Low Carb “Cornbread” Recipe

Low Carb “Cornbread”

A delicious alternative to cornbread made with wheat flour and cornmeal.

Course Bread
Cuisine Southern
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 144 kcal



  1. Preheat oven at 350 degrees.
  2. Grease a 12-cup muffin tin.
  3. Combine almond flour, baking powder and salt.
  4. Add eggs, cream, water and extract (if used).
  5. Add melted butter.
  6. Divide evenly among muffin cups.
  7. Bake. The muffins should be lightly browned on top and edges. They should be firm to the touch and if you insert a toothpick, it should come out clean.

Recipe Notes

I have discovered unusual extracts and love them.  I have used Amoretti’s Sweet Corn Extract in this recipe.  It made it a little sweet.  Not a lot sweet, just slightly.  I ordered their Popcorn Extract for a more savory muffin.  I’ll let you know how that goes! 

I have put links to buy the Sweet Corn Extract on Amazon.  But honestly, it is cheaper if you go to Amoretti’s website and order them!  I don't know what some vendor's are thinking by doubling the price!  

UPDATE: I used Amoretti's Popcorn Extract on a new batch of muffins and for my Thanksgiving "Cornbread" Dressing.  It was much more to my taste!  I am going to try it for "grits" and see how that goes!

Nutrition Facts
Low Carb “Cornbread”
Amount Per Serving
Calories 144 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 61mg20%
Sodium 72mg3%
Potassium 91mg3%
Carbohydrates 4g1%
Fiber 1g4%
Protein 5g10%
Iron 1mg6%
Calcium 80mg8%
Vitamin A 155IU3%
Net Carbs 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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