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Low Carb Luxury Recipe!
"Corn" Bread

  • 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)
Preheat oven to 350°F.

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"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

Makes 12 servings.

Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.

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