Keto Sweet Potato Cornbread

Keto Sweet Potato Cornbread

Ingredients:

  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon (optional, for warmth)
  • 2 large eggs
  • 3 tbsp melted butter (or coconut oil)
  • 2 tbsp sour cream (or Greek yogurt)
  • 2–3 tbsp cooked & mashed sweet potato (just enough for flavor without adding too many carbs)
  • 2 tbsp granulated keto sweetener (like erythritol or monk fruit)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a small baking dish or cast iron skillet.
  2. In a bowl, mix almond flour, coconut flour, baking powder, salt, and cinnamon.
  3. In another bowl, whisk eggs, butter, sour cream, mashed sweet potato, and sweetener.
  4. Combine wet and dry ingredients. Batter should be thick but spreadable.
  5. Pour into dish/skillet, smooth the top.
  6. Bake for 20–25 minutes, until golden on top and a toothpick comes out clean.
  7. Let cool slightly before slicing.

Tip: Serve warm with a little butter or keto-friendly honey substitute.

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