Low Carb “Cornbread”
A delicious alternative to cornbread made with wheat flour and cornmeal.
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 144 kcal
Ingredients
- 2 cups Almond Flour
- 2 teaspoons Baking Powder
- 4 Eggs beaten
- 4 Tablespoons Heavy Cream
- 4 Tablespoons Water
- 1/4 teaspoon Salt
- 1 stick Butter melted
- OPTIONAL 1/4 teaspoon Sweet Corn or Popcorn Extract
Instructions
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Preheat oven at 350 degrees.
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Grease a 12-cup muffin tin.
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Combine almond flour, baking powder and salt.
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Add eggs, cream, water and extract (if used).
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Add melted butter.
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Divide evenly among muffin cups.
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Bake. The muffins should be lightly browned on top and edges. They should be firm to the touch and if you insert a toothpick, it should come out clean.
Recipe Notes
I have discovered unusual extracts and love them. I have used Amoretti’s Sweet Corn Extract in this recipe. It made it a little sweet. Not a lot sweet, just slightly. I ordered their Popcorn Extract for a more savory muffin. I’ll let you know how that goes!
I have put links to buy the Sweet Corn Extract on Amazon. But honestly, it is cheaper if you go to Amoretti’s website and order them! I don't know what some vendor's are thinking by doubling the price!
UPDATE: I used Amoretti's Popcorn Extract on a new batch of muffins and for my Thanksgiving "Cornbread" Dressing. It was much more to my taste! I am going to try it for "grits" and see how that goes!
Nutrition Facts
Low Carb “Cornbread”
Amount Per Serving
Calories 144
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 61mg20%
Sodium 72mg3%
Potassium 91mg3%
Carbohydrates 4g1%
Fiber 1g4%
Protein 5g10%
Iron 1mg6%
Calcium 80mg8%
Vitamin A 155IU3%
Net Carbs 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
