With that incomparable cornmeal flavor, this low carb cornbread is a real treat. It bakes up incredibly tender while staying surprisingly sturdy—perfect for sandwiches or cornbread stuffing—at just about 6g net carbs per muffin.
Low Carb Cornbread 🌽
Yes — with actual cornmeal!
When Lindsay asked what would happen if she swapped in a little real cornmeal for my keto cornbread muffins, I had to try it. The result is heavenly: soft, tender muffins with authentic cornmeal texture and flavor, yet still low in net carbs.
Is cornmeal keto?
Cornmeal is not typically considered a keto ingredient because it carries more carbs than common low-carb flours (for example, a 1/4 cup of cornmeal has many more carbs than almond flour). That said, using a modest amount of cornmeal in a recipe that’s otherwise low in carbs can still fit into a low-carb approach. These muffins work because the cornmeal is balanced with low-carb flours and higher fat, keeping the net carbs around 6g per muffin.
I encourage a flexible approach to low-carb eating: focus on smart food choices to support metabolic health rather than obsessing over every gram. The glycemic impact and the use of ultra-processed ingredients matter more than a rigid “allowed” or “not allowed” list.
The flours
For the best texture, use a medium-grind cornmeal. The recipe also relies on staple low-carb pantry items: superfine almond flour, golden flaxseed meal, whey protein isolate, and a bit of xanthan gum.
Notes on these ingredients:
– Regrind golden flaxseed meal in a dry blender for a finer texture—unprocessed flax can make baked goods gummy.
– Whey protein isolate helps bread baked in a pan keep its structure; you can substitute extra almond flour and bake in a muffin tin if you prefer smaller servings, though texture will vary.
– Brands differ, so pick quality products where possible.
The sweetener
Allulose is my top choice for baking because it provides great texture with no aftertaste. Other options include erythritol blends (which can sometimes give a slightly firmer texture), xylitol (avoid if you have pets), or a stevia-erythritol blend if you want to limit sugar alcohols. If you’re not restricting sugars, you can swap in regular coconut or cane sugar 1:1.
One last thing
These muffins pair beautifully with a warm bowl of chili—try serving them with a hearty, fatty keto chili for a comforting meal.
Looking for more cornbread ideas? Try my other cornbread muffin and pan cornbread recipes for different textures and carb counts.
Video story
Low Carb Cornbread (with actual cornmeal!)
Pin Recipe
Ingredients
For the low carb cornbread
- 120 g (medium grind!) cornmeal
- 135 g heavy whipping cream at room temperature (or use buttermilk and omit the vinegar)
- 1 tablespoon apple cider vinegar
- 96 g almond flour
- 30 g golden flaxseed meal
- 20 g whey protein isolate
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 eggs at room temperature
- 1/4-1/2 cup allulose erythritol or xylitol can be used to taste (I use 1/4 cup)*
- 84 g butter melted and cooled
Serving suggestions
- Serve with a hearty keto chili.
Instructions
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See the recipe video for a quick visual guide. This is an easy, no-fuss cornbread that uses common low-carb pantry items.
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Combine the cornmeal, heavy cream and apple cider vinegar (or buttermilk) in a medium bowl. Mix well and let rest for 20 minutes while you prepare the dry ingredients.
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Preheat the oven to 350°F / 180°C. Line a muffin tray with paper liners or grease generously. You can also heat a cast-iron skillet in the oven with butter for about 15 minutes, add the batter, and bake for a crisp, golden crust.
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Whisk almond flour, re-ground golden flaxseed meal, whey protein, baking powder, xanthan gum, baking soda, and salt in a medium bowl until combined.
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In a large bowl, whisk eggs and sweetener vigorously for a couple of minutes until lighter and airy. Stir in the melted, cooled butter.
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Add the dry flour mixture in two batches, mixing after each addition, then fold in the cornmeal and cream mixture until smooth.
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Portion the batter into the muffin pan (an ice cream scooper works well). Smooth tops with a wet spatula or fingertips if needed.
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Bake for 24–27 minutes until golden and a toothpick comes out clean (I bake 25 minutes). Check after 15 minutes and tent with foil if the tops brown too quickly—some sweeteners brown faster.
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Remove muffins from the pan after 10 minutes and cool completely for best texture. If impatient, wait at least 20 minutes before serving to let them set.
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Store in an airtight container for 3–4 days or freeze for a couple of months. Serve warm with a generous pat of salted butter.
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Reminder: Combining carbs with fiber, fat, and non-starchy vegetables can reduce glycemic impact. Everyone is different—test what works for you.
Video
Notes
Nutrition estimates are per muffin and give a net carb count of approximately 6g.
Focus on ingredient quality and glycemic impact rather than strict food lists. The right combination of fats, fiber, and whole-food carbs can make a difference.
Nutrition
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Calories: 209kcal
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Carbohydrates: 10g
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Protein: 5g
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Fat: 17g
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Fiber: 4g