Powered by Blogger.

My Instagram

Keto Cornbread



Keto Cornbread





Keto cornbread? You're probably either really excited and/or really confused because corn is not a good option on a low-carb lifestyle. Ah ha, see I got ya. This isn't really CORN bread. It's almond bread that tastes just like cornbread. We're going to make you think it's cornbread. In fact, you won't even remember "Cornbread's" number anymore, and you'll delete it from your contact list, too.



I want to start by saying that this post and recipe is in collaboration with #TheManNamedDan who runs MyKetoInfo.com. If you haven't heard of it, check him out. His journey is very inspiring and he takes a lot of pride in the information he gives on his website. He posts daily updates, his meal plans, recipes, and inspiring information regarding his personal journey with Keto and weight loss. Dan asked me to test this recipe for a future idea he has with it. Stay tuned for his Thanksgiving and other holiday related posts. Well Dan, it's delicious. The texture is just like cornbread. You could add jalapeno to the recipe to make it even more savory and spicy, or add more sweetener to make it a sweeter cornbread. The sky is the limit.


I love and appreciate everyone who supports this page. Please drop a comment below and share this post. Don't forget to check the social media links in the sidebar, so you can find me on Facebook, IG, Twitter, and Pinterest. Thank you!




keto pinterest







Keto Cornbread Recipe


Ingredients

2 cups of almond meal/flour
2 teaspoons of baking powder
4 eggs, beaten
4 tablespoons heavy whipping cream
1 cup of sour cream
1 stick of melted butter (1/2 cup) plus one tablespoon of butter to grease the cast iron skillet
3 tablespoons sugar substitute (Swerve)
1 teaspoon of sea salt

making the cornvbread



Directions


  1. Pre-heat oven to 375 degrees. Put cast iron skillet into the oven to pre-heat.
  2. In a medium bowl combine the almond flour, salt, sugar substitute, and baking powder and set aside.
  3. In another bowl combine the heavy cream, sour cream, and eggs. Mix until fully combined.
  4. Add the wet ingredients, except the butter, to the dry ones and gently stir till fully incorporated.
  5. Next add the melted butter, and stir till mixed.
  6. Add one tablespoon of butter to the pre-heated cast iron skillet then add the batter to the to skillet
  7. Bake for 30 minutes or until nice and golden brown.
  8. Serve hot, warm or at room temperature.
keto macros




finished butter cornbread




1 comment:

  1. Jalapeno cheddar added to the mixture to make a cheesy jalapeno corn bread would be really good

    ReplyDelete