This low carb cornbread with almond flour tastes just like the real thing, without carb-dense ingredients like wheat flour, sugar, and corn. Those of you who enjoy savory cornbread will love the fresh flavor imparted by the jalapeño, scallions, and cheddar cheese.
|Prep Time||20minutes mins|
- 1.5 cups almond flour.
- 1/3 cup confectioners swerve sweetener.
- 5 tablespoons salted butter, melted, plus more for greasing dish.
- 4 large eggs.
- 1/4 cup cored, seeded, diced jalapeño.
- 1/4 cup thinly sliced scallions.
- 1/4 cup shredded cheddar cheese.
- 1 teaspoon baking powder.
- 1 teaspoon vanilla extract.
- 1/8 teaspoon ground cayenne.
1-Prepare Equipment: Preheat oven to 350 F. Grease sides and bottom of 8×8 inch baking dish, then line bottom with parchment paper.
2-Prepare Ingredients: Whisk almond flour, sweetener, baking powder, and cayenne in mixing bowl until well-mixed. In separate mixing bowl, beat melted butter, eggs, and vanilla extract using electric hand mixer until combined, about 30 seconds on low speed.
3-Make Batter: Add dry mixture to bowl with wet mixture, then beat until incorporated and smooth, about 30 seconds on low speed. Batter should be thick.Use rubber spatula to stir in jalapeños, scallions, and only half of cheese until well-distributed in batter.
4-Bake: Transfer batter to prepared baking dish. Use spatula to spread batter to edges and corners, and smooth surface. Sprinkle remaining cheese on top. Bake at 350 F until inserted toothpick comes out clean or with a few crumbs, about 25 minutes.
5-Cool & Serve: Let cornbread cool in baking dish for about 10 minutes, then slide knife around edges to release. Cut into 9 squares, and serve warm or save for later.
NOTES & TIPS
(1) Almond Flour. About 6 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Don’t substitute with coconut flour or other flours, which vary in their absorbency.
(2) Sweetener. About 2 ounces weight. This is a minimal amount of sweetener, just enough to subtly enhance the existing flavors. You won’t actually taste any obvious sweet flavors in this cornbread. Confectioners Swerve is a dry sweetener that measures the same as regular powdered sugar; it’s not the same as pure erythritol, which is about 70% as sweet. If you use a different type of sweetener, you can use the amount listed in the recipe if your sweetener also measures the same as regular powdered sugar. Otherwise, you’ll have to calculate the converted amount. Your sweetener’s packaging should indicate how its sweetness compares to sugar. I don’t recommend liquid sweeteners, which affect the ratio of dry to wet ingredients.
(3) Jalapeño. About 1 fresh jalapeño. Since the membranes and seeds are removed, this does not contribute spiciness to the cornbread. If you’re sensitive to capsaicin, wear gloves while handling the jalapeño.
(4) Scallions. About 2 fresh scallions, also known as green onions. I use the green parts and some of the white parts.
(5) Cayenne. This amount of cayenne subtly enhances other flavors without adding spiciness to the cornbread.
(6) Baking Dish. I use a glass 8×8 inch baking dish. I recommend lining with parchment paper because it helps the cornbread release easily from the baking dish; otherwise, it’ll stick.
(7) Batter Consistency. The batter should be quite thick after mixing the dry and wet ingredients together. Don’t add extra eggs or butter in an attempt to thin it out. During baking, the batter will spread out and rise.
(8) Serving / Storage. This cornbread is a delicious side to any meaty main dish, like pressure cooked pulled pork, Asian sloppy joes, ribs, or chili. If you have leftovers or you’re making this in advance, store cornbread in a covered container in the refrigerator for up to 3 days. Reheat uncovered in a 350 F oven for 10 to 15 minutes or until heated through.
(9) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.
|Makes 9 Servings||Amount Per Serving (1 square)|
|Calories 220||(78% from fat)|
|Total Fat 19g||30%|
|Saturated Fat 6g||29%|
|Net Carb 2g|
|Total Carb 4g||1%|
|Dietary Fiber 2g||9%|
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