Ingredients:

  • 1 ½ cups (180 g) finely ground Almond Flour (not almond meal)
  • ½ cup (60 g) sifted Coconut Flour
  • ¼ cup (50 g) Granulated Keto Sweetener (Erythritol/Monkfruit blend)
  • 1 Tbsp Baking Powder (must be fresh)
  • 1 tsp Xanthan Gum
  • 1 tsp Fine Sea Salt
  • ½ cup (1 stick / 113 g) Unsalted Butter, melted and slightly cooled
  • ½ cup (120 ml) Full-Fat Sour Cream or Greek Yoghurt (room temperature)
  • 4 Large Eggs (room temperature)
  • ¼ cup (60 ml) Heavy Cream
  • ½ tsp Corn Extract (The crucial secret ingredient for flavour)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the baking dish (9-inch square) or 10-inch cast iron skillet generously. If using a skillet, place it in the oven while preheating.
  2. Melt the required butter and set aside to cool slightly while preparing the dry ingredients.
  3. In a large bowl, whisk together the almond flour, coconut flour, keto sweetener, baking powder, xanthan gum, and salt. Ensure the xanthan gum is evenly distributed.
  4. In a separate medium bowl, whisk the room-temperature eggs until light and frothy (about 1 minute). Whisk in the sour cream (or yoghurt), heavy cream, and corn extract.
  5. Slowly pour the slightly cooled melted butter into the wet mixture, whisking constantly to ensure the butter emulsifies.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix gently until just combined. Do not overmix.
  7. Allow the batter to rest for 5 minutes. This step is vital for allowing the coconut flour and xanthan gum to hydrate fully.
  8. Transfer the batter into the prepared baking dish or hot skillet. Use the spatula to smooth the top gently.
  9. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
  10. Remove the cornbread from the oven and let it cool in the pan for 10–15 minutes before slicing and serving warm.