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Low Carbohydrate 'Corn' Bread


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  • 1 cup butter - (2 sticks) softened
  • 2 packets Splenda
  • 5 eggs room temperature
  • 1 1/2 cups almond flour
  • 1/2 cup 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 teaspoon baking powder
  • 2 teaspoons butter flavor extract
  • 1/4 cup corn bran or coarse-grain corn meal (reduce almond flour to 1 1/4 cups if you use this option)


Servings 12


Step 1

Preheat oven to 350 degrees.

Cream butter and Splenda well. Add eggs -- one at a time -- beating well after each. Mix almond and hazelnut flours (and corn meal if using) with baking powder and add egg to mixture a little at a time while beating. Add butter flavoring.

Pour into greased 9- to 10-inch Springform pan (or 9-inch round cake pan) and bake at 350 degrees for 50 to 55 minutes.

This recipe yields 12 servings; without corn meal: 3 grams per serving; with corn meal: 5 grams per serving.

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