Almond Flour Cornbread

Almond Flour Cornbread is the side dish you have been waiting to taste. It’s soft, tender, and packed with delectable flavors that make it completely crave-worthy. Learn how to make this low carb cornbread with just 8 ingredients and a little bit of time. It’s gluten-free, grain-free, low carb, keto friendly, and absolutely delicious. 

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Bread of any kind is always a huge hit at my house. Whether it’s for breakfast, lunch, or dinner, you can bet that there is someone wanting bread. Obviously, regular traditional bread isn’t low carb. So I made it my mission years ago to create as many low carb bread options as possible. 

I love taking regular recipes and putting my own unique keto spin on them. That’s where this low carb cornbread recipe comes into play. It’s simple to make and tastes just as fabulous as the real deal. Only you don’t have to worry about those dreaded carbs getting in the way! We love to eat this almond flour cornbread as a side to many of our dishes. It goes well with soups, casseroles, and even a quick snack. It’s the best comfort food and will please even picky eaters. 

This keto cornbread recipe is actually based on my sour cream vanilla keto cupcakes. I've had so many people tell me that they had the moist texture of cornbread that I knew with a little less sweetener and a little corn I could make those into a delicious keto cornbread.

Is Corn Low Carb? Is Cornbread Keto Friendly?

No and no.

So how can I make a low carb keto cornbread?

The answer lies in using just a small amount of freeze-dried corn to get a sweet corn flavor. Freeze-dried corn has a more potent taste than cornflour or cornmeal. A little goes a long way.

That said if you are doing a very clean keto diet and being fastidious about your ingredients and macros this probably isn't the recipe for you. If you are doing dirty keto and just keeping your macros under 20 carbs a day you can definitely fit in a piece of this keto cornbread.

You can use sweet corn extract instead of freeze-dried corn powder to reduce the carbs more.

Another way to to make mini keto cornbread muffins instead of big 3"x3" squares. You should be able to get 24 mini muffins from this recipe so they would each only have 2 net carbs.

How To Make Almond Flour Cornbread

I think you are going to love everything about this yummy keto bread. It’s beyond simple to make gluten free cornbread and even if you are just starting out in the kitchen, you shouldn’t have any trouble. Let’s take a look at the directions. 

First Step: Heat the oven to 350 degrees and prepare an 8x8 pan with some non-stick cooking spray or melted butter. 

Second Step: Put the ingredients in a medium-sized bowl.

Expert Tip: As long as your butter is soft and your eggs are room temperature you really can just dump the ingredients all in the bowl at the same time.

Third Step: Pour the almond flour cornbread batter into the baking pan—Bake for 25-35 minutes at 350 degrees. 

That’s it! Now you can enjoy a slice or two of this sweet cornbread with your favorite meal. 

Common Questions

How Do You Know When Cornbread Is Done?

The almond flour cornbread will be a light golden brown color when it’s done. Additionally, you should be able to stick a toothpick in the center, and it will come out clean. The center will also appear to be done and set when it’s finished baking. If it needs a little more baking time, that’s fine, just add a few minutes at a time. 

Can I Make This Low Carb Cornbread Into Muffins?

Yes, you can absolutely turn this easy keto cornbread into muffins. You’ll need to spray your muffin tin or add liners. Divide the batter among the muffins and bake for 15-20 minutes then check them. If they aren’t done, continue baking until they are. Cornbread muffins will cook faster than a regular 8x8 baking pan would. 

Can I Make Keto Cornbread in a Cast Iron Skillet?

Of course! If you love having your corn bread served right from cast iron go for it and bake in a 10 inch cast-iron pan.

Can I Replace The Eggs With Something Else?

I haven’t ever tried to replace the eggs in this keto cornbread. I have done some research, and it seems like many people have made keto cornbread with a flax egg as a replacement. The only caution I can give you is that if you want to try it, then the low carb cornbread may not rise as well. 

How Long Does Almond Flour Cornbread Last?

After the low carb cornbread has cooled, then you can store it in a container that has a tight-fitting lid. It will last around 4 days and can be kept in the fridge. 

Is It Okay To Substitute Coconut Flour For Almond Flour?

While there are many recipes that you can swap coconut flour for the almond flour, this keto cornbread isn’t going to be a good fit. It’s best to stick with just using almond flour. Coconut flour would give you a much drier result, and the cornbread wouldn’t hold together well either. Plus, the texture and flavor would be way off.

Expert Tip: If you have a nut allergy using sunflower seed flour in place of the almond flour would be a better choice than all coconut flour.

Make sure to try my Almond Flour Blackberry Muffins and Almond Flour Carrot Cake next!

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Almond Flour Cornbread

My low carb cornbread is the side dish you have been waiting to taste. It’s soft, tender, and packed with the sweet flavor of corn. Learn how to make this keto cornbread with just 8 ingredients and a little bit of time.

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Course: Side, Side Dish, Snack

Cuisine: American

Servings: 9

Calories: 172

Author: Taryn

Ingredients

• ▢ 1 cup blanched almond flour
• ▢ 4 eggs
• ▢ ¼ cup sour cream
• ▢ 4 tablespoon butter softened
• ▢ ½ cup freeze-dried corn powder (from about 1 cup of freeze-dried corn)
• ▢ 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt

US Customary - Metric

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Instructions

• Preheat oven to 350. Grease an 8x8 pan with cooking spray or melted butter.
• Stir together all the ingredients until thoroughly combined. Spread batter in prepared pan.
• Bake for 25-30 minutes until firm to the touch and golden brown.

Notes

Nutrition Info: This recipe has 9 big servings. Each piece has 5 NET carb per serving. This includes the freeze-dried corn powder. If you cut it into 16 pieces each has only 3 NET carbs. This is how a tiny amount of corn used for flavor can be low carb. See more info on this in the blog post!

Corn Powder: To make the corn powder simply grind the freeze-dried corn in a small food processor. Alternatively, you can finely chop it.

To Reheat: Wrap the cornbread in a paper towel and warm it in the microwave for 10-15 seconds. If it’s not warm enough, warm for a few more seconds. You can also warm the keto cornbread in the oven at 350 degrees for 10 minutes or so until hot. 

To Freeze: Cut the cornbread into pieces and wrap them with plastic wrap. Freeze in bag or container for up to 2 months. Thaw then warm before eating. 

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Serving: 1piece (9 per recipe) | Calories: 172 | Carbohydrates: 7g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 208mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 303IU | Calcium: 70mg | Iron: 1mg

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More Low Carb Recipes for Bread

If you are like me and always in the mood for comfort food, try out these keto recipes. 

• Keto Garlic Bread
• Keto Banana Bread
• Breakfast Bread with Kale and Bacon
• Keto Gorilla Bread