Nothing better than warm cornbread with chili. This is low carb, gluten free, sugar free and dairy free. Very filling!
*Substitute dairy products if you wish. It will make this lower in carbs.
Servings: 16 Total time: 20 min
2 1/2 Cup Almond Flour
2 Tsp Baking powder
1/3 Cup Almond Milk Unsweetened (optional)
1/2 Tsp Salt
1/3 Cup Melted butter
3 TBSP Monkfrut Sweetener
1/2 TBSP Sweet Corn Extract
Preheat oven to 350 degrees. Grease or spray a 7 X 11 glass or metal cake pan.
To a mixing bowl, whisk Almond Flour, Baking Soda, sweetener (is adding), salt.
Add melted butter, milk, Sweet Corn Extract and eggs. Whish until smooth.
Spray a pan with Olive Oil.
Transfer batter into the cake pan. Smooth top with spatula. Bake 35 – 40 minutes until top is golden brown and toothpick comes out clean.
Serve immediately. Enjoy!
Special Diet Information
If you are not dairy sensitive, substitute milk for the Almond Milk.
Makes 16 servings.
Total Carb and Calories count.
Count for 16 servings
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