The BEST Keto Cornbread Recipe – Quick, Easy & Delicious

The BEST Keto Cornbread Recipe – Quick, Easy & Delicious

July 22, 2019 3 By William Morgan


Hey everybody it’s your girl Denise back
with Keto with Denise and today I got
something really special for you you
know about those times when you want
that cornbread taste to go with your
meals or just to have and put a little
butter on it we’re about to cook up some
keto cornbread yes we are so really
simple everything goes in at one time
but let’s talk about the ingredients and
if you haven’t done so go ahead and turn
your oven on to 350 let it heat up while
we’re going through all of our
ingredient mix okay so you probably have
already watched this video so let’s just
go through the ingredients 2 cups of
almond flour
remember that’s fine finely grated on
almond flour because it cooks better
okay I’ve got 3 tablespoons of flaxseed
meal this is going to help give it that
granny taste but in a good way that’s a
lot of good fiber by the way I’ve got 4
tablespoons I’m using monk fruit I used
to use a lot of swerve in the beginning
but I kind of switch to month fruit I
just like the way it blends into the
food and it still gives you that sweet
taste and then I’ve got half a
tablespoon of my baking powder make sure
it’s aluminum free and then 1/2 a
teaspoon of pink Himalayan salt I like
to put all my dry ingredients in first
and then mix them up which will do well
let’s just go through the ingredients
this is half a cup of sour cream some
good fat sources that we’re about to put
in there four tablespoons of melted
butter so I got that already and four
eggs so you see that this is my high fat
side over here of all of my liquids
almost not quite solids so I’m gonna go
ahead and just pour it all in that’s all
you need to do and we’re gonna use the
whisk see I had to use my finger on that
didn’t want to come out we’re going to
use the whisk to mix it all together I
don’t like to put my dry ingredients
together unless I blended them in really
well and that’s what I use the whisk to
do so that that
flaxseed mill gets in there really good
this is going to be a great set and by
the way this is this whole ingredient is
giving you 22 grams of fat and for net
carbs for net carbs per cornbread muffin
it makes about nine servings you can
make them bigger if you want to or you
can make them smaller and just stretch
it out I like to do just the nine
servings is enough and there are a nice
sized muffin at that so now that I’ve
gotten that mixed in really good I’ll
put the whisk aside and all I’m gonna do
at this point is just take my sour cream
and I want all of it because this is
what keeps it really moist makes it
takes taste really yummy because it
gives it almost um almost like a
buttermilk taste almost but not quite I
can go ahead and put my butter in and
I’ll go ahead and put in my eggs too so
I just set that aside and you can if you
want to just mix them a little bit just
to stir it up before you actually pour
them in the bowl you can do that just
helps to blend it a little better I like
to do it over the bowl so I don’t make a
mess outside so I’m just putting all of
this out of my way and one of those
people that like to clean as she goes
when she’s cooking so now all I’m doing
now is just making sure this is all
blended together very well so we’re just
going to keep stirring until there’s no
more flour on the sides of your bowl you
want to get a good mix of everything and
just keep stirring it up you don’t want
it to be pasty or really really sticky
like it shouldn’t be because you’ve got
the butter and the sour cream to make it
a little on the flowing side a little
liquidy there but not runny and
certainly not too too sticky check your
measurements if you’re getting a sticky
consistency that means you’re missing
something more unlikely butter or sour
cream okay
so I kind of mix it up because I don’t
want any lumps from the flour shouldn’t
be but sometimes it just settles that
way
give it a good a good world and you
should be good to go doesn’t take much
but I like to beat this thing good
because I want that cornbread to come
out just perfect okay
so now with that I’m just going to take
1/4 cup measuring cup fourth cup this is
a good way to size it and I kind of
grease my baking pan I took a 12 it’s 12
muffin pan you can do a 6 muffin pan
like I said you can make them smaller or
you can cook them 6 out of time that’s
fine you’re going to bake these for
about 35 minutes until they’re nice and
brown if you see that they’re still
cooking a little bit then leave them in
for maybe a minute or two but not much
longer because you don’t want to
overcook it so what we’re going to do is
just again take the fourth measuring cup
and measure them out until you get nine
muffins so I’ll start this and put them
in the oven and then we’ll come back
once they’re all done so just so you see
I’m taking that one cup you notice that
is full and I’m just going to dip it
over and you’ll get a little runoff on
the sides you can take a paper towel and
just wipe that down so it doesn’t burn
when it’s in the oven because sometimes
that’ll happen so I kind of go back
through and kind of clean up the sides
but you’ll see that using a fourth
measuring cup gives you an even portion
size and all your muffins so that they
come out nice and easy so I’ll finish
this while you do yours and then I put
them in the oven for the 35 minutes and
then we’ll come back and we’ll compare
notes everybody so you should be right
where I am you’ve baked your cornbread
muffins and here they are all 9 of them
and by the way I can’t wait to try them
but golden-brown throughout you see the
top and the bottom this is great with
any meal you want a really homestyle
meal try adding this to your dinner
plans
okay so again makes
nine servings you’re only going to get
about four carbs per don’t worry about
it you’re doing great with that okay so
with that thank you so much for watching
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