Keto Cornbread

This Keto Cornbread is a delicious low-carb alternative to traditional cornbread, perfect for those following a ketogenic diet. With a moist, fluffy texture and a hint of sweetness, it pairs perfectly with savory dishes.

Ingredients

• Almond flour - 1 cup
• Coconut flour - 2 tablespoons
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Granulated erythritol - 2 tablespoons
• Eggs - 2 large
• Unsweetened almond milk - 1/2 cup
• Melted butter - 2 tablespoons
• Apple cider vinegar - 1 teaspoon

Steps

1. Preheat your oven to 180°C (350°F) and grease a small baking dish or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving warm.

Nutrition

• Calories: 230
• Protein: 9 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• High in healthy fats and protein, promoting satiety.

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