My low carb take on an American classic - Keto cornbread. Crumbly, rich and buttery, just like a good cornbread should be. I added cheese, jalapeños and bacon to this one for extra flavour because we all love Mexican food, right?
Preheat the oven to 350° F / 180C / 160C fan.
Place the bacon on a greaseproof lined baking tray and bake for 20 minutes until crisp. Flip half way through cooking for even crispness! Allow to cool and chop into small bits.
In a medium bowl mix all dry ingredients - almond and coconut flour, flaxseed meal, whey protein, baking powder, salt. Last, add 1/4 cup of grated cheese, bacon and jalapenos and stir.
In a different bowl, beat the eggs with an electric mixer for about 3 minutes until airy and lighter in colour. Add the butter, cream and apple cider vinegar and briefly whisk again until just combined. (Don’t over-whisk!!)
Add the dry ingredients and fold until fully incorporated.
Pour the batter into a well-greased 10 inch skillet or 9 x 5 inch casserole dish and top with 3/4 cup of cheese.
Bake for circa 30 minutes until you can insert and remove a skewer without any crumbs sticking and golden on top.
Allow to cool slightly before removing from the pan. Place on a wire rack to cool before slicing.
If you're using a cast iron skillet, don’t leave the bread in the pan for to long as it will continue cooking.
Store in an airtight container in the fridge for 2 - 3 days. Suitable for freezing.
For a cheesier bread, add an additional 1/4 cup of shredded cheddar to the dough.
If you wish, you can also sprinkle the jalapenos and bacon on top as opposed to stirring them directly into the dough. Add the jalapenos at the beginning of baking and the bacon during the last few minutes.