Carbs are not the enemy. I repeat, carbs are not the enemy.
Just wanted to make that clear before digging into the meat of this article.
Anyways, now that I’ve made that disclaimer, I do know that many women have found success in following a lower-carb, higher-fat diet. And that’s perfectly fine — there’s no one-size-fits-all diet.
If you’re one of the women (or men!) who thrive off of proteins and fats, or feel sluggish eating lots of carbs, then this recipe is for you. This low-carb cornbread will make a great addition to your Thanksgiving feast — it’s also great dipped in a hot bowl if chili on a crisp autumn evening.
Low Carb Cornbread
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup melted coconut oil
- ¼ cup canned coconut milk, shaken
- 2 tablespoons ground flaxseed + ⅓ cup water
- 2 tablespoons maple syrup
- 1 tsp baking powder
- 1 tsp himalayan salt
- 1 can corn, drained
- Preheat oven 325F,
- Whisk together flax and water, then set aside.
- Whisk dry ingredients together.
- Mix wet ingredients together (excluding corn), then add the flaxseed once it has absorbed the water.
- Slowly incorporate wet ingredients into dry, then fold in corn.
- Pour into a greased-oven safe dish, then bake for about 30 min. You’ll know it’s done when you poke the bread with a toothpick and it comes out clean.
- Slice & enjoy!
*Recipe adapted from Genius Kitchen*
What’s your favorite Thanksgiving dish?