Free Printable: Low Carb & Keto Food List

• You Won’t Believe This Cornbread Is Keto
• Ingredients & Substitutions
• How To Make Keto Cornbread
• My Recipe Tips
• Keto Cornbread (Low Carb & Easy) Recipe card
• Serving Ideas
• Recipe Reviews

You Won’t Believe This Cornbread Is Keto

When someone told me they had turned my keto blueberry muffins into keto cornbread with a few tweaks, I had to give it a try myself. With my secret ingredient, I made it even more buttery, more corn-flavored, and baked it up in a big pan. And here we are! I loved it so much that I even put it in my second keto cookbook . Here’s why I think you’ll love this low carb cornbread recipe:

• It looks like cornbread, it tastes like cornbread – But it doesn’t actually contain any corn or cornmeal. Just one secret ingredient makes all the difference. I’ll just say it, your keto chili needs my almond flour cornbread on the side!
• Keto friendly with clean ingredients – My low carb version has just 4 grams net carbs per serving, it’s gluten free, and I only use real food ingredients.
• Moist and buttery – Dry cornbread is just disappointing. This version comes out soft, rich, and golden with that melt-in-your-mouth buttery flavor.
• Easy to prep – With only 7 ingredients and a pinch of salt, this keto cornbread comes together in one bowl. I can have it in the oven in 5 minutes, which gives me time to finish the rest of my keto dinner while it bakes.

So, grab a bowl and a skillet, and make some low carb cornbread with me!

“My mother is a Southern Mississippi woman… cornbread is life to her. No meal is complete without it. But she is diabetic, and I had to yank the cornbread. I made her this keto cornbread and omitted the sugar to keep it tasting like her traditional buttermilk cornbread. She loves it! I make a pan, freeze the individual slices, and she always has her beloved cornbread on hand.” –MSKRAD

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my keto cornbread recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – I always use my almond flour because it’s extra fine and blanched, which makes the cornbread texture soft and tender, instead of gritty. Many brands are too coarse and you might notice a grainy texture in the result.
• Besti Monk Fruit Allulose Blend – This replaces sugar 1:1, has zero net carbs, and most importantly, keeps this low carb cornbread super moist . Other sweeteners like erythritol tend to make it dry and crumbly. You can technically omit it, but I love that light sweetness — and keep in mind that regular cornmeal is a tiny bit sweet whereas almond flour is not, so I do recommend including at least a little bit of Besti even if you choose to reduce the amount.
• Unsalted Butter – Adds that rich, classic flavor. For dairy-sensitive options, try ghee or butter flavored coconut oil .
• Keto Milk Of Your Choice – I usually use almond milk , but any unsweetened keto-friendly milk works. Dairy milk will increase the carbs.
• Eggs – These bind the cornbread together and give it structure. Flax eggs should work as an alternative.
• Sweet Corn Extract – This is my secret ingredient, and I’m obsessed with it! It gives you that real corn flavor without the carbs. Note that brands vary in strength and some bake away completely, so I highly recommend this one I use .
• Baking Powder (for lift) and Sea Salt (for flavor balance).

How To Make Keto Cornbread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, Besti, and salt.
2. Add the wet ingredients. Stir in the melted butter, almond milk, and eggs, until the batter is smooth. Mix in the sweet corn extract.
3. Bake the keto cornbread. Transfer the batter into your prepared skillet , smooth out the top, and bake until golden. I insert a toothpick in the center to confirm it comes out clean.

