Low Carb Cornbread
| 7 |
40 |
288 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
30 min |
8
|
This low carb Cornbread is pefect for Keto Chili or Keto Stuffing.
Ingredients
|
1 1/4 cup
|
Almond flour
|
|
1/2 cup
|
Coconut flour
|
|
1 tsp
|
Baking soda
|
|
1 tbsp
|
Swerve Sweetener, granular
(granulated)
|
|
3 large
|
Egg
|
|
1/2 cup
|
Butter, unsalted
(melted)
|
|
1/3 cup
|
Heavy whipping cream, 38% M.F.
|
Instructions
- Preheat oven to 350 degrees. Melt 1 tablespoon butter in a 9 to 10 inch cast iron skillet over medium heat.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and sweetener.
- In another bowl, whisk together eggs and heavy cream. Slowly add butter.
- Stir wet ingredients into the dry ingredients until just combined.
- Transfer batter to skillet and smooth the top.
- Bake for 30 minutes or until the cornbread is golden.
Nutrition Facts
Per Portion
Calories
288
Calories from fat
233
Calories from saturated fat
101
Total Fat
25.9 g
Saturated Fat
11.3 g
Trans Fat
0.6 g
Polyunsaturated Fat
1.0 g
Monounsaturated Fat
4.9 g
Cholesterol
124 mg
Sodium
202 mg
Potassium
150 mg
Total Carbohydrate
8.7 g
Dietary Fiber
4.4 g
Sugars
1.5 g
Protein
7.3 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
