Keto Cornbread
Craving the cozy taste of cornbread without the carbs? This Keto Cornbread bakes up soft and slightly crumbly with a rich, buttery flavor, making it a delicious side that pairs perfectly with savory meals.
Servings 8 people
Calories 282 kcal
Ingredients
- 2 cups almond flour
- 4 eggs large
- ¼ cup butter melted
- ½ tablespoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 10 to 12 drops stevia
- 1 tablespoon butter
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Combine 2 cups almond flour, 4 eggs, ¼ cup butter, ½ tablespoon baking powder, and ½ teaspoon salt in large bowl.2 cups almond flour, 4 eggs, ½ tablespoon baking powder, ½ teaspoon salt, ¼ cup butter
- Add ½ cup sour cream and 10 to 12 drops stevia, stirring until well combined.½ cup sour cream, 10 to 12 drops stevia
- Grease cast iron skillet or casserole dish with 1 tablespoon butter.1 tablespoon butter
- Pour batter into dish and spread evenly.
- Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Video
Notes
- Make keto cornbread muffins by pouring cornbread batter into greased muffin tins and bake for 20 to 25 minutes.
- Use sweet corn extract for authentic corn flavor.
- Top with melted butter and homemade low-carb maple syrup for a sweet treat.
- Replace almond flour with coconut flour for a nut-free version.
- Include ½ tsp baking soda if you prefer a slightly fluffier texture.
Nutrition
Calories: 282kcal | Net carbs: -1g | Fat: 26g | Protein: 9g