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  • Low Carbohydrate 'Corn' Bread

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    Low Carbohydrate 'Corn' Bread
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. butter - (2 sticks) softened
    • 2 pkt Splenda
    • 5 x Large eggs room temperature
    • 1 1/2 c. almond flour
    • 1/2 c. hazelnut flour (you can use all almond flour, but the hazelnut flour gives it more of a "corn" flavor/consistency, especially if you are not using the corn meal option below)
    • 1 tsp baking pwdr
    • 2 tsp butter flavor extract
    • 1/4 c. corn bran or possibly coarse-grain corn meal (reduce almond flour to 1 1/4 c. if you use this option)

    Directions

    1. Preheat oven to 350 degrees.
    2. Cream butter and Splenda well. Add in Large eggs - one at a time - beating well after each. Mix almond and hazelnut flours (and corn meal if using) with baking pwdr and add in egg to mix a little at a time while beating. Add in butter flavoring.
    3. Pour into greased 9- to 10-inch Springform pan (or possibly 9-inch round cake pan) and bake at 350 degrees for 50 to 55 min.
    4. This recipe yields 12 servings;
    5. without corn meal: 3 grams per serving; with corn meal: 5 grams per serving.

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