Delicious Keto Cornbread Recipe
Whip up some top-tier keto cornbread that tastes – if we do say so ourselves – better than the original thing!
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Ingredients
- 2 sticks Butter salted
- 5 oz Heavy Cream
- 3 large Eggs
- 2 large Egg Yolks
- 3 teaspoon Corn Extract
- ½ cup Coconut Flour
- ¼ cup Low Carb Sugar Substitute
- 1 teaspoon Baking Powder
Instructions
- To begin, preheat your oven to about 350°F, taking into account how hot or warm your oven normally runs and adjusting the temperature accordingly.
- Next for this recipe, add all the wet ingredients – including the eggs, egg yolks, salted butter, heavy cream, and cornbread extract – into a medium to large-sized bowl.
- Mix all the ingredients until they're combined well together, forming a thick, liquid-y substance that isn’t yet too dry.
- Once the wet ingredients are mixed together, add the remaining dry ingredients and continue mixing.
- Next, place a sheet of baking paper on an 8 x 8 baking tray.
- Coat this sheet with baking spray or a similar lubricant, then add the cornbread batter.
- After the batter has been spread around the tray, put the baking sheet in the oven and set a timer for 45 to 50 minutes depending on how hot your oven runs.
- After the timer has pinged, remove the keto cornbread and let it cool down completely while still on the tray.
- This will take anywhere between 15 minutes to a half-hour depending on your ambient room temperature.
Notes
Net Carbs: 3.0g
Nutrition
Calories: 415kcal | Carbohydrates: 8g | Protein: 5g | Fat: 40g | Fiber: 5g | Net Carbs: 3g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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