If you’re on the Keto diet then you’re probably already planning your low-carb Thanksgiving recipes. This low-carb Broccoli Cheddar Cornbread should definitely be added to your list because it’s basically perfection.
When it comes to cornbread, I’ve found that people either love it or hate it. Personally, I love it – but I didn’t always.
Maybe it’s an acquired taste. However, there’s nothing more delicious than a hot slice of cornbread dipped in your juicy side of choice. Additionally, you can use this cornbread recipe to make low-carb dressing. Just take out the broccoli and onions.
Low-Carb Broccoli Cheddar Cornbread
This low-carb broccoli cheddar cornbread is quite the treat. In fact, even those who don’t necessarily care for this comfort food must-have, will appreciate the additions.
What Ingredients are in this Low-Carb Broccoli Cheddar Cornbread?
- Broccoli Florets
- Olive Oil
- Almond Flour
- Coconut Flour
- Baking Soda
- Granulated Monkfruit Sweetener
- Heavy Cream
Tips for making the best Keto Cornbread!
To make the best Keto Cornbread, simply use fresh ingredients, as well as organic ingredients. Enjoy warm with a butter spread!
Frozen or Fresh Broccoli?
Since this recipe calls for cooking the broccoli – it’s safe to use either fresh or frozen. However, you’ll need to adjust the cook time in the skillet if using frozen broccoli and you’re basically just thawing it out.
Additionally, be sure to drain the broccoli before adding it to the cornbread mix as the water will ruin the consistency.
How to Store Low-Carb Cornbread
Typically cornbread could be stored in foil or a sandwich bag, but since this recipe includes fresh ingredients, be sure to store it in the refrigerator for up to 3 days.
The best way to reheat cornbread is by placing it on a baking sheet, covering with foil, and heating for 10 minutes at 350º.
You can also microwave it if you don’t care for the crispy top! To keep it moist, I like to drip a little bit of water on top when microwaving.
Great Recipes to Enjoy Alongside Cornbread:
These recipes pair well with cornbread:
- Low-Carb Stuffing – use this cornbread in this stuffing recipe!
- Brussel Sprouts With Bacon
- Low-Carb Apple Crisp
- Roasted Chicken
- Collard Greens
- Low-Carb Green Bean Casserole
- 2 cups broccoli florets, roughly chopped
- ½ onion, diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 ¼ cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 tablespoon granulated monkfruit sweetener
- 3 eggs
- ½ cup butter, melted
- ⅓ cup heavy cream
- Preheat oven to 350 degrees. Prepare a 9x9 square baking dish with nonstick cooking spray.
- In a medium skillet, heat olive oil over medium heat. Add onion and chopped broccoli. Cover and cook, stirring as needed to avoid burning, until softened. Season with salt. Tip: To speed up the cooking process, you can add ¼ cup water but drain the broccoli well to remove excess water.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and sweetener.
- In another bowl, whisk together eggs and heavy cream. Slowly add butter.
- Stir wet ingredients into the dry ingredients until just combined.
- Add broccoli, onions, and cheese to the batter and stir to combine. Transfer batter to baking dish and smooth the top.
- Bake for 30 minutes or until the cornbread is golden.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 222 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 74mg Sodium: 287mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 6g
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