Keto Cuban Cornbread

Name: Keto Cuban Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups of finely milled almond flour; 2 teaspoons of baking powder; 4 room temperature eggs beaten; 5 tablespoons heavy whipping cream; 3/4 cup of sour cream; 1/2 cup melted unsalted butter, plus one tablespoon of butter to grease the cast iron skillet; 1/4 cup granulated sugar substitute; 1 teaspoon of sea salt; OOOflavors Cornbread Extract 5 drops

Instructions

Prep:10minCook:35min

This recipe for keto Cuban cornbread is sweet, moist, and oh so good. One bite and you think you're in the Caribbean island of Cuba. The fact that this recipe has all the flavor of pan de maíz but uses almond flour instead of cornmeal means that it's a keto-friendly Cuban cornbread. Plus it's an easy recipe that's baked in a cast-iron skillet for the perfect texture.

Updated at: Fri, 06 Dec 2024 09:38:10 GMT