Low Carbohydrate 'Corn' Bread Recipe
Servings: 12
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
- Preheat oven to 350 degrees.
- 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.
- 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.
- This recipe yields 12 servings;
- without corn meal: 3 grams per serving; with corn meal: 5 grams per serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 159 | 91% |
| Total Fat 18.04g | 23% |
| Saturated Fat 10.76g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 247mg | 10% |
| Potassium 33mg | 1% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.3g | 0% |
| Protein 2.88g | 5% |
