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Keto Cornbread Recipe

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This recipe for Keto Cornbread is from Nicole's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup superfine almond flour
1 tsp baking powder
1/8 tsp salt
1/8 tsp garlic powder, optional
Pinch black pepper
4 Tbsp butter, melted & cooled slightly
2 Tbsp heavy cream
2 large eggs
Directions:
Directions:

Preheat oven to 375 degrees F. Place a small, greased cast iron skillet (I used an 8 inch) in oven to get hot.

Whisk together almond flour, baking powder, salt, garlic powder and black pepper. Add in butter, heavy cream and eggs. Whisk until well combined.

Pour mixture into hot cast iron skillet and spread across pan with a rubber spatula. Bake for 20-23 minutes, until golden brown on top and around edges. Top of cornbread should rise/spring back up when lightly pressed on. Allow to cool for a few minutes before slicing.

 

 

 

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