Description
Keto Cornbread is a delightful low-carb alternative to traditional cornbread, featuring a golden, crispy crust and a soft, buttery interior. This easy-to-make recipe not only satisfies your cravings but also fits perfectly within your ketogenic lifestyle. Enjoy it as a side dish with soups and stews or savor it on its own as a tasty snack. Customize it with your favorite mix-ins for an extra burst of flavor!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In one bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk eggs, melted butter (or coconut oil), and almond milk until smooth.
- Combine wet and dry ingredients until just mixed; avoid overmixing.
- Pour batter into the prepared dish and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Allow to cool for 10 minutes before slicing into squares.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg