Southern style keto buttermilk cornbread that tastes just like a hushpuppy! Crispy edges, a soft crumb, and the tang from buttermilk make this the best low carb buttermilk cornbread ever.
Any true Southerner will tell you that cornbread is as much a staple in their diet as sweet tea and grits. Southerners make cornbread various ways, one of which uses buttermilk.
During my early years of blogging, I developed a keto cornbread recipe that has been a hit since inception. Even though it contains zero corn or cornmeal, that recipe is downright delicious. I say that because you need to know I’ve got some keto cornbread street cred, haha.
Missing buttermilk cornbread recently, I decided to try my hand at a keto buttermilk cornbread. I was a bit nervous working with almond flour and buttermilk but lo and behold, it worked!
I actually almost named this keto buttermilk cornbread “hushpuppy cornbread” because it was reminded me of a hushpuppy. It’s slap yer momma good, y’all.
You’re Fixin To Love This Keto Buttermilk Cornbread
And I’ll tell ya why:
- Crispy edges
- Soft crumbs
- One bowl recipe
- Grain free
- Budget friendly
- Perfect with soup and chili
Is Buttermilk Keto Friendly?
Buttermilk is essentially fermented milk. Bacteria culture is added to milk and then it is heated and fermented until you end up with what is found at the stores. (read more about buttermilk here)
You will find full fat and low fat buttermilk in the grocery stores. For this recipe, we’re using full fat so we don’t have to worry about added sugar or junk. If you like sweet cornbread, try this recipe!
As far as macros go, buttermilk is similar to heavy cream or half n half. While you probably wouldn’t want to use your carbs to drink a glass of it, using a cup or so to bake will spread the carbs thin enough so as not to inflate a recipe’s macros too high.
Make Buttermilk Cornbread At Home
This keto buttermilk cornbread, which actually has no corn in it at all, is plumb good. Traditionally, buttermilk cornbread is a bit more tangy and softer than some other variations. This low carb version is no exception. The flavor is on point with the addition of green onion and jalapeños and the crumb is nice and soft.
Here’s what you need:
- Large mixing bowl
- Measuring cups
- Measuring spoon
- Cast iron skillet
All that’s required to make this low carb buttermilk cornbread is to mix everything up in your mixing bowl, throw it in a hot cast iron skillet, and bake. Let it cool before serving, slather on some soft butter, and eat till you’re full as a tick!
Ingredients and Substitutions
- Buttermilk– if you can not find whole fat buttermilk, you can add 1/2 tablespoon vinegar or lemon juice to 1/2 cup half and half and let it sit undisturbed for 10 minutes. It will not become as thick as real buttermilk but it will mimic the flavor. You could also try using plain kefir.
- Cast Iron Skillet– if you do not have a cast iron skillet (but really, every cook should) then you can make this in an 8×8 baking pan, muffin pan (only use 8 cups), or small round pan (7 or 8 inches).
- Jalapeño– the jalapeño does not add heat/spice to this recipe but can be omitted if desired.
Here Are Some More Cornbread Recipes For You To Try
Keto Buttermilk Cornbread
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup full fat buttermilk
- 2 green onions diced (about 1 ounce)
- 1 jalapeño diced and deseeded (about 1.5 ounces)
- 1 tablespoon butter
- Preheat oven to 400 degrees. Place a small cast iron skillet in the oven with the tablespoon of butter to preheat while you mix the cornbread.
- Add the almond flour, baking powder, and salt to a mixing bowl and whisk until combined.
- Add the egg and buttermilk and whisk until combined.
- Fold in the diced green onions and jalapeño.
- Carefully remove the hot skillet from the oven and transfer the batter to the hot skillet. Use a knife or offset spatula to smooth the top.
- Bake for 20 minutes.
- Remove from oven and let cool 10 minutes before cutting and serving.
Saturday 12th of November 2022
Hi, I have just the same problem as Debbie Green. I'm going to try adding more moisture before I cook it.
Sunday 13th of November 2022
Thank for letting me know Laurette, it is odd as others have made the recipe and it came out fine for them. How did it taste in the end?
Saturday 13th of August 2022
This stayed completely flat when baking. Not sure why. Will try again next time. Only thing I left out were the jalapeños, and made my own buttermilk/ and used 1/3c.
Monday 15th of August 2022
Hi Meg, other people have tried this recipe and it worked out well for them. Please let me know how it goes if you try it again. Also you may want to try this cornbread instead: https://ketoinpearls.com/keto-cornbread-muffins/
Saturday 16th of July 2022
Definitely going to try this in the fall and winter. I have the cast iron wedge pan for more crispy edges.
Wednesday 20th of July 2022
Great Sheryl, let me know how it goes
Sunday 10th of July 2022
I made this and it was delicious! Thanks so much for the recipe. How would you store it? In an airtight container in a cupboard or in the fridge?
Wednesday 13th of July 2022
That's right, you can store it in an airtight container in the fridge for a few days. Glad you like it!
Friday 5th of November 2021
I made this tonight, but the batter was very dry and hard to mix so I added more buttermilk and 2% milk, but it turned out so dry and crumbly that we put all the crumbles in a bowl and added some butter so we could swallow it! I followed the recipe exactly, but it is so bad I have to try a different recipe! I found one that has 4 eggs and that sounds a little better.
Friday 17th of December 2021
It sounds like there was an error in the ingredients used or measured. The batter is thick but pliable. Perhaps you accidentally used coconut flour as that would yield the results you experienced.