I may not be a southern belle, yet. But one southern recipe I love is cornbread and no Thanksgiving meal is complete without it. Cornbread is a staple side dish that pairs perfectly with both main and side dishes.
Traditional cornbread is made primarily out of cornmeal. Given that cornmeal is not low carb/keto friendly, I substituted it for almond flour. Almond flour is low in carbs, packed with nutrients and has a subtle sweet taste. It also provides health benefits, including reducing LDL cholesterol. The almond flour batter is moist and flavorful.
Typically, cornbread is baked in a cast iron skillet. But, I wanted to put a spin on it and create mini cakes. It's much easier to share with others and manage your portions. And, if you're traveling to a Thanksgiving dinner, you can leave them in the pan (very convenient!). If you don't have a mini cake pan or a skillet, you can use a muffin/cupcake pan. I recommend serving these warm and spreading ghee on top or inside the mini cakes. The ghee provides that smooth, rich buttery taste.
Note: These can be stored in the fridge for up to 5 days.
Preheat oven to 350 degrees.
Combine the dry ingredients in large bowl- almond flour, and sweetener.
Melt the ghee. Combine the melted ghee and eggs in a smaller separate bowl. Mix the wet ingredients well.
Add the butter and egg mixture to the dry ingredients and mix until well combined.
Get your mini cake pan and grease the pan. I used ghee oil spray. Evenly pour the cornbread batter into the mini cake pan cavities.
Bake for 20-25 minutes until a toothpick returns clean. (I usually bake the batter for 22 minutes.)
Cool for approximately 10 minutes before slicing.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Yield: 5- 6
Serving Size: 1
Total Carbs- 7.2g
Net Carbs- 4.8g
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