Spread – Once you’ve mixed together the low carb cornbread batter you can spread it into a cast iron skillet or an 8×8 baking dish. I prefer cast iron because it gives a nice little crunch to the bottom of the cornbread. Bake – Place the skillet or baking dish into the oven and start baking!
Pour the ground beef mixture over the cornbread layer. Sprinkle 1 cup of the shredded cheese over the meat. Spread the remaining cornbread mixture over the meat and top with remaining shredded cheese. Cover and bake for 15 minutes.
Think again if you thought cornbread was off the table on a keto or low carb diet, because now you can make THIS keto cornbread that actually TASTES like REALcornbread (or at least close to it ????). The best keto cornbread uses sweet corn extract to add a hint of flavoring without any added carbs.
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.