Quick Keto Cornbread
This recipe is designed to teach everyone how to make quick keto cornbread
Servings 12 slices
Calories 90kcal
Ingredients
- 50 grams canned baby corn about 3 canned baby corn stalks
- 84 grams (3/4 cup) coconut flour
- 14 grams (1 TBS) baking powder
- 1/2 tsp salt
- 4 large room temperature eggs
- 1/4 cup butter, melted
- 60 grams (1/4 cup) room temperature Greek yogurt
- 60 grams (1/4 cup) keto maple syrup
- 1 TBS cornbread extract
Instructions
- Preheat the oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper and allow the paper to hang over the sides of the pan. Blend the baby corn in a small food processor until it is mushy and almost smooth. Set aside. Sift the dry ingredients into a large mixing bowl until fully combined and there are no lumps.
- Add the wet ingredient including the corn puree to the bowl with the wet ingredients. Stir everything together until combined and a thick batter is formed. Spread the batter evenly and smoothly throughout the prepared cake pan. Bake fin the preheated oven for 25 to 30 minutes or until golden.
- Remove the bread from the oven and allow to cool in the pan at least 30 minutes until firm. Grasp the overhanging paper and carefully lift the bread out of the pan. Transfer the bread to a wire rack and allow to cool completely before slicing into desired size pieces.
Nutrition
Serving: 1slice | Calories: 90kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g