https://integrateddiabetes.com/wp-content/uploads/2020/04/recipe-logo.png
Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Low-Carb Cornbread Recipe
Original recipe: Carolyn Ketchum
INGREDIENTS:
- 1 tbsp butter
- 3/4 cup coconut flour
- 1/2 cup Bob’s Red Mill almond flour/meal
- 1/4 cup Swerve Sweetener
- 1 tbsp baking powder
- 1/2 tsp xanthan gum (optional, but helps hold it together a bit more)
- 1/2 tsp salt
- 6 large eggs room temperature
- 1/2 cup melted butter
- 1/4 tsp cornbread flavoring (can sub vanilla, use ½ teaspoon)
- 1/4 to 1/2 cup water
- 4 slices bacon, cooked and crumbled, optional
- 2 medium diced jalapeños, optional (leave in the seeds if you want more heat).
DIRECTIONS:
- Preheat the oven to 375F, and add 1 tablespoon butter to the pan. Place the pan in the oven as it preheats.
- In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in the eggs, butter, and cornbread flavoring. Stir in ¼ cup of water. If the batter is still overly thick, stir in more water, a tablespoon at a time.
- Stir in the bacon and jalapeno, if using.
- Remove the hot skillet from an oven (don’t forget to wear an oven mitt!) and brush the melted butter around the skillet.
- Spread the batter in a prepared skillet and bake 20 to 25 minutes, until edges are golden brown and the center is just firm to the touch. Remove and let cool before slicing.
Nutrition Facts: per serving
serving size: 1/12th
- Calories – 177kcal
- Fat – 13.7g
- Fiber – 3.1g
- Protein – 6.2g
- Carbs – 5.7g
Back to November 2021 Newsletter
