2 1/2 c. Almond Meal
2 Tbsp Coconut Flour
1 tsp. Baking Powder
2 Tbsp Granulated Splenda
1/2 tsp. Salt
4 large Eggs
1/2 c. Heavy Whipping Cream
4 Tbsp Butter, melted
What to Do:
Pre-heat oven to 350*
Mix dry ingredients together, add melted butter and mix well.
Whisk eggs with heavy cream and combine all ingredients very well.
Spread batter into a glass baking dish (I used a 11″ by 7″ casserole dish) that has been sprayed with cooking spray.
Bake for 25-30 minutes until top is slightly golden brown.
Makes 8 servings.
Sodium: 262 mg Fat: 30.99 g Total Carbs: 9.71 g Fiber: 4.4 g NetCarbs: 5.31 g Protein: 10.96 g Calories: 345
If you like a sweet cornbread you can increase the amount of Splenda.