Low Carb/ Keto Cornbread
| 6 |
35 |
135 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
25 min |
16
|
This Keto Cornbread is super fluffy, tender, and moist. It has the right amount of sweetness
Ingredients
|
1 1/2 cup
|
Almond flour
|
|
86 gm
|
Truvia, calorie-free sweetener
(1/3 cup)
|
|
4 large
|
Egg
(room temperature)
|
|
1/3 cup
|
Butter, unsalted
(melted)
|
|
1 tsp
|
Baking powder
|
|
1 tsp
|
corn extract
|
Instructions
- Preheat the oven to 350°F / 175°C. Line an 8x8 inch baking dish with parchment paper. Set aside.
- In a large mixing bowl, add four eggs, melted butter, sweetener and whisk well.
- Stir in the almond flour, baking powder until there are no visible lumps and the batter is slightly thick.
- Transfer the mixture into the prepared pan. Evenly spread the batter and smooth using a silicone spatula.
- Bake in the preheated oven for about 25-30 minutes until the edges look golden brownies and a toothpick comes out clean.
- Allow the cornbread to cool in the pan for a few minutes and then slice it into 16 pieces. Enjoy warm topped with butter!
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
