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Easy Low-Net Carb Cornbread

This easy, 4 net-carb, high-fiber cornbread is simply delicious!

Cornbread. Yummy, tasty, and full of carbs and fat! With a simple change of ingredients, we took this staple and gave it a make-over without losing amazing flavor!

With a few simple substitutions, we are ready to say hello to our Easy Low-Net Carb Cornbread.

Swap #1: Carbquik

Carbquik is a staple in the Skinny Louisiana kitchen and works perfect in low-carb, diabetic- cooking since it is a high-fiber flour, yielding lower-net carbs than traditional all-purpose flour. Carbquik can be found at any Drug Emporium/Vitamin Plus stores. No Drug Emporium in your area? No problem, you can purchase Carbquik through Amazon by clicking here –

Carbquik can transform all your personal favorite recipes to low-net carb, high-fiber with a simple 1 to 1 ratio of flour to Carbquik. For example, if a recipe calls for 1 cup of flour, use 1 cup of Carbquik in its place.

Swap # 2: Fairlife Milk

Fairlife milk is ultra-filtrated making this a lactose-free, lower-carb (only 6 grams per serving), higher-protein milk.  Fairlife can be used in any of your recipes calling for milk.

Swap #3: Swerve

For substituting sugar, I love using Swerve. Swerve is a New Orleans based product and sugar replacer that is non-GMO, zero-calorie, and non-glycemic. Its made from various fruits and root vegetables and measures just like sugar. With that said, per cup of sugar in your recipe, use 1 cup of Swerve. Serve is available at Drug Emporium/Vitamin Plus stores. If not available at your local store, you can purchase Swerve through Amazon by clicking here –

Easy Low-Net Carb Cornbread

1 6 oz. container plain Greek yogurt

1 tbsp. olive oil

1 cup Swerve granular sugar

3 eggs

1 3/4 cup 2% Fairlife milk

2 1/2 cup Carbquik

1/2 cup almond flour

1/2 cup cornmeal

1 1/2 tsp. baking powder

1/2 tsp. salt

Preheat oven to 400 degrees.

In a large bowl, beat oil, yogurt, and Swerve with an electric mixer for 2 minutes.

Slowly add eggs, and milk. Beat for 1 minute.

Slowly add Carbquik, cornmeal, baking powder, and 8

salt. Beat for 2 minutes.

Pour into a greased 13×9 pan. Bake 23-25 minutes or until a toothpick inserted in center comes out clean. Cut into 15 squares.

Nutrition Facts per Serving. Calories: 120, Total fat: 7g, Cholesterol: 40mg, Total Carbohydrate: 12 g, Fiber: 8g. Sugar 1g. Protein: 7g.


Carb count exclude sugar alcohols. New carb count is determined with the equation total carbohydrate – total fiber – sugar alcohol.

This recipe was developed and copyright by culinary dietitian Shelly Marie Redmond. She is the author of Skinny Louisiana…in the Kitchen and upcoming Skinny Louisiana…in the Slow Cooker. She practices out of Eberhart Physical Therapy which she co-owns with her husband Greg. In her spare time, she watches Snapped and Investigation Discovery (let’s be honest!)

Shelly Marie Redmond, MS, RD, LDN is a culinary dietitian and founder of Skinny Louisiana. She is the author of Skinny the Kitchen and can be reached at