If you're sticking to your ketogenic macros on Thanksgiving, you don't have to skip the cornbread! This delicious low-carb dish can be used as a side, or it can be crumbled for your turkey stuffing.
Preheat the oven to 350°F.
Place the almond flour, baking powder, and monk fruit sweetener in a large bowl and combine.
Melt 4 tablespoons of the butter and place in a small bowl. Add the eggs and beat well to combine.
Add the butter and egg mixture to the dry ingredients and combine thoroughly.
If you have a cast iron wedge skillet pan, place it over medium-high heat and add the remaining tablespoon of butter to all wedge compartments to grease. Once the pan is extremely hot, pour the cornbread mixture into each compartment and let sit for 1 minute. Transfer to the oven and bake for 20-25 minutes.
If you do not have a cast iron wedge skillet plan, use the remaining tablespoon of butter to grease an 8 x 8 baking dish or muffin tin. Bake for 15-20 minutes, or until you can insert a toothpick and it comes out clean.
8 servings
1 large slice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
