This Low Carb Cornbread recipe is grain free, gluten free, almond flour free, made without actual corn or cornmeal and tastes just like traditional cornbread. If you're on a keto diet, one piece has just 1 g net carbs!
Easy Keto Cornbread
When I think of Thanksgiving I always think about bread, but nowadays I mean keto bread!
I grew up in an Italian household and while we always celebrated with most of the traditional classic recipes, Italian bread always was preferred than any other.
In fact, I rarely remember a Thanksgiving that real cornbread, and definitely not sweet cornbread, was ever served. We always preferred soft Rolls or Italian Buns.
Once I met my husband that changed and I fell in love with the soft texture of that cornbread batter, but crisp exterior of this classic southern cornbread.
Being that we recently moved out of a city like neighborhood about 30 minutes away to the "woods" in a country setting, it is only fitting that this experience would bring abut many obstacles for my children.
However being that we have just moved into our country home, the inspired story I bring you today is all about getting my kids to learn how to de-clutter their stuff as they have had to unpack and organize their rooms.
Not an easy task if you have hoarders in the house. Apparently and I say this in love, all my kids and hubby are hoarders. Can't seem to part with anything. Big problem for sure especially with the holiday of Christmas soon upon us!
I've been working on them as well as myself and making 3 piles: Giveaway/Donate, Trash, Keep.
So far we still have boxes in each bedroom. A little at a time while still "living" and doing day to day tasks is what it's all about. One box at a time. One decision at a time.
One giant step for mom in helping her kids see what's really important and what's not and how you can bless others by giving away the things you no longer need or want.
I hope you too are inspired to de-clutter before the holidays!
How to Make Low-Carb Cornbread Recipe
Ingredients
Room temperature eggs
Unsweetened Coconut milk
Softened butter
Shredded cheddar cheese
Optional: ¼ teaspoon liquid stevia or ½ cup Swerve granulated sweetener
Instructions
Preheat oven to 350 degrees F.
Grease an 8 by 8 baking dish or a cast iron skillet.
In a stand mixer or mixing bowl, whisk or blend on low the wet ingredients; eggs, milk and butter.
In another bowl whisk the dry ingredients; flour, salt, baking soda, optional stevia and corn extract together.
Pour this into the stand mixer on low or stir to combine.
Once mixed, add the cheese and stir to combine well.
Pour into baking dish and bake 40-45 minutes until golden brown.
Allow to cool slightly before serving.
Storage: airtight container on the counter for up to 5 days.
FAQs for the Best Keto Cornbread
Do I have to use a cast-iron skillet?
No, you can use any dish you like but the cast iron holds heat the best and gives the crisp exterior that glass or metal pans will not provide.
Do I need to use sweet corn extract?
If you want a corn flavor, the extract is needed. I highly recommend buying this Sweet Corn Extract for this recipe and any time you are making a low carb recipe that needs the flavor of corn without the carbs.
Can I turn this recipe into keto cornbread muffins?
Yes, I've turned this cornbread into cranberry jalapeno cornbread muffins!
Can I swap the coconut milk?
You can sub the coconut milk with whatever milk you prefer. I've tried this with almond milk, coconut milk, cows milk, Half & Half and heavy cream.
What is the Nutritional Information for this allergy friendly cornbread?
Please scroll to the bottom of this blogpost to view the recipe card with nutrition info.
What do I serve as an entree for this side dish cornbread?
My No Bean Keto Chili is perfect with this recipe!
Should I add low carb sweetener?
It's optional, but if you prefer sweet cornbread that yes add some. If you don't like stevia, use whatever sweetener you prefer that would equal about ¼ cup of sugar sweetness. Here's my Sweetener Guide & Conversion Chart.
How do I store this savory cornbread?
Store in an airtight container on the counter for up to 5 days.
Keto Cornbread Stuffing
This recipe today is all about easy.
And while you will be surprised that actually no corn or cornmeal is present in this recipe, it does in fact taste just like southern-style cornbread. Soft center, crumbly and crispy around the edges.
Make this recipe, cut into cubes and let dry overnight to make my Apple Cornbread Stuffing or My Italian Style Stuffing.
I even used it for this Mexican Cornbread Casserole recipe! I also used it for this Tamale Pie! It's Perfect for a low carb Thanksgiving Menu!
Low Carb Keto Cornbread Recipe
Easy Low Carb Keto Cornbread {Nut Free, Gluten Free}
Ingredients
- 4 eggs
- 1 cup unsweetened Coconut milk
- ½ cup butter soft, unsalted
- 1 cup coconut flour 121grams
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tsp sweet corn extract
- ½ cup shredded cheddar cheese
- optional: ¼ teaspoon liquid stevia or ½ cup Swerve granulated sweetener
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8 by 8 baking dish or a cast iron skillet.
- In a stand mixer or mixing bowl, whisk or blend on low eggs, milk and butter.
- In another bowl whisk the flour, salt, baking soda, stevia and corn extract together.
- Pour this into the stand mixer on low or stir to combine.
- Once mixed, add the cheese and stir to combine well.
- Pour into baking dish and bake 40-45 minutes.
- Allow to cool slightly before serving.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Laurie
How do you know what size pan to use when wanting to make 15-20 pieces? What would be the time to bake for more pieces? I’ve made these before and they’re great with your chili recipe, which I get requested to make every year.
Brenda Bennett
I've made this in an 8 by 8 baking dish and in a 9 inch cast iron skillet getting 12 pieces. I've also made them into muffins using a standard 12 capacity muffin pan. So if you want more pieces than 12 you may need to double the recipe and use a 9 by 13 baking dish or two standard muffin pans to get 24.