Recipe from Low Carb Spark.
Ingredients:
- 1 1/2 c. almond flour
- 1/3 c. sweetener
- 4 large eggs, room temperature
- 1/3 c. unsalted butter melted
- 1 tsp. baking powder
- 1 tsp. corn extract
Directions:
- Preheat Oven: Preheat the oven to 350°F. Line an 8×8 inch baking dish with parchment paper. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, add four eggs, melted butter, sweetener and whisk well.
- Stir in Dry Ingredients: Stir in the almond flour, baking powder until there are no visible lumps and the batter is slightly thick.
- Add to Prepared Baking Dish: Transfer the mixture into the prepared pan. Evenly spread the batter and smooth using a silicone spatula.
- Bake: Bake in the preheated oven for about 25-30 minutes until the edges look golden brownies and a toothpick comes out clean.
- Cool: Allow the cornbread to cool in the pan for a few minutes and then slice it into 16 pieces.
- ****For Stuffing: Cut it into 1-inch pieces and roast at 250F for about 1 hour.
Low Carb Cornbread
Ingredients
1 1/2 c. almond flour
1/3 c. sweetener
4 large eggs, room temperature
1/3 c. unsalted butter melted
1 tsp. baking powder
1 tsp. corn extract
Directions
- Preheat Oven: Preheat the oven to 350°F. Line an 8x8 inch baking dish with parchment paper. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, add four eggs, melted butter, sweetener and whisk well.
- Stir in Dry Ingredients: Stir in the almond flour, baking powder until there are no visible lumps and the batter is slightly thick.
- Add to Prepared Baking Dish: Transfer the mixture into the prepared pan. Evenly spread the batter and smooth using a silicone spatula.
- Bake: Bake in the preheated oven for about 25-30 minutes until the edges look golden brownies and a toothpick comes out clean.
- Cool: Allow the cornbread to cool in the pan for a few minutes and then slice it into 16 pieces.
- ****For Stuffing: Cut it into 1-inch pieces and roast at 250F for about 1 hour.