My Recipe Tips

• Grease the skillet well. This cast iron skillet gives you the best golden crust, but it can stick if it’s not greased generously with butter.
• This low carb cornbread is lightly sweet with 1/3 cup of Besti. If you want it sweeter, use 1/2 cup, or 2/3 cup for extra sweet. If you want no sweetness at all, I still recommend 2 tablespoons of Besti to mimic the natural sweetness that regular cornmeal normally has.
• Yes, it’s normal for this batter to be very thick. Resist the urge to add more liquid.
• Keep an eye on it and cover if needed. The timing can vary depending on the size and color of your skillet, and even your oven. If the top browns before the inside is done, cover with foil and continue baking. You can reduce the oven temperature by 25 degrees F, too.
• Be careful not to overbake. Besti helps keep this bread moist, but it can still dry out if you bake it too long. It’s done once an inserted toothpick comes out clean.
• How can you get that tangy buttermilk flavor in keto cornbread? Stir a teaspoon of lemon juice into the almond milk and let it sit a few minutes to curdle. Then add it to the batter along with 1/2 teaspoon of baking soda.
• Sometimes I mix in shredded cheddar cheese for cheesy keto cornbread. A small handful (1/4 to 1/2 cup) is all you need. Stir it into the batter right before baking.
• Want keto cornbread muffins? Bake the batter in a lined muffin tin ( I use this one ) instead of a skillet. They’ll be ready faster, in about 25–30 minutes.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 5 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 1/3 cup Besti Monk Fruit Allulose Blend (this is lightly sweet – use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet) ▢
• 1 tsp Sea salt ▢
• 2/3 cup Unsalted butter (melted; plus more for greasing) ▢
• 2/3 cup Unsweetened almond milk ▢
• 6 large Eggs ▢
• 1 tbsp Sweet corn extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
2. In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
3. Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
4. Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes , until an inserted toothpick comes out clean and the top is golden brown.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/16 entire recipe (it’s very filling, so I cut it into 16 slices)

• Tips: Check out my recipe tips above to help you get the perfect texture, and fun variations like cheesy or muffin-style.
• Storage: I usually keep this keto cornbread in the cast iron skillet covered with foil or plastic wrap. You can also slice and store in an airtight container. It lasts 2-3 days on the counter or up to a week in the fridge.
• Reheat: This bread is tasty at room temperature, but I like it warmed in the oven or microwave with a little butter on top.
• Freeze: It freezes well for up to 3-4 months. When ready, thaw at room temperature and enjoy.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Cornbread

Serving Ideas

I love just a slice of this low carb cornbread drizzled with my sugar free honey . It’s also perfect for rounding out these savory meals:

• Chili – I can’t make a pot of keto chili (and more recently, pumpkin chili ) without the sweet-savory combo of this keto cornbread. If you’re in the mood for creamy, it’s just as good with my keto white chicken chili .
• Soup – I love it with keto beef stew , because the combo is such a hearty meal. But honestly, it works with just about any of my keto soup recipes , from chicken pot pie soup to lighter cabbage soup .
• Southern Classics – Try it with my keto gumbo , cauliflower grits , Cajun chicken , or keto jambalaya .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Cornbread (Low Carb & Easy)

Your soups and chili need my easy, buttery, low carb keto cornbread! It has a secret ingredient that makes it taste like the real thing.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/low-carb-keto-cornbread-recipe/

Ingredients

• 5 cups Wholesome Yum Blanched Almond Flour
• 1 tbsp Baking powder
• 1/3 cup Besti Monk Fruit Allulose Blend (this is lightly sweet - use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet)
• 1 tsp Sea salt
• 2/3 cup Unsalted butter (melted; plus more for greasing)
• 2/3 cup Unsweetened almond milk
• 6 large Eggs
• 1 tbsp Sweet corn extract

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
2. In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
3. Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
4. Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes , until an inserted toothpick comes out clean and the top is golden brown.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/16 entire recipe (it’s very filling, so I cut it into 16 slices)

• Tips: Check out my recipe tips above to help you get the perfect texture, and fun variations like cheesy or muffin-style.
• Storage: I usually keep this keto cornbread in the cast iron skillet covered with foil or plastic wrap. You can also slice and store in an airtight container. It lasts 2-3 days on the counter or up to a week in the fridge.
• Reheat: This bread is tasty at room temperature, but I like it warmed in the oven or microwave with a little butter on top.
• Freeze: It freezes well for up to 3-4 months. When ready, thaw at room temperature and enjoy.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• You Won’t Believe This Cornbread Is Keto
• Ingredients & Substitutions
• How To Make Keto Cornbread
• My Recipe Tips
• Keto Cornbread (Low Carb & Easy) Recipe card
• Serving Ideas
• Recipe Reviews

