Low Carb Cornbread Recipe

This Low Carb Cornbread Recipe is a buttery and crumbly recipe, which is made with almond flour and sweet corn extract. It’s the perfect side for chili, ready in about 35 minutes.

Low Carb Cornbread Recipe Ingredients

• 2 cups superfine almond flour
• 1/3 cup coconut flour
• 1/4 cup granulated low-carb sweetener (Erythritol or Monk Fruit)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, melted
• 1/3 cup sour cream (full fat)
• 1 to 2 teaspoons sweet corn extract (The secret ingredient for authentic flavor)
• 1/4 teaspoon ground turmeric (optional, for yellow color)

How To Make Low Carb Cornbread Recipe

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Generously grease a 9-inch cast-iron skillet or an 8×8 inch baking pan with butter or cooking spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, salt, and turmeric (if using). Whisk well to ensure there are no clumps in the almond flour.
3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, melted butter, sour cream, and sweet corn extract until smooth and uniform.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be thick and slightly grainy, similar to traditional cornmeal batter.
5. Bake: Spread the batter evenly into the prepared skillet or pan. Bake for 22-28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Let the cornbread cool in the pan for at least 15 minutes before slicing. This is crucial as almond flour baked goods are crumbly when hot and need time to set.
7. Serve: Slice into squares or wedges and serve warm with extra butter.

Recipe Tips

• The Secret Flavor: Since cornmeal is high in carbs, we swap it for almond flour. To get that distinct corn taste without the actual corn, Sweet Corn Extract is essential. You can find it online or in baking supply stores. Without it, this will just taste like a savory almond cake.
• For Texture: If you miss the “grit” of real cornbread, you can add 2 tablespoons of finely ground flaxseed meal or chia seeds to the batter, or even 1/4 cup of chopped baby corn (which is much lower in carbs than mature corn).
• The Skillet Crust: Baking this in a pre-heated cast-iron skillet gives you those coveted crispy, browned edges that make Southern cornbread so delicious.
• Don’t Overbake: Almond flour dries out faster than wheat flour. Check it at the 20-minute mark. If the top browns too quickly, tent it with foil.
• Sweet vs. Savory: This recipe includes a little sweetener for a “Northern-style” cornbread. If you prefer Southern-style savory cornbread, omit the sweetener completely.

What To Serve With Low Carb Cornbread Recipe

This is the ultimate partner for hearty, savory meals.

• Low Carb Chili: The classic pairing.
• BBQ Pulled Pork: Sugar-free sauce, of course.
• Collard Greens: With ham hocks or bacon.
• Vegetable Soup: For dipping.

How To Store Low Carb Cornbread Recipe

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 1 week.
• Reheat: Reheat in the microwave for 20 seconds or in a toaster oven to re-crisp the edges.
• Freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw on the counter before reheating.

Low Carb Cornbread Recipe Nutrition Facts

• Calories: 240
• Total Fat: 21g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 280mg
• Total Carbohydrates: 7g
• Dietary Fiber: 4g
• Sugar: 1g
• Protein: 8g
• Net Carbs: 3g

Nutrition information is estimated per slice (based on 9 slices).

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