Southern Keto Cornbread
Being raised in the South I regularly consumed cornbread. When I decided to go grain-free, prior to becoming Keto, I missed cornbread. I worked hard to come up with a delicious substitute that resembles what I grew up on. Cornbread is one of those foods that, depending on how it was made in your area, you will either love this version or not. This version should resemble a slightly sweet cornbread, almost like the Jiffy mix type.
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup golden flaxseed meal
- 3 tsp baking powder
- 1 tsp sea salt
- 3 each large eggs
- 1/2 cup butter, melted salted or unsalted is fine
- 1/4 cup sour cream
- 1/4 cup powdered Swerve
- 1 cup shredded cheddar cheese
- 1/2 tsp xanthan gum optional
- Preheat oven to 350 degrees FLightly oil a 9-inch square baking panIn a medium size bowl, combine wet ingredients (eggs, butter, sour cream) and then add dry ingredients (flours, baking powder, salt, Swerve, and xanthan gum), mix to combine but do not over mix, gently fold in shredded cheddar cheese.Pour batter in oiled/greased baking pan using a spatula. Use spatula to evenly spread out batter.Bake in preheated oven for approximately 35-45 minutes. Top will appear firm and lightly browned. Use knife test to ensure it is ready. Knife should come out fairly clean. Allow to cool for 12-15 minutes.Slice into 12 even pieces.
Only 2.7 net carbs per serving. Serving is 1 slice out of 12 even slices. Whenever a sugar alcohol, such as Swerve, is used we do not include the carb count for that particular ingredient. Swerve has zero net carbs and is safe for most people on a Ketogenic lifestyle when used in moderation.