Keto Cornbread (Low Carb & Easy)

Your soups and chili need my easy, buttery, low carb keto cornbread! It has a secret ingredient that makes it taste like the real thing.

📝 Ingredients

• 5 cups Wholesome Yum Blanched Almond Flour
• 1 tbsp Baking powder
• 1/3 cup Besti Monk Fruit Allulose Blend ((this is lightly sweet - use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet))
• 1 tsp Sea salt
• 2/3 cup Unsalted butter ((melted; plus more for greasing))
• 2/3 cup Unsweetened almond milk
• 6 large Eggs
• 1 tbsp Sweet corn extract

👨‍🍳 Instructions

1. 1Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
2. 2In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
3. 3Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
4. 4Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.