Keto Cornbread
Prep time: 5 min.
Cook time: 30 min.
Servings 20
1- 30 gram
the ulti1mate cornbread-gluten free
Store in an airtight container for 3-4 days or in the freezer for a couple months.
Serve warm with a pat of butter
Ingredients
145 gr almond flour
60 gr ground Golden Flax
2 tsp baking powder
1 tsp premium quality xanthan gum,
1/2 tsp Himalayan salt
3 large grade an eggs
1/4 cup swerve confections sugar
2 tsp vinegar, apple cider
85 gr unsalted pure Irish butter
80 gr sour cream
20 gr whey protein
Directions
Preheat oven to 350F/180C. Line a 8x8" baking pan with parchment paper, set aside.
Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl.
Whisk until thoroughly combined, set aside.
Add eggs and sweetener to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!).
Transfer the batter into the prepared pan, smoothing out the top with a wet spatula.
Bake for 40-50 minutes, until deep golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as it begins to brown (around min 20 for me). The bread will collapse somewhat while cooling, don't sweat it (simply the fact of life with keto breads!).
Remove from the pan after 10 minutes and allow to cool completely before digging in. The cooling is no joke for this bread guys, as it truly does continue to cook and set as it cools, you'll get a 'wet' texture if you cut beforehand.