Almond Flour Pumpkin Cornbread
Almond Flour Pumpkin Cornbread! Almond Flour Pumpkin Cornbread! Gluten free and dairy free cornbread made refined sugar free and lower in calories. The perfect cornbread for the holidays! Gluten Free + Low Calorie
Servings: 10 slices
Calories: 148kcal
Equipment
- Cast Iron Skillet
- Standing Mixer
Ingredients
- 1 cup almond flour
- 1 cup cornmeal
- 1 cup pumpkin puree
- 3/4 cup unsweetened almond milk or milk of choice
- 2 egg whites
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 F. Grease a cast iron skillet lightly with oil. Conversely, you can use an 8x8" baking pan for this.
- In a standing mixer, or hand mixer, mix together the pumpkin puree, egg whites, milk, honey and vanilla extract for 2-3 minutes.
- Add the remaining ingredients to the batter and fold them to combine. Do not over mix.
- Pour the batter into the cast iron skillet then smooth into an even layer with a spatula.
- Bake at 375 F for 40-45 minutes, until a toothpick can be inserted in the center clean. If using a regular baking pan, you may need to cook longer.
- Cool a 10 minutes in the skillet before slicing and serving warm. Serve with sliced chives and grass fed butter.
- Store cornbread in the refrigerator up to 5 days.
Notes
- I haven't tested other flours with this recipes, but I suspect Gluten Free Baking Flour or Gluten Free Oat Flour would work.
- You may need to use whole eggs for those flours though as they are less dense than almond flour and require more fat to balance them.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1slice | Calories: 148kcal | Carbohydrates: 21.6g | Protein: 4.8g | Fat: 5g | Saturated Fat: 0.4g | Sodium: 29.5mg | Fiber: 4.1g | Sugar: 8.2g