Keto “Cornbread” in cast iron skillet (goes great w soups or chili)


Preheat oven to 350F (Put your 8″ or similar-sized cast iron pan in the oven to get hot)

1 cup blanched almond flour

3.5 tablespoon flaxseed meal

1/2 teaspoon whole flaxseeds

1/4 teaspoon salt

1/2 teaspoon baking soda

1.5 teaspoons xanthan gum

3 tablespoons butter or ghee, melted

2 eggs

1/2 teaspoon apple cider vinegar

1/4 cup yogurt (or coconut cream)


Mix together all dry ingredients (except whole flaxseeds)

Let melted butter/ghee cool (5 mins or so), then mix it with the eggs, ACV and yogurt.

Using a rubber spatula, slowly fold and incorporate the wet ingredients into the dry to form a batter. Do not over mix.


Carefully (IT’S HOT) remove your cast iron skillet from the hot oven and generously run a pat of butter around the bottom and sides.

Pour batter into cast iron pan and smooth out using the spatula or a spoon. Sprinkle whole flax seeds on top.

Bake at 350F for 20-25 mins or until top is brown and center toothpick comes out clean.


Serve and enjoy.



Categories:   Uncategorized


  • Posted: October 30, 2018 22:00


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