Low Carbohydrate 'Corn' Bread

Low Carbohydrate 'Corn' Bread
Low Carbohydrate 'Corn' Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

  • OPTIONAL:

  • 1/4

    cup corn bran or coarse-grain corn meal (reduce almond flour to 1 1/4 cups if you use this option)

Directions

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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