Keto corn bread brings back the warm, crumbly side you long for when you’re eating low‑carb. And it’s made without cornmeal, so you won’t be kicked out of ketosis. With the help of almond flour, just a touch of coconut flour, butter, eggs and a smidgen of corn extract (nutritional yeast can also stand in), you still get the golden hue, tender bite and sweet-savory flavor. The batter gets quickly stirred together and bakes fast and slices cleanly. And that’s what makes it terrific alongside chilli, barbecue, or just a smack of salted butter. It freezes like a dream, so you can meal‑prep a pan and reheat slices whenever the craving hits. These servings contribute just a few net carbs, some rockin’ fats and enough protein to help you spread out your macros.
Season it however you like: with jalapeños, scallions, cheddar or bacon, for more flavor. For crisp edges and greater browning, bake it in a cast‑iron skillet. With this reliable base recipe you get all that nostalgic cornbread feel with keto‑friendly macros. Serve it warm with an herbed butter, crumble it into keto stuffing or toast up the leftovers and eat it with a fried egg for breakfast. Its neutral, homey profile means it’s adaptable — satisfying and easy to incorporate into weekly meal prep without dragging down your carb‑restricted goals.
Credit- @pickyeaterblog
Keto Corn Bread Recipe
So let’s get to the recipe—let’s talk ingredients, equipment, and calories so you can bake with confidence. Exact measurements, tools and time frames from prep through rest are below. We’ll also share prep tips that can significantly impact texture, you will see super‑fast FAQs for troubleshooting substitutions or storage. Whether you desire a classic, ever so slightly sweet slice or a jalapeño‑cheddar edition to accompany chilli night, this batter is flexible and forgiving.
Keto Corn Bread
Ingredients
Equipment
Method
- Preheat & prep pan: Preheat oven to 180°C / 350°F. Grease (or line with parchment) skillet or baking pan.
- Whisk: coconut and almond flours, baking powder, salt, sweetener together in a bowl.
- Whisk the wets: In a bowl, whisk the eggs, melted butter, cream, vinegar and corn extract until well combined.
- Fold the wet: ingredients into the dry until just combined; do not overmix. Stir in any optional mix-ins.
- Bake: Evenly spread batter into pan. Bake 18–22 minutes or until top is golden and a toothpick inserted in middle comes out clean.
- Rest & slice: Cool 10 minutes on a wire rack to set the crumb. Cut into 8 pieces and serve warm.
Notes
- It keeps the cake from crumbling and makes it much easier to slice.
- Add 1 additional tbsp melted butter if you’re using almond milk instead of cream for richness.
- For enhanced “cornbread” fragrance, add a drop of corn extract with a pinch of nutritional yeast.
- Lightly toasted leftovers will also refresh texture.
Keto Corn Bread Nutrition
| Nutrient | Amount |
| Calories | ~230 |
| Fat | ~20 g |
| Saturated Fat | ~7 g |
| Protein | ~8 g |
| Total Carbs | ~5 g |
| Fiber | ~2 g |
| Net Carbs | ~3 g |
| Sodium | ~260 mg |
Frequently Asked Questions
Ques: Can I skip coconut flour?
Ans: Yes; add ~3 more tbsp almond flour to balance moisture.
Ques: Dairy-free option?
Ans: Use coconut oil or ghee and unsweetened almond milk.
Ques: How do I store it?
Ans: Refrigerate 4–5 days or freeze up to 3 months.
Ques: Can I make it sweeter?
Ans: Increase erythritol/allulose to taste.
Ques: Why add vinegar?
Ans: It reacts with baking powder for extra lift and tenderness.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.