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The Ultimate Keto ‘Cornbread’ 🌽 gluten free

More like corn (free) bread right?! Different yes, but expect this grain free and keto cornbread quick bread to be deliciously moist, lightlysweet,and ridiculously easy to whip up!

Keto cornbread slice with a dollop of butter
(The Ultimate!) Grain Free & Keto Cornbread

Keto Cornbread Style Quickbread

Deliciously Sweet

Perhaps a little obvious, but don’t expect this grain free cornbread to taste like corn (because well, no corn!). It’s a little like our famous keto tortillas, different but they serve the same delicious purpose!

So expect this cornbread to be a little sweet (let’s not get into the eternal cornbread debate here lol!), nice and moist, and with an awesome crust (!!).

A perfect pairing for both sweet and savory alike (ahem, chili pretty pls!).

Fact is, this might be the only bread recipe on the site thus far that gets a nice crust. And while I know that many cornbread recipes barely even brown, I used to whip mine up in a (very!) hot cast iron skillet so the bottom ended up nice and crisp.

I learned this trick from a friend’s grandma (yup, same one who kindly shared all her chili secrets!). Luckily there’s no need to do that here as the crust simply happens.

Freshly baked sliced grain free & keto cornbread
Grain Free, Gluten Free & Keto Cornbread Style Quick Bread

The Flours

This keto cornbread uses a mix of super fine almond flourgolden flaxseed mealwhey protein isolate, and a touch of xanthan gum.

Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).

Whey protein isolate. This one is pretty much a must if you’re baking the bread in a pan (say as opposed to muffins), as it will ensure your bread doesn’t collapse post-bake. Having said that, you can sub it with more almond flour and bake it in a muffin pan (smaller baked goods have don’t require as much structure). Not exactly the same, but works well.

Keep in mind that this ingredient varies tremendously from brand to brand, and I’ve only tried (and super happy!) with Isopure’s Zero Carb Unflavored. Update: I’ve since tried this grass-fed whey protein isolate and it also works the charm (a bit pricier, but undoubtedly higher quality)!

The Sweetener

You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!). 

Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!

One Last Thing

Don’t forget to whip up a batch of our heartwarming keto chili!  #soulmates

Bowl of keto chili with with toppings
Paleo, Whole30 & Keto Chili
Keto cornbread style quick bread with a pat of butter
Grain Free, Gluten Free & Keto Cornbread Style Quick Bread
Paleo and keto chili with 'cornbread' on the side
Paleo, Whole30 & Keto Chili

Keto cornbread style quick bread with a pat of butter

(The Ultimate!) Keto Cornbread

Course: Bread, Side Dish
Cuisine: American
Keyword: grain free cornbread, keto cornbread
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 9 slices
Calories: 232 kcal

More like corn (free) bread right?! Different yes, but expect this grain free and keto cornbread quick bread to be deliciously moist, lightly sweet, and ridiculously easy to whip up!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

Serving suggestions

Instructions

  1. Preheat oven to 350°F/180°C. Line a 8x8" baking pan with parchment paper, set aside. 

  2. Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.

  3. Add eggs and sweetener to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.

  4. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!). 

  5. Transfer the batter into the prepared pan, smoothing out the top with a wet spatula.

  6. Bake for 40-50 minutes, until deep golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as it begins to brown (around min 20 for me). The bread will collapse somewhat while cooling, don't sweat it (simply the fact of life with keto breads!). 

  7. Remove from the pan after 10 minutes and allow to cool completely before digging in. The cooling is no joke for this bread guys, as it truly does continue to cook and set as it cools you'll get a 'wet' texture if you cut beforehand. 

  8. Store in an airtight container for 3-4 days or in the freezer for a couple months. Serve warm with a pat of butter (non negotiable in my book!). 

Recipe Notes

*How sweet? I like mine very lightly sweetened, so 1/4 cup does it for me (even if using allulose, which is 30% less sweet). But if you like yours on the sweeter side, even 1/2 cup will work (and the bread will have a tad bit more structure). 

