Enjoy this slightly sweet Keto Cornbread warm and smeared with butter for a delicious bread that will go great with all your favorite comfort foods.
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When it comes to cornbread, there are two kinds of people.
There are those who like the dry and not at all sweet cornbread that can be made from a box of jiffy mix, and then there are the rest of us who prefer a moister and slightly sweet cornbread.
I hesitated to share a cornbread recipe because I really wanted to get it right and I wasn't sure just how to do it. Then, a few weeks ago when I was testing recipes for my Keto Hawaiian Sweet Rolls recipe, my husband (who also doubles as my taste tester) told me that one of my trials tasted like cornbread.
He was totally right, and with a little tweaking I had a cornbread recipe that I was ready to share.
Ingredients and substitutions
Most of the ingredients in this recipe are pretty standard and I don't recommend substituting anything.
Just like with my Hawaiian Rolls, this recipe calls for quite a bit of baking powder, so you will want to use aluminum free if at all possible to prevent any bitterness.
I also used xanthan gum in this recipe to give the bread a more cake-like texture which is my preference in a good cornbread. If you prefer a dryer, more crumbly cornbread, or you don't have any xanthan gum, you can get away with leaving it out.
Lastly, I added some cornbread flavoring oil (linked below) from OOOflavors to really amp up the cornbread flavor. You can leave it out, and you will still have a delicious bread, but do yourself a favor and add it in, you won't be sorry!
Be sure to check out these other great recipes:
Keto Cornbread
Ingredients
- 2 cups part-skim, low moisture shredded mozzarella cheese
- 4 oz cream cheese
- 2 tablespoon butter
- ¾ cup Super Fine Almond Flour
- ⅓ cup Coconut Flour
- 2 tablespoon Lakanto Golden or other erythritol sweetener
- 4 tablespoon Aluminum-Free Baking Powder
- 1 teaspoon Xanthan Gum
- 3 Eggs
- 15-20 drops Cornbread Flavoring Oil
Instructions
- Preheat the oven to 350 degrees F and grease an 8x8 baking dish with butter.
- In a large, microwave-safe bowl, combine the mozzarella cheese, cream cheese, and butter. Microwave for 30-second intervals, stirring between each interval until the mixture is melted and smooth. Usually, about 2-3 minutes is needed.
- Remove from the microwave and add the almond flour, coconut flour, sweetener, baking powder, and xanthan gum. Stir to combine, returning to the microwave if the cheeses start to harden.
- Add the eggs and cornbread flavoring, then combine again. I found it easiest to use my hands for this part.
- Once everything is mixed together well, transfer to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake an additional 10-15 minutes or until the top is golden brown and the bread springs back when lightly pushed.
- Allow to cool slightly before slicing and serving.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
Nutrition
Laura Dubreuil says
Can I bake in a cast iron skillet? Would you change time &/0r temperature? Would you still cover with foil??
Sabra says
You absolutely can bake in a cast iron skillet - the only change I would make is to place the skillet in the oven while it’s preheating with a tablespoon or two of butter. You will still want to cover it with foil to bake 🙂
Frances Harrison says
Can I bake in an air fryer and cast iron skillet? Do I meet to cover
Sabra says
Hi Frances! I haven't tried baking in an air fryer so I am not certain. You should be able to bake in a cast-iron skillet with no problem though! You should cover it with aluminum foil for the first 30 minutes of baking then remove the foil for the last 10-15 minutes. This prevents the top from getting burnt while the inside is cooking.
I hope that helps! If you try it I would love to know what you think!
Jo says
What kind of pan did you bake in?
Sabra says
Hi Jo! I used an 8x8" pyrex dish
Kathy says
Hi, What are the total and net carbs for the keto cornbread? Thank you
Sabra says
Hi Kathy, each slice has 5 total carbs and 3 net carbs, The complete nutrition info is located under the recipe card. Hope you enjoy!
Darlene says
Hello Sabra,
Hmmm this recipe looks interesting but I am jus wondering what is the need for mozzarella cheese? Can I leave it and the sweetener out? I don't want a cheesy sweet taste. I have checked out a few of your other recipes can't wait to get started making them.
Sabra says
Thanks Darlene! The mozzarella cheese gives this bread a little more elasticity and "chew" I haven't tried the bread without it so I can't say for sure if it would work or not. You could also check out my recipe for Keto Beer Bread, It has a similar texture to cornbread, and can be baked in an 8x8 dish or a cast iron skillet instead of the loaf pan. You can sub any liquid for the beer, and I would also add the corn extract if you have it.
Hope that helps!
Julie Beech says
We loved it! So glad I have the Corn Bread drops now! Fantastic. I would serve this to my non-keto family!
Sabra says
Thanks so much for the great review Julie!
Kristen says
considering the JIffy mix has sugar in it, I don't know how you can include us true Southerners who know cornbread isn't meant to be sweet in the same category. You've obviously never had cornbread made in the South since ours isn't sweet or dry. Cornbread isn't cake, so it isn't meant to be sweet but the condescending comment about two kinds of cornbread people is ridiculous. I hope you just meant to be funny and not rude but we Southerners take our cornbread VERY seriously
Cynthia Ibson says
Amen Sister!
Harmony says
This recipe SAVES my keto lifestyle. My favorite treat. With butter and sugar-free maple syrup, it perfectly satisfies the craving for either sweets or bread. I love this recipe!
harmony says
forgot to rate it!