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Lower Carb Bacon Cheddar Cornbread

This bacon cheddar cornbread uses a unique blend of ingredients to create a cheesy, buttery cornbread with a fraction of the carbs and fat in traditional recipes. It’s an easy recipe that can be prepared and in the oven in about 10 minutes. And it makes a massive batch to feed the whole family or stow away for a week’s worth of meals.  

Let’s get this bread, y’all. 

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Bacon Cheddar Cornbread Ingredients

There are several key ingredients, but the two that might jump off the page at you will be almond flour and cheddar powder. 

Why Almond Flour?

The almond flour provides structure and matches the texture of corn flour while significantly reducing the carb count. If you wanted to use corn flour only, the recipe should work fine. Though I haven’t tested it!

Okay, you’re probably familiar with almond flour. But what about cheddar powder? 

flours and cheddar powder before mixing to make the cornbread batter

What is Cheddar Powder?

Cheddar powder is dehydrated cheddar cheese. If you’ve ever used powdered peanut butter, it’s pretty similar in concept. You can reconstitute the powder to create a ton of cheddar flavor without adding lots of cheese (and the fat and calories that come with it)

This bacon cheddar cornbread calls for 1/2 cup of cheddar powder which equates to 280 calories. When it’s mixed with the other ingredients like Greek yogurt, milk, and canned corn, you’re left with an extra cheesy cream sauce that would take at least double the amount of real cheese. 

Hashtag magic. 

You might be able to find cheddar powder in stores, but I typically order it from Amazon. It’s on my recommended products list here. I’ve used it in everything from cheesy cauliflower grits to cheesy air fryer bread.

cooked bacon and cornbread batter before baking

The Bacon and Remaining Ingredients

You can use any type of bacon you’d like. Just be aware that the cornbread will cook in the remaining bacon grease. So if you use full fat bacon, you may want to drain a bit before adding the cornbread batter to the skillet to bake. 

For the Greek yogurt and milk, you could get away with any kind of milk, but the Greek yogurt may be difficult to replace. I’m betting if you’ve made it this far, though, you’re not that concerned with the dairy content of this recipe. 

That’s all the important ingredient notes I can think of for now. If you have a question I missed, drop a comment at the bottom of this post. 

Be sure to let me know what you think about this bacon cheddar cornbread! Feel free to tag me on Instagram, or join my free Facebook group to share it with the crew. 

low carb bacon cheddar cornbread recipe

Bacon Cheddar Cornbread

Yield: 12 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Lightened up cornbread with corn and almond flour, center cut bacon, whole kernel corn, and cheddar powder.



  1. Preheat an oven to 375F.
  2. Add the chopped bacon to a 12-inch cast iron skillet over medium-high heat and fully cook. cooked bacon in cast iron skillet
  3. While the bacon cooks, mix the remaining ingredients in a large bowl.
  4. Transfer the cooked bacon pieces to the cornbread batter, leaving the bacon grease behind in the skillet. Stir well. cooked bacon before mixing with the cornbread batter
  5. Carefully pour the cornbread batter into the skillet and bake for 45-55 minutes or until the center is cooked through and no longer gooey. (If the edges brown before the center cooks through, you can cover with foil to finish cooking.) cornbread batter in the skillet before baking


  • Each slice has 3 Smart Points.
  • If you'd like different sized slices, multiply the nutrition facts by 12 and divide by the new number of slices. 
Nutrition Information:
Yield: 12 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 170Total Fat: 8gCarbohydrates: 14gProtein: 10g

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Danielle Gerke

Friday 17th of April 2020

I’m from the Midwest so when you have soup or chili, you have to have cornbread. Since watching g what I eat, it’s been a struggle to find a healthier version that had good text and taste. This did it for me. I don’t ha e cheddar powder so I just always use shredded cheddar. I also omit the back. Since I’m getting meat in my soup/chili

Rimma Wolfe

Wednesday 29th of January 2020

I paired this with the spicy tomato beef soup for a nice hearty meal. It was delicious! Cornbread was a bit soggy reheating in the microwave, which is to be expected. Next time I might try throwing it in the air fryer for a few minutes, but unfortunately dont have one at work!

Danielle Gerke

Wednesday 27th of November 2019

When I made this I didn’t have cheddar powder. I never do. So I used fat free shredded cheddar. I think my cast iron was too big because mine got really brown on top. It still tasted amazing though. Better than any corn bread I’ve ever made, box or homemade.

Andrea Fletcher

Wednesday 27th of November 2019

Twas the night before a massive snowstorm was predicted to hit and two days before Thanksgiving. Cornbread was planned for dinner than night and then gasp! I realized I forgot to replenish my empty supply of almond flour. There was no way I was driving back to the store.... I subbed Spelt flour in the same weight for the almond flour and hoped for the best. I also reduced the bacon to 6 and a half slices (it's what I had on hand). King Arthur Vermont White Cheddar for the Cheddar Powder and everything else exact as written in the recipe. This came out AMAZING. My cook time was a little longer and I attribute that to the flour replacement but this was SO GOOD. I served it with the Sweet Thai Beef and Brussels on the first night and the next day crumbled a serving with scrambled eggs. Delicious!


Saturday 5th of October 2019

I could never get it done all the way. I cooked for over an hour and it was still gooey. That being said, it tasted delicious and It went in a soup so it wasn't too big a deal. Just wondering what my problem was.

Mason Woodruff

Monday 7th of October 2019

A few guesses: baking in a smaller dish with less surface area, measurement issue with yogurt or milk, or possibly some ingredient differences (more liquid in corn, fattier bacon, different milk, etc.). Hope that helps!

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