Low- Carb Cornbread
Low-Carb Cornbread That Actually Tastes Like Cornbread! Yes… this one has just a touch of real cornmeal (only 2 tablespoons!) for that classic flavor, but it’s still totally keto-friendly — about 3 net carbs per slice.
Ingredients
- 1 cup almond flour
- 2 tbsp cornmeal
- 2 tbsp coconut flour
- 2 tsp baking powder
- ½ tsp salt
- 5 large eggs
- ⅓ cup melted butter or ghee
- ¼ cup heavy cream or unsweetened almond milk
- 1 tbsp sweetener optional
- 1 tsp corn extract optional but recommended
Instructions
- Preheat oven to 350°F and grease an 8x8-inch pan or small cast iron skillet.
- Whisk together almond flour, cornmeal, coconut flour, baking powder, salt, and sweetener.
- In another bowl, beat eggs and stir in melted butter, cream, and corn extract.
- Combine wet and dry ingredients and spread evenly into the pan.
- Bake 25–30 minutes until golden and a toothpick comes out clean.
- Cool slightly before slicing and serving.