2 cups Cornmeal 2 teaspoons Baking Powder 1/2 teaspoon Salt 2 large Eggs ; beaten 2 cups buttermilk ; (no substitutions) 2 tablespoons bacon drippings ; veg. oil or melted butter Edit …
Preview
See Also: Bread Recipes, Cornbread RecipesShow details
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.
Cornbread is made using the “muffin method” so after preheating the oven to 375F, mix all dry ingredients together in a bowl – almond flour, cornmeal, sugar, baking powder and salt. 2. In another bowl, mix/whisk together all of the wet ingredients – eggs, oil and milk. 3.
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.
This recipe for keto cornbread is obviously keto friendly, but most cornbread recipes would not be keto. Traditional cornbread is made from flour, sugar, and corn… none of which are keto friendly, so I had to make this version for all of us! Can You Make Keto Cornbread Muffins? Absolutely!