Post by Loupy on Jun 30, 2019 21:56:36 GMT -7
Low Carb Keto Cornbread
From: Katrin @ sugarfreelondoner.com/low-carb-keto-cornbread/?utm_source=mailpoet&utm_medium=email&utm_campaign=cornbread
I’ve given an all-American favorite a low carb makeover – try this fluffy and moist Keto cornbread! It’s perfect for dunking into soup or mopping up gravy and works as a quick snack if you’re on the go. I love a bit of Mexican flavor, so I’ve added cheese, bacon and jalapeños. But the recipe works just as well without – you’re the boss!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Makes: 12 servings
Ingredients
1 cup almond meal / ground almonds / coarse almond flour NOT super-fine
1/4 cup golden flaxseed meal
3 tbsp whey protein powder unflavored
3 tbsp coconut flour
2 tsp baking powder
1/3 tsp sea salt optional
4 eggs
1/3 cup butter melted
1/3 cup heavy / whipping cream
1.5 tsp apple cider vinegar optional
4 slices streaky bacon
2 jalapenos
3/4 cup plus 1/4 cup shredded cheese (I used medium cheddar)
Instructions
Preheat the oven to 350° F / 180C / 160C fan.
Place the bacon on a grease proof lined baking tray and bake for 20 minutes until crisp.
Flip half way through cooking for even crispness!
Allow to cool and chop into small bits.
In a medium bowl mix all dry ingredients - almond and coconut flour, flaxseed meal, whey protein, baking powder, salt.
Last, add 1/4 cup of grated cheese, bacon and jalapenos and stir.
In a different bowl, beat the eggs with an electric mixer for about 3 minutes until airy and lighter in color.
Add the butter, cream and apple cider vinegar and briefly whisk again until just combined. (Don’t over-whisk!!)
Add the dry ingredients and fold until fully incorporated.
Pour the batter into a well-greased 10 inch skillet or 9 x 5 inch casserole dish and top with 3/4 cup of cheese.
Bake for circa 30 minutes until you can insert and remove a skewer without any crumbs sticking and golden on top.
Allow to cool slightly before removing from the pan.
Place on a wire rack to cool before slicing.
Recipe Notes
If you're using a cast iron skillet, don’t leave the bread in the pan for to long as it will continue cooking.
Store in an airtight container in the fridge for 2 - 3 days. Suitable for freezing.
For a cheesier bread, add an additional 1/4 cup of shredded cheddar to the dough.
If you wish, you can also sprinkle the jalapenos and bacon on top as opposed to stirring them directly into the dough. Add the jalapenos at the beginning of baking and the bacon during the last few minutes.
Nutritional Information
Calories 201
Total Fat 17.3g
Saturated Fat 6.9g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.3g
Total Carbohydrates 2.8g
Dietary Fiber 2g
Sugars 0.7g
Protein 9g
From: Katrin @ sugarfreelondoner.com/low-carb-keto-cornbread/?utm_source=mailpoet&utm_medium=email&utm_campaign=cornbread
I’ve given an all-American favorite a low carb makeover – try this fluffy and moist Keto cornbread! It’s perfect for dunking into soup or mopping up gravy and works as a quick snack if you’re on the go. I love a bit of Mexican flavor, so I’ve added cheese, bacon and jalapeños. But the recipe works just as well without – you’re the boss!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Makes: 12 servings
Ingredients
1 cup almond meal / ground almonds / coarse almond flour NOT super-fine
1/4 cup golden flaxseed meal
3 tbsp whey protein powder unflavored
3 tbsp coconut flour
2 tsp baking powder
1/3 tsp sea salt optional
4 eggs
1/3 cup butter melted
1/3 cup heavy / whipping cream
1.5 tsp apple cider vinegar optional
4 slices streaky bacon
2 jalapenos
3/4 cup plus 1/4 cup shredded cheese (I used medium cheddar)
Instructions
Preheat the oven to 350° F / 180C / 160C fan.
Place the bacon on a grease proof lined baking tray and bake for 20 minutes until crisp.
Flip half way through cooking for even crispness!
Allow to cool and chop into small bits.
In a medium bowl mix all dry ingredients - almond and coconut flour, flaxseed meal, whey protein, baking powder, salt.
Last, add 1/4 cup of grated cheese, bacon and jalapenos and stir.
In a different bowl, beat the eggs with an electric mixer for about 3 minutes until airy and lighter in color.
Add the butter, cream and apple cider vinegar and briefly whisk again until just combined. (Don’t over-whisk!!)
Add the dry ingredients and fold until fully incorporated.
Pour the batter into a well-greased 10 inch skillet or 9 x 5 inch casserole dish and top with 3/4 cup of cheese.
Bake for circa 30 minutes until you can insert and remove a skewer without any crumbs sticking and golden on top.
Allow to cool slightly before removing from the pan.
Place on a wire rack to cool before slicing.
Recipe Notes
If you're using a cast iron skillet, don’t leave the bread in the pan for to long as it will continue cooking.
Store in an airtight container in the fridge for 2 - 3 days. Suitable for freezing.
For a cheesier bread, add an additional 1/4 cup of shredded cheddar to the dough.
If you wish, you can also sprinkle the jalapenos and bacon on top as opposed to stirring them directly into the dough. Add the jalapenos at the beginning of baking and the bacon during the last few minutes.
Nutritional Information
Calories 201
Total Fat 17.3g
Saturated Fat 6.9g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.3g
Total Carbohydrates 2.8g
Dietary Fiber 2g
Sugars 0.7g
Protein 9g
