Low Carb Keto Corn Bread replacement.
1 ½ Cups almond flour
1 Tablespoon baking powder
1 Stick of salted butter
1 Teaspoon salt
¼ Cup sour cream
½ Cup coconut milk
4 Large eggs
You could add a little corn extract to taste if you wanted to its up to you.
Preheat oven to 350 degrees.
Combine all dry ingredients and combine
Combine eggs, coconut milk, sour cream, and beat together with a hand held mixer.
Pour liquid into dry ingredients and mix with hand held mixer making the batter.
In an 8 inch cast iron pan melt the stick of butter once fully melted pour in the batter and using a spatula spread the batter evenly across the pan and place pan in preheated oven
Bake for 30 minutes at 350 degrees. Then raise temp to 400 degree for 10 minutes more .
Remove from oven when brown across top and a tooth pick comes out clean.
Remove from oven and invert onto a cutting board releasing from pan.
Cut and serve.
Nutrition Facts Servings 8.0 Amount Per Serving calories 380 % Daily Value * Total Fat 33 g 50 % Saturated Fat 10 g 51 % Monounsaturated Fat 5 g Polyunsaturated Fat 5 g Trans Fat 0 g Cholesterol 123 mg 41 % Sodium 310 mg 13 % Potassium 230 mg 7 % Total Carbohydrate 13 g 4 % Dietary Fiber 10 g 39 % Sugars 2 g Protein 12 g 25 % Vitamin A 48 % Vitamin C 0 % Calcium 126 % Iron 11 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
All Credit to recipe and picture goes to Chef Tyler Macon