Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
In a separate bowl, whisk together the eggs, melted butter, sour cream, and almond milk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded cheddar cheese.
Pour the batter into the prepared baking dish and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing and serving.
Variations & Tips
For a spicier version, add 1-2 chopped jalapeños to the batter. You can also incorporate herbs like rosemary or thyme for an aromatic twist. If you’re not avoiding dairy, consider using full-fat Greek yogurt in place of sour cream for a tangier flavor. For a slightly sweeter cornbread, increase the erythritol to 1/3 cup. Remember, the texture will differ slightly from traditional cornbread due to the use of almond and coconut flours, but it remains deliciously satisfying.
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