Keto Cornbread Recipe
Make Keto Cornbread without cornmeal in less than 30 minutes with just 6 pantry staple ingredients. Perfect side to soups, chilis and stews.
Servings: 12
Calories: 138kcal
Ingredients
Dry Ingredients
- 1 ½ cups Almond Flour I'm using superfine blanched
- ½ cup Powdered Monk Fruit Erythritol I like my cornbread to be sweet, but you could use 1/3 cup of sweetener if you wish
- 1 tbsp baking powder
Wet Ingredients
- 1 tsp Vanilla Extract
- 4 large Eggs
- 4 tbsp Butter Melted
Instructions
- Preheat the oven to 350 degrees
- Add the dry ingredients to a bowl and whisk
- Add the wet ingredients to a bowl and whisk
- Combine the wet and dry ingredients in a bowl. Add the batter to a well-seasoned cast iron skillet
- Bake for 20-25 minutes, or until it is lightly browned on top
Video
Notes
This recipe works best in an 8-10 inch cast iron skillet. If you'd like to use a 12-inch skillet, you should double the batter.
You can also use an 8-9 inch square baking dish. If you do, adjust the baking time to 25-30 minutes.
Nutrition
Calories: 138kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 58mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 207IU | Calcium: 83mg | Iron: 1mg