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The Best Keto Cornbread

The Best Keto Cornbread, Gluten-Free & Low Carb – Tastes Real!

  • Author: Charisse Thiel
  • Total Time: 25
  • Yield: 10 1x


Enjoy Cornbread again on Keto, with this cornbread that tastes like the real thing! It uses sweet corn extract to add a bit a hint of flavoring without adding carbs. This recipe is mildly sweet with a great crumb. Go for a traditional southern style by baking it in a cast iron skillet or portion it out and bake it in a muffin tin (directions for both included). Slather on some Keto “Honey” Butter to sweeten it further without any added sugars. Net Carbs are 1.5 grams per 1/10th of the Recipe. Muffin Tin yields about 10 muffins.



3 Tablespoons Heavy Cream

3 Tablespoons Water

1/2 teaspoon Apple Cider Vinegar

2 Tablespoons Erythritol (granular), or less if you don’t like them a little sweet

3 large eggs

5 Tablespoons of butter, softened  (can soften it in the microwave for 15 seconds if needed)

1/4 teaspoon of Baking Powder

1/4 teaspoon Baking Soda

1.5 Cups +1 Tablespoon of Almond Flour (Anthony’s Or Kirkland brands are lowest carbs)

67 Dribbles/Drops of Amoretti Sweet Corn Extract

Dash of Salt (more based if you used unsalted butter) dash or two of turmeric for a more cornbread like coloring (optional)

Avacado Oil Spray or some extra melted Butter (for greasing pan)

For Keto Honey Butter:

1 Tablespoon Sugar-Free Honey Alternative

3 Tablespoons Butter, Softened


1.) Preheat you oven to 350°F.

2.) Combine baking soda, baking powder, almond flour  and salt together and mix evenly. Set aside.

3.) Soften the butter in the microwave for 15 seconds, if you don’t have butter that’s already softened.

4.) In a bowl or a stand mixer, put heavy cream and cider vinegar in together and stir briefly. It should thicken and curdle a bit (like buttermilk!). After allowed to thicken ( 30 seconds – a minute) Then add water and erithryitol and mix together.  Whisk  in the eggs one at a time until evenly incorporated.  Add melted butter and Amoretti Sweet Corn Extract and mix until even.

5.) Grab your bowl of dry ingredients and add it into the mixer in one go.    Mix gently until dry mix is combined with the wet mixture evenly.  You don’t want to over mix here.

6.) Grease your baking apparatus very well- muffin tins, a cast iron skillet ( see NOTE 1 if you’re using a cast iron skillet), or even a brownie pan.   You can use avacado oil spray or extra melted butter, or you can line your muffin tins with paper inserts.   Pour in all your batter!   If you’re making muffins, then you’ll want to fill your muffin tins just a little over half way since these do rise when baking.

7.) Bake at 350°F for anywhere between 15 and 25 minutes, until just starting to turn gold brown around the edges (times will vary based on your pan).   For cornbread muffins, bake for 15-20 minutes. For a Cast Iron Skillet or brownie pan,  bake for 20-25 minutes.  In any case, as soon as you see the cornbread getting a little a little golden around the edges, and the centers are done (toothpick test!), then they’re DONE!

To Make SugarFree Honey Butter: 

1.) Mix/mash 1 Tablespoon of Sugarfree Honey Alternative with 3 Tablespoons of softened butter with a fork or spoon in a bowl. Mix until fairly smooth.  Cover the bowl  with Saran wrap or gently roll/spoon into saran wrap (in a log shape) if you want a butter stick like shape.  Place your bowl or your honey butter “stick” in the fridge to gently re-harden for 15-20 mins.      Spoon or slice your honey butter onto warm cornbread and ENJOY.


Note 1: If you’re using a Cast Iron Skillet, then you have two options.  You can grease the pan like the other baking directions and simply place into the oven to bake.   This will be around a 25 minute oven bake time, maybe a little more.  OR  If you want to do it the traditional skillet cornbread way,    You can heat your skillet over low-medium heat on the stovetop, while melting 1-2 tablespoons of butter that will end up greasing your skillet first.     Once butter is melted (and pan is hot), pour your cornbread batter on top of the melted butter, turn the heat to medium and  let it cook on stovetop for a minute or two.   Then remove from stove top, and place the entire skillet into the preheated 350 degree oven to bake for 20-25 minutes, or until golden brown at the edges.

Net Carbs =   1.5 grams Per serving (serving size is 1/10th of the recipe)

*Sugar alcohols  from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!

Carb counts vary based on the brands of each item used.  My calculations are for the brands listed/suggested.

  • Prep Time: 5
  • Cook Time: 20


  • Serving Size: 1/10th Of Recipe
  • Calories: 182.4
  • Fat: 15.9 g
  • Carbohydrates: Net 1.5 g
  • Protein: 6.1 g

Keywords: cornbread, keto, sides