9 squares
5 min
20 min
25 min
🍽️ Servings
⏱️ Prep
🔥 Cook
⌛ Total
Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup granulated erythritol or allulose
1 tbsp baking powder
1/2 tsp salt
3 large eggs
1/3 cup sour cream (or Greek yogurt for added protein)
1/4 cup unsweetened almond milk
1/4 cup melted butter (or coconut oil)
Directions
Preheat oven to 350°F (175°C). Line or grease an 8×8-inch baking dish.
In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
In a separate bowl, whisk eggs, sour cream, almond milk, and melted butter.
Combine wet and dry ingredients to form a thick batter.
Pour into the baking dish and smooth the top.
Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
Let cool before slicing into squares.
Nutrition
(per serving)
165
7
6
14
🔥 Calories (kcal)
🍞 Carbs (g)
💪 Protein (g)
🥑 Fat (g)
Tips
Use Greek yogurt to boost protein and create a firmer texture.
Add a pinch of turmeric or corn extract if you want a hint of true cornbread flavor.
Serve with chili, eggs, or grilled vegetables for a balanced, low-GI meal.
Store leftovers in the fridge for up to 5 days or freeze for 2 months.
