Keto Cornbread: A corn-less cornbread that’s perfect for Thanksgiving or as a side for tailgating season. Our Keto Almond Baking Flour creates a moist, crumbly texture you’re sure to crave. Keto, Gluten-Free, Low-Carb, Peanut-Free, Paleo, Vegetarian.
Preheat the oven to 375 degrees.
Butter a 9-inch cast-iron skillet or an 8 x 8-inch baking pan and set aside.
In a mixing bowl, combine heavy cream, yogurt, and eggs. Mix until smooth and creamy.
Add the flour mixture to the wet ingredients, gently stirring until fully incorporated.
On slow speed, add the melted butter to the batter.
Pour the batter into the pan and smooth the surface with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The top should spring back when you gently touch the top.
Serve hot, warm or at room temperature. Enjoy!
2 cups Noosh Keto Almond Baking Flour 2 teaspoons of baking powder
1/2 teaspoon of sea salt 3 tablespoons granulated erythritol, or preferred sweetener (optional)
4 eggs, beaten
¼ cup heavy whipping cream
1 cup of greek yogurt
6 tablespoons butter, melted