Keto Cornbread Recipe with Almond Flour: Easy, Low Carb & Gluten Free

This keto cornbread recipe gives you soft, golden squares that pair well with soups, stews, or chili. It uses almond flour and coconut flour to deliver a low carb cornbread alternative without corn but with full comfort. If you’re looking for gluten free cornbread or an easy almond flour cornbread recipe to serve at dinner or holidays, this one hits all the marks. The texture stays moist, the crumb holds together, and the flavor carries a mild buttery depth with a hint of corn from the optional extract.

The ratio of almond flour to coconut flour matters here. Almond flour gives body, while coconut flour absorbs moisture and firms up the structure. I’ve tested 1 cup to ¼ cup as the balance that holds shape without drying out.

Too much coconut flour creates a stiff, sponge-like bite. Too little leaves it fragile. You need both working together.

Eggs do more than bind. They also contribute steam and softness in a keto recipe like this where starch is missing. Sour cream brings richness, but it also adds acidity. That acidity activates the baking powder, which helps lift the crumb.

You’ll find this useful for those moments when you need a reliable bread alternative, but you don’t want to make a full loaf.

I use this cornbread as a quick side with soups or to anchor a holiday table when guests request something “bread-like” that’s still keto.

Why Each Ingredient Matters

Almond flour serves as the bulk. It mimics the texture of cornmeal without the carbs and fits within almond flour recipes that work well in both savory and sweet baking. I prefer fine almond flour over almond meal for smoothness.

Coconut flour helps absorb the excess moisture that almond flour doesn’t catch. It’s potent, so even ¼ cup makes a difference.

Baking powder gives rise. Make sure it’s fresh. Old baking powder leads to dense centers.

Salt brings balance. It makes the butter pop, and it rounds out the slight sweetness from the erythritol.

Eggs add moisture and lift. Three eggs are enough to emulsify the mixture and support the flour combination.

Sour cream offers richness and a light tang. If I don’t have it, I use plain Greek yogurt with no noticeable difference in outcome.

Almond milk provides fluidity to mix the batter without thinning it too much. You’ll find this helpful if you already make almond flour pancakes and need the same consistency.

Butter or coconut oil keeps it tender. I often use butter for flavor, but coconut oil works well if you need a dairy-free swap.

Granular erythritol sweetens it slightly. You don’t want dessert-level sweetness here, just enough to mimic traditional cornbread. I’ve also used monk fruit with good results.

Corn extract deepens the nostalgic aroma. It’s optional, but I do recommend it. The scent hits when it bakes and tricks the brain into thinking there’s corn inside.

You can use this mix as a base and fold in extras too just like with these almond flour muffins.

The Key Flavor Booster: Corn Extract

This single ingredient turns keto cornbread from decent to memorable. Corn extract brings that slightly toasted, nutty edge that traditional cornbread has.

I tried this recipe first without it and felt like something was missing. Once I added the extract, even my non-keto testers commented that it “smelled like real cornbread.” That aroma pulls everything together.

You can find it online or in baking stores. A small bottle lasts for ages because a little goes a long way.

If you don’t have it, the texture still delivers. But if you want the flavor memory of classic cornbread without the carbs, use it.

Step-By-Step Texture Checkpoints

Start by mixing the dry ingredients together. The blend should look even, with no lumps or clumps. If your almond flour has been sitting in a bag, fluff it first with a fork to avoid compactness.

Once you mix the wet ingredients, the batter should feel thick but pourable. Not runny like pancake batter, and not firm like cookie dough. It should slowly settle into the pan without being forced.

After baking, the edges should pull slightly from the sides. The top turns golden and feels set. A toothpick inserted in the center should come out with just a few moist crumbs, never wet batter.

Let it cool before slicing. If you cut too early, the pieces might crumble. That 10-minute wait helps it hold together better, just like it does with my paleo bread recipe.

Variations That Work Well

Add ½ cup shredded cheddar cheese to the batter for a richer, savory version. You can also add ¼ cup chopped jalapeños for heat. Crumbled cooked bacon makes a great third option. Each of these folds in easily before baking.

For a lighter version, swap the butter for extra almond milk and use low fat Greek yogurt. The result stays fluffy but with slightly less richness.

Make muffins instead by pouring into a greased muffin tin. Bake for 20 to 22 minutes.

Storage and Reheating

Keep leftovers in an airtight container in the fridge for up to 4 days. I prefer reheating slices in the toaster oven to bring back the crisp edges.

For longer storage, freeze individual slices and thaw them overnight. The texture holds up better than many other almond flour bread recipes I’ve tested.

A Few Tips From Experience

Use parchment paper to make lifting the whole block easier.

Let the batter sit for 3 to 5 minutes before baking. This gives the coconut flour a chance to fully absorb the liquid.

Do not overmix. Stir just until combined. Too much agitation breaks down the eggs and tightens the crumb.

Don’t skip the resting time after baking. The texture improves with a brief cool down.

Make it in a cast iron skillet for crisper edges.

How I Serve This Low Carb Cornbread

Pair with turkey chili or slow-cooked beef stew. Cut into small squares and serve on charcuterie boards. Split in half and toast for breakfast with a pat of butter. Crumble over a salad with ranch dressing. Use as a low carb base for stuffing at holiday meals.

Save This Keto Cornbread For Later

Pin this almond flour cornbread recipe to your keto board so you can find it again fast.

If you try a variation or tweak the sweetener, I’d love to hear how it turned out.

Drop a comment below and share!