Enjoy this slightly sweet Keto Cornbread warm and smeared with butter for a delicious bread that will go great with all your favorite comfort foods.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Preheat the oven to 350 degrees F and grease an 8x8 baking dish with butter.
In a large, microwave-safe bowl, combine the mozzarella cheese, cream cheese, and butter. Microwave for 30-second intervals, stirring between each interval until the mixture is melted and smooth. Usually, about 2-3 minutes is needed.
Remove from the microwave and add the almond flour, coconut flour, sweetener, baking powder, and xanthan gum. Stir to combine, returning to the microwave if the cheeses start to harden.
Add the eggs and cornbread flavoring, then combine again. I found it easiest to use my hands for this part.
Once everything is mixed together well, transfer to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake an additional 10-15 minutes or until the top is golden brown and the bread springs back when lightly pushed.
Allow to cool slightly before slicing and serving.
Calories: 180kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 203mg | Potassium: 450mg | Fiber: 2g | Vitamin A: 360IU | Calcium: 341mg | Iron: 1mg