Cheddar Corn-Less Cornbread
Bread, Side Dishes
Ingredients
1 cup almond flour
½ cup sugar substitute
1½ teaspoons baking powder
3 large eggs
½ cup heavy cream
1 teaspoon vanilla extract
½ cup shredded Cheddar cheese
2 tablespoons finely diced jalapeño
Directions
1. Preheat oven to 375° and spray an 8-inch ovenproof skillet with nonstick cooking spray.
2. In a large bowl, whisk the almond flour, sugar substitute and baking powder. Add the eggs, heavy cream, and vanilla, and continue to whisk until completely blended.
3. Fold in Cheddar cheese and jalapeños, and then pour the batter into the prepared skillet.
4. Bake for 25 minutes, or until the top starts to brown. The bread is done when lightly browned and a toothpick inserted into the center comes out mostly clean. Let cool at least 5 minutes before serving.
Notes
To serve the bread, use a knife or spatula to separate the edges from the skillet. Place a large serving plate over the top of the skillet and flip upside down to release.
A 6-cup muffin tin can be used in place of the skillet for baking 6 individual portions.
Substitute bell pepper for the jalapeño.
Michelle: did not add bell pepper, it was fine. Only used less than 1/4 cup sweetener, and it was fine.
Nutrition
Calories: 200 Fat: 17g Protein: 9g Fiber: 2g Net Carbs: 2g