Preheat oven to 350 degrees and lightly grease a 10-inch cast-iron skillet.
In a large bowl, whisk together the dry ingredients - breaking up any clumps with your fingers.
In a separate bowl, combine the wet ingredients.
Pour the wet ingredients into the dry and mix well.
Pour the batter into the greased pan and bake 30 - 35 minutes, or until the top is browned and the center feels set and firm to the touch.
For nut-free: Omit the blanched almond flour and use 1 cup + 2 tablespoon coconut flour. Then, increase the eggs to 8. The rest of the recipe stays the same. This version has a bit of a sweeter taste with more of a cake-like texture.
A word of caution: all coconut flour isn't the same! Some are much more absorbent than others. I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
For the sweetener, I like to use a monk fruit erythritol sweetener blend, but any erythritol-based keto granulated sweetener will work. I prefer my cornbread fairly sweet, but to make the cornbread more savoryor if you are using it to make dressing or stuffing, you can omit or reduce the sweetener down to 2 tablespoons.
Leftovers can be stored for up to 1 day at room temperature, 3 to 4 days in the fridge, or frozen for 2 to 3 months.
Are you more of a visual learner? Check out the YouTube video!!! *Note- This was my VERY FIRST video so please be kind, we were still working out some kinks, lol 🤣