With a combination of almond flour and coconut flour, this gluten-free and low-carb cornbread has a buttery flavor and perfect texture (without cornmeal)!
Almond flour, coconut flour, monk fruit sweetener (or coconut sugar), butter, and eggs are a few of the main ingredients you will need for this easy gluten-free cornbread recipe.
In a large mixing bowl, combine the dry ingredients. In a separate bowl, mix together the wet ingredients, then combine them.
Pour the batter in the baking dish and transfer to the oven. Bake at 350°F for 27-30 minutes or until the top is golden brown.
Cool the gluten-free cornbread for at least 10 minutes. Slice warm and serve with butter, honey, or both.