Low Carb Cornbread скачать в хорошем качестве

Low Carb Cornbread

Low Carb "Cornbread" recipe using almond flour and coconut flour instead of cornmeal. I use ¼ cup of salted butter melted, but not too hot so it doesn’t cook the eggs. You can bring the temp down enough by putting some almond flour (or green chilis if you are using them) in first and then adding 4 large eggs (or the equivalent of smaller eggs), 1/2 cup almond flour, ¼ cup coconut flour, 2 tablespoons of baking powder with ⅛ tsp of salt in our regular version. If we want to go all out we will add a 4.5 ounce can of green chili and about a cup of shredded cheddar or colby jack cheese. You mix these all together and pour into a greased baking dish and bake for about 20 minutes at 350. It is done when browned to your liking and when a toothpick comes out clean from the center. This should be about 5 grams of total carbs for a the regular version and about 7 grams of total carbs for the Mexican version. This is great with vegetables and with soups and to me is totally satisfactory. If you like sweet cornbread, you can add a little monk fruit with erythritol to the mix. You will need to experiment with that to suite your preferences, but you might start with ½ teaspoon. Give this a try, I bet you’ll like it.