Low Carb Cornbread (with actual cornmeal!)

With that incomparable cornmeal taste, this low carb cornbread is an actual dream. Think unbelievably tender results... at just 6g net carbs!

📝 Ingredients

• 120 g (medium grind!) cornmeal
• 135 g heavy whipping cream (at room temp (or use buttermilk, and skip the vinegar!))
• 1 tablespoon apple cider vinegar
• 96 g almond flour
• 30 g golden flaxseed meal
• 20 g whey protein isolate
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 eggs (at room temp)
• 1/4-1/2 cup allulose (erythritol or xylitol, to taste (I use 1/4 cup allulose)*)
• 84 g butter (melted & cooled)
• my famous keto chili

👨‍🍳 Instructions

1. 1See recipe video for guidance (pretty please!). This is truly an easy, no-fuss cornbread recipe, with staple low carb pantry ingredients.
2. 2Add cornmeal, heavy whipping cream and apple cider vinegar (or buttermilk!) to a medium bowl. Mix thoroughly and set aside to rest for 20 minutes while you prepare the rest.
3. 3Preheat oven to 350°F/180°C. Line a a muffin tray with paper liners (or butter generously!). And yes, this recipe can also be baked in the traditional way- i.e. heat up a cast iron pan in the oven with butter (15 minutes will do), add the cornbread batter and pop back in the oven right away!. This will create a delicious crisp, golden crust ;).
4. 4Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum, baking soda and salt to a medium bowl. Whisk until thoroughly combined, set aside.
5. 5Add eggs and sweetener to a large bowl and whisk (energetically!) for a couple minutes until airy and lighter in color. Whisk in the butter.
6. 6Whisk in the dry flour mixture in two parts, and whisk in the cornmeal 'buttermilk' mix.
7. 7Divide the batter into the muffin pan (using an ice cream scooper is ace here!). Smooth out the top with a wet spatula (or your fingertips), if need be.
8. 8Bake for 24-27 minutes, until golden and a toothpick inserted comes out clean (I do 25 minutes). Watch out after minute 15, and tent with aluminum foil if they begin to brown too quickly (you know, an unfortunate tendency of allulose). I also found that these guys barely collapsed at all while cooling- hurray!
9. 9Remove from the pan after 10 minutes and allow to cool completely before digging in for best texture. And if you can't hold your horses (i.e. you've got a big bowl of chili awaiting), at least give them 20 minutes to chill out.
10. 10Store in an airtight container for 3-4 days or in the freezer for a couple months. Serve warm with a big pat of salted butter (non negotiable in my book!).
11. 11My top tip: consuming some carbs (such as this low carb cornbread) should have very little impact on your GI if consumed the right way: eat your greens first (I do a small fatty salad with evoo and acv), and be sure to pair it with a fatty main course (i.e. the chili!). Many of you have reported back over the past week that consuming moderate carbs this way barely impacts your glucose levels (needless to say, we're all different so it's important that you test what works for you!).