Keto Cornbread
Monika Soni
Prep Time 5 minutes mins
Cook Time 22 minutes mins
Total Time 27 minutes mins
Servings 0
Calories 133 kcal
Almond flour
- 2 cups Almond flour
- ¼ cup sugar-free maple flavored syrup we used Lakanto Maple Flavored Syrup
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon turmeric
- ¼ cup butter melted and cooled
- 3 large eggs eggs room temperature
Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
Add in the melted and cooled butter, sugar-free sweetener and eggs. Mix until the batter is smooth and no lumps remain.
Pour the batter into your prepared pan and smooth the top.
Bake for 20 - 22 minutes or until the top starts to darken and the center is set (always start with the lowest time).
Remove from the oven and let cool completely before cutting.
Store in an airtight container at room temperature.
Calories: 133kcalCarbohydrates: 4gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 43mgSodium: 109mgFiber: 2gSugar: 2g
Keyword Almond Flour Cornbread, Gluten-Free Bread Alternative, Keto Comfort Food, Low-Carb Cornbread, Savory Keto Baking