Easy Keto Low-Carb Sweet Cornbread

Needing a bread for Thanksgiving? Try my Easy Keto Low-Carb Cornbread. This recipe is for a double batch so it's perfect to serve for to your family or a larger crowd on Thanksgiving. It's the perfect substitute for traditional cornbread, as it has no corn or cornmeal in the recipe. It's made with almond flour, sweetener, eggs, and to mimic that cornmeal texture I added in a bit of hemp hearts (shelled hemp heart seeds). It's so delicious, your family and friends will have no idea it's keto-friendly. I baked the cornbread in my Great Jones 10-inch Sweetie Pie Pie Plate - it turned out beautiful. I was a bit nervous baking a larger batch, this ceramic stoneware is fabulous in making a nice evenly baked bread with a golden crust. It's nonstick, so no extra oil or butter was needed in the baking dish.

I served with butter and SunnyBo Hunny - this honey alternative is new me - it's made from apple juice, no sugar-added. It has a very slight taste of apple, perfect sweetness, and makes a great accompaniment to cornbread - making this a perfect Thanksgiving / Fall Harvest bread to serve to all your guests. Both are keto-friendly, gluten-free, and sugar-free. In addition, this "Hunny" is vegan & delicious!

Easy Keto Low-Carb Sweet Cornbread

Easy Keto Low-Carb Sweet Cornbread

Easy Keto Low-Carb Sweet Cornbread

Easy Keto Low-Carb Sweet Cornbread

Ingredients:

3 cups Nature's Eats Almond Flour

2/3 cup confectioners style sweetener, such as Swerve

2 Tablespoons hemp hearts

10 Tablespoons salted butter, melted (or vegan butter substitute)

8 large eggs

3 1/4 teaspoon baking powder

1 teaspoon vanilla extract 30 drops OOOFlavors Cornbread Flavoring (use discount code: DEB10) (or 2 teaspoons vanilla extract)

Note: This recipe can be divided in half. If so, bake in a smaller baking dish.

Directions:

1. Preheat oven to 350° F.

2. In a mixing bowl, whisk together almond flour, sweetener, hemp hearts, and baking powder until well mixed.

3. In a separate large mixing bowl, add melt the butter in the microwave. remove and let a cool a bit, add in the eggs, vanilla extract , and cornbread flavoring. Whisk ell until eggs are incorporated.

4. Add the dry mixture to the bowl with the wet mixture. Mix gently until smooth. Batter will be thick.

5. Pour the batter into a 10" round pie dish. Bake 40-45 minutes. Check after 25 minutes, if browning too quickly, lightly cover with aluminum foil.

6. Allow to sit for a few minutes, slice and serve with butter, honey alternative (such as SunnyBo Hunny).

Nutritional Information: coming ...

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