Cranberry-Pecan Low Carb Cornbread
2.8g
Net Carbs
3.4g
Protein
14.4g
Fat
1.1g
Fiber
151
Calories
Cooking tip: Tart cranberries and sweet pecans transform simple cornbread into a holiday table delight! You can use unsweetened frozen cranberries in place of fresh if needed.
Ingredients:
- 1 1/2 cups (168g) blanched finely ground almond flour
- 2 tablespoons (25g) cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large eggs
- 9 tablespoons unsalted butter, divided
- 2 tablespoons almond milk
- 3 1/2 tablespoons sugar free maple syrup, divided
- 1 tablespoon buttermilk
- 1/2 cup (50 g) fresh whole cranberries
- 1/4 cup (27g) chopped pecans
Directions:
- Preheat oven to 350°; grease an 8-inch by 8-inch metal baking dish, or line with parchment paper.
- In a medium bowl, whisk together almond flour, cornmeal, salt and baking powder.
- Melt 3 tablespoons butter. In a small bowl, whisk together eggs, melted butter, almond milk, 2 tablespoons syrup, and buttermilk until well combined. Add to bowl with almond flour and stir with a spoon until combined. Fold in chopped fresh cranberries and pecans. Scrape into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, until bottom and edges are golden and top is beginning to brown.
- In a small bowl, combine 6 tablespoons room temperature butter with 1 ½ tablespoons sugar free maple flavored syrup. Scrape into a small serving bowl. Cut warm cornbread into 16 pieces and serve alongside maple butter. One serving is one piece of cornbread with about 1 teaspoon maple butter.
