Low Carb Cornbread
3.76
Net Carbs
3.95
Protein
6.63
Fat
0.85
Fiber
93.29
Calories
Ingredients:
- 1/8 cup Almond Milk, plain, unsweetened
- 1 1/2 cups Almond Flour, Blanched
- 2 tablespoons Cornmeal
- 3 tablespoons Butter, salted or unsalted
- 2 each Egg
- 2 tablespoons Maple Syrup (sugar-free)
- 1 tablespoon(s) Buttermilk, whole (1 tbsp= 15g)
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking powder
Directions:
- Preheat oven to 350°; grease an 8-inch by 8-inch baking dish.
- In a medium bowl, whisk together almond flour, cornmeal, salt and baking powder.
- Melt butter. In a small bowl, whisk together eggs, butter, almond milk, syrup and buttermilk until well combined. Add to bowl with almond flour and stir with a spoon until combined. Scrape into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, until bottom and edges are golden and top is beginning to brown. Cut into 16 pieces and serve warm. One serving is one piece of cornbread.
