Cornbread, or corn in general, doesn't work well with a ketogenic diet. For that reason, I haven't had cornbread in years! Thanks to lot of experimenting and some extracts, here is a delicious recipe of a high fat keto cornbread.
Cook Time: 30 minutes
Servings Per Recipe: 12
Macros Per Serving(1 muffin):
Calories: 265
Fat: 25g
Protein: 7g
Total Carbs: 4g
Fiber: 3g
Net Carbs: 1g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
12 Tbsp Butter, Melted (1 ½ sticks)
2 ¼ Cup Almond Flour
¼ Cup Lakanto Sweetener
3 Tbsp Ground Flaxseed
4 Eggs
1 Tsp Pink Himalayan Salt
2 Tsp Baking Soda
24 Drops Corn Extract (We prefer the one from sweet life if you can get it) **
**see video for best flavors to use.
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do This!
Preheat oven to 325F.
In a large bowl, combine almond flour, flaxseed, salt, and baking soda.
In a separate bowl, combine eggs, Lakanto, melted butter, and corn extract.
Combine wet ingredients with dry ingredients. Mix until combined, do not overmix!
Grease your muffin pan, or use liners. Pour batter into paper lined muffin pan cups, about ⅔ full.
Bake for 20-22 minutes until muffin tops are golden brown.
Enjoy!