WebPreheat oven to 350 °F and line an 8x8 baking pan with parchment paper. Blend eggs, butter, and keto honey together until combined. Stir in baby corn, then stir in dry …
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WebIn another bowl, whisk together eggs and heavy cream. Slowly add butter. Stir wet ingredients into the dry ingredients until just combined. Add broccoli, onions, and …
Sweet honey cornbread that will crumble in your hand and melt in your mouth. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9-inch baking pan. Stir together flour, cornmeal, sugar, and baking powder in a large bowl; form a well in the center. Add cream, eggs, oil, and honey; stir until well combined.
Traditional cornbread is certainly not keto-friendly since the main ingredients are flour, sugar and cornmeal. One piece would be more than a day’s allotment of carbs. Our family loves cornbread, especially when we are eating chili or BBQ ribs, both of which are some of our favorite low carb recipes we have on the site.
The most common low carb/keto flour to use is almond flour. It makes a great substitute for cornmeal in low carb cornbread because it has the best texture. We love kirklands almond flour from Costco the best. It is finely ground and comes in at only 5 carbs per ¼ cup, as opposed to cornmeal that is 30 carbs for ¼ cup.
Cut in the shortening with a pastry knife until it's like small crumbs. Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth. Pour into a well-greased and floured baking pan. Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don't over bake).