You Won’t Believe This Cornbread Is Keto

When someone told me they had turned my keto blueberry muffins into keto cornbread with a few tweaks, I had to give it a try myself. With my secret ingredient, I made it even more buttery, more corn-flavored, and baked it up in a big pan. And here we are! I loved it so much that I even put it in my second keto cookbook . Here’s why I think you’ll love this low carb cornbread recipe:

• It looks like cornbread, it tastes like cornbread – But it doesn’t actually contain any corn or cornmeal. Just one secret ingredient makes all the difference. I’ll just say it, your keto chili needs my almond flour cornbread on the side!
• Keto friendly with clean ingredients – My low carb version has just 4 grams net carbs per serving, it’s gluten free, and I only use real food ingredients.
• Moist and buttery – Dry cornbread is just disappointing. This version comes out soft, rich, and golden with that melt-in-your-mouth buttery flavor.
• Easy to prep – With only 7 ingredients and a pinch of salt, this keto cornbread comes together in one bowl. I can have it in the oven in 5 minutes, which gives me time to finish the rest of my keto dinner while it bakes.

So, grab a bowl and a skillet, and make some low carb cornbread with me!

“My mother is a Southern Mississippi woman… cornbread is life to her. No meal is complete without it. But she is diabetic, and I had to yank the cornbread. I made her this keto cornbread and omitted the sugar to keep it tasting like her traditional buttermilk cornbread. She loves it! I make a pan, freeze the individual slices, and she always has her beloved cornbread on hand.” –MSKRAD

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my keto cornbread recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – I always use my almond flour because it’s extra fine and blanched, which makes the cornbread texture soft and tender, instead of gritty. Many brands are too coarse and you might notice a grainy texture in the result.
• Besti Monk Fruit Allulose Blend – This replaces sugar 1:1, has zero net carbs, and most importantly, keeps this low carb cornbread super moist . Other sweeteners like erythritol tend to make it dry and crumbly. You can technically omit it, but I love that light sweetness — and keep in mind that regular cornmeal is a tiny bit sweet whereas almond flour is not, so I do recommend including at least a little bit of Besti even if you choose to reduce the amount.
• Unsalted Butter – Adds that rich, classic flavor. For dairy-sensitive options, try ghee or butter flavored coconut oil .
• Keto Milk Of Your Choice – I usually use almond milk , but any unsweetened keto-friendly milk works. Dairy milk will increase the carbs.
• Eggs – These bind the cornbread together and give it structure. Flax eggs should work as an alternative.
• Sweet Corn Extract – This is my secret ingredient, and I’m obsessed with it! It gives you that real corn flavor without the carbs. Note that brands vary in strength and some bake away completely, so I highly recommend this one I use .
• Baking Powder (for lift) and Sea Salt (for flavor balance).

How To Make Keto Cornbread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, Besti, and salt.
2. Add the wet ingredients. Stir in the melted butter, almond milk, and eggs, until the batter is smooth. Mix in the sweet corn extract.
3. Bake the keto cornbread. Transfer the batter into your prepared skillet , smooth out the top, and bake until golden. I insert a toothpick in the center to confirm it comes out clean.

