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This lovely keto “cornbread” recipe resembles the flavor and texture of traditional cornbread, but without the corn (and carbs)!
Cornbread is one of those comforting foods that go well with soup, stew, and honey butter. When you’re watching your carbs or have to eliminate corn, it’s a dish that’s sorely missed!
If you’ve been missing cornbread this recipe is going to make your day. I’ve always used my coconut flour bread to replace cornbread since coconut flour has a similar, grainy texture like cornmeal. But when I was eating soup this week I was longing for my favorite sweet cornbread recipe. So I adapted my recipe to make it more like cornbread and it turned out perfect!
This keto cornbread recipe is so tasty and has a light sweet flavor that goes well many dishes. I like to serve it with soup, pulled pork (my favorite) or simply by itself.
Keto Cornbread Ingredients
- 1/2 cup coconut flour, sifted. Always sift your coconut flour – it helps make for a lighter bake. For extra DIY points, you can easily make your own coconut flour.
- 2 tablespoons monk fruit sweetener
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 5 tablespoons coconut oil or butter, melted. Quality matters here – I’d recommend either buying top quality coconut oil or using this simple recipe to DIY coconut oil.
- 1 teaspoon apple cider vinegar
- 4 organic eggs, at room temperature
Once you’ve gathered your ingredients, here’s what you do next…
How To Make Keto Cornbread
Mix the dry ingredients together in a medium bowl. Melt the coconut oil (I used butter flavored coconut oil) and mix it into the dry ingredients.
Then add the apple cider vinegar. This activates the baking soda and helps the batter to rise.
Now add the eggs. You should beat them first then add them to the batter but I skipped that step… and it turned out fine.
Scoop the batter into an 8 inch cast iron skillet and smooth the top. I used parchment paper to make the top of the keto cornbread to make it look extra smooth for the pictures, but it’s not a necessary step.
Bake the keto cornbread at 350ºF for 20-25 minutes, or until the cornbread is golden brown.
Keto Cornbread
5 Stars4 Stars3 Stars2 Stars1 Star
3.3 from 3 reviews
- Author: Tiffany – The Coconut Mama
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 slices 1x
- Category: paleo
- Cuisine: southern
Ingredients
- 1/2 cup coconut flour, sifted
- 2 tablespoons monk fruit sweetener
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 5 tablespoons coconut oil or butter, melted
- 1 teaspoon apple cider vinegar
- 4 organic eggs, at room temperature
Instructions
- Pre-heat the oven to 350º F
- Mix the dry ingredients together in a medium bowl
- Add the melted coconut oil or butter and mix into the dry ingredients.
- Stir in the apple cider vinegar and then the eggs.
- Allow the batter to sit for a few minutes. This allows the coconut flour to absorb the liquid ingredients.
- Lightly grease an 8 inch cast iron skillet.
- Scoop the batter into an skillet. Use a rubber spatula to spread the batter into the pan evenly.
- Bake the cornbread for 20-25 minutes, or until golden brown.
Notes
This is a sweeter cornbread. If you prefer to leave out the monk fruit you may.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 147
- Fat: 12g
- Carbohydrates: 1.5g
- Protein: 4g
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About Tiffany Pelkey
Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.
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Reader Interactions
24 Comments
Greg RichterTried you recipe, yet changed it up a bit. I added & subtracted items to hopefully make where l can eat it.
ADDED –
1 can of sweet cream corn 15.5 ozs,
1/3 cup of self rising corn meal, & 2 tbsp of coconut sugar.
SUBTRACTED –
2 eggs (because l added the cream corn).
So far cooking time is for 40 minutes at 350°/375°.
Do you have any suggestions how to get the center to bake?
Cooked in a 5.5″ x 7.5″ 2″ glass cooking pan.reply to comment
- Linda
The rating stars are all the same. I give it 5 stars. I use this to make cornbread dressing (no sweetener). It is as good if not better than my regular dressing. Thanks
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- Debra Gomach
Made it . Loved it, topped it w butter and allulose since I didn’t use much monk fruit.. hit the spot I was craving! Thanks for the recipe!
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- Debbie
I can’t get the Monk fruit sweetener here in England that you recommend, I mean not that exact brand. When you say Monk fruit sweetener do you mean liquid or powder or crystal or what type? I’m not familiar with it but I’m sure it would make a difference in the recipe if you use crystal and I bought liquid.
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- Tammy Vogelgesang
She uses the granulated sugar substitute. Any brand or variation should work…I use erythritol, not monk fruit…More specifically, I use Swerve brand.
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- Elizabeth
What alternative to apply cider vinegar? If any
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- Becky
Hi. I don’t have cast iron. How will itvfo in a regular pan?
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- KP
What size skillet do you use? I have a Large and a small. Yours looks to be Medium sized.
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- KP
Sorry! Just saw 8” in the directions.
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- Monica
Can the monk fuit sweetener be substituted? It’s difficult for me to get that where I live.
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- Julie Will
so many monk fruit sweeteners have chemical derivations of corn!! beware
its called erythritolreply to comment
- Tiffany - The Coconut Mama
Sure! You can leave it out or replace it with your favorite sweetener.
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- Ginette
This came out with a delicious flavour. However, it did not rise at all. My pan is a 9″ so I am wondering if I should make a larger batch?
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- Debbie
Not sure why this is called cornbread? Doesn’t make sense to me, but recipe sounds good.
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- Tiffany - The Coconut Mama
It’s an alternative bread to cornbread. It has a similar texture but without the corn or carbs! So if you’re craving cornbread, but can’t have it. Make this instead!
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- Denise
There are also sweet corn extracts you can add to make it taste more like corn bread!
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- Abs
When you say ‘bake’ the cornbread, and you’re using a skillet…I’m confused. Is it made in the skillet or an oven? Can it be made in an oven?
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- Tiffany - The Coconut Mama
Yes, you bake the cornbread in the oven. The Skillet is the “pan” that you bake it in. You can also bake this in a square 8in pan, but I love traditional cornbread baked in a skillet pan so that’s why I baked it this way.
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- Molly Sturdevant
Love your recipes, including body care! What’s the fiber content here, so we can calculate net carbs? Thanks.
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- lemon
Haven’t tried it yet. Need to know if there is something what can replace the eggs.
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- Robin Hullett
Could you use almond flour instead of coconut flour?
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- Tiffany - The Coconut Mama
I haven’t tested this recipe with almond flour so I can’t say for sure. If you try it, make sure to use more almond flour since it’s not an equal 1:1 ratio with coconut flour.
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- Faiza
Will egg substitutes work such as ground chia seed?
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- Tiffany - The Coconut Mama
I haven’t tried this recipe with flax or chia egg replacement but I do think it will work. It may be a little crumbly though.
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