Low Carb Cornbread

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

¾ cup Almond flour (finely ground & blanched)

¾ cup Cornmeal

¼ cup Sugar (use less)

2 teaspoons Baking Powder

1/8 teaspoon Salt [1/2 tsp]

2 large Eggs

1½ Tablespoons Avocado oil (or neutral oil)

1/3 cup Milk (whole milk) [buttermilk]

Directions

Preheat the oven to 375°F. In a large bowl, mix together the almond flour, cornmeal, sugar, baking powder and salt.

In a separate large bowl, mix together the eggs, oil and milk until well combined.

Pour the dry-ingredient mixture into the wet-ingredient mixture, and mix until batter is combined.

Pour the batter into the baking dish and place in the middle of the oven. Bake for 20 to 25 minutes, until the top middle is slightly spongey or firm to the touch.

Nutrition

• Serving Size: 1 piece
• Calories: 178 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 42 mg
• Sodium: 146 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 5 g