March 17, 2019 Add Comment
An easy keto cornbread made with almond flour, eggs, and butter. Its texture is fluffy and moist, and tastes only slightly sweet. Great for low carb and gluten free diets.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 9 squares
Calories 200 kcal
6 ounces (1 1/2 cups) blanched almond flour
2 ounces (1/3 cup) confectioners swerve or sweetener that measures like powdered sugar
4 large eggs
5 tablespoons melted salted butter plus more for greasing the pan
1 teaspoon baking powder
1 teaspoon vanilla extract
Optional, For Serving:
slices of butter
- Preheat the oven to 350 F. Prepare an 8x8 inch baking dish. Grease its sides, and line the bottom with parchment paper.
- In a mixing bowl, add almond flour, sweetener, and baking powder. Whisk until smooth.
- In a separate mixing bowl, add eggs, melted butter, and vanilla extract. Use an electric hand mixer or stand mixer to beat until well-mixed, about 30 seconds on low speed.