Miss corn bread much? I did. This is a basic almond flour bread made with baking powder, but with a twist. The secret to this amazing facsimile of corn bread is the use of a couple key ingredients that fool the senses: taste, smell, and sight.
Let’s start with flavor. I found this amazing “corn bread” flavoring online that has zero carbs but brings that buttery sweet corn essence that you get when you break open a piece of corn bread right out of the oven.
Secondly, I use Allulose as the sweetener. There is no chemical aftertaste, and it does absolutely nothing to my blood sugar.
Finally, corn bread is yellow. I add a drop of yellow food coloring to complete the illusion. You won’t believe it!
Photos will follow soon.
Carl’s Amazing Keto Corn Bread
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan, a cast iron pan, or a cupcake pan.
Mix wet ingredients and dry ingredients in separate bowls.
Combine all ingredients and mix thoroughly.
Pour batter into pan(s) and cook for 20-25 minutes or until golden brown on top.