A low-carb and paleo-friendly version of traditional cornbread made with almond and coconut flour instead of cornmeal.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup golden flaxseed meal. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 3 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tbsp apple cider vinegar. 1 tbsp erythritol or monk fruit sweetener optional.
Instructions: Preheat the oven to 350F 175C. Grease an 8x8 inch baking dish or line with parchment paper. In a large bowl, mix together almond flour, coconut flour, flaxseed meal, baking powder, baking soda, and salt. In another bowl, whisk together eggs, almond milk, melted coconut oil, apple cider vinegar, and sweetener if using. Pour the wet ingredients into the dry ingredients and mix until well combined. Transfer the batter into the prepared baking dish and smooth out the top with a spatula. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before slicing and serving. Enjoy your keto paleo cornbread!
Prep Time: 10 minutes
Cook Time: 25 minutes
Orm Crafty Design
