Ingredients
- 1 cup Bob’s Red Mill coconut flour
- 1/2 cup Bob’s Red Mill almond flour/meal
- 1/3 cup Swerve Sweetener
- 1 tbsp baking powder
- 1/2 tsp xanthan gum (optional, but helps hold it together a bit more)
- 1/2 tsp salt
- 6 large eggs, room temperature
- 1/2 cup butter, melted
- 1 cup unsweetened almond milk
- 1/2 tsp vanilla
- 12 ounces cooked crumbled sausage
- 3 to 4 jalapeños, seeded and chopped (add a bit of the seeds if you want more heat).
Instructions
- Preheat oven to 350F and grease a 10-inch oven-proof skillet (it doesn’t have to be cast iron, but it helps).
- In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in eggs, butter, almond milk, vanilla extract, sausage, and jalapeño.
- Spread batter in prepared skillet and bake 40 to 45 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.
From: http://alldayidreamaboutfood.com/2015/11/low-carb-sausage-jalapeno-skillet-cornbread.html