"Corn" Bread

[kirra]

"Corn" Bread

Ingredients:

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)

Preparation:

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.

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