Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, divided (1/4 cup for browning, 1/4 cup melted)
  • 4 large Eggs, room temperature
  • 1/2 cup Heavy Whipping Cream
  • 1 tbsp Apple Cider Vinegar (ACV)
  • 1 tsp Liquid Corn Extract (Crucial for corn flavor)
  • 1 1/2 cups Super Fine Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup Granulated Keto Sweetener (Erythritol/Monk Fruit blend recommended)
  • 1 tbsp Baking Powder
  • 1/2 tsp Fine Sea Salt

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9-inch cast iron skillet (or 8x8 metal dish) with 1 tablespoon of the reserved butter. Place the skillet in the preheating oven for 5 minutes to get it hot, which helps ensure a crispy crust.
  2. Brown the Butter: Melt the remaining 1/4 cup of butter in a small saucepan over medium heat. Continue heating until the milk solids turn a deep golden brown and the butter smells nutty (about 4–6 minutes). Immediately pour the brown butter into a small, heatproof bowl to stop the cooking process and set aside to cool slightly.
  3. Combine Dry Ingredients: In the first large bowl, whisk together the almond flour, coconut flour, keto sweetener, baking powder, and sea salt until completely homogenous. Set aside.
  4. Combine Wet Ingredients: In the second large bowl, combine the heavy cream and ACV (let sit for 1 minute). Add the four room-temperature eggs and the liquid corn extract. Whisk well until combined.
  5. Incorporate Fat: Gently whisk the slightly cooled browned butter into the wet ingredients.
  6. Mix the Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the ingredients together until just combined. Stop mixing immediately once no dry streaks remain to prevent a gummy texture.
  7. Pour and Bake: Carefully remove the hot skillet from the oven using oven mitts. Pour the batter quickly into the centre of the hot skillet and smooth the top gently.
  8. Bake for 25–30 minutes, or until the top is golden brown, the edges are pulling slightly away from the skillet, and a wooden skewer inserted into the centre comes out clean.
  9. Cool: Remove from the oven and allow to cool in the skillet on a wire rack for 10–15 minutes before slicing and serving.