🧈 Keto Cornbread (Low-Carb & Gluten-Free)
Ingredients:
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1 cup (100 g) almond flour
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¼ cup (28 g) coconut flour
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2 tsp baking powder
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½ tsp salt
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2 large eggs
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⅓ cup (80 ml) melted butter (plus extra for greasing)
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¼ cup (60 ml) unsweetened almond milk (or other low-carb milk)
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2–3 tbsp granulated erythritol or your preferred keto sweetener (optional)
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1 tsp apple cider vinegar (helps with rise and texture)
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½ cup (56 g) shredded cheddar cheese (optional, for savory version)
🧑🍳 Instructions:
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Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or cast iron skillet with butter.
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In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener (if using).
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Add eggs, melted butter, almond milk, and apple cider vinegar. Stir until well combined.
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Fold in shredded cheese if using.
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Pour batter into prepared pan and smooth the top.
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Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
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Let cool slightly before slicing and serving.
📝 Tips & Variations:
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Want more corn flavor without the carbs? Add ¼ tsp corn extract (available online).
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Make it spicy by adding jalapeños and pepper jack cheese.
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For mini muffins, bake in a greased muffin tin for about 15–18 minutes.
Would you like a dairy-free version, or want to pair this with a specific keto main dish like chili or fried chicken?