An easy keto cornbread made with almond flour, eggs, and butter. Its texture is fluffy and moist, and tastes only slightly sweet. Great for low carb and gluten free diets.
Add the flour mixture to the egg mixture. Beat until incorporated and smooth, about 30 seconds on low speed. The batter should be thick.
This recipe yields 1.5 g net carbs per serving (one 2.7-inch square or 1/9th of the recipe).
|Nutrition Facts Per Serving|
|Total Fat 18g||28%|
|Saturated Fat 5g||26%|
|Trans Fat 0g|
|Total Carb 3.5g||1%|
|Dietary Fiber 2g||8%|