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.
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.
That’s where this low-carb cornbread recipe comes into play. It’s simple to make and tastes just as fabulous as the real thing. We love to eat this almond flour cornbread as a side to many of our dishes. It is the perfect side dish with soups, casseroles, or other family dinners. It’s the best comfort food and will please even picky eaters.
This keto cornbread recipe is actually based on my Keto Cupcakes. I’ve had so many people tell me that they had reminded them of cornbread that I knew with a little less sweetener and a little corn I could make those into a delicious keto cornbread with the best texture.
It’s gluten-free, grain-free, low carb, keto friendly, and absolutely delicious.
For another low carb recipe for bread, make sure to try my Keto Banana Bread and Keto Gorilla Bread next!
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 corn meal. 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, and corn bread isn’t one of your favorite things, this keto version 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 make mini keto cornbread muffins instead of big 3″x3″ squares. You should be able to get 24 mini muffins from this keto-friendly cornbread so they would each only have 2 g net carbs.
How To Make Almond Flour Cornbread
First Step: Heat the oven to 350 degrees and prepare an 8×8 pan with some non-stick cooking spray or melted butter.
Second Step: Put the ingredients in a medium-sized bowl. As long as your butter is soft and your eggs are at room temperature, you can simply combine the wet ingredients and dry ingredients in the same 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.
Storage
After the low carb cornbread recipe has cooled, then you can store it in an airtight container that has a tight-fitting lid or covered well with plastic wrap. It will last around 4 days and can be kept in the fridge. For longer storage you may freeze the keto bread.
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 almond flour cornbread muffins. You’ll need to spray your muffin tin or add parchment paper 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 8×8 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 skillet. This helps get crisp edges.
Can I Replace The Eggs With Something Else?
I haven’t ever tried to replace the eggs in this easy almond flour cornbread recipe. 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.
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
Ingredients
- 1 cup blanched almond flour
- 4 eggs
- 1/4 cup sour cream
- 4 tbsp butter softened
- 1/2 cup freeze-dried corn powder (from about 1 cup of freeze-dried corn)
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350. Grease an 8×8 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
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Originally Published August 7, 2020. Revised and Republished September 18, 2025.
wasnt sure about corn, can u buy freeze dried corn? I just used very little frozen corn. but would like more . but very delicious!
Yes, freeze dried corn is available on Amazon and elsewhere if you google. I’m glad to hear frozen corn worked though!
I used cornbread flavoring instead of the dried corn and replaced half of the almond flour with the same amount of lupin flour.
Could I use this recipe to make corn tortillas?
Good question but I don’t think it would work. Sorry!
Great recipe, thank you! I left out the sweetener since I like my cornbread savory and it worked fine. My partner can’t believe they’re low-carb. 😊
Do you have or plan on having a non-sweet cornbread recipe? I’m not a fan of sweet cornbread.
I don’t. For this you can leave out the sweetener and add savory ingredients like cheese or bacon.
If you use the corn extract instead of powder how much would you use? Would you need more almond flour if you make that sub?
I have not tested these with corn extract. It should be fine but you will need to add it to taste. And yes, I would replace the corn powder with more almond flour.
Since I was diagnosed with celiac disease and love cornbread, I now can eat it again.
Really great recipe!!! I substituted sour cream for unsweetened dairy free almond yogurt and plant based butter for butter to make it dairy free. They came out so yummy! I might need to double the recipe next time because my family gobbled them up so fast!
I used 3/8 cup instant yellow masa and upped the almond flour to 1 1/8 cup. I also used 1/4 cup powdered Lakanto monkfruit. I beat the eggs first until they were frothy and then added everything else and beat that on medium speed. They turned out super super fluffy and taste like the real deal. Not very sweet either. Perfect recipe!
Also mine came to 5.28 net carbs using the instant masa method. But honestly I’ll probably get more like 12 servings out of this, so 3.96 net carbs.
Question for you. The recipe calls for Sweet Corn Powder, but links to freeze dried corn kernels. Are u using your food processor first to blend those into a powder?
Yes. Or you could finely chop by hand.
Where can I purchase the freeze dried corn?
These are links in the post to the one I order from Amazon. The words in the recipe card are clickable too.
Hi, when you say 1/2 cup freeze-dried corn powder (from about 1 cup of freeze-dried corn), do you only take the powder from the bag or use the kernels? Do you put 1 cup in a food processor to make the 1/2 cup?
I put 1 cup of kernels in the food processor to make 1/2 cup of powder.
Thank you!!!
This baked up beautifully! Thanks for sharing!
Wow! This recipe made such a great batch of cornbread! I love the flavor and texture that the almond flour lends.