Rate this recipe! Instructions Preheat oven to 400 degrees Fahrenheit. Spray or grease muffin pan and set aside. Combine almond flour, salt, and baking powder. Use a fork to break up any clumps. In a separate bowl, beat eggs. Whisk sour cream and melted butter into the eggs. Stir the wet ingredients into the dry ingredients. Stir in the cheese.
Preview
See Also: Biscuit Recipes, Low Carb RecipesShow details
Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Grease your skillet. I love using my cast iron skillet for this low carb cornbread recipe, but if you don’t have one, you can use a regular 10″ pie or round baking dish. It just browns better with the cast iron. Stir together the almond flour cornbread dry ingredients: almond flour, baking powder, sweetener, and sea salt.
Add wet ingredients: melted butter, almond milk, and eggs. TIP: If you want to mimic the buttermilk that some traditional cornbread recipes use, you can stir a teaspoon of lemon juice into the almond milk before adding it to the recipe. Let it sit for a few minutes to curdle, then you can add it to the batter.
Be sure to line the glass pan with parchment paper so that the cornbread does not stick to the pan. Make sure to use a finely ground almond flour and powdered Swerve for a smoother texture for your cornbread. Storing: Use an airtight container to store it in your refrigerator for up to a week.