keto kornbread

Name: Keto Kornbread
Prep time: 5 min
Cook time: 20 min
Yield: 12
Cuisine: Southern
Ingredients: 2 cup(s) almond flour; 2 cup(s) shredded cheddar cheese; 2 - fresh jalapenos, seeded & minced; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 3 - eggs; 1/2 cup(s) full fat sour cream; 1/4 cup(s) melted butter

211 Pinches 2 Photos

Paula Mahon

Blue Eye, AR

Updated on Jan 4, 2019

12 squares=2.5 net g carbs each Due to the sour cream, it's very moist. The fresh jalapenos just make it, but if you want it milder, use diced green chilis, drained-1 small can. You can also add extra butter to the top before baking or extra cheese. It's great with chili, and it's even good the next couple of days-refrigerate any leftovers in a ziplock bag and microwave on a damp paper towel when ready to eat.

Rate

Low Carb Keto-Friendly Moist and Tasty Cornbread you'll love. Promise.

prep time 5 Min

cook time 20 Min

method Bake

yield 12 if using a 9x13 pan

Ingredients

2 cups almond flour
2 cups shredded cheddar cheese
2 - fresh jalapenos, seeded & minced
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 - eggs
1/2 cup full fat sour cream
1/4 cup melted butter

How To Make keto kornbread

Step 1

Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick cooking spray. (Use an 8x8 or 9x9 for thicker cornbread or a cast iron skillet, just adjust the cooking time)

Step 2

Mix all ingredients by hand until combined and pour into prepared baking dish or skillet.
Step 3

Bake 25-30 minutes, or until lightly browned around the sides and cooked through. Test with a toothpick in the middle if you need to. Make sure it comes out clean.
Step 4

Cut into 12 squares and serve with butter.
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