I’ve been serving this Low-Carb Cornbread at our Thanksgiving dinner for years and it’s quite a hit. We love it smothered in my Paleo Gravy, or dipped in my incredible 3-Ingredient Cranberry Cherry Relish. The boys enjoy it year round when I melt butter and honey together and drizzle it over the warm cornbread straight out of the oven.
I loved making cornbread when I was growing up. Back then we used a mix, and smothered the cornbread in margarine, rather than wholesome butter. But that was the 1970’s when everything was low-fat, at least in our house. Now we know better. I have my Keto Diet Recipes page with loads of amazing low-carb high-fat (LCHF) dishes, and we follow a healthy whole food diet. We feast on meat, vegetables, fruit, and simple yet decadent dishes like this which you could also call a paleo cornbread, given that it is grain-free!
This Low-Carb Cornbread is made with 6 ingredients. This recipe is so dang easy it won’t bog you down when you’re cooking your Thanksgiving dinner. I often make it a day ahead of time and remove it from the skillet, wrap it in a paper towel, then zip it into a plastic bag to store in the fridge. It will keep for up to 4 days when stored this way.
| Servings |
| 8 |
|
|
- 2cups blanched almond flour (not almond meal)
- ¼cup golden flaxmeal
- ½teaspoon baking soda
- ½teaspoon celtic sea salt
- 2tablespoons apple cider vinegar
- 5 large eggs
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In a food processor combine almond flour, flaxmeal, baking soda, and salt
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Pulse in apple cider vinegar and eggs
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Transfer batter to a greased 8" cast iron skillet
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Bake at 350° for 20-25 minutes
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Serve
If you would like to sweeten this Low-Carb Cornbread you can add ⅛ teaspoon of stevia . I’ve made it that way and it turns out quite well. I think it would also be amazing with a tablespoon or two of honey added to the recipe, but I haven’t tried that so not sure if other ingredients will need to be adjusted accordingly.
Here are some of my other Low-Carb Bread Recipes for you!
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