INGREDIENTS
1/2 cup almond flour
1/4 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 eggs
1/4 cup butter, melted
2 tablespoons granulated low carb sweetener. (I used @lakanto golden) ***omit if you don’t like a sweet cornbread
1/2 cup sour cream
20 drops @oooflavors cornbread flavor
INSTRUCTIONS
Preheat oven to 325° degrees.
Line a baking dish 8×8 inch with parchment paper or line cupcake/muffin pan or mini cupcake/muffin pan with cupcake/muffin liners, or simply grease very well.
Blend all the dry ingredients in a bowl. Add all the wet ingredients to the dry ingredients and blend well. I use a mixer.
Pour the batter into the baking pan or muffin tin, and bake for approximately 20 minutes for pan or regular-sized muffins, or until a toothpick inserted in the center of the bread comes out clean. My mini muffins took approximately 15 minutes.
Allow to cool and slice, or pop out of muffin tins.
Store in the refrigerator for a week or so, or seal and freeze for a few months.
ENJOY!
Visit The Low Carb Contessa on Instagram @thelowcarbcontessa for more delicious recipes .
Ooo I’m definitely going to try this!! The ingredients are looks yummy and the preparation is not complicated at all. My kind of style. Thanks for sharing.
Thanks !!! Enjoy
This looks delicious; I will definitely try. Thanks for sharing.
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