Keto Cornbread

Keto Cornbread

Ingredients

• 2 cups Almond Flour
• 1/4 cup Coconut flour
• 3 tsp Baking powder
• 1/2 tsp Xanthum Gum
• 1 tsp Pink Salt
• 3 large eggs
• 1/2 cup butter, melted
• 1/4 cup sour cream
• 1 tbsp sweetener
• 1 cup Shredded Cheddar Cheese
• 2/3 can baby corn
• 2 tbsp almond milk or cream

Instructions

1. Preheat the oven to 350 and grease a 9 inch casserole dish.
2. In a medium bowl combine the almond flour, coconut flour, baking powder, xanthum, and salt. Whisk together and set aside.
3. In a large bowl combine the eggs, melted butter, sour cream, milk and sweetener. Whisk until full incorporated. Add the dry ingredients to the wet in two batches as you combine.
4. In a food processor, put your baby corn and pulse until small.
5. Fold in the cheddar cheese and baby corn. Transfer to a casserole dish and bake for 35-40 minutes.
6. Allow to cool for 15 minutes and slice into 12 pieces.