Keto cornbread? Oh, yes, and we’ve got a delicious recipe for you to whip up anytime the mood strikes! This cheesy bread can be made with or without corn extract, which you can find in specialty health markets and on Amazon.
Prep Time: 10 minutes
Cooking Time: 15 minutes
2 slices of bacon
4 tablespoons butter, melted
3 large eggs
1 ¼ cups almond flour
½ cup keto-friendly collagen powder
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 whole scallion, minced
½ teaspoon black pepper
Optional: 1 teaspoon corn extract
Preheat your oven to 400 degrees Fahrenheit.
Place bacon strips in a cast-iron skillet and bake in the oven until crispy, about 8-10 minutes. When done, remove from the oven and set aside on a plate lined with a paper towel, leaving the grease in the skillet. When cool enough to touch, chop the bacon.
Add remaining ingredients except ¼ cup of the shredded cheese and about ¼ of the minced scallion to a mixing bowl and mix until completely combined.
Spread batter into the skillet with the bacon grease and smooth out into a circle. Sprinkle with remaining ¼ cup of shredded cheese.
Bake in the oven until the cheese topping is bubbly and if pierced with a fork, the fork comes out mostly clean (a little cheese sticking to the fork is to be expected).
Garnish with the remaining minced scallion and chopped bacon.
Serve hot from the oven between 8, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 3