This keto cornbread is a low carb take on the classic southern cornbread! Tender on the outside, soft and fluffy on the inside, itโs perfect to enjoy sweet or savory- itโs made with ZERO corn!
Ingredients
- 1/2ย cupย almond flour
- 1/3ย cupย coconut flour
- 1/2 to 1ย teaspoonย kosher saltย (or 1/2 teaspoon table salt)
- 1/2ย teaspoonย baking soda
- 3ย largeย eggs
- 1/2ย cupย heavy cream
- 1/4ย cupย meltedย salted butter, plus more for the pan
Instructions:
- Gather the ingredients. Heat the oven to 325 F.
- Add the almond flour, coconut flour, salt, baking soda, eggs, and heavy cream to a mixing bowl. Whisk together until combined. Add in the melted butter and continue to mix together until all the ingredients are incorporated.
- Generously grease a 9 or 10-inchย cast iron skillet with butter.
- Pour the batter into the greased skillet. Place it in the preheated oven and bake for 25 to 30 minutes or until golden brown and firm.
- Allow the cornbread to cool for about five minutes and then slice. Serve with butter.
Tips
- Make sure to heavily grease your cast-iron skillet. This helps create a nice crust and adds more flavor while preventing the bread from sticking.
- Use this cornbread as a base for a keto cornbread stuffing or dressing.
- You can also bake this recipe in muffin tins. Just make sure to grease the wells of the muffin tin with butter or use cupcake liners.
