Made with almond flour blend and a touch of zero calorie sweetener, this is tender on the inside and browned on the outside. Perfect for dipping in soups and chill or serving warmed with butter or honey.
Preheat the oven to 400 degrees. Pour 1/4 cup vegetable oil in a cast iron pan and heat on low to medium while making the batter. If not using cast iron, grease or line an 8x8 square pan with parchment paper.
INGREDIENTS:
1 1/2 cups low carb almond flour blend
1/2 cup cornmeal
6 tbsp. sweetener (zero calorie)
2 eggs
3 Tbsp. oil or melted butter
1 1/2 cups buttermilk, higher fat almond milk or Creamy Oat Milk for tenderness.
1 tsp. sweet cornbread extract (brings out a stronger corn flavor without the calories).
Dash sea salt
Directions: Pour dry ingredients into a bowl and add the remaining ingredients. Mix until combined and drop a small amount into your skillet.
If it sizzles immediately, go ahead and pour in your batter for about 1 minute.
Transfer the skillet from the stove top to the hot oven.
Bake 20-25 minutes or until golden and set.
Optional Add-ons:
Add 1 cup chopped, cooked bacon and 2 tbsp. sugar free pancake syrup.
Add in 1 cup of fresh, frozen (and thawed), or canned corn (drained).
Add 1 cup of sharp cheddar cheese
Add 2 tablespoons each of fresh, chopped rosemary, sage, and thyme a a stuffing base.
1/4 cup diced and seeded Jalapeno and 1/4 cup shredded cheddar