Description
A gluten-free take on the beloved classic cornbread, made with almond and coconut flour for a low-carb, keto-friendly option.
Ingredients
Scale
- 1 cup almond flour (blanched)
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 large eggs (room temperature)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/3 cup unsweetened almond milk
- 1/4 cup melted butter (or coconut oil for dairy-free)
- 2 tablespoons granular erythritol (or preferred keto sweetener)
- 1/2 teaspoon corn extract (optional)
- Optional add-ins: 1/2 cup shredded cheddar cheese, 1/4 cup chopped jalapeños, crumbled bacon
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until combined.
- In a separate bowl, beat the eggs and mix in the sour cream, almond milk, melted butter, sweetener, and corn extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in any add-ins like cheese or jalapeños.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Allow to cool for at least 10 minutes before slicing into squares.
Notes
Store in an airtight container at room temperature for 2 days or in the fridge for up to a week. Freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg