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Keto Cornbread | THE BEST, Easy, Low Carb Cornbread Recipe For Keto

2 Slices of cornbread stacked on top of one another with melted butter on top of them.

If you love a rich, buttery, southern cornbread recipe, then you’re going to love this keto cornbread! It’s got all of the flavors, tastes, and textures, that you’d expect from a classic cornbread recipe, but not all the carbs. Plus, it’s just so easy to make…maybe a little too easy actually!

Scale

Ingredients

2 Sticks (224g) of salted butter

5 Ounces (145mL) heavy cream

3 Large eggs

2 Egg yolks

3 Tsps (14g) cornbread extract

1 Cup (120g) coconut flour

1 Heaping ¼ Cup (40g) Confectioners Swerve

1 Tsp baking powder

Instructions

  1. Preheat oven to 350F.
  2. Add all of the wet ingredients into a medium to large-sized bowl.
  3. Mix until well combined.
  4. Add all of the dry ingredients, and again mix until well combined.
  5. Now add a sheet of parchment paper to an 8×8 baking tray, coat it with baking spray, and add the cornbread batter to it.
  6. Make sure to evenly distribute the batter around the tray with a spatula, and once it’s evenly distributed, bake in the oven for 45-50 minutes.
  7. If the cornbread starts to “brown” too quickly cover it with tin foil for the last 10 or so minutes.
  8. Let the cornbread cool down completely in the tray.
  9. Serve the day of just around room temp.
  10. However, I like to keep my leftovers out overnight uncovered. This gives the cornbread the PERFECT consistency.
  11. And it’s actually BEST served the next day.
  12. Heat up in the oven if you’d like to serve it hot.

Nutrition

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