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Low Carbohydrate 'Corn' Bread
Recipe By: Low Carb Recipes at http://www.lowcarbluxury.com
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Breads/Rolls
-= Ingredients =-
1 cup of butter (2 sticks), softened
2 packets of Splenda
5 eggs, room temperature
1 1/2 cups of Almond Flour
1/2 cup of 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 of baking powder
2 teaspoons of butter flavor extract
optional
1/4 cup of corn bran or coarse-grain corn meal, reduce almond flour to 1 1/4 cups if you use this option
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-= Instructions =-
Preheat oven to 350ºF.
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 350ºF. for 50 to 55 minutes.
This recipe yields 12 servings; without corn meal: 3 grams per serving; with corn meal: 5 grams per serving.
Formatted for MC6 06-11-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 28 Calories; 2g Fat (61.3% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 78mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.
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