Low Carb Jalapeno-Cheddar “Corn” Bread

By McCarleyRHLAC

Estimated 5 WW pts per serving
NOTE*** I used corn meal instead of the Almond Flour/Meal.

Ingredients

• 4 ounces, weight Butter
• 4 ounces, weight Cream Cheese
• 1 Tablespoon Splenda Or Other Sweetener Of Choice
• 1 pinch Salt, Optional
• 1 teaspoon Garlic Powder
• 5 whole Eggs
• 2 cups Almond Flour/Meal (ground Almonds)
• 1 teaspoon Baking Powder
• 4 ounces, weight Sharp Cheddar Cheese, Diced Or Shredded
• 2 whole Jalapeno Peppers, Diced (I Have Also Replaced One Jalapeno With A Fresh Serrano For More Heat)

Details

Servings 12
Preparation time 10mins
Cooking time 60mins
Adapted from tastykitchen.com

Preparation

Step 1

Preparation Instructions

Cream butter, cream cheese, Splenda, salt, and garlic powder together, mixing well. Add eggs, one at a time, beating well after each addition. In a separate bowl, mix almond flour with baking powder. Add the egg/butter mixture to the flour a little at a time while beating. Add cheese and chopped peppers.

Pour into a greased standard loaf pan and bake at 350°F for 40-50 minutes, or until done.

Cool 5 minutes before removing from the pan. Cut into 12 equal slices for only 2.1 net grams of effective carbohydrate per slice! Great tasting warm or cold.