My Recipe Tips

• Grease the skillet well. This cast iron skillet gives you the best golden crust, but it can stick if it’s not greased generously with butter.
• This low carb cornbread is lightly sweet with 1/3 cup of Besti. If you want it sweeter, use 1/2 cup, or 2/3 cup for extra sweet. If you want no sweetness at all, I still recommend 2 tablespoons of Besti to mimic the natural sweetness that regular cornmeal normally has.
• Yes, it’s normal for this batter to be very thick. Resist the urge to add more liquid.
• Keep an eye on it and cover if needed. The timing can vary depending on the size and color of your skillet, and even your oven. If the top browns before the inside is done, cover with foil and continue baking. You can reduce the oven temperature by 25 degrees F, too.
• Be careful not to overbake. Besti helps keep this bread moist, but it can still dry out if you bake it too long. It’s done once an inserted toothpick comes out clean.
• How can you get that tangy buttermilk flavor in keto cornbread? Stir a teaspoon of lemon juice into the almond milk and let it sit a few minutes to curdle. Then add it to the batter along with 1/2 teaspoon of baking soda.
• Sometimes I mix in shredded cheddar cheese for cheesy keto cornbread. A small handful (1/4 to 1/2 cup) is all you need. Stir it into the batter right before baking.
• Want keto cornbread muffins? Bake the batter in a lined muffin tin ( I use this one ) instead of a skillet. They’ll be ready faster, in about 25–30 minutes.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 5 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 1/3 cup Besti Monk Fruit Allulose Blend (this is lightly sweet – use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet) ▢
• 1 tsp Sea salt ▢
• 2/3 cup Unsalted butter (melted; plus more for greasing) ▢
• 2/3 cup Unsweetened almond milk ▢
• 6 large Eggs ▢
• 1 tbsp Sweet corn extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
2. In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
3. Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
4. Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes , until an inserted toothpick comes out clean and the top is golden brown.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/16 entire recipe (it’s very filling, so I cut it into 16 slices)

• Tips: Check out my recipe tips above to help you get the perfect texture, and fun variations like cheesy or muffin-style.
• Storage: I usually keep this keto cornbread in the cast iron skillet covered with foil or plastic wrap. You can also slice and store in an airtight container. It lasts 2-3 days on the counter or up to a week in the fridge.
• Reheat: This bread is tasty at room temperature, but I like it warmed in the oven or microwave with a little butter on top.
• Freeze: It freezes well for up to 3-4 months. When ready, thaw at room temperature and enjoy.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Cornbread

Serving Ideas

I love just a slice of this low carb cornbread drizzled with my sugar free honey . It’s also perfect for rounding out these savory meals:

• Chili – I can’t make a pot of keto chili (and more recently, pumpkin chili ) without the sweet-savory combo of this keto cornbread. If you’re in the mood for creamy, it’s just as good with my keto white chicken chili .
• Soup – I love it with keto beef stew , because the combo is such a hearty meal. But honestly, it works with just about any of my keto soup recipes , from chicken pot pie soup to lighter cabbage soup .
• Southern Classics – Try it with my keto gumbo , cauliflower grits , Cajun chicken , or keto jambalaya .

Free Printable: Low Carb & Keto Food List

• You Won’t Believe This Cornbread Is Keto
• Ingredients & Substitutions
• How To Make Keto Cornbread
• My Recipe Tips
• Keto Cornbread (Low Carb & Easy) Recipe card
• Serving Ideas
• Recipe Reviews

You Won’t Believe This Cornbread Is Keto

When someone told me they had turned my keto blueberry muffins into keto cornbread with a few tweaks, I had to give it a try myself. With my secret ingredient, I made it even more buttery, more corn-flavored, and baked it up in a big pan. And here we are! I loved it so much that I even put it in my second keto cookbook . Here’s why I think you’ll love this low carb cornbread recipe:

• It looks like cornbread, it tastes like cornbread – But it doesn’t actually contain any corn or cornmeal. Just one secret ingredient makes all the difference. I’ll just say it, your keto chili needs my almond flour cornbread on the side!
• Keto friendly with clean ingredients – My low carb version has just 4 grams net carbs per serving, it’s gluten free, and I only use real food ingredients.
• Moist and buttery – Dry cornbread is just disappointing. This version comes out soft, rich, and golden with that melt-in-your-mouth buttery flavor.
• Easy to prep – With only 7 ingredients and a pinch of salt, this keto cornbread comes together in one bowl. I can have it in the oven in 5 minutes, which gives me time to finish the rest of my keto dinner while it bakes.

