Keto Buttery Corn Bread

Keto Buttery Corn Bread

PREP TIME: 10 mins COOK TIME: 35 mins TOTAL TIME: 45 mins

SERVINGS: 9 pieces CALORIES: 263 kcal

 

KETO CORN BREAD INGREDIENTS:

Dry Ingredients

-1 3/4 cup blanched almond flour

-1/4 cup golden flaxseed meal

-1/2 cup granulated sweetener

-1 teaspoon baking powder

-1/4 teaspoon salt

 

Wet Ingredients

-1/2 cup butter

-4 large eggs

-1 tablespoon sweet corn extract or honey extract

 

Keto Corn Bread Recipe Instructions:

Quick tip: I have learned to make the extract stand out far more than before. Add the almond flour and flaxmeal in a mixing bowl. Then pour the tablespoon of extract all over the dry mix and give it a mix. Allow the extract to sit on the mix for at least an hour, then proceed to baking. This allows the flavor to soak into the mix and produce a far better flavor overall.

1. Preheat oven to 350°F and melt butter

2. Mix together all dry Ingredients

3. Now mix together all wet Ingredients. The extract may seem like a lot but once the eggs cook it will be perfect.

4. Combine dry and wet Ingredients then pour into a lined 8×8 baking dish. Or a cast iron pan or muffins if you’d like.

5. Bake for 30-35 minutes. Do a toothpick test in the center to test because that will be the last part to cook through.

6. Allow to cool completely then serve topped off with some butter.

Note: 3.5 net carbs per by muffins.



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