Servings: 12 Prep Time: 5 mins Cook Time: 15-20 mins
3/4 cup Lupin Flour
120 g Lupin Semolina
1/2 cup Vital Wheat Gluten
3 tsp Baking Powder
1 1/2 tbsp Sweetener
1/2 tsp Salt
1/2 tsp Xanthan Gum
3/4 cup Non-Dairy Milk
1/4 cup Silk Alternative Half & Half or regular Half & Half
1 stick or 1/2 cup Butter, melted and cooled
1/2 tbsp Corn Extracts
Preheat your oven to 350F.
Mix all the dry ingredients: lupin flour, lupin semolina, vital wheat gluten, baking powder, sweetener, salt, and xanthan gum in a bowl.
To that bowl, add all the wet ingredients: non-dairy milk, half & half, eggs, butter, and corn extract. Mix well until a thick batter comes together. Spray a 9-inch round cake pan with some oil and line the bottom with a piece of parchment paper.
Spread the batter evenly throughout the pan, then bang it on a surface to release any air.
Bake at 350F for 15-25 minutes. Allow to cool slightly before cutting and serving warm.
Nutritional Facts for 1 slice of Keto Cornbread: 164.7 Calories, 10.8g Fat, 2.0g Net Carbs, 12.7g Protein.
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