So, grab a bowl and a skillet, and make some low carb cornbread with me!

“My mother is a Southern Mississippi woman… cornbread is life to her. No meal is complete without it. But she is diabetic, and I had to yank the cornbread. I made her this keto cornbread and omitted the sugar to keep it tasting like her traditional buttermilk cornbread. She loves it! I make a pan, freeze the individual slices, and she always has her beloved cornbread on hand.” –MSKRAD

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my keto cornbread recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – I always use my almond flour because it’s extra fine and blanched, which makes the cornbread texture soft and tender, instead of gritty. Many brands are too coarse and you might notice a grainy texture in the result.
• Besti Monk Fruit Allulose Blend – This replaces sugar 1:1, has zero net carbs, and most importantly, keeps this low carb cornbread super moist . Other sweeteners like erythritol tend to make it dry and crumbly. You can technically omit it, but I love that light sweetness — and keep in mind that regular cornmeal is a tiny bit sweet whereas almond flour is not, so I do recommend including at least a little bit of Besti even if you choose to reduce the amount.
• Unsalted Butter – Adds that rich, classic flavor. For dairy-sensitive options, try ghee or butter flavored coconut oil .
• Keto Milk Of Your Choice – I usually use almond milk , but any unsweetened keto-friendly milk works. Dairy milk will increase the carbs.
• Eggs – These bind the cornbread together and give it structure. Flax eggs should work as an alternative.
• Sweet Corn Extract – This is my secret ingredient, and I’m obsessed with it! It gives you that real corn flavor without the carbs. Note that brands vary in strength and some bake away completely, so I highly recommend this one I use .
• Baking Powder (for lift) and Sea Salt (for flavor balance).

How To Make Keto Cornbread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, Besti, and salt.
2. Add the wet ingredients. Stir in the melted butter, almond milk, and eggs, until the batter is smooth. Mix in the sweet corn extract.
3. Bake the keto cornbread. Transfer the batter into your prepared skillet , smooth out the top, and bake until golden. I insert a toothpick in the center to confirm it comes out clean.

My Recipe Tips

• Grease the skillet well. This cast iron skillet gives you the best golden crust, but it can stick if it’s not greased generously with butter.
• This low carb cornbread is lightly sweet with 1/3 cup of Besti. If you want it sweeter, use 1/2 cup, or 2/3 cup for extra sweet. If you want no sweetness at all, I still recommend 2 tablespoons of Besti to mimic the natural sweetness that regular cornmeal normally has.
• Yes, it’s normal for this batter to be very thick. Resist the urge to add more liquid.
• Keep an eye on it and cover if needed. The timing can vary depending on the size and color of your skillet, and even your oven. If the top browns before the inside is done, cover with foil and continue baking. You can reduce the oven temperature by 25 degrees F, too.
• Be careful not to overbake. Besti helps keep this bread moist, but it can still dry out if you bake it too long. It’s done once an inserted toothpick comes out clean.
• How can you get that tangy buttermilk flavor in keto cornbread? Stir a teaspoon of lemon juice into the almond milk and let it sit a few minutes to curdle. Then add it to the batter along with 1/2 teaspoon of baking soda.
• Sometimes I mix in shredded cheddar cheese for cheesy keto cornbread. A small handful (1/4 to 1/2 cup) is all you need. Stir it into the batter right before baking.
• Want keto cornbread muffins? Bake the batter in a lined muffin tin ( I use this one ) instead of a skillet. They’ll be ready faster, in about 25–30 minutes.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 5 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 1/3 cup Besti Monk Fruit Allulose Blend (this is lightly sweet – use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet) ▢
• 1 tsp Sea salt ▢
• 2/3 cup Unsalted butter (melted; plus more for greasing) ▢
• 2/3 cup Unsweetened almond milk ▢
• 6 large Eggs ▢
• 1 tbsp Sweet corn extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
2. In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
3. Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
4. Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes , until an inserted toothpick comes out clean and the top is golden brown.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/16 entire recipe (it’s very filling, so I cut it into 16 slices)

