- 2 cups almond or nut flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, ghee, or coconut oil melted
- 1/2 cup sour cream or creme fraiche
- 4 eggs
Preheat oven to 350° F. and generously grease a cast iron skillet or casserole dish (9" works best-mine was bigger so its a bit thinner than I like). Preheat the pan, in the oven, while preparing the batter.
Sift or mix dry ingredients in mixer bowl
Add sour cream and melted butter, and mix until blended
Add eggs and mix on high until batter is smooth
Spread batter evenly in pan
Bake 20-25 mins, until toothpick comes out clean and top is golden.
This is a great base for a cornbread stuffing or eaten on its own. Macros are based on each slice of "cornbread"
total fat 19.1 g
net carbs 1.7 g
protein 4.3 g