Low Carbohydrate 'Corn' Bread

Recipe Ingredients

1 cup	198g / 7oz	Butter - (2 sticks) - softened
2		Splenda
5		Eggs - room temperature
1 1/2 cups	93g / 3.3oz	Almond flour
1/2 cup	31g / 1.1oz	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	5ml	Baking powder
2 teaspoons	10ml	Butter flavor extract
		Optional
1/4 cup	15g / 0.5oz	Corn bran or coarse-grain corn meal
		= (reduce almond flour to 1 1/4 cups if
		You use this option)

Recipe Instructions

Preheat oven to 350 degrees.

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- to 10-inch Springform pan (or 9-inch round cake pan) and bake at 350 degrees for 50 to 55 minutes.

This recipe yields 12 servings; without corn meal: 3 grams per serving; with corn meal: 5 grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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