• Tips: Check out my recipe tips above to help you get the perfect texture, and fun variations like cheesy or muffin-style.
• Storage: I usually keep this keto cornbread in the cast iron skillet covered with foil or plastic wrap. You can also slice and store in an airtight container. It lasts 2-3 days on the counter or up to a week in the fridge.
• Reheat: This bread is tasty at room temperature, but I like it warmed in the oven or microwave with a little butter on top.
• Freeze: It freezes well for up to 3-4 months. When ready, thaw at room temperature and enjoy.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Cornbread

Serving Ideas

I love just a slice of this low carb cornbread drizzled with my sugar free honey . It’s also perfect for rounding out these savory meals:

• Chili – I can’t make a pot of keto chili (and more recently, pumpkin chili ) without the sweet-savory combo of this keto cornbread. If you’re in the mood for creamy, it’s just as good with my keto white chicken chili .
• Soup – I love it with keto beef stew , because the combo is such a hearty meal. But honestly, it works with just about any of my keto soup recipes , from chicken pot pie soup to lighter cabbage soup .
• Southern Classics – Try it with my keto gumbo , cauliflower grits , Cajun chicken , or keto jambalaya .

Free Printable: Low Carb & Keto Food List

• You Won’t Believe This Cornbread Is Keto
• Ingredients & Substitutions
• How To Make Keto Cornbread
• My Recipe Tips
• Keto Cornbread (Low Carb & Easy) Recipe card
• Serving Ideas
• Recipe Reviews

You Won’t Believe This Cornbread Is Keto

When someone told me they had turned my keto blueberry muffins into keto cornbread with a few tweaks, I had to give it a try myself. With my secret ingredient, I made it even more buttery, more corn-flavored, and baked it up in a big pan. And here we are! I loved it so much that I even put it in my second keto cookbook . Here’s why I think you’ll love this low carb cornbread recipe:

• It looks like cornbread, it tastes like cornbread – But it doesn’t actually contain any corn or cornmeal. Just one secret ingredient makes all the difference. I’ll just say it, your keto chili needs my almond flour cornbread on the side!
• Keto friendly with clean ingredients – My low carb version has just 4 grams net carbs per serving, it’s gluten free, and I only use real food ingredients.
• Moist and buttery – Dry cornbread is just disappointing. This version comes out soft, rich, and golden with that melt-in-your-mouth buttery flavor.
• Easy to prep – With only 7 ingredients and a pinch of salt, this keto cornbread comes together in one bowl. I can have it in the oven in 5 minutes, which gives me time to finish the rest of my keto dinner while it bakes.

So, grab a bowl and a skillet, and make some low carb cornbread with me!

“My mother is a Southern Mississippi woman… cornbread is life to her. No meal is complete without it. But she is diabetic, and I had to yank the cornbread. I made her this keto cornbread and omitted the sugar to keep it tasting like her traditional buttermilk cornbread. She loves it! I make a pan, freeze the individual slices, and she always has her beloved cornbread on hand.” –MSKRAD

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my keto cornbread recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – I always use my almond flour because it’s extra fine and blanched, which makes the cornbread texture soft and tender, instead of gritty. Many brands are too coarse and you might notice a grainy texture in the result.
• Besti Monk Fruit Allulose Blend – This replaces sugar 1:1, has zero net carbs, and most importantly, keeps this low carb cornbread super moist . Other sweeteners like erythritol tend to make it dry and crumbly. You can technically omit it, but I love that light sweetness — and keep in mind that regular cornmeal is a tiny bit sweet whereas almond flour is not, so I do recommend including at least a little bit of Besti even if you choose to reduce the amount.
• Unsalted Butter – Adds that rich, classic flavor. For dairy-sensitive options, try ghee or butter flavored coconut oil .
• Keto Milk Of Your Choice – I usually use almond milk , but any unsweetened keto-friendly milk works. Dairy milk will increase the carbs.
• Eggs – These bind the cornbread together and give it structure. Flax eggs should work as an alternative.
• Sweet Corn Extract – This is my secret ingredient, and I’m obsessed with it! It gives you that real corn flavor without the carbs. Note that brands vary in strength and some bake away completely, so I highly recommend this one I use .
• Baking Powder (for lift) and Sea Salt (for flavor balance).

