This recipe is designed to teach everyone how to make quick keto cornbread
Course Side Dish
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 16slices
Calories 104kcal
Ingredients
120gramscoconut flour (17 TBS)
15gramsbaking powder (1 TBS)
1gramsalt (1/4 tsp)
61gramsbrown or granulated sweetener of choice, adjust to taste (5TBS)I used brown monkfruit sweetener
4largeeggs, room temperature
1/2cupbutter, melted and cooled
120gramsplain yogurt or sour cream (1/2 cup)
14gramscorn extract or cornbread flavoring, adjust to taste (1 TBS)
Instructions
Preheat oven to 350 degrees. Line an 8x8 inch cake pan with parchment paper. Allow the paper to hang over the sides for easy removal
In a large mixing bowl sift or whisk all the dry ingredients together until fully combined and there are no lumps in the dry ingredients
Stir the eggs in until combined and all the dry ingredients are moist. Stir in the melted butter until fully combined and smooth. Stir the yogurt and extract in until fully combined and a smooth moist dough has formed
Form dough into a ball and massage for 2 minutes to absorb any extra moisture. Place into prepared cake pan and press evenly throughout the pan
Pace into preheated oven. Bake at 350 degrees for 30-35 minutes or until golden on top and a tester comes out clean
Remove from oven. Allow to cool in pan at least 30 minutes or until firm. Grasp overhanging parchment paper and carefully lift the bread out of the pan. Transfer to a wire rack and allow to cool completely before slicing
Once cooled slice and serve. Store leftovers in an airtight container at room temperature up to 3 days