Keto Cornbread

Keto Cornbread Recipe for a Low-Carb Delight

Introduction:
Keto cornbread is a delicious and satisfying alternative for those following a low-carb lifestyle. This recipe provides the perfect balance of flavors and textures, mimicking the traditional cornbread taste without the added carbs. With a simple preparation process and wholesome ingredients, this keto-friendly cornbread is sure to become a staple in your kitchen. Let’s dive into the details of this mouthwatering recipe, including preparation time, cooking time, serving size, and full nutrition values.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup sour cream
• 1/4 cup erythritol or your preferred keto-friendly sweetener

Preparation Time:
The preparation time for this keto cornbread recipe is approximately 15 minutes. This includes gathering all the ingredients, preheating the oven, and preparing the baking pan.

Cooking Time:
The total cooking time for keto cornbread is around 25-30 minutes. This includes the time needed for baking in the oven until the cornbread reaches a golden brown color and a toothpick inserted into the center comes out clean.

Serving Size:
This recipe yields 12 servings, making it ideal for a family meal or to have leftovers for later. Each serving is a satisfying portion, perfect for complementing your favorite keto-friendly dishes.

Nutrition Values (Per Serving):

• Calories: 180
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 93mg
• Sodium: 245mg
• Total Carbohydrates: 5g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 5g

Note: Nutrition values are approximate and may vary based on specific brands and ingredient choices.

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a square baking dish or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, eggs, almond milk, sour cream, and erythritol.
4. Add the wet components to the dry ingredients and mix thoroughly. Make sure there are no lumps in your batter.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the centre comes out clean.
7. Allow the keto cornbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, slice into 12 squares and serve.

Conclusion:
This keto cornbread recipe offers a delightful and low-carb alternative to traditional cornbread, allowing you to enjoy the comforting flavors without compromising your dietary goals. With a quick preparation time, reasonable cooking time, and a generous serving size, this keto cornbread is perfect for any occasion. Plus, the detailed nutrition values provide transparency, allowing you to make informed choices while enjoying this scrumptious treat. Add this recipe to your repertoire for a delicious and satisfying addition to your keto-friendly menu.