Keto Cornbread

This tasty low carb keto cornbread doesn't sacrifice taste or texture and cooks easily in a cast iron skillet. Contains no corn, but you'd never know it.

📝 Ingredients

• 1 cup white cheddar cheese (or part skim mozzarella) ((4 oz))
• 2 cups almond flour ((6.5 oz))
• 1/4 cup cream cheese, softened ((2 oz))
• 3 large eggs ((cold is fine))
• 1 tbsp baking powder ((or 1 1/2 tsp baking soda))
• 1/2 tsp sweet corn extract
• 1/8 tsp salt
• 1 tbsp butter for the skillet

👨‍🍳 Instructions

1. 1--- Preparation ---
2. 2Preheat oven to 350 F degrees and position rack to middle of oven. Butter an 8-inch cast iron skillet. (Can use an 8-inch baking dish, but the cooking time will differ. Watch for over-browning.) Slice the jalapeno into 1/8 inch thick rounds.
3. 3--- Method ---
4. 4Put the ingredients for the cornbread into the bowl of a food processor in order. Process the ingredients until the form a sticky dough.
5. 5Scrape the dough into the prepared skillet and gently spread to edges and top with jalapeno slices.
6. 6--- Bake ---
7. 7Bake for 25-30 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before running a sharp, thin knife around the edge and slicing to serve.
8. 8Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or place on a sheet pan and reheat in a 300 F oven until warmed through (about 15 minutes).
9. 9Serves 8, at 3.2g NET CARBS each.