Some meals need cornbread, and your butt shouldn’t be punished for it.
5 mins prep
20 mins to cook
About this Recipe
Over the years, I’ve mucked with all kinds of mock cornbread recipes in an attempt to get something that acts like cornbread and tastes good. This is the result of all those years of tweaking. =)
It may NOT be a as low-carb as you’d like if you’re a “Total Carb”er but 3 grams of net carbs isn’t too bad. This is the cornbread that I use as the base for my Thanksgiving dressing (or stuffing.)
- 1/2 cup unflavored protein powder
- 1/4 cup coconut flour
- 1/4 cup almond meal/flour
- 1/3 cup melted butter
- 1 tsp baking powder
- 2 eggs, beaten
- 2 tbsp heavy whipping cream
- 1 tsp sweetener of choice
- Fat 59% 59%
- Carbs 9% 9%
- Protein 33% 33%
Step by Step Instructions
Preheat oven to 350 degrees.
Combine the almond meal and baking powder.
Add the cream, water, sweetener, and eggs, stir to combine.
Add the melted butter, stir to combine.
Divide the batter amongst 5-6 muffins.
Bake for 15-18 minutes until edges are slightly browned and the tops are firm to the touch.
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