The BEST Keto Cornbread
The Best Keto Cornbread Recipe. This easy low carb cornbread recipe tastes like the real deal and is the perfect match for soups and chili
Servings: 10 slices
Preheat oven to 325 degrees.
Using butter, generously grease a cast iron skillet or 8 x 8 pan. (*Note 1)
Add the almond flour, coconut flour, nutritional yeast, sweetener, salt, baking soda and to a large mixing bowl, and stir until combined.
Whisk in the eggs and heavy cream until fully combined.
Add the melted butter and mix together until all ingredients are incorporated.
Pour the batter into the greased cast iron skillet and spread evenly. Put into preheated oven and cook 25-30 minutes until golden brown on top.
Allow cornbread to cool for approx. 10 minutes, before serving.
Note 1: Make sure to generously grease your pan with butter. No such thing as over buttering your pan! This helps the cornbread develop a crisp outer crust and yummy flavor!
Note 2: For an extra buttery taste, once pulled from oven, top the cornbread with 1-2 TBSP of butter and let it melt in to deliciousness!
Calories: 155kcal | Carbohydrates: 4g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 362mg | Potassium: 45mg | Fiber: 2g | Sugar: 1g | Vitamin A: 398IU | Calcium: 29mg | Iron: 1mg