Keto Cornbread

This tasty low carb keto cornbread doesn't sacrifice taste or texture and cooks easily in a cast iron skillet. Contains no corn, but you'd never know it.

Course Basics, Side Dish

Cuisine American

Keyword great with chili

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 254kcal

Author Kim Hardesty

Ingredients

1 cup white cheddar cheese (or part skim mozzarella) (4 oz)
2 cups almond flour (6.5 oz)
¼ cup cream cheese, softened (2 oz)
3 large eggs (cold is fine)
1 tablespoon baking powder (or 1 ½ teaspoon baking soda)
½ teaspoon sweet corn extract
⅛ teaspoon salt
1 tbsp butter for the skillet

Instructions

Preparation

Preheat oven to 350 F degrees and position rack to middle of oven. Butter an 8-inch cast iron skillet. (Can use an 8-inch baking dish, but the cooking time will differ. Watch for over-browning.) Slice the jalapeno into ⅛ inch thick rounds.

Method

Put the ingredients for the cornbread into the bowl of a food processor in order. Process the ingredients until the form a sticky dough.
Scrape the dough into the prepared skillet and gently spread to edges and top with jalapeno slices.

Bake

Bake for 25-30 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before running a sharp, thin knife around the edge and slicing to serve.
Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or place on a sheet pan and reheat in a 300 F oven until warmed through (about 15 minutes).
Serves 8, at 3.2g NET CARBS each.

Nutrition