Cornbread is life! I try to have some in the freezer whenever possible to keep my people happy. It’s one of the many uses of my bread machine. When I’m eating low carb, I still want my cornbread. This low carb cornbread recipe fits the bill for taste as well as being perfect for my low carb stuffing recipe!
Grab your favorite cast iron skillet and melt the butter in it. Seriously, you will get the best cornbread out of a cast iron skillet. You can use a 9×13 baking dish but it won’t be as crispy on the bottom. You could even use your sheet pan if you want them thin. Cornbread is supposed to be a thick slide but in a pinch, use what you got. Mix your dry ingredients in one bowl and your wet in another. Then introduce the wet ingredients to the dry ingredients and mix them all together. Pour into buttered skillet and smoothe the top. Your low carb cornbread is ready to hang out in a hot oven for the next 30 minutes.Print
Hankering for some cornbread but eating low carb? I’ve adapted my favorite recipe so everyone can enjoy.
- 1 ¼ cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 tablespoon granulated monk fruit sweetener
- 3 eggs
- ½ cup butter, melted
- ⅓ cup heavy cream
Preheat oven to 350 degrees. Melt 1 tablespoon butter in a 9 to 10 inch cast iron skillet over medium heat.
In a large bowl, whisk together almond flour, coconut flour, baking soda, and sweetener.
In another bowl, whisk together eggs and heavy cream. Slowly add butter.
Stir wet ingredients into the dry ingredients until just combined.
Transfer batter to skillet and smooth the top.
Bake for 30 minutes or until the cornbread is golden.
Keywords: cornbread, low carb
Carefully take your low carb cornbread out of the oven. Resist the urge slice it right then and slather it with butter. Nah, you only live once so go ahead and eat a piece right away. You won’t regret it. Now everyone can have cornbread at dinner even low carb mama.
Looking for more low carb recipes?
Low Carb Thanksgiving Stuffing!