If making cornbread muffins, they'll bake in roughly 25-30 mins. 

Please note that nutrition facts were estimated per (generous!) slice, assuming a cut up of 9. 

Nutrition Facts
(The Ultimate!) Keto Cornbread
Amount Per Serving (1 slice)
Calories 232 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Cholesterol 79mg26%
Sodium 235mg10%
Potassium 86mg2%
Carbohydrates 5g2%
Fiber 3g12%
Protein 6g12%
Vitamin A 370IU7%
Calcium 71mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

87 comments

  1. Vanessa says:

    This cornbread recipe is so goooood! Mines turned out crispy on the outside and great cornbread consistency on the inside. I had to stop myself from eating. Very flavorful and very delicious. It was slightly sweet like Jiffy cornbread but tastes better. This will be a definite staple (in Keto land a good recipe is everything). I can wait to try the 90 second bread recipe.

  2. Leiza Hall says:

    You go, Girl! This “cornbread” is the best “KETO” bread ever!!! Easy to make. Had everything on hand. Didn’t make any substitutions. I baked it in my toaster oven and it was done in 30 minutes, nicely browned, bouncing back, pick inserted in center came out clean — and best of all, it smelled like CORNBREAD!! I couldn’t believe my nose, so I asked my spouse what his nose detected, and he agreed with me. Texture is delightful — not at all dry like some recipes made with nut flours. I’ve already made “YESSSSS” notes on the printed recipe and put it in my “KETO Go-To” notebook. Thanks so much for doing the work on this one!

  3. Jennifer says:

    You’re amazing!!! I recently discovered I’m allergic to almonds, UGH. How can I substitute coconut flour in your almond flour recipes? Please, I’m in serious need, as this affects our family of 5. They LOVE gnom gnom. Thank you so much for your time and guidance.

  4. Shannon Bergman says:

    I can’t use xanthan gum or any gums. Do you think subbing psyllium husks would do any good for the structure? Or what subs do you recommend for the x-gum?

  5. Jennifer says:

    I’ve made this at least 6 times and I love it! The first time I forgot the baking powder and I used brown flax seed. It still turned out great. I have tried it both with golden and brown flax and find I like the brown better for some reason. However, my absolute favorite thing is adding banana extract (1 to 1.5 tsp) after everything is mixed. If I add it before mixing it tends to dry things out. This is my new “banana bread” (especially good with unsalted butter on top and bits of dark chocolate). I wasn’t sure if I should add my vinegar to my egg/sweetener mix and then add the butter…but now I add the vinegar to the butter and then add them to the whipped egg/sweetener mix together. It tends to make the mixture moist. I also put the tinfoil on top at 20 minutes regardless of color. My bread is always golden and perfect. I love your recipes but this one is my favorite so far. Thank you!

  6. Dita says:

    Regarding regrinding the Golden Flaxmeal do I measure the amount first and THEN GRIND? or do I use regrinded in the amount needed. No one has every said or commented on that. I love you website and love all your recipes that I have tried. Thanks for all your hard work.

    • JenniferB says:

      It’s the same amount – I measure 60 grams, then grind. I’ve remeasured after grinding and it’s still 60 grams, but sometimes you have to make sure you get everything out of the grinder or it will be 59 grams – hope that helps!

  7. Angela says:

    Delicious! The texture is perfect. This time I added some dried, powdered chamomile (contents of one tea bag) to the recipe in the wet phase, and it gave it a great corn-like flavour (since I’ve always found chamomile tea reminds me of Sweet Corn). Fabulous recipe! Thank you.

  8. Laura says:

    Greetings Paola! I adore you and your recipes. You are amazing. I make a hush puppy version of almond flour cornbread. You just add 1/2-1 cup of grated cheddar cheese and finely hand diced sweet or white onion (the tiny dice let’s the onion cook. I do not and cannot add any gums, but for structure I do add 1 envelope plain gelatin, 1 tsp cream of tartar, 1/8 tap ginger powder and finally 1 Tbsp warm water plus 1 tsp flaxmeal/mix it & let this sit 5 mins. Take care.

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