Keto Cornbread
A one-bowl, low-carb cornbread alternative, made with almond and coconut flours, serves as an ideal substitute for traditional Thanksgiving sides.
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Instructions
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Preheat the oven to 325 F.
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Combine almond flour, coconut flour, salt, baking soda, eggs, heavy cream, and melted butter in a bowl; whisk until fully incorporated.
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Grease a 9 or 10-inch cast iron skillet with butter.
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Pour the batter into the skillet, then bake for 25 to 30 minutes until golden brown and firm.
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Cool for five minutes, then slice and serve with butter.
Nutritional Info (per serving)
Calories:
187 kcal
Carbohydrate:
5 g
Cholesterol:
102 mg
Fiber:
3 g
Protein:
5 g
Saturated Fat:
8 g
Sodium:
322 mg
Sugar:
2 g
Fat:
17 g
Unsaturated Fat:
0 g