This Cheesy Low Carb Cornbread is a keto-friendly twist on the classic cornbread recipe, perfect for those following a grain-free or low-carb diet. Made with almond flour, coconut flour, eggs, sour cream, and shredded cheddar cheese, this cornbread is moist, fluffy, and packed with cheesy flavor. Enjoy it as a delicious side dish or snack any time of day!
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsalted butter, melted. 3 large eggs. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder.
Instructions: Preheat your oven to 350F 175C. Grease a 9x9 inch baking dish or line it with parchment paper. In a large mixing bowl, combine the almond flour, coconut flour, melted butter, eggs, sour cream, shredded cheddar cheese, baking powder, salt, garlic powder, and onion powder. Mix until well combined and a thick batter forms. Transfer the batter to the prepared baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly before slicing and serving. Enjoy this Cheesy Low Carb Cornbread as a delicious side dish or snack, perfect for those following a keto or grain-free diet! It's packed with cheesy flavor and has a moist, tender texture that's sure to satisfy.
Prep Time: 10 minutes
Cook Time: 30 minutes
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