Cornbread is the epitome of southern cooking and our family loves it. This ketofied version will have you doing the happy dance. The taste and texture are on point. We like ours sweet and slathered with butter. If you don't, just omit the sweetener. Enjoy!
Keto Cornbread
2c almond flour
1/4c golden flaxseed (we use Bob's Redmill Golden Flaxseed)
1/4c sweetener (we use Splenda, if using different brand use powdered) sweetener is OPTIONAL
1/2 tsp baking soda
1/2 tsp salt
4 eggs, room temperature
1/2c butter, softened
1T apple cider vinegar (we use Bragg's)
1. Preheat oven to 350°. Combine dry ingredients in a small mixing bowl and set set aside.
2. In a medium mixing bowl, beat eggs until fluffy. Add butter and vinegar, stir to combine.
3. Slowly add in the dry ingredients, stir until combined, careful not to over mix.
4. Pour in batter into a greased 9" cast iron pan or 8x8 baking dish. Bake for 20-25 minutes, turn pan halfway through baking.
5. Remove from oven and serve immediately. Store leftovers in the fridge.
TIP: For an even more authentic corn flavor, try adding Cornbread drops from OOOflavors or Sweet LIfe Flavor Co.
Recipe inspired by elanaspantry.com
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