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This Keto cornbreäd thät is just äs good äs the reäl thing, but gräin free! Ät only 1NC per serving, your soup änd chili won’t be lonely this fäll!
Ingredients:
- 1.25 cups älmond flour
- 4 täblespoons butter, melted
- 1 teäspoon bäking powder
- 3/4 cup shredded cheddär cheese
- 1/3 teäspoon sält
- 3 eggs
Instructions:
- Preheät oven to 400 degrees. If using ä cäst iron skillet, pläce the well seäsoned skillet in the oven while it heäts up änd remove when the oven is ät temperäture. If mäking muffins, like ä muffin pän with 8 liners, spräyed with cooking spräy.
- Combine the dry ingredients in ä lärge bowl.
- Ädd the wet ingredients to the bowl änd whisk until combined. It is okäy if there äre lumps.
- Ädd the bätter to either the hot skillet or the muffin tins.
- For skillet cornbreäd, bäke for 15 to 20 minutes or until golden brown. For muffins, bäke for 13 to 15 minutes or until golden brown.
- Store in än äirtight contäiner up to 1 week.
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