How To Make Keto Cornbread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, Besti, and salt.
2. Add the wet ingredients. Stir in the melted butter, almond milk, and eggs, until the batter is smooth. Mix in the sweet corn extract.
3. Bake the keto cornbread. Transfer the batter into your prepared skillet , smooth out the top, and bake until golden. I insert a toothpick in the center to confirm it comes out clean.

My Recipe Tips

• Grease the skillet well. This cast iron skillet gives you the best golden crust, but it can stick if it’s not greased generously with butter.
• This low carb cornbread is lightly sweet with 1/3 cup of Besti. If you want it sweeter, use 1/2 cup, or 2/3 cup for extra sweet. If you want no sweetness at all, I still recommend 2 tablespoons of Besti to mimic the natural sweetness that regular cornmeal normally has.
• Yes, it’s normal for this batter to be very thick. Resist the urge to add more liquid.
• Keep an eye on it and cover if needed. The timing can vary depending on the size and color of your skillet, and even your oven. If the top browns before the inside is done, cover with foil and continue baking. You can reduce the oven temperature by 25 degrees F, too.
• Be careful not to overbake. Besti helps keep this bread moist, but it can still dry out if you bake it too long. It’s done once an inserted toothpick comes out clean.
• How can you get that tangy buttermilk flavor in keto cornbread? Stir a teaspoon of lemon juice into the almond milk and let it sit a few minutes to curdle. Then add it to the batter along with 1/2 teaspoon of baking soda.
• Sometimes I mix in shredded cheddar cheese for cheesy keto cornbread. A small handful (1/4 to 1/2 cup) is all you need. Stir it into the batter right before baking.
• Want keto cornbread muffins? Bake the batter in a lined muffin tin ( I use this one ) instead of a skillet. They’ll be ready faster, in about 25–30 minutes.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 5 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 1/3 cup Besti Monk Fruit Allulose Blend (this is lightly sweet – use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet) ▢
• 1 tsp Sea salt ▢
• 2/3 cup Unsalted butter (melted; plus more for greasing) ▢
• 2/3 cup Unsweetened almond milk ▢
• 6 large Eggs ▢
• 1 tbsp Sweet corn extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
2. In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
3. Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
4. Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes , until an inserted toothpick comes out clean and the top is golden brown.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/16 entire recipe (it’s very filling, so I cut it into 16 slices)

• Tips: Check out my recipe tips above to help you get the perfect texture, and fun variations like cheesy or muffin-style.
• Storage: I usually keep this keto cornbread in the cast iron skillet covered with foil or plastic wrap. You can also slice and store in an airtight container. It lasts 2-3 days on the counter or up to a week in the fridge.
• Reheat: This bread is tasty at room temperature, but I like it warmed in the oven or microwave with a little butter on top.
• Freeze: It freezes well for up to 3-4 months. When ready, thaw at room temperature and enjoy.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Cornbread

Serving Ideas

I love just a slice of this low carb cornbread drizzled with my sugar free honey . It’s also perfect for rounding out these savory meals:

• Chili – I can’t make a pot of keto chili (and more recently, pumpkin chili ) without the sweet-savory combo of this keto cornbread. If you’re in the mood for creamy, it’s just as good with my keto white chicken chili .
• Soup – I love it with keto beef stew , because the combo is such a hearty meal. But honestly, it works with just about any of my keto soup recipes , from chicken pot pie soup to lighter cabbage soup .
• Southern Classics – Try it with my keto gumbo , cauliflower grits , Cajun chicken , or keto jambalaya .