Loaded Keto Cornbread

Ingredients

• 2¼ cups Amoretti® Blanched Almond Flour
• ¼ cup coconut flour
• 2 tbsp Swerve granular
• 1½ tsp baking powder
• ½ tsp Amoretti® Xanthan Gum
• ¼ tsp salt
• 5 eggs, separated
• ¼ cup (½ stick) unsalted butter, melted
• ⅔ cup almond milk
• 1 tbsp Amoretti® Sweet Corn W.S. Extract
• ¼ tsp cream of tartar
• 5 slices bacon, cooked and finely diced
• 1 cup shredded cheddar cheese

• 8" cast iron pan

Directions

1. Preheat the oven to 350℉.
2. In a bowl combine Blanched Almond Flour, coconut flour, Swerve, Xanthan Gum, baking powder, and salt. Set aside.
3. Whip the egg yolks until they are light and thick, about 3 minutes.
4. Slowly add the melted butter and continue to whip to combine thoroughly.
5. Stir in almond milk and Sweet Corn Extract, set aside.
6. In a clean bowl, whip the egg whites and the cream of tartar to a very stiff peak.
7. Fold the yolk mixture into the dry ingredients.
8. Add the whipped egg whites and fold in gently.
9. Fold in the chopped bacon and cheddar cheese.
10. Pour into a buttered cast iron pan and bake until the top is slightly brown and a stick inserted into the center comes out clean, 30-40 minutes.