Low carb Keto Cornbread goes great with any meal.
First, pre-heat the oven to 350 degrees.
Grease a cast iron skillet with coconut oil or butter.
Microwave the frozen cauliflower as per the instructions on the bag. If using fresh cauliflower then steam it until tender.
In a mixing bowl, puree the cauliflower using an immersion blender for about 30 seconds.
Place the cooked cauliflower on a cheesecloth or a very strong paper towel and press. Squeeze as much moisture as you can out of the cauliflower and set aside.
Meanwhile, melt the coconut oil in the microwave fora bout 45 seconds.
Separate the eggs into two separate bowls.
Next, whisk the egg yolks together until bubbly using the normal attachment on the hand mixer.
Add the almond flour, baking powder, salt, cauliflower and melted coconut oil to the egg yolks and mix using the hand mixer.
Next, using the whisk attachment on the hand mixer whisk the egg whites until frothy. Add the vinegar and cream of tartar to the egg whites and whisk again. Continue to whisk the egg whites until stiff peaks form.
Fold in the egg whites with the egg yolks mixture. Fold in a little at a time. It is important to not mix too fast. You want to keep the egg whites stiff enough so that the keto cornbread batter stay's fluffy.
Pour the keto cornbread batter into the prepared cast iron skillet.Next, place the cast iron skillet into the oven. Bake the keto cornbread in the oven at 350 degrees for about 35- 40 minutes or until the top and edges have browned slightly and the top feels firm.
This recipe was made with love by Becky Craigo - www.omgketoyum.com