Low-Carb Cornbread

This low-carb cornbread recipe is perfect for those following a keto lifestyle or anyone looking to reduce their carb intake. Its moist, flavorful, and has a texture reminiscent of traditional cornbread without the corn. Enjoy it as a side dish or snack

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup golden flaxseed meal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup granulated erythritol or preferred keto sweetener
• 1/2 cup shredded cheddar cheese optional topping
• 1 tablespoon chopped fresh chives optional topping

Instructions:

Start by heating the oven to 350F 175C

Prepare an 8x8-inch baking dish by greasing it or lining it with parchment paper

Almond flour, coconut flour, flaxseed meal, baking powder, and salt should all be mixed together in a bowl

In a different bowl, mix the heavy cream, sour cream, eggs, and erythritol with a whisk

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Spread the batter out evenly in the baking dish that has been prepared

If you want, you can top it with shredded cheddar cheese and chopped chives

In a hot oven, bake for 25 to 30 minutes, or until golden brown and a toothpick stuck in the middle comes out clean

Take it out of the oven and let it cool for a few minutes before cutting it

Enjoy while still warm