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3.3 from 3 reviews
- Author: Tiffany - The Coconut Mama
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 slices 1x
- Category: paleo
- Cuisine: southern
Ingredients
- 1/2 cup coconut flour, sifted
- 2 tablespoons monk fruit sweetener
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 5 tablespoons coconut oil or butter, melted
- 1 teaspoon apple cider vinegar
- 4 organic eggs, at room temperature
Instructions
- Pre-heat the oven to 350º F
- Mix the dry ingredients together in a medium bowl
- Add the melted coconut oil or butter and mix into the dry ingredients.
- Stir in the apple cider vinegar and then the eggs.
- Allow the batter to sit for a few minutes. This allows the coconut flour to absorb the liquid ingredients.
- Lightly grease an 8 inch cast iron skillet.
- Scoop the batter into an skillet. Use a rubber spatula to spread the batter into the pan evenly.
- Bake the cornbread for 20-25 minutes, or until golden brown.
Notes
This is a sweeter cornbread. If you prefer to leave out the monk fruit you may.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 147
- Fat: 12g
- Carbohydrates: 1.5g
- Protein: 4g