How to Make Low Carb Keto Corn Bread

low carb keto friendly corn bread recipe

Welcome to the ChipMonk Baking Recipes Blog! This week we are testing out another one of our absolute favorite recipes from our friend and partner Sugarless Crystals. Be sure to check out his blog for TONS of sugar free, keto friendly breakfast, lunch, dinner, and dessert recipes. Are you ready to enjoy a perfectly textured slice of buttery corn bread? Then let's get baking 👨‍🍳 


PREP TIME: 10 mins COOK TIME: 35 mins TOTAL TIME: 45 mins
SERVINGS: 9 pieces CALORIES: 263 kcal

Keto Corn Bread Ingredients: 

Dry Ingredients

  • 1 3/4 cup blanched almond flour
  • 1/4 cup golden flaxseed meal
  • 1/2 cup granulated sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup butter
  • 4 large eggs
  • 1 tablespoon sweet corn extract or honey extract 

Keto Corn Bread Recipe Instructions: 

  1. Quick tip: I have learned to make the extract stand out far more than before. Add the almond flour and flaxmeal in a mixing bowl. Then pour the tablespoon of extract all over the dry mix and give it a mix. Allow the extract to sit on the mix for at least an hour, then proceed to baking. This allows the flavor to soak into the mix and produce a far better flavor overall.
  2. Preheat oven to 350°F and melt butter
  3. Mix together all dry Ingredients
  4. Now mix together all wet Ingredients. The extract may seem like a lot but once the eggs cook it will be perfect.
  5. Combine dry and wet Ingredients then pour into a lined 8x8 baking dish. Or a cast iron pan or muffins if you'd like.
  6. Bake for 30-35 minutes. Do a toothpick test in the center to test because that will be the last part to cook through.
  7. Allow to cool completely then serve topped off with some butter.


The extract is what makes the recipe. Two options for this recipe that I have used is a corn flavor and a honey extract. Both will bring that hint of cornbread flavor you know. See my quick tip in the recipe instructions for the best flavor. I have found the corn extract produces the best flavor. Yet, allowing the corn extract to sit then adding in a teaspoon of honey extract to the wet mix produced the best cornbread on keto I have had yet. I have tried several different ways and recipes.

Helpful Recipe Tips

  • Can I use coconut flour instead of almond flour? No, and I highly advise you don't because they both cook so differently the recipe would have to change dramatically in order to use coconut flour.
  • Do I need extract? If you don't use extract the recipe won't taste like anything. The amount of sweetener brings a almost unnoticeable sweetness. All the "cornbread" flavor comes from the extracts.


Thanks for dropping by the ChipMonk Baking Blog! While you're here, be sure to check out ChipMonk Baking’s HUGE variety of soft-baked keto cookiesrecipes, and Sweetener. And don’t forget to subscribe to our newsletter for the latest recipes, deals, and updates from the ChipMonks. You can also join our Text VIP program by texting CHIPMONK to (833) 645-0998.  


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