flour for my household. I wanted to make some cornbread but we only had almond flour. A quick Google search landed me to this page. I made the recipe and like others have stated, I used corn meal. THIS RECIPE WAS VERY DELICIOUS! It’s a winner!!!

  2. 5 stars
    I’ve made this cornbread three times now and really enjoy it. I do make it with corn meal since I don’t have corn extract. I haven’t tried putting parchment in the baking pan; I oil the pan well with olive oil cooking spray.It looks like you just use one sheet of parchment and you aren’t too fussy about fitting it in the pan, so I’ll try using parchment next time.Thanks Carine!

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.