Keto Cornbread
Keto cornbread that is just as good as the real thing, but grain free! At only 1NC per serving, your soup and chili won't be lonely this fall!
Ingredients
- 1.25 cups almond flour
- 3/4 cup shredded cheddar cheese
- 4 tablespoons butter melted
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 3 eggs
Instructions
- Preheat oven to 400 degrees. If using a cast iron skillet, place the well seasoned skillet in the oven while it heats up and remove when the oven is at temperature. If making muffins, like a muffin pan with 8 liners, sprayed with cooking spray.
- Combine the dry ingredients in a large bowl.
- Add the wet ingredients to the bowl and whisk until combined. It is okay if there are lumps.
- Add the batter to either the hot skillet or the muffin tins.
- For skillet cornbread, bake for 15 to 20 minutes or until golden brown. For muffins, bake for 13 to 15 minutes or until golden brown.
- Store in an airtight container up to 1 week.
Video
Notes
If you make this in a cast iron skillet, cut into 8 to 12 even slices upon cooling. The macros would be adjusted for 8 slices as follows: 224 cal | 20g F | 3.6g C | 1.9g Fi | 8.7g P
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 2.4gProtein: 5.8gFat: 13.4gFiber: 1.3g
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