Cheddar Corn-Less Cornbread


Bread, Side Dishes


1 cup almond flour

½ cup sugar substitute

teaspoons baking powder

3 large eggs

½ cup heavy cream

1 teaspoon vanilla extract

½ cup shredded Cheddar cheese

2 tablespoons finely diced jalapeño


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.


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.


Calories: 200 Fat: 17g Protein: 9g Fiber: 2g Net Carbs: 2g