- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
- 3 large eggs
- 1/4 cup unsweetened almond milk (or any non-dairy milk of your choice)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (scallions)
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, black pepper, garlic powder, and onion powder.
- In a separate bowl, whisk the eggs, then add melted butter, sour cream, and almond milk. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
- Fold in the shredded cheddar cheese and chopped green onions into the batter.
- Heat a cast-iron skillet (about 10 inches in diameter) over medium heat. Grease it with butter or coconut oil.
- Pour the batter into the skillet, spreading it evenly.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the skillet from the oven and let the cornbread cool for a few minutes before slicing and serving.
Full Nutrition Information (per serving):
Please note that the following nutrition information is an estimate and may vary depending on the specific ingredients and brands used.
- Servings: This recipe makes approximately 8 servings.
Nutrition per serving:
- Calories: 200-220 kcal
- Total Fat: 17g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 81mg
- Sodium: 260mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Net Carbs: 3g (Total Carbohydrates – Dietary Fiber)
- Protein: 7g
This Keto Cast Iron Skillet Cornbread is a great side dish for various meals and is perfect for those following a low-carb or keto diet